Hello! Remember me? I used to blog here. But then I started a new job, got super swamped, and started neglecting my blogging duties.
As an apology/peace offering, let me offer you some cupcakes.
Reduce speed to low. Add dry ingredients to the creamed butter in 3 batches, alternating with the milk. Add vanilla. Gently fold the frozen raspberries into the batter. Portion the batter into the muffin cups.
Bake cupcakes for 18-20 minutes, or until a toothpick stuck into the center of a cupcake comes out clean. Cool cupcakes on a rack.
Pipe the frosting onto the cooled cupcakes. Enjoy!