These happy cuppies resulted in a myriad of orgasmic moans in the office today. And now I bestow this recipe upon you!

Apple Raspberry Cupcakes w/ Raspberry Buttercream

Ingredients:

• 2/3 cup butter; cubed
• 1 cup sugar
• 2 eggs; lightly beaten
• 1 tsp. vanilla
• 1 generous cup self-rising flour
• ¾ cup vanilla-flavoured yogurt
• 1 large apple; peeled and shredded
• 2/3 cup raspberries

1. Preheat oven to 350ºF. Line 2 muffin tins (24 total) with cupcake liners.
2. Beat the butter and sugar together in a large bowl until pale and fluffy. Gradually add the eggs; beating well after each addition. Stir in the vanilla. Add flour, then the yogurt, grated apple and raspberries and mix until smooth.
3. Spoon mixture evenly into cupcake wells. Tap pans lightly on counter surface to settle the batter. Bake for 15 minutes or until golden brown and center springs back up when lightly pressed. Let cool on wire rack.

Cake recipe taken from Cakes Galore and altered to accommodate baking for cupcakes instead of a 8-inch cake.

Top with Raspberry Buttercream frosting (recipe after the jump)

Raspberry Buttercream Frosting

I just basically took your run-of-the-mill buttercream frosting recipe and threw in raspberries but if you must have a recipe…

Ingredients:

• 1/3 cup butter; softened
• 3-4 cups icing sugar
• ¼ cup milk
• 1 tsp. vanilla
• ¼ cup raspberries

1. Mix all together to spreading consistency. Add more milk or sugar to get the consistency you want.
2. Pipe onto cupcakes.

There you have it!

Sidebar: I come from a small Canadian town called Thunder Bay which is home to a delightful pastry called persians. What places these bad boys above all others is  the highly addictive, dangerous sweet pink frosting. Ladies and gentlemen, I’d like to think this is the closest I’ve come to replicating it. Not quite — something is definitely missing — but it’s close.