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INGREDIENTS
- 1 stick unsalted butter
- 0.75 c. sugar
- 1.50 tsp. baking powder
- 0.25 tsp. salt
- 2 large eggs
- 1 tsp. raspberry or vanilla extract
- 0.50 c. milk
- 1.33 c. all-purpose flour
DIRECTIONS
- Heat oven to 350ºF. Line mini-- muffin pans with paper liners. (Don't worry if you only have one pan. After baking a batch, remove baked cupcakes to rack. Then place the pan in your freezer to cool quickly before lining and baking the next batch.)
- Beat butter, sugar, baking powder and salt in a large bowl with electric mixer on high speed 1 minute. Add eggs, one at a time, beating after each. Stir extract into milk. Beat in flour in three parts, alternating with milk, just until blended. Spoon 1 Tbsp into each muffin cup.
- Bake 15 minutes or until wooden pick inserted in center comes out clean. Let cool in pan on wire rack 5 minutes before removing from pan to rack. Cool completely.
- Beat all ingredients in medium bowl with electric mixer on medium speed until blended. Then increase speed to high; beat until light and fluffy. Tint pink if desired. Frost cupcakes.