oven to 350 degrees. Line two 12-cup muffin tins with baking cups.
together flours, baking powder, and salt in a medium bowl. Stir together milk
and vanilla in a small bowl. Beat butter with a mixer on medium speed until
fluffy, about 3 minutes. Add sugar in a slow steady stream and beat until
fluffy, about 3 minutes. Beat in eggs, 1 at a time, beating well after each
addition. Scrape down sides of bowl, and beat until smooth.
speed to low, and add flour mixture in 3 additions, alternating with milk,
beginning and ending with flour. Fold in pureed and chopped raspberries and a
small drop of food coloring.
batter among baking cups, filling each three-quarters full. Bake until a
toothpick inserted into centers comes out clean, about 20 minutes Let cool in
tins for about 15 minutes. Then frost the cupcakes.
on these cupcakes but a butter cream icing would be delicious!!!