Yellow Butter Raspberry Cupcakes With Peanut Butter Buttercream

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Big Girls Small Kitchen


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2 large eggs, at room temperature

2/3 cup sour cream, divided

1 teaspoon vanilla extract

1 3/4 cups flour

1 cup sugar

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

12 tablespoon unsalted butter, at soft room temperature

3/4 cup frozen organic raspberries

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