Raspberry cupcakes!

Moist yellow cake topped with smooth raspberry frosting!

Raspberry Valentines day cupcakes!

Hey guys! So there are only a few short days until Valentine’s Day! If you haven’t already, go read Monday’s post to help you get decorating! Now onto today’s post. 

Raspberry Valentines day cupcakes!

Yesterday, I made these yummy vanilla-raspberry cupcakes! These cupcakes are made of two parts. A delicious vanilla cake, topped with smooth rich raspberry buttercream frosting! Then you can add sprinkles if you want and of course, eat them!
Raspberry Valentines day cupcakes!

I frosted these using the large sized open star tip in this AMAZING set I got on amazon, in a Wilton frosting bag. Before getting these frosting tips I just thought I was horrible at frosting cupcakes, until I realized that I was using the small Wilton brand tips that are really made for making designs, not frosting a cupcake. So I bought these tips and instantly fell in love with them! They are so great! You can frost both mini and normal sized cupcakes! Buy this set here.
Raspberry Valentines day cupcakes!Another thing I love about these amazing tips is that you don’t have to use a couplers with these tips. All you do is just pop them into the frosting bag, add the frosting, and trim the tip of the bag off! Then just frost the cupcakes! Down below, you can see all of the items I used in this recipe and where to buy them. Now onto the recipe!
Raspberry Valentines day cupcakes!

Raspberry vanilla cupcakes
Moist yellow cake topped with smooth raspberry frosting!
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Cook Time
20 min
Cook Time
20 min
For the cake
  1. 2 1/4 cups all purpose flour
  2. 1 1/2 cups sugar
  3. 3 1/2 teaspoons baking powder
  4. 1 teaspoon salt
  5. 1/2 cup butter, softened
  6. 1 1/4 cups milk
  7. 1 teaspoon vanilla
  8. 3 eggs
For the frosting
  1. 6 cups powdered sugar
  2. 2/3 cup butter, softened
  3. 1/2 cup raspberries
  4. 2-4 Tablespoons milk
For the cake
  1. Heat oven to 350 Fahrenheit. Place cupcake liners in cupcake pans.
  2. In a large bowl beat all cake ingredients with mixer on high for 30 seconds, scraping bowl.
  3. Beat on high for 3 minutes scraping bowl occasionally.
  4. Scoop into cupcake liners with a cookie scoop. Fill 1-2/3 full.
  5. Bake for 20 minutes and check with a tooth pick. Let cool completely before frosting.
For the frosting
  1. In a large bowl, mix the powdered sugar and butter with electric mixer on low speed until blended.
  2. Stir in vanilla and one tablespoon of milk. Slowly beat in just enough milk to make it smooth and spreadable. If the frosting is too thick beat in more milk, one drop at a time. If it is too runny, beat in a small amount of powdered sugar.
  3. Frost the cupcakes!
Adapted from The big book of cakes
Adapted from The big book of cakes
Craftily Baking http://craftilybaking.com/

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Frosting tips   Cupcake liners   Mixer

Starlight peanut butter cake with vanilla buttercream frosting

Ok, I am SO sorry about lately! I have not posted in like two weeks! Luckily I had a guest post from gracefully baking, which really helped! But still… I really should be posting more! Some of the reasons I wasn’t posting was, first, we went on a trip, we left Thursday, June second, drove for six hours, stayed until that following Saturday, and drove another six hours on Sunday to get home. Then I had to unpack, wash everything, and repack for girls camp the next day! So, Monday I left for girls camp, and came home that Thursday! I know! Crazy! I wasn’t home for about 8 days straight, plus I hardly got any sleep the whole time! (at girls camp we never get to sleep on time, one night we stayed up till’ around 3:00 am! 🙂 ) But I have been dying to share this recipe with you!Delicious Starlight peanut butter cake with vanilla buttercream frosting!

So in the beginning I was planning on getting all the posts ready and setting them to automatically post on the right days, but… it was kinda crazy and I didn’t get time. I also had to bring all my own food (since I have to do the FODMAP diet 🙁 ), so Sunday we had to get all of that ready too! I made a lot of it, including a really yummy gluten free banana bread recipe I’ll share with you soon! Delicious Starlight peanut butter cake with vanilla buttercream frosting!

I found this recipe in a Betty Crocker cake book I bought and HAD to try it! So, I made this cake for my little newborn cousin marigold (well, more for her mom 🙂 ) My first attempt failed, so the next day I retried and it turned out perfect! So perfect that I decided to share it with you! 
Delicious Starlight peanut butter cake with vanilla buttercream frosting!

 

This is a DELICIOUS cake! And if you don’t like peanut butter, substitute butter for the peanut butter!

Starlight peanut butter cake with vanilla buttercream frosting
Delicious, moist starlight peanut butter cake, completed with sweet vanilla buttercream frosting.
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For the cake
  1. 2 1/4 cups all-purpose flour
  2. 1 1/2 cups sugar
  3. 3 1/2 teaspoons baking powder
  4. 1 teaspoon salt
  5. 1/2 cup peanut butter
  6. 1 1/4 cups milk
  7. 1 teaspoon vanilla
  8. 3 eggs
For the frosting
  1. 3 cups powdered sugar
  2. 1/3 cup butter, softened
  3. 1 1/2 teaspoons vanilla
  4. 1 to 2 tablespoons milk
For the cake
  1. Preheat oven to 350 degrees Fahrenheit
  2. Grease bottoms and sides of two 9-inch round cake pans with butter, lightly flour.
  3. In a large bowl (or mixer) beat together all cake ingredients on low speed for 30 seconds, constantly scraping bowl. Beat on high speed for 3 minutes occasionally scraping bowl.
  4. Pour into pans.
  5. Bake for 25-30 minutes, or until toothpick comes out clean and cake springs back when touched lightly.
  6. Cool 10 minutes, then remove from pans and let cool completely (about 1 hour)
For the frosting
  1. In a large bowl or mixer, mix together butter and powdered sugar, until well blended.
  2. Stir in vanilla and one tablespoon of milk.
  3. Slowly beat in remaining milk, just long enough to make it smooth and spreadable.
To frost
  1. Place one of the layers round side down.
  2. Spread 1/3 to 1/2 cup frosting on the top staying about 1/4 inch away from edge.
  3. Place second cake layer on top of the first, round side up. Spread a thin layer around the edge of the cake.
  4. Frost the side of the cake in swirls, make a rim above the top, about 1/4 inch, spread that rim across the top.
  5. Using a frosting bag make rosettes along the edge. (optional)
Notes
  1. If the frosting is to thin add a little extra powdered sugar, if it is to thick add a couple drops of milk.
  2. If needed, double the frosting recipe.
Craftily Baking http://craftilybaking.com/
 Ok, really quick, let’s talk about the organization posts I’ve been telling you about for the last month and a half, I promise, their coming, it’s just taking a lot longer than I expected! I still need to find a few things, like a cute desk and bedside table that I can fix up and paint white (because I can’t spend a fortune on new ones 😉 ) and I need to buy a couple more little baskets/tubs and hang up the rest of the decor I have. 🙂 But still, I can’t wait to share them with you!!