Preheat the oven to 180°C/350°F. Sift together the * ingredients. Leave the milk and eggs at room temperature. Melt the butter in the microwave.
Put the egg and sugar into a bowl and beat for 3 minutes with a hand mixer until it becomes a fluffy and creamy texture.
Add butter and vanilla extract and beat for another 2 minutes. Decrease the speed of the hand mixer and add 1/2 of the ＊ ingredients.
Add the milk, mix in, and add the rest of the dry ingredients. Slowly beat to mix until no longer floury.
Line the muffin pan and use a spoon or ice cream scooper to fill each about 2/3 full with the batter.
Bake for 20~25 minutes in the preheated oven. When an inserted skewer comes out clean, they're finished. Place on a rack to cool.
Raspberry Purée: In a small saucepan, add 150 g of raspberries and 2 teaspoons of granulated sugar. Warm on medium heat.
It will become liquid, so boil down until a little bit thick. Strain using a colander to remove the seeds.
Butter Cream: Add the room temperature butter and the powdered sugar to a bowl and beat together with a hand mixer for more than 5 minutes until creamy.
Mix the ☆ ingredients until smooth. Add the raspberry puree until it reaches the desired thickness and flavor. If it gets too thick, adjust with heavy cream.
Pipe the cream on the cooled cupcakes.
Refer to this recipe here (Recipe ID: 2211684) to learn how to make vanilla extract.
Story Behind this Recipe
Since I've started living in the U.S., I've had a lot of opportunities to make cupcakes. Out of all the cupcakes I've made, this has become my go-to recipe.
*Since there's a lot of milk, the batter is quite soft. *You can store leftover buttercream in the fridge. It will harden, but if you leave it out at room temperature before use, you can use it a second time. But anyway, be sure to beat veryyyyy well until the batter becomes light and creamy.