1) Preheat oven to 350 F. Line 24 minin (1 3/4-inch) muffin cups with paper baking cups.
2) Combine flour, baking soda and baking powder in medium bowl; mix well. Beat granulated sugar and butter in large bowl at medium speed until creamy. Add egg and vanilla; beat until well blended. Add flour mix and buttermilk; beat at low speed until just combined. Spoon evenly into prepared muffin cups. Top each cup with 1 raspberry. Sprinkle evenly with coarse sugar.
3) Bake 15 minutes or until golden brown. Cool in pan 5 minutes. Remove to wire rack; cool completely.
4) Whisk powdered sugar and 6 tablespoons milk in medium bowl until smooth. Add remaining milk, 1 tablespoon at a time, to make pourable glaze. Drizzle over cupcakes.
Originally Submitted
5/26/2013
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