Yield: 12 cupcakes (I tripled the recipe, which made 45)
1 and 2/3 cup all-purpose flour
While the cupcakes are cooling, prepare the frosting.
Note: I was able to frost all 45 cupcakes using one batch of this recipe
4 sticks unsalted butter, softened (1 pound)
1/2 cup pureed raspberries (about 1 cup whole raspberries, optional: strain out the seeds for a smoother frosting)
2 teaspoon fresh lemon juice
1/2 teaspoon sea salt
8 cups powdered sugar (from two 1-lb boxes or one 2-lb bag)
Beat the butter using the whisk attachment on your stand mixer until creamy.
Add in the pureed raspberries.
Slowly add the powdered sugar, about one cup at a time.
Finally, add the lemon juice and sea salt. Continue beating until very light and fluffy.
Pipe* or spread frosting on each cupcake. Enjoy!
*I bought the Bake it Pretty Best-Ever Cupcake Icing Kit (5 jumbo pastry tips and 1 pastry bag) just for these cupcakes and it was fantastic! You can currently save 10% off your order using coupon code “BALLOONS”.