Apple Raspberry Cupcakes with Raspberry Buttercream Frosting
2/3 cup butter; cubed
1 cup sugar
2 eggs; lightly beaten
1 tsp. vanilla
1 generous cup self-rising flour
¾ cup vanilla-flavoured yogurt
1 large apple; peeled and shredded
2/3 cup raspberries
Preheat oven to 350ºF. Line 2 muffin tins (24 total) with cupcake liners.
Beat the butter and sugar together in a large bowl until pale and fluffy. Gradually add the eggs; beating well after each addition. Stir in the vanilla. Add flour, then the yogurt, grated apple and raspberries and mix until smooth.
Spoon mixture evenly into cupcake wells. Tap pans lightly on counter surface to settle the batter. Bake for 15 minutes or until golden brown and center springs back up when lightly pressed. Let cool on wire rack.
Cake recipe taken from Cakes Galore and altered to accommodate baking for cupcakes instead of a 8-inch cake.
Top with Raspberry Buttercream frosting
Pairs Well With
Recipe for cupcakes taken from Cakes Galore and altered bake time for cupcakes