Vanilla Cupcakes with Speckled Raspberry Frosting

Vanilla Cupcakes

1. Preheat your oven to 350°F (180°C). Line a 12 cup cupcake tin with liners and set aside.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. In a stand mixer (or with a hand mixer), beat the butter, coconut oil, and sugar on medium high until pale, light, and fluffy for about 4–5 minutes.
4. Scrape down the bowl halfway through for extra fluffiness.
5. Slowly pour in the egg whites while mixing. Beat for another 1–2 minutes, until smooth and fully incorporated.
6. Mix in vanilla bean paste, vanilla extract, imitation vanilla (if using), and almond extract.
7. Reduce mixer to low. Alternate between adding ⅓ of the dry ingredients, ½ of the yogurt, another 1/3 dry, remaining yoghurt and finishing with remaining dry.
8. Mix just until combined, don’t overmix
9. Divide batter evenly between the 12 liners (about ¾ full).
10. Bake for 20–25 minutes, until a toothpick comes out clean or with a few soft crumbs.

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Speckled Raspberry Cream Cheese Frosting

1. Beat butter and cream cheese together on medium-high until fluffy and smooth (about 2 minutes).
2. Add salt, almond extract, and vanilla. Mix until combined.
3. On low speed, add powdered sugar one cup at a time.
4. Once incorporated, increase speed and whip for 1–2 minutes until light and airy.
5. Fold or mix in the crushed freeze-dried raspberries for a soft pink tint and gentle berry flavor.

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Raspberry Compote

1. In a small saucepan, combine the raspberries, sugar, and lemon juice.
2. Cook over medium heat for 5–7 minutes until juicy and bubbling.
3. For a thicker filling, add the cornstarch slurry and cook 1–2 minutes more.
4. Cool fully, this helps it thicken.