So I made some raspberry cupcakes to use up the rest of the marshmallow icing from the S'mores cupcake recipe. I found a good vanilla cupcake recipe at 52 Cupcakes and just adjusted it. Adjustments are in PINK
Billy's Vanilla Cupcakes Makes about 30 cupcakes
1 3/4 cups cake flour, not self-rising
1 1/4 cups unbleached all-purpose flour
2 cups sugar
1 tablespoon baking powder
3/4 teaspoon salt
1 cup (2 sticks) unsalted butter, cut into 1-inch cubes
4 large eggs
1 cup whole milk (I used 1% milk)
1 single serving cup of raspberry yogurt
1 teaspoon pure vanilla extract
1 cup of frozen raspberries
1. Preheat oven to 325°. Line cupcake pans with paper liners; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine flours, sugar, baking powder, and salt; mix on low speed until combined. Add butter, mixing until just coated with flour. I don't have a mixer with a paddle attachment (boo hoo!) so I sifted the dry ingredients and than tossed them in my Braun mixer.
2. In a large glass measuring cup, whisk together eggs, milk, and vanilla and raspberry yogurt. With mixer on medium speed, add wet ingredients in 3 parts, scraping down sides of bowl before each addition; beat until ingredients are incorporated but do not over beat. Add the frozen raspberries.
3. Divide batter evenly among liners, filling about two-thirds full. Bake, rotating pan halfway through, until a cake tester inserted in the center comes out clean, 17 to 20 minutes. I ended up baking them for 25 minutes. I'm also lucky enough to have a convection oven so rotating wasn't necessary.
4. Transfer to a wire rack to cool completely. Repeat process with remaining batter. Once cupcakes have cooled, use a small offset spatula to frost tops of each cupcake. Decorate with sprinkles, if desired. Serve at room temperature. I just piped icing onto them with the good ole Glad bag and garnished them with a fresh raspberry.