3 sticks unsalted butter, room temperature
2 c. sugar
5 large eggs
1 1/2 tsp. vanilla extract
1 1/2 tsp. almond extract
3 c. all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. kosher salt
1 c. buttermilk
1/4 c. pink sprinkles
Preheat oven to 325 degrees. Cream butter and sugar until very light and fluffy; about 5 minutes. Add the eggs, one at a time, beating after each. Scrape down the bowl. Add the vanilla extract and almond extract and mix well. In a separate bowl, sift together the flour, baking powder, baking soda and salt. In 3 parts, alternately add the dry ingredients and buttermilk to the batter, beginning and ending with the dry. Mix until just combined. Stir in sprinkles.
Line a muffin tin with paper liners and spray with cooking spray. Fill liners 2/3 full. For regular cupcakes: Bake about 23 minutes or until a toothpick inserted in the center comes out clean, but be careful to not over bake. Yields: 28-30 cupcakes. Cool completely and top with frosting.
Raspberry Buttercream
From: Jenn@eatcakefordinner
12 Tbl. unsalted butter, room temperature
pinch of salt
1 (1.4 oz.) pkg. freeze-dried raspberries (I use Trader Joes)
4 c. powdered sugar
2 tsp. vanilla extract
3-4 Tbl. milk
Add the freeze-dried raspberries to a food processor. Make sure to take out the white packet that's in the package and discard. Pulse the raspberries until they're a fine powder; set aside. In a large mixing bowl, combine the butter and salt and mix (using a hand mixer or stand mixer) until creamy. Add the raspberry powder and mix until combined. Add one cup of powdered sugar and vanilla and mix to combine. Add remaining powdered sugar, one cup at a time, adding milk as you go, until desired consistency is reached. Spread or pipe onto cooled cupcakes. I used a 1M Wilton piping tip.
Base cupcake recipe adapted from: Ina Garten