Vanilla Cupcakes With Raspberry Cream Cheese Frosting

Recipe

Ingredients:

Cupcakes:

1 cup (2 sticks) butter, at room temperature
1/2 cup vegetable shortening
3 cups sugar
5 eggs, at room temperature
3 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup whole milk, at room temperature
1/2 cup buttermilk, at room temperature
1 tablespoon vanilla

Frosting:

1 cup (2 sticks) unsalted butter, at room temperature
1 8-ounce package cream cheese, at room temperature
2 1/2 teaspoons vanilla
4 1/2 – 5 cups powdered sugar
1/2 cup freeze-dried raspberries

Directions:

Cupcakes:

• Place the oven rack in the middle of the oven and preheat oven to 350 degrees.  For cupcakes, line a cupcake tin with paper liners (or grease and flour each individually).  This recipe can also be made in 3-9″ round cake pans.
• Sift together the flour, baking powder and salt.  Set aside.
• In a measuring cup, combine the milk, buttermilk and vanilla.
• In a bowl of a standing mixer fitted with the paddle attachment, cream the butter, and shortening until smooth and creamy.  Slowly add the sugar, one cup at a time, beating well after each addition.  Add the eggs, one at a time, making sure each is incorporated before adding the next one.
• Add 1 cup of the flour mixture to the butter/shortening, and mix until incorporated.  Then add half the milk mixture, and mix well.  Repeat, ending with the flour mixture.  Scrape down the sides of the bowl as needed.  Once all the flour has been added, mix until smooth and well combined.
• Fill the cupcake liners 3/4 full.  Bake at 350 degrees for 18 – 20 minutes, or until a toothpick inserted comes out clean.
• Remove from the oven and transfer to a cooling rack.  Cool completely before frosting.

Frosting:

• Add the freeze-dried raspberries to a clean food processor or coffee grinder.  (If you’re using a coffee grinder, you may have to do this in 2 batches.)  Pulse until the berries are a fine powder.  Give the top a good tap before removing to allow the dust to settle.  Set aside.  (A 1/2 cup of freeze-dried raspberries will yield about 3 tablespoons of powder.)
• In a bowl of a standing mixer fitted with the paddle attachment, combine the butter and cream cheese.  Mix on medium speed until creamy.  Add the vanilla and mix until well combined.  Gradually increase the speed to high and continue beating until light and fluffy.  Scrape down the sides of the bowl as necessary.
• Add the powdered sugar, 1 cup at a time, beating after each addition until smooth.  Continue to add the powdered sugar until the desired consistency is reached.
• Add the raspberry powder, 1 tablespoon at time, mixing on low speed until blended, until the desired taste and color are reached.  Add a little milk or cream if necessary.
• Using a pastry tube and tip, or spreading knife, frost the cupcakes.