• Cooking Time: 20
• Servings: 12 cupcakes
• Preparation Time: 20
• For the Vanilla Cupcake:
• 1 cup sugar
• 1 stick un-salted butter, softened
• 2 eggs
• 2 Teaspoons of vanilla extract
• 2 Teaspoons of baking powder
• 1 pinch salt
• 1 1/3 cup all-purpose flour
• 1/3 cup milk
• For the Frosting:
• 1 Stick of Unsalted Butter, softened
• ½ cup Raspberry Preserves
• ½ tsp Vanilla Extract
• 1 16oz Box of Powdered Sugar
• Fresh Raspberries, for garnishing (optional)

1. For the Cupcake:
2. Cream the butter and sugar until light and fluffy. Add the eggs, vanilla, flour, milk, salt and baking powder and beat just to incorporate the ingredients. Never overmix a cake batter, muffin, cupcake or any type of cake batter too much or you will have a compact and dry mass. Kneading is just for breas ok? Back to recipe ...Distribute the paper muffin cups in baking cupcakes and using a ice cream scoop, take the dough and fill 2/3 of the paper liners.
3. Bake in the preheated oven (another very important thing ... the oven should always be preheated) to 350ºF for 20 min, or until to be stuck with a toothpick he comes out clean. Wait for at least 40 min. before frosting it.
5. For the Frosting:
6. Combine together all the frosting ingredients except the fresh raspberries and mix together to combine. Add the frosting in a piping bag fitted with a large star tip and pipe the frosting onto the cupcakes. Garnish with fresh raspberries.

Since i'm brazilian, cupcakes are not very famous around here...but one day i was searching trought the web and found on youtube a video that introduced me to this wonderfull world. Her name is Laura Vitale and now i'm totally addicted to her recipes...so if you have one minute take a look at her page and subscribe...you won't regret.