Raspberry Vanilla Cupcakes with Mascarpone Frosting


*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 *Sparkling Sugar (optional)

Whisk together flour, baking powder, and salt. Set aside.

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

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

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

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

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

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

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

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

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

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

Hello! I'm Alicia, the recipe developer and writer behind  This Home Kitchen. I hope you enjoy this recipe! Subscribe to my email for more great recipes!