Ingredients

• 1 cup (2 sticks) unsalted butter, room temperature, plus more for pan
• 1 1/2 cups all-purpose flour, (spooned and leveled), plus more for pan
• 1 1/2 teaspoons baking powder
• 1 teaspoon salt
• 3/4 cup granulated sugar
• 2 large eggs, room temperature
• 1 1/2 teaspoons pure vanilla extract
• 1/2 cup plus 2 tablespoons whole milk
• 1 cup confectioners' sugar
• 1/4 cup unsweetened cocoa powder
• 1/4 cup seedless raspberry jam
• 12 raspberries, for garnish

Directions

1. Preheat oven to 350 degrees.

2. Butter and flour a 12-cup muffin pan, or use liners.

3. Combine flour, baking powder, and 3/4 teaspoon salt.

4. In a large bowl, using an electric mixer, beat granulated sugar and 1/2 cup butter until light and fluffy.

5. Beat in eggs, one at a time.

6. Beat in 1 teaspoon vanilla.

7. With mixer on low, beat in flour mixture in two parts, alternating with 1/2 cup milk.

8. Divide batter among prepared muffin cups.

9. Bake until a toothpick inserted in center of a cupcake comes out clean, about 20 minutes.

10. Let cool in pan 5 minutes.

11. Transfer to a wire rack to cool completely.

12. Meanwhile, whisk together confectioners’ sugar, cocoa, and 1/4 teaspoon salt.

13. In a large bowl, using an electric mixer, beat 1/2 cup butter until light and fluffy.

14. With mixer on low, gradually add cocoa mixture, scraping down side of bowl as necessary.

15. Gradually beat in 2 tablespoons milk and 1/2 teaspoon vanilla.

16. Beat frosting until light and fluffy, about 30 seconds.

17. Using a paring knife, cut a 1-inch-deep piece from the top of each cupcake (do not discard).

18. Fill each hole with 1 teaspoon jam and replace cutout pieces.

19. Frost cupcakes and top with raspberries.

Email to a friend | Print this recipe | Back