I found this recipe on Good things Catereds blog.
This is such a great cupcake and the icing is amazing!!! My Mother in Law suggested putting a raspberry on top and it makes the cup cake looks so much better :)!
Things I did differently:
With the cup cake batter:
Instead of using a vanilla bean I used more vanilla extract. I used 1 cup and a half of fresh raspberries instead of adding raspberry extract. I used all purpose flour instead of cake flour.
With the icing :
I also did not separate the seed from the raspberries. I also put the icing in the fridge to chill for a couple hours before I iced the two cup cakes for dessert.
French Vanilla Cupcakes with Fresh Raspberry Icing
1 1/2 c. cake flour, sifted 1/2 c. unsalted butter
1/2 c. unsalted butter, softened 1/2 c. shortening
1 c. sugar 1/2 c. fresh raspberries
1 1/2 tsp baking powder 1/8 c. granulated sugar
1/4 tsp salt 1 tsp vanilla extract
3 eggs, room temperature 2 tsp raspberry extract
1/2 c. whole milk 4 c. powdered sugar, sifted
1 vanilla bean 1 Tbsp meringue powder
1/2 tsp vanilla extract pinch salt
Step One -Preheat oven to 350 degrees and line cupcake pan with baking cups
Step Two -In large bowl, combine flour, baking powder, salt, and whisk to combine thoroughly. -Set aside.
Step Three -In bowl of stand mixer, beat butter on high until soft, about 30 seconds.
-Add sugar and beat on high until light and fluffy, about 3 minutes.
-Add eggs one at a time, fully incorporating after each addition.
-Add innards of vanilla bean and extract.
Step Four-Turn mixer to low and alternatively add milk and flour mixture until fully incorporated.
Step Five-Using spoon or scoop, divide batter evenly among baking cups (should fill about 3/4 full).
Step Six-Place in oven and bake for about 20 minutes, or until toothpick inserted in center of cupcakes comes out clean.
Step Seven-Remove from oven and let cool completely before icing.
Step Eight -Meanwhile, in a small saucepan over medium heat, combine raspberries, granulated sugar and 1/4 c. water.
-Let boil down, stirring occasionally, until thick enough to stay on back of a spoon, about 10 minutes.
-Remove from heat and pour into a chinois (or very fine strainer) positioned over a small bowl.
-Using back of spoon, push raspberry mixture through the strainer to remove seeds.
-Place raspberry mixture in fridge to cool.
Step Nine -In large bowl, combine powdered sugar, meringue powder, salt, and whisk to combine.
Step Ten -In bowl of stand mixture, combine butter and shortening.
-Stirring on the lowest setting, add vanilla extract and raspberry extract, scraping down sides, to combine well, about 2 minutes.
-Remove raspberry mixture from fridge (should be about room temp or a little cooler), and add 1/8 c. of mixture, stirring to combine thoroughly.
-Keeping mixer on lowest setting, slowly add powdered sugar mixture.
-Once incorporated, slowly add raspberry mixture, 1 Tbsp at a time, to reach desired texture.
Step Eleven-Once cupcakes have cooled, pipe icing on and decorate as desired.