# What You'll Need:
→ For the Vanilla Cupcakes
01 - 120 g unsalted butter, softened
02 - 150 g granulated sugar
03 - 2 large eggs
04 - 1½ tsp vanilla extract
05 - 190 g all-purpose flour
06 - 1½ tsp baking powder
07 - ¼ tsp salt
08 - 120 ml whole milk
09 - 100 g fresh raspberries, lightly tossed in flour
→ For the Vanilla Buttercream
10 - 170 g unsalted butter, softened
11 - 250 g powdered sugar, sifted
12 - 1½ tsp vanilla extract
13 - 1-2 tbsp milk or cream
14 - Pinch of salt
# Steps to Follow:
01 - Preheat oven to 175°C. Line a 12-cup muffin tin with paper liners.
02 - Cream butter and sugar together until pale and fluffy. Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
03 - In a separate bowl, whisk together flour, baking powder, and salt. Add dry ingredients to the wet mixture in two parts, alternating with milk. Mix until just combined.
04 - Gently fold in the flour-coated raspberries to prevent sinking.
05 - Divide batter evenly among cupcake liners. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely before frosting.
06 - Beat butter until creamy. Add powdered sugar gradually, then mix in vanilla, milk, and salt. Beat until smooth and fluffy.
07 - Pipe or spread the buttercream over completely cooled cupcakes.
