vanilla bean + raspberry cupcakes
 
Prep time
Cook time
Total time
 
Author:
Ingredients
  • 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
Instructions
  1. Preheat oven to 325 degrees. Prepare muffin pan with either butter or cupcake liners.
  2. 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.
  3. In a separate bowl, whisk together the milk, cream, eggs, yogurt, vanilla paste, and raspberry extract.
  4. 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).
  5. Pour batter into prepared cupcake pan. Use a heaping tablespoon for mini cupcakes and approximately ⅓ cup for standard size.
  6. Bake for 20-23 minutes depending on oven and size of cupcake. Let cool before frosting.
  7. 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.
  8. Spread on cooled cupcakes and decorate as desired! I used gold sprinkle sugar.
Recipe by Lesleigh Kowalski Frank at https://www.lesleighfrank.com/2015/02/10/vanilla-bean-raspberry-cupcakes/