Last month when my friend and her girls visited we had an impromptu Valentine’s Day party. The girls colored several masterpieces and we made these delicious cupcakes. They turned out incredibly moist (or tender if you loathe the word moist) and flavorful, laced with raspberry extract and vanilla bean specks. The vanilla bean cream cheese frosting is literally the icing on the cake and compliments these little pink cuties perfectly. We indulged in these by way of a birthday party for a babe’s special baby doll, complete with candles and singing. In that moment, I looked around at our pink cupcakes, lit candles, and singing “Happy Birthday” to a doll, and I thought that although Waverley may not remember this, these are the moments that will likely make up her childhood. I realized that celebrating a doll’s birthday on a random Monday night with homemade cupcakes and candles and Valentine’s artwork posted everywhere is necessary and magical. I learned that my tenacity for efficiency and routine can be lightened to make room for these moments, so Waverley may grow up feeling warm, fulfilled, and celebrated rather than hurried all the time. So, for Valentine’s Day or any old day, I implore you to make these cupcakes and have a magical, unexpected party too (birthday recipient optional).
- 3 cups cake flour
- 2 cups granulated sugar
- 1¼ teaspoon baking powder
- ¾ teaspoon sea salt
- 2 sticks (16 ounces) unsalted butter, cubed in ½" pieces
- ½ cup plain Greek yogurt
- 3 eggs
- ½ cup whole milk
- ½ cup heavy cream
- 1 teaspoon vanilla bean paste
- 1 teaspoon raspberry extract
- Pink food coloring
- 8 ounces cream cheese, softened
- 2 tablespoons unsalted butter, softened
- 1 tablespoon vanilla bean paste
- 1 cup powdered sugar
- Preheat oven to 325 degrees. Prepare muffin pan with either butter or cupcake liners.
- In the bowl of a stand mixer fitted with the whisk attachment, combine the flour, granulated sugar, sea salt, and baking powder. Stir until combined. Add in the butter pieces and stir until combined and the mixture resembles small peas.
- In a separate bowl, whisk together the milk, cream, eggs, yogurt, vanilla paste, and raspberry extract.
- Slowly pour the wet ingredients in with the flour mixture while the stand mixer is on low. Once combined, add in food coloring (I achieved this bright pink by using a neon color kit).
- Pour batter into prepared cupcake pan. Use a heaping tablespoon for mini cupcakes and approximately ⅓ cup for standard size.
- Bake for 20-23 minutes depending on oven and size of cupcake. Let cool before frosting.
- To make the vanilla bean cream cheese frosting, beat the cream cheese and butter until smooth. Add in the tablespoon of vanilla bean paste and cup of powdered sugar. Beat until well-combined and smooth.
- Spread on cooled cupcakes and decorate as desired! I used gold sprinkle sugar.
