Ingredients:

  • 190g all-purpose flour
  • 200g granulated sugar
  • 1.5 tsp baking powder
  • 0.5 tsp salt
  • 115g unsalted butter, room temperature
  • 2 large eggs, room temperature
  • 120g full-fat sour cream
  • 2 tsp vanilla bean paste
  • 225g unsalted butter, softened
  • 340g powdered sugar, sifted
  • 20g freeze-dried raspberries, pulverized
  • 1.5 tbsp heavy cream

Instructions:

  1. Preheat your oven to 350°F (180°C) and line a 12-cup muffin tin with paper liners.
  2. Whisk together the flour, granulated sugar, baking powder, and salt in a large bowl.
  3. Add 115g of softened butter to the dry ingredients. Mix on low speed until the texture resembles coarse sand, ensuring the flour is fully coated in fat.
  4. In a separate bowl, whisk together the eggs, sour cream, and vanilla bean paste until smooth.
  5. Slowly stream the liquid mixture into the flour-butter mixture while mixing. Increase speed to medium and beat for 60 seconds to develop structure.
  6. Divide the batter evenly into the prepared muffin tin and bake for 20 minutes or until a toothpick comes out clean.
  7. For the frosting, beat 225g butter until fluffy. Gradually add powdered sugar and pulverized raspberries. Add heavy cream as needed to reach a pipeable consistency.