Does the title of the post make you go mmmm? Well it did for me! Actually the original recipe read raspberry buttermilk cake.. so that made me go mmmm. And let me tell you, this cake sure is mm mm yum! That’s why I’m sharing it with you. I came across this recipe over at Smitten Kitchen. I’m sure a lot of you are already familiar with that amazing site. For those that are not, I highly recommend familiarizing yourself with it asap! The raspberry buttermilk cake is definitely one of my favorite cakes to make. It’s quick, easy and a great go to for dinner parties. Every time I have taken this cake to a dinner party it’s been a huge hit! I’ve made this cake out of raspberries, strawberries, combination of strawberries and blueberries… and now I share with you a combination of strawberries, blueberries and raspberries in cupcake form. This is the first time I make them in cupcake form. In the spirit of July 4th, I wanted to use my red and white cupcake liners that I specifically purchased for such an occasion. As for the blue, that’s what the blueberries are there for!
I promise you, if you like berries you will surely love this recipe. Even if you don’t like berries, go ahead and give it a try. You never know, you just may change your mind.
As cupcakes, I baked them for 15 minutes, but since ovens can vary be sure to do the toothpick test. Before I started making the batter I had estimated one batch would make about 12 cupcakes. I got 11 cupcakes out of it, but I think I could have gotten 12 if I put a bit less batter in each cupcake liner.
I made this batch for a BBQ this past Saturday with the in-laws, and they were a hit. I do plan on making another batch on July 4th for a BBQ with my family… and I’m sure it’ll be a hit with them too! Like I said, it’s mm mm yum!!
Sharing this yummy recipe at the parties found HERE.