• Cooking Time: 20
  • Servings: 12 cupcakes
  • Preparation Time: 20


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 if you have one minute take a look at her page and won't regret.


  • 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)


  • For the Cupcake:
  • 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.
  • 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.
  • For the Frosting:
  • 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.

Categories: Cupcakes 

Author Credit: Laura Vitale

Website Credit:

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