Looking for a dessert that looks nice when you set it out on the table and has a little bit of zing to it? Look no further than these yellow cupcakes with raspberry frosting in a jar. The yellow cake is moist, sweet, and buttery and the frosting has a wonderful tanginess. The jar, apart from making them last a little longer and easier to transport, also provides a nice presentation.
And the really nice thing is that making these cupcakes from scratch isn’t significantly harder than using a mix, but yields much better results. Everybody is going to love these cupcakes. Including you. And isn’t that the most important thing since you’re going to do all the work to make them?
Classic Yellow Cupcakes with Raspberry Buttercream Frosting
makes 12 pint jars of cupcakes
for the cupcakes
4 eggs, separated and at room temperature
3 cups all-purpose flour
4 teaspoons baking powder
1/2 teaspoon salt
1 cup of butter, slightly soft
2 cups sugar
1 teaspoon vanilla extract
1 cup room temperature milk
Preheat the oven to 350 degrees. Butter two muffin tins liberally.
In the bowl of your stand mixer, or with regular beaters, beat the egg whites until they form soft peaks. Carefully spoon the egg whites into a small bowl and set aside. Combine the flour, baking powder, and salt in a medium mixing bowl and set aside.
In the same bowl used to beat the eggs whites, and using the paddle attachment if your mixer has one, beat the butter until it is light and fluffy. Add the sugar and beat for another two minutes. Beat in the egg yolks one at a time, and then add the vanilla.
Turn mixer to low and alternate and add half the milk and half the flour mixture, and then add the other half of each. Finally, add half the eggs whites mixing just until combined, and then fold in the second half and mix gently with a spoon or spatula.
Spoon the batter into the prepared muffin tins, filling each cup 2/3 – 3/4 of the way full. Bake for 20 minutes, or until the cupcakes are a light golden color and a toothpick inserted in the center comes out clean.
Cool cupcakes for 10 minutes, remove from cupcake tin, and cool completely on a wire rack before frosting.
for the raspberry buttercream frosting
1/3 cup raspberries, pureed
12 tablespoons room temperature, unsalted butter
1 1/2 cups confectioners sugar
1 – 2 tablespoons fresh lemon juice
1 teaspoon vanilla extract
Using a mixer on high speed, pulverize the raspberries and remove to a small bowl. Next, cream the butter until light and fluffy, and gradually add in the sugar. When the butter and sugar are fluffy and smooth, add 2 tablespoons of lemon juice, the raspberry puree, and then the vanilla extract. Check the consistency and flavor and add more lemon juice or confectioners sugar as needed.
to assemble the cupcakes
Place 1 cupcake in the bottom of a pint jar, add a layer of frosting, add a second cupcake, frost, and top with sprinkles and a raspberry. Seal if desired. Sealed cupcakes will keep for several days at room temperature (omit the raspberry garnish if planning to keep these for more than a day).