Mini Raspberry Cupcakes

These can be done a day ahead. Just keep them in an airtight container in the fridge. If you can't find raspberry extract at your store, you can substitute strawberry or even vanilla. Or get it online.

• Ready In: 1 hr
• Serves: 48
• Yields: 48 cupcakes

Ingredients

• Cupcake

• 1⁄2 cup unsalted butter, softened
• 3⁄4 cup sugar
• 1 1⁄2 teaspoons baking powder
• 1⁄4 teaspoon salt
• 2  large eggs
• 1  teaspoon  raspberry extract
• 1⁄2 cup milk
• 1 1⁄3 cups all-purpose flour

• Raspberry Buttercream

• 1⁄2 cup unsalted butter, softened
• 4  cups confectioners' sugar
• 4  tablespoons milk
• 1  teaspoon  raspberry extract
• 1⁄2 teaspoon salt
•  pink food coloring (optional)

Directions

1. Heat oven to 350. Line mini muffin pans with paper liners.
2. Cupcakes -- Beat butter, sugar, baking powder and salt in a large bowl with an electric mixer on high speed 1 minute. Add eggs, one at a time, beating after each. Stir extract into milk. Beat in flour in three parts, alternating with milk, just until blended. Spoon 1 Tbsp into each muffin cup.
3. Bake 15 minutes or until wooden toothpick inserted in center comes out clean. Let cool in pan on wire rack 5 minutes before removing from pan to wire rack. Cool completely.
4. Raspberry Buttercream -- Beat all ingredients in medium bowl with electric mixer on medium speed until blended. Then increase speed to high; beat until light and fluffy. Tint pink if desired. Frost cupcakes.