Raspberry Pound Cake Cupcakes

For the cupcakes:

• 3/4 cup (168g) unsalted butter, room temperature
• 1 1/2 cups (310g) granulated sugar
• 5 large Nellie’s Free Range Eggs, yolks only
• 1 1/2 cups (195g) all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup (120ml) milk
• 1 teaspoon vanilla extract
• 1 cup (135g) raspberries, cut in half

For the whipped topping:

• 1 1/4 cups (300ml) heavy whipping cream, cold
• 1/2 cup (58g) powdered sugar
• 1 teaspoon vanilla extract
• 4 ounces cream cheese, room temperature

For the decoration (optional):

• Homemade or store bought white chocolate candy butterflies

To make the cupcakes:

• Preheat oven to 325F (163C) and prepare a cupcake pan with cupcake liners.
• In the large bowl of an electric mixer, cream the butter and granulated sugar together at medium speed until light and fluffy, about 5 minutes.
• Add the egg yolks one at a time, mixing until well incorporated after each addition. Scrape down the sides of the bowl as needed to make sure mixture is well combined.
• With the mixer at low speed, gradually add the flour and salt, and mix until just combined. The batter will be very thick.
• Add the milk and vanilla extract, and mix until well combined and smooth. Do not over-mix.
• Gently fold in the raspberries.
• Fill cupcake liners about three-fourths full and bake for 25 to 28 minutes or until edges are lightly golden and a toothpick inserted into the center of each cupcake comes out moist but mostly clean.
• Transfer the cupcakes to a cooling rack while you make the frosting.

To make the frosting:

• Add the heavy whipping cream, powdered sugar, and vanilla extract to the large bowl of an electric mixer fitted with the whisk attachment. Whip at high speed until soft peaks form.
• Add the cream cheese and continue whipping at high speed until stiff peaks form.
• Frost the cupcakes with a swirl using a closed star piping tip. Lindsay of Life, Love and Sugar recommends the Ateco 844.
• If desired, top the cupcakes with butterflies made with white chocolate candy.