Mini Raspberry Cupcakes - cooking recipe

Ingredients

Cupcake
1/2 cup unsalted butter, softened
3/4 cup sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
2 large eggs
1 teaspoon raspberry extract
1/2 cup milk
1 1/3 cups all-purpose flour
Raspberry Buttercream
1/2 cup unsalted butter, softened
4 cups confectioners' sugar
4 tablespoons milk
1 teaspoon raspberry extract
1/2 teaspoon salt
pink food coloring (optional)

Preparation

Heat oven to 350. Line mini muffin pans with paper liners.
Cupcakes -- Beat butter, sugar, baking powder and salt in a large bowl with an electric mixer on high speed 1 minute. Add eggs, one at a time, beating after each. Stir extract into milk. Beat in flour in three parts, alternating with milk, just until blended. Spoon 1 Tbsp into each muffin cup.
Bake 15 minutes or until wooden toothpick inserted in center comes out clean. Let cool in pan on wire rack 5 minutes before removing from pan to wire rack. Cool completely.
Raspberry Buttercream -- Beat all ingredients in medium bowl with electric mixer on medium speed until blended. Then increase speed to high; beat until light and fluffy. Tint pink if desired. Frost cupcakes.