Mini Raspberry Cupcakes

Mini cupcakes are kissed with icing flavored with bright freeze-dried raspberries flavor and topped with Sugar Pearls and Nonpareils Sprinkles. So pretty and ready to serve to your guests for showers, parties and special occasions.

AmountAbout 4 dozen

Ingredients & Tools
Instructions

Ingredients

2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup butter, softened for batter
1 cup granulated sugar
2 eggs
1 teaspoon Clear Imitation Vanilla Extract, 2 oz.
2/3 cup milk
1 cup freeze-dried raspberries
4 cups confectioners' sugar
White Nonpareils, 3 oz. - Cake Decorating Supplies
White Sugar Pearl Sprinkles, 4.8 oz.
2-3 tablespoons milk
1 cup butter, softened for frosting

Instructions

Click to mark complete

Preheat oven to 350°F. Prepare mega mini muffin pan with mini baking cups.
In medium bowl, combine flour, baking powder and salt.
In large bowl, beat butter and sugar with electric mixer until light and fluffy. Add eggs, one at a time, and vanilla; mix well. Add flour mixture alternately with milk; blend until just combined. Fill baking cups 2/3 full with batter.
Bake 11-13 minutes, rotating pan after 5 minutes, or until toothpick inserted in center of cakes comes out clean. Cool in pan on cooling grid 5 minutes. Remove from pan; cool completely on grid.
For buttercream, place raspberries in the bowl of a food processor and pulse until a fine powder forms. Sift raspberry powder with confectioners’ sugar, discarding any seeds.
In large bowl, beat butter with electric mixer on medium speed until smooth. Gradually add sugar mixture, 1 cup at a time, beating well after each addition (icing will appear dry). Add 2 tablespoons milk; beat on medium speed until light and fluffy, adding 1 additional tablespoon milk if needed. Ice cupcakes and top with sprinkles, if using.