Got a pack of raspberries laying around with no idea what to do with all of them? Don’t worry, SimplyDelicious can help you with this dilemma. It just so happened when I opened the fridge on a fine Sunday afternoon, that I was greeted with a stack of three raspberry packs. Just the previous day, I had discovered this amazing vanilla cupcake recipe. Seriously, it legit made the best vanilla cupcakes that I have ever tasted. So… I thought, why not make this delicious recipe raspberry flavored too? Now, I easily could have eaten all the raspberries too, rather than make cupcakes. I had to control myself though and think of the end product that was so close. That’s what’s so awesome about cupcakes. You make them quick, eat them quick. Done deal. Other desserts, like cheesecakes, make you wait overnight (way to0 long if you want instant pleasure).

Raspberry Vanilla Cupcakes

Printable Recipe here

Ingredients:

• 1 pack (6 oz) raspberries
• 1 1/2 cups flour
• 1/2 cup granulated sugar
• 1/4 cup milk
• 1/4 cup sour cream (or yogurt)
• 1 stick of unsalted butter, room temperature
• 2 eggs
• 2 teaspoons vanilla extract
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt

Directions:

1. Mix together all the dry ingredients (flour, sugar, baking powder, baking soda, salt)
2. Add in the butter until the mixture resembles wet and crumbly sand
3. Beat in the eggs until they are well incorporated and you can no longer see the yellow
4. Put in the remaining wet ingredients (milk, sour cream, butter, vanilla extract) and mix until the texture of your mixture is smooth and fully combined
5. Hand mix the raspberries into your batter until they are evenly distributed
6. Fill the cupcake liners half way with the mixture
7. Bake for about 20 minutes or golden brown

Raspberry Buttercream

Printable Recipe here 

Ingredients:

• 6 cups powdered sugar
• 2 sticks unsalted butter, room temperature
• 1/2 cup raspberries
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt

Directions:

1. Puree the raspberries in a food processor
2. Pour the processed raspberries through a sieve with small holes to keep the seeds from getting in your frosting
3. Use a spoon to help you get all the raspberry pulp out and set it aside in a small bowl (throw the seeds away)
4. Cream the butter with a mixer for about a minute and then add the powdered sugar, one cup at a time
5. Add in the vanilla extract, salt, and pureed raspberries
6. If the buttercream is too runny, add in more powdered sugar until it is to your liking. If too thick, add a teaspoon of milk at a time.

Recipes adapted from: Tide & Thyme and Baking a Moment