Specialty Cupcake Recipe

Preheat and prepare pan

Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with 12 paper liners or lightly grease and flour the cups.

Whisk dry ingredients

In a medium bowl, whisk together 1.5 cups all-purpose flour, 1 cup granulated sugar, 1.5 tsp baking powder, and 1/2 tsp fine salt until evenly combined.

Cream butter and sugar

In a large mixing bowl or stand mixer fitted with the paddle attachment, beat 1/2 cup softened unsalted butter on medium speed for about 1 minute until smooth. Add the sugar (from the dry mix) and continue to beat 2–3 minutes until light and fluffy and noticeably paler.

Add eggs and vanilla

Add the 2 large eggs, one at a time, beating briefly after each until incorporated. Scrape the bowl. Add 1 tsp pure vanilla extract and mix to combine.

Alternate dry and wet

With the mixer on low, add one-third of the dry flour mixture and mix until just combined. Pour in half the 1/2 cup whole milk, mix until nearly incorporated. Repeat with another third of the dry mix, the remaining milk, then finish with the remaining dry mix. Do not overmix; stop as soon as you have a smooth batter.

Portion and bake

Divide the batter evenly among the 12 liners, filling each about 2/3 full (roughly 2.5 tablespoons to 3 tablespoons each, depending on liner size). Bake in the preheated oven for 16–20 minutes, rotating the pan halfway through, until the tops are lightly golden and a toothpick inserted into the center (not into filling) comes out clean. Allow cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before filling and frosting.

Core and fill cupcakes once cooled. Using a small paring knife or a cupcake corer, remove a cone-shaped piece from the center of each cooled cupcake (about 1 inch deep). Spoon about 1 teaspoon of raspberry jam or lemon curd into the cavity. Replace the removed cake piece or leave open and proceed to frost. If replacing, press gently to avoid overflowing the filling.

Beat butter

In a clean bowl, beat 3/4 cup softened unsalted butter on medium speed for 1–2 minutes until creamy.

Add sugar and salt

With the mixer on low, add 3 cups confectioners' sugar, 1/8 tsp fine salt, and mix to incorporate (it will be very thick).

Adjust texture and flavor

Add 2 tablespoons whole milk or heavy cream and 1 tsp vanilla extract. Increase mixer speed to medium-high and beat for 2–3 minutes until light, fluffy, and pipeable. If too stiff, add milk 1/2 tsp at a time until desired consistency. If too thin, add a little more powdered sugar.

Frost cupcakes

Transfer buttercream to a piping bag fitted with a large star or round tip (or use a spoon). Pipe or spread frosting onto each cooled (and filled, if using) cupcake, starting from the outside and working upward to create a generous swirl. Smooth or texture with a spatula as desired.

Top each frosted cupcake with 1 fresh raspberry or a pinch of lemon zest. Sprinkle optional sprinkles or edible gold sparingly for a specialty finish. Chill for 10–15 minutes to slightly set the buttercream before serving, but bring to room temperature before eating for best texture.