Chocolate Raspberry Cupcakes With Buttercream Frosting

• FOR THE CUPCAKES:
• 1-1/3 cup Flour
• 1/4 teaspoons Baking Soda
• 2 teaspoons Baking Powder
• 3/4 cups Unsweetened Cocoa Powder
• 1/8 teaspoons Salt
• 3 Tablespoons Butter, Softened
• 1-1/2 cup Sugar
• 2 whole Eggs
• 3/4 teaspoons Vanilla Extract
• 1 cup Milk
• 1/2 cups Raspberries, Chopped
• FOR THE BUTTERCREAM FROSTING:
• 1/2 cups Butter, Softened
• 4 cups Powdered Sugar
• 1 teaspoon Vanilla
• 1/4 cups Milk

1. Preheat oven to 350 degrees F. Line a 12-count cupcake pan with paper liners.
2. Sift together the flour, baking powder, baking soda, cocoa and salt. Set aside.
3. In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition, then stir in the vanilla. Add the flour mixture alternately with the milk; beating well. Stir in chopped raspberries.
4. Fill cups 3/4 full with the batter. Bake in the preheated oven for 15 to 17 minutes, or until a toothpick inserted comes out clean. Frost when cool.
5. Buttercream Frosting:
6. In a mixing bowl, cream butter. Beat in sugar and vanilla. Add milk until frosting reaches desired consistency.

flour, ubc, baking powder, ube, salt, butter, sugar, eggs, vanilla, milk, raspberries, butter, powdered sugar, vanilla, ubc

Taken from tastykitchen.com/recipes/desserts/chocolate-raspberry-cupcakes-with-buttercream-frosting/ (may not work)