Cupcakes can be a little dry—since they’re so small, they’re often overbaked. But sometimes the problem lies with the recipe itself, which doesn’t produce a particularly moist cake. This recipe solves that problem completely—the baked cake is dense and moist, the perfect combination for a successful cupcake. Here I’ve used a typical cupcake icing—butter and confectioners’ sugar beaten together with just enough liquid to help dissolve the sugar, so the icing isn’t grainy textured. If you would like a creamier icing, try the buttercream recipe from Raspberry Cream Cake (omit the liqueur if you are making the cupcakes for children). Or you may omit the raspberry purée and flavor the buttercream with 2 teaspoons vanilla extract or with lemon juice, as in the recipe’s variation. You’ll need only a half-batch of that buttercream to frost these cupcakes.