Shelly's Recipe

YELLOW BUTTER RASPBERRY CUPCAKES WITH PEANUT BUTTER BUTTERCREAM

Category: Cupcakes

For the Cupcakes:
2 large eggs, at room temperature
2/3 cup sour cream, divided
1 tsp vanilla extract
1 3/4 cups flour
1 cup sugar
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
12 tbsp unsalted butter, at soft room temperature
3/4 cup frozen organic raspberries

Preheat the oven to 350. Line a cupcake pan with liners.

Whisk the eggs with 3 tbsp of the sour cream and the vanilla.

In a separate bowl, whisk together the flour, sugar, baking powder, soda, and salt. Add the butter, cut into rough tbsp-sized chunks, and the remaining sour cream, and beat together for nearly two minutes. It will be quite creamy. Pour in the egg mixture in two parts, beating for nearly a minute after each. Fold in the raspberries, still frozen.

Distribute the batter among the liners. Bake for 20-25 minutes, until the cupcakes boz back when pressed lightly. Cool completely before frosting.

Peanut Butter Buttercream Frosting:
1/2 cup smooth peanut butter, at room temperature
Scant 1/2 cup cream cheese, at room temperature
4 tbsp butter, at room temperature
2 tsp sour cream
1/2 cup plus 2 tbsp powdered sugar
1 tsp vanilla extract

In a food processor, beat all the ingredients until very smooth and uniform in color. You can store the buttercream in the fridge, but use it at room temperature. It goes on very smoothly with a knife if, like me, you're not into piping.