I come from a big family. I’m the youngest of 8 and all of us are married now and most have children. We all live in Utah except for one brother and his family in Ohio. Since there are so many people we get together every month or two to celebrate between 3 to 5 birthdays. I’m usually the one in charge of the birthday cake, or cupcakes. I searched on Pinterest for yummy ideas and came across this gorgeous and yummy cupcake recipe to make for our Labor Day birthday party. Are you on Pinterest? I love Pinterest and probably have too many ideas from it now but it’s super fun. You can follow me by clicking here.
The chocolate cupcakes turned out so yummy and soft. They have both cocoa powder and chocolate chips in it making for some yummy chocolate flavor! If you don’t have time to make the cupcakes, since it does take a long time, you could save some time by using a cake mix. But you have to try the frosting!
The frosting was unlike anything I’ve had before. It called for raspberries and lucky me I had just the right amount from Derek’s parents raspberry bush. It came out so light and fluffly and so good. Derek says it tastes like the raspberry shakes his family always gets up by Bear Lake. I also think the contrasting colors of the chocolate cupcake and raspberry colored frosting look so good and so yummy! I love that it uses real fruit and the beautiful color is creates. This is a recipe I will for sure be using again.
1/2 cup semi-sweet chocolate
1 cup all-purpose flour
1 1/2 cups cake flour
1 1/2 cup unsweetened cocoa powder
2 tsp baking soda
1 tsp baking powder
3/4 tsp salt
3 large eggs
1 1/2 cups sugar
3/4 cup butter, softened
1 cup sour cream
1 1/2 cup milk
1 vanilla bean, seeds only (or 1 tsp. vanilla extract)
3/4 cup (1 1/2 sticks) butter, softened
1/2 cup (4 ounces) cream cheese, softened
4 – 4 1/2 cups powdered sugar, or until desired consistency is reached
5 ounces frozen (or fresh) raspberries, thawed and divided
1 vanilla bean seeds only (or 1 tsp. vanilla extract)
Preheat oven to 350F. Line muffin tins with cupcake cups or grease using nonstick cooking spray.
Cream butter and cream cheese in electric mixer for 1-2 minutes until fluffy. Slowly add 1 cup sugar and beat until smooth. Add half of the raspberries and mix until combined. Add remaining powdered sugar, 1/2 cup at a time, and beat until well incorporated.