Preparation

• Preheat your oven to 350°F and line a cupcake pan with liners.
• In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
• In another bowl, beat the softened butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
• Gradually add the dry ingredients to the wet mixture, alternating with the sour cream and milk, beginning and ending with the flour mixture. Mix until just combined.
• Gently fold in the mashed raspberries until evenly distributed.
• Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
• Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Allow to cool in the pan for a few minutes before transferring to a wire rack to cool completely.
• In a mixing bowl, beat the softened butter until creamy. Gradually add the powdered sugar, raspberry puree, vanilla extract, and salt. Beat until the frosting is light and fluffy. If needed, add a splash of milk to reach the desired consistency.
• Use a piping bag to frost the cooled cupcakes with the raspberry buttercream. Decorate with fresh raspberries and optional garnishes.
• Serve the cupcakes as a delightful spring dessert for any occasion.
• Store cupcakes in an airtight container in the refrigerator for up to three days. Allow to come to room temperature before serving for the best flavor.