5tablespoonsunsalted butter, at room temperature (70 grams)
¾cupgranulated sugar(150 grams)
1teaspoonvanilla
2large eggs
1 ½cupcake flour(180 grams)
2 ½teaspoonsbaking powder
¼teaspoonsalt
⅔cupbuttermilk(160 ml)
1cupraspberries(120 grams)
Instructions
Preheat oven to 350°F. Line a cupcake pan with paper liners or grease with butter and flour.
Cream together the butter and sugar on medium high speed for several minutes until light and fluffy. Add the vanilla. Add the the eggs one at a time, scraping down the bowl after each addition.
Sift together the flour, baking powder, and salt in a separate bowl. Add the dry ingredients to the batter in three additions, alternating with the buttermilk. Mix until just combined. Fold in the raspberries.
Scoop into the prepared cupcake pan, filling each cup about two thirds full. Bake for 20-25 minutes until golden and a toothpick inserted into the center comes out clean. Allow to cool in the pan for 10 minutes, then transfer to a rack to cool.