Raspberry Filled Vanilla Cupcakes with Chocolate Buttercream

Preheat oven to 350ºF and line cupcake tins with paper liners.

Whisk together flour, salt, and baking soda. Set aside.

Mix sugar and eggs on medium-high for a minute. Slowly mix in vanilla, wine, applesauce and oil. Fold in dry ingredients and blend until smooth.

Pour batter into tins, filling each well 2/3 to 3/4 full. Place a teaspoon of jam on top. It will sink to the bottom while it cooks.

Bake for 20 minutes. Make sure you’re only using one pan at a time. Test the cupcake with a toothpick. Clean toothpick = golden.

Let them cool for a few minutes until you can successfully handle them, and then cool on a wire rack (or your table because I’m not cool enough to have a wire rack yet). While they’re cooling, mix your frosting.

Cream the butter with the powdered sugar until it’s smooth. Don’t be like me and jump the gun on your butter and mix it too soon. It wasn’t soft enough yet. I am impatient.

Mix in the cocoa. Add in the vanilla and milk. Frost your little heart out.