Raspberry Cupcakes (Gluten-Free & Dairy-Free Options) (Edit recipe)

Raspberry cupcakes

1. Preheat the oven to 350F and prepare a cupcake pan with 12 liners.
2. In a large mixing bowl, combine the sugar, sour cream, milk, oil, egg, and vanilla extract and whisk together until fully combined and smooth.
3. Add in 1 cup of flour, baking powder, and salt, and mix until just combined.
4. In a small mixing bowl, combine the raspberries and 1 tablespoon of flour and toss until evenly coated.
5. Gently fold in the raspberries.
6. Divide the batter evenly in the 12 cupcake liners and bake for approximately 16-20 minutes or until a toothpick inserted in the center comes out clean.
7. Remove from the oven and allow to cool in the pan for 10 minutes before removing to a wire rack to fully cool.

Raspberry buttercream

1. In a stand mixer or large mixing bowl with electric beaters, cream the butter on high speed until light and fluffy. This will take approximately 5-10 minutes.
2. Add the powdered sugar and salt and mix on low until combined.
3. Add the raspberries and vanilla extract and mix on low until combined.
4. Turn the mixer up to high and allow it to beat for 5 minutes until light and fluffy.
5. Frost and decorate the fully cooled cupcakes as you desire. Enjoy! I used a Wilton 1 m piping tip to pipe swirls and topped each cupcake with a drizzle of melted white chocolate, glittery sugar sprinkles, and a fresh raspberry.
6. Leftover cupcakes should be stored in an airtight container at room temperature for up to 3 days, in the fridge for up to 5 days, or frozen for up to 6 months