Yellow Cupcakes with Raspberry Buttercream

For the cupcakes:

Preheat oven to 350°F. In a stand mixer with the paddle attachment, cream butter and sugar until fluffy. This takes about 5 minutes. Add in eggs and vanilla extract. Mix to combine.

In a separate bowl mix together the dry ingredients. Combine the flour, salt, and baking powder. Alternately, add the dry ingredients and milk in two parts to the egg mixture. Make sure to stir in between. Do not over mix. The batter should be thick.

Fill a cupcake lined pan with batter ⅔ of the way up. Place in the oven and bake for 12-15 minutes. Make sure a knife or toothpick inserted comes out clean. Allow the cupcakes to cool completely before frosting.

For the buttercream:

Add raspberries to a food processor. Pulse until they become a thick sauce. Push the raspberry puree through a sieve to extract the juice and get rid of the seeds. Set raspberry sauce aside.

In a stand mixer with the paddle attachment cream butter on high for about 2-3 minutes to get a creamy fluffy texture. Add in the powdered sugar and raspberry sauce on low speed until combined. If the frosting is too runny add more powdered sugar. If it is too thick add some milk. Pipe the icing onto cool cupcakes and decorate as desired.

Cupcakes can be stored on the counter at room temperature for a day or two and in the refrigerator for up to 5 days. Top with a raspberry for serving, if desired.