Raspberry and almond cupcakes with almond buttercream

We have new neighbors moving in!!! YAY and to welcome them to the neighborhood I wanted to make something special. They do have a couple very young kids so I made them the always loved Nestles Chocolate Chip Cookies and for the adults I made these great cupcakes from The Sadie Times. I am not sure where she got the recipe, but they are great. I did try one and found that the raspberry flavor is a bit slighter than I was hoping so next time I might add a bit of raspberry extract too. But overall these were great and made a great welcome to the neighborhood treat!

ENJOY!

Ingredients:

2 1/2 c. cake flour

1 tsp baking soda

1/4 tsp salt

1/2 c. unsalted butter

1 1/2 c. sugar

2 eggs

1/3 c. buttermilk-I used yogurt

1/4 c. oil

1 tsp almond extract

2 cups. roughly chopped fresh raspberries (also get them as dry as possible with a paper towel.)

Directions:

Preheat oven to 350 degrees and prepare 2 cupcake pans.

Sift flour, salt, and baking soda in medium bowl.

In bowl of mixer, cream butter and sugar until fluffy.

Add eggs one at a time until combined.

Add buttermilk, oil and almond extract until combined

Add flour mixture and stir until just combined.

Fold in berries.

Fill cupcake pans 3/4 way.

Bake for 20 minutes.

Cool completely.

Frost (see frosting below)

Almond Butter Cream:

1 cup butter (or half butter, half shortening)

4 cups sifted confectioners sugar

2-4 tbsp. milk

1 tsp Almond extract 

Directions:

In your stand mixer, whip butter till very light and airy, add in powdered sugar a little at a time to prevent crunchy frosting. Add almond and then milk, as much or as little milk as you need to get the consistency you desire. I like a stiffer frosting for better piping. Thinner for spreading.

Frost your cooled cupcakes and top with another raspberry.