https://www.yummytoddlerfood.com/blog/2015/1/26/lower-sugar-vanilla-cupcakes-with-natural-pink-frosting NOTES: the toothpick came out clean but I didn't think they were done, to look at. But they were, almost too hard. The tops were uneven, possibly because of the air circulating in the over. Test without ventilation. I only got 6 big cupcakes and 4 small cupcakes, so either they didn't rise enough or I used too much batter for the first 6. Chocolate icing suggestion is at end ---------------------------------------- Update by original author: I've slightly decreased the baking time on these to ensure that they have the right texture. Check with a cake tester starting at 18 minutes to ensure they are baked through but not over-baked. Makes 1 dozen Cupcakes 50g 1/4 cup butter (4 tablespoons), softened at room temperature 55g 1/4-1/3 cup sugar 60g 1/4 cup sour cream 1/4 cup plus 2 tablespoons milk 1 teaspoon vanilla 2 eggs 1 1/4 teaspoon baking powder 1/4 teaspoon salt 140g 1 cup all purpose flour 1. Preheat the oven to 350 F and line a muffin tin with paper liners. 2. Make the cupcakes: Cream the butter and the sugar with a handheld mixer until light and fluffy, about 30 seconds. Add in the sour cream, milk, vanilla, and eggs and beat to combine. 3. Add the baking powder, salt, and flour, and mix until just combined. Stir with a spatula to make sure all of the dry ingredients are combined thoroughly. Spoon into paper liners, filling each cup about halfway. Bake for 18-20 minutes or until just golden brown and a cake tester inserted into the center comes out clean. Remove from pan and let cool completely on a wire rack. FROSTING 2cups 1/2 cup raspberries 150g 1 8-ounce package full fat or light (not fat free!) cream cheese, softened at room temperature 60g 1/4 cup sour cream 2-3 tablespoons maple syrup 1 teaspoon vanilla 12 raspberries to top cupcakes, optional NOTES: I needed much more than 1/2 cup of raspberries to make 1/2 cup of purée. The metal tea filter worked fine to press them. The icing didn't work for me, probably because I didn't beat it in the mixer until fluffy. It was good, but heavy and creamy, not light at all. 1. Make the frosting: Mash the raspberries in a small bowl with a fork. Spoon into a fine mesh colander and press and scrape through the wire to release the juices into a small bowl. Discard the seeds. You should have about 1/4 cup smooth raspberry puree. Set aside. 2. Beat the cream cheese, sour cream, and maple syrup with an electric mixer until light and fluffy. Add additional sweetener if necessary. Beat in raspberry puree. Spread or pipe (I use a plastic bag with one corner cut off) onto cupcakes. Garnish with a raspberry on each if desired. VARIATIONS: Add 1 teaspoon lemon juice to the frosting for a brighter flavor. Use strawberries instead of raspberries. Add 1-2 tablespoons sifted cocoa powder to the frosting instead of fruit for cocoa version.