Fresh Raspberry Cupcakes (Print Version)

# Ingredients:

→ Raspberry Cupcakes

01 - ¼ cup Freeze dried raspberries measured and ground into fine crumb
02 - 1 ¾ cup All-purpose flour
03 - ½ tablespoon Baking powder
04 - 1 teaspoon Salt
05 - 6 tablespoon Unsalted butter, room temperature
06 - 2 tablespoon Oil (canola or vegetable)
07 - ¾ cup White granulated sugar
08 - ⅛ cup Sour cream, room temperature
09 - ½ cup Raspberry Salsa (1 cup whole raspberries, blended)
10 - 1 teaspoon Pure vanilla extract
11 - 2 Large eggs, room temperature
12 - ½ cup Buttermilk, room temperature

→ Raspberry Jam

13 - ½ lb Raspberries, fresh
14 - ¾ cup White granulated sugar
15 - 1 tablespoon Lemon juice

→ Raspberry Cream Cheese Frosting

16 - ¾ cup Unsalted butter, slightly cold
17 - 4 oz Cream cheese, room temperature
18 - 4 ½ cups Powdered sugar, sifted
19 - ¼ cup Freeze dried raspberries, measured and ground to fine crumb
20 - 1 ½ tablespoon Raspberry jam
21 - 2 ½ tablespoon Heavy cream
22 - 1 teaspoon Pure vanilla extract

# Instructions:

01 - Preheat oven to 350°F. Line a 12 cup muffin pan with muffin liners. In a mixing bowl, sift the flour, baking powder and salt. Using a food processor/blender, pulse freeze dried raspberries into a fine crumb. Mix with the dry ingredients.
02 - Use a food processor/blender and blend 1 cup of raspberries. Blend until it looks like salsa with very small pieces and medium pieces. Measure it out to ½ cup.
03 - Using a mixer, beat the butter, oil, and sugar on high for 3 minutes until pale and fluffy. Add in the sour cream, raspberry salsa, and vanilla. Mix until combined. Add in the eggs and mix until combined.
04 - Add ⅓ of the dry ingredients and half of the buttermilk. Mix until almost combined. Add another ⅓rd of the dry ingredients and the rest of the buttermilk. Finish with the rest of the dry ingredients. Scrape the bowl and mix for another 10 seconds.
05 - Fill the tin ⅔rds full. Bake for 23-25 minutes until a toothpick inserted comes out clean. Let sit in hot pan for 10 minutes, then transfer to cooling rack to cool completely.
06 - In a saucepan over medium-high heat, stir the raspberries, sugar, and lemon juice until sugar melts and juice separates. Reduce heat to medium. Lightly mash raspberries and heat until jam thickens, 5-8 minutes. Cool completely.
07 - Mix ground freeze-dried raspberries with sifted powdered sugar. Beat slightly cold butter and room temperature cream cheese until fluffy, 1-2 minutes. Add powdered sugar mixture, then raspberry jam, heavy cream, and vanilla. Mix on high for 2 minutes until fluffy.
08 - Cut holes in cupcakes ⅔rds down using a cupcake corer or sharp knife. Fill holes with jam. Pipe tops with frosting.

# Notes:

01 - Spoon and level flour for accurate measurement
02 - Add 1 tablespoon flour for high altitude baking
03 - Room temperature ingredients blend better
04 - Can make components ahead of time

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