– ¼ cup Freeze dried raspberries measured and ground into fine crumb – 1 ¾ cup All-purpose flour – ½ tablespoon Baking powder – 1 teaspoon Salt – 6 tablespoon Unsalted butter room temperature – 2 tablespoon Oil canola or vegetable – ¾ cup White granulated sugar – ⅛ cup Sour cream room temperature – ½ cup Raspberry Salsa 1 cup whole raspberries see instruction – 1 teaspoon Pure vanilla extract – 2 Large eggs room temperature – ½ cup Buttermilk room temperature – ½ lb Raspberries fresh – ¾ cup White granulated sugar – 1 tablespoon Lemon juice – ¾ cup Unsalted butter slightly cold – 4 oz Cream cheese room temperature – 4 ½ cups Powdered sugar sifted – ¼ cup Freeze dried raspberries measured and ground to fine crumb – 1 ½ tablespoon Raspberry jam – 2 ½ tablespoon Heavy cream – 1 teaspoon Pure vanilla extract
Preheat oven to 350°F. Use muffin liners in a 12-cup pan. Set aside. Sift flour, baking powder, and salt into a basin. Pulse freeze dried raspberries into crumbs in a food processor/blender. Mix with dry ingredients.
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Make raspberry salsa. Process 1 cup raspberries. Blend till salsa-like with small and medium pieces. Measure ½ cup.Mix butter, oil, and sugar for 3 minutes on high. Fluffy and pale. Add sour cream, raspberry salsa, and vanilla.
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Add ⅓ of dry ingredients and half of buttermilk. Mix nearly until mixed. Mix in another ⅓rd of dry ingredients and remaining buttermilk. Finish with remaining dry ingredients. Mix again for 10 seconds after scraping the bowl.
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Scoop batter. Scoop batter using a cookie scoop. ⅔ Fill the tin. Bake 23-25 minutes. When toothpick comes out clean, cupcakes are done.Rest cupcakes in hot pan for 10 minutes. Transfer to cooling rack. Cool cupcakes completely.
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Stir raspberries, sugar, and lemon juice in a saucepan over medium-high heat. Stir until sugar melts and juice separates. Reduce heat to medium. Lightly crush raspberries. Heat jam thickens. 5-8 minutes.
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Let butter cool for 30 minutes on the counter. Sift sugar powder. Add powdered sugar and ground freeze-dried raspberries.Mix butter and cream cheese on high for 1-2 minutes. Make butter/cream cheese frothy by removing bits.
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Mix powdered sugar and freeze-dried raspberries. Quite thick. Bowl scrape. Mix raspberry jam, heavy cream, and vanilla. Mix on high for 2 minutes to fluffy.
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Use a cupcake corer or sharp knife to cut a hole in the cupcakes ⅔rds. Throw away tops. Full-on jam. Top with frosting.
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