Instructions
Step 1: Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
Step 2: In a bowl, whisk together flour, baking powder, and salt.
Step 3: Cream butter and sugar together until fluffy. Beat in eggs one at a time, then add vanilla.
Step 4: Add flour mixture alternately with milk, beginning and ending with flour. Mix until just combined.
Step 5: Divide batter among cupcake liners, filling each 2/3 full. Bake for 18-20 minutes or until a toothpick comes out clean. Cool completely.
Step 6: For the raspberry sauce, combine raspberries, sugar, and lemon juice in a saucepan. Heat until berries break down. Stir in cornstarch slurry and simmer until thickened. Cool completely.
Step 7: For frosting, beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla, beating until fluffy.
Step 8: Pipe frosting onto cooled cupcakes. Drizzle with raspberry sauce and top with a fresh raspberry.
Storage Information
Refrigerate cupcakes in an airtight container for up to 4 days. Bring to room temperature before serving. Raspberry sauce can be stored separately and added fresh when serving.
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