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Raspberry Cream Cheese Cupcakes

Hi I’m LeAnn and I’m a cupcakeaholic….don’t know when it happened or why!  Today I made these cute MINI's– Be still, my heart!

When I came home last night with my new hairdo--- DH asked me what I did for my BBF Nancy for cutting my hair.  I told him I’m not talented like she is so she has to just understand that being friends is my contribution to the relationship!!!  Then I thought about it and I’m not sure why but it brought to mind the plethora of things I've wanted to pursue but didn't have the opportunity while I was working….and now that I’m retired I should surely be able to master a few things!    I could remove the rust from my piano skills (since there are not enough players at our church),  or I could finally bring all those old clothes in my closet that are out dated or just to small and give them to Goodwill, or maybe I should learn a couple of recipes that don't call for cream of chicken soup. On top of this there is a crazy phenomenon going on right now Cup Cake Shops in every town.   Yes, I have found my favorite, but with that said I do like to experiment in my own kitchen.  

Here is today’s recipe and it was delightful!

1 1/2 cups all purpose flour

1 1/2 teaspoons baking powder

1 small box vanilla instant pudding

1/2 teaspoon salt

3/4 cup milk

1 teaspoon pure vanilla extract

1 stick butter, room temperature

3/4 cup sugar

2 large eggs, room temperature

Raspberry seedless jam

Preheat oven to 350 degrees. Line the cups of a standard muffin tin with paper or foil liners. In a small bowl, whisk together flour, baking powder, salt and pudding; set aside. In a liquid-measuring cup, mix milk and vanilla; set aside.
In a large bowl, with an electric mixer, beat butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. With mixer on low speed, add half of dry ingredients, followed by milk-vanilla mixture, then remaining dry ingredients. Do not over mix.
Divide batter evenly among prepared muffin cups. Add approximately 1/2 - 1 tsp of raspberry preserves & swirl into batter with a toothpick.

With MINIs I got 24  and enough for 6 regular sized cupcakes!  MINIs took about 18 minutes to cook

Bake until a toothpick inserted in center of a cupcake comes out clean, 20 to 25 minutes. Cool cupcakes 5 minutes in tin, then remove and cool completely on a rack before frosting.

Cream Cheese Frosting
1 - 8oz package cream cheese (I used the full fat version to remind me of cheesecake)
1/4 cup butter (1/2 stick)
1 tablespoon vanilla
3 cups powdered sugar.
Beat cream cheese, butter & vanilla until smooth & well blended. Slowly beat in powdered sugar. (Adjust amount until you reach desired consistency).
Frost cupcakes as desired. Garnish with fresh raspberries.
ENJOY!