Raspberry Cupcakes with Mascarpone Frosting

Ingredients

All-purpose flour Baking Powder Salt Unsalted Butter Granulated Sugar Eggs Whole Milk Canola Oil Vanilla Extract Raspberries Mascarpone Cheese Powdered Sugar *Heavy Whipping Cream

Instructions

Preheat the oven to 350 degrees F and line a cupcake pan. Whisk together flour, baking powder, and salt. Set aside.

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Cream together softened butter and sugar until they are well combined and smooth.

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Add the eggs, milk, oil, and vanilla to the creamed butter and sugar. Mix until well combined.

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Add the dry ingredients to the wet and mix just until they come together.

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Cut the raspberries in half (optional) and toss them with flour.

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Gently fold the floured raspberries into the batter until they are evenly distributed.

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Scoop the cupcake batter into the prepared cupcake pan filling each well until 2/3 full.

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Bake for 20 to 23 minutes or until a toothpick inserted into the center comes out with just a few moist crumbs.

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Allow the cupcakes to cool in the pan for 5 minutes then transfer them to a wire rack to cool completely.

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Add the mascarpone cheese, powdered sugar, heavy whipping cream, vanilla extract, and salt to a bowl. Cream together until thick and creamy, about 2 minutes.

Instructions

Spread or pipe the frosting onto the cooled cupcakes. Optional decoration: Sprinkle each cupcake with sparkling sugar and top with a fresh raspberry.

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