Raspberry Cream Cupcakes (18)

I found a book called "Perfect Cupcakes" in the last chance bin at Barnes & Noble. This is the first recipe I tried from it. What I've noticed about this book is that it assumes you are making just enough cupcakes for you and 5 other people. For me, that is just plain blasphemous to my Italian heritage...I am used to making 7 dozen cookies in one recipe!


I chose to make 18 cupcakes as 2/3 of them are headed to a birthday party and the other 1/3 are staying here. Both people are born on the same day, but many years apart.

2 cups of all purpose flour
4 1/2 teaspoon baking powder
3/4 teaspoon cinnamon
3 pinches of baking soda
3 tablespoons + 6 teaspoons of light brown sugar
9 tablespoons of cream cheese
3 eggs (lightly beaten)
4 1/2 tablespoons of melted butter
3/4 teaspoon of vanilla extract
3/4 cup of milk
4 1/2 oz of Raspberries (fresh or frozen)

1. "Dry" Mixing:

• First whisk the flour, baking powder, cinnamon, and baking soda together in a bowl.
• Next, stir in the brown sugar, (DO NOT USE THE WHISK, opt for a metal spoon).
• Then, use a pastry blender to cut in the cream cheese until the entire mixture
resembles little pea-sized crumbs. It won't look like peas, and it will take
awhile.

2. "Wet" Mixing:

• In a small bowl, combine the egg, milk, melted butter, and vanilla.
• Then, add all of this to the "dry" mixture and stir just until moistened.
(It sort of resembles oatmeal at this point)

3. Fold in fresh/frozen raspberries. You can substitute with other berries too.

4. Bake at 350 degrees Fahrenheit for 20-25 minutes. You know they are done if the tops spring back lightly and a toothpick comes out clean. Cool in the pan on a wire rack for 10-15 minutes, then take out of pan to cool completely.

5. Before serving, dust lightly with confectionery sugar. If you want more of a frosting, go with a white chocolate or a glaze.