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1
Preheat oven to 350 degrees F. Line standard muffin tins with paper liners.
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2
Whisk dry cupcake ingredients in a large bowl. Set aside.
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3
Cream butter and sugar with a mixer until light and fluffy. Add eggs, 1 at a time, beating after each addition.
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4
Reduce speed to low. Mix the remaining wet ingredients in a bowl. Add dry ingredients to butter mixture in 3 additions, alternating with wet ingredients and ending with dry. Scrape sides of bowl and mix until fully combined. Divide batter among muffin cups, filling each 2/3 full.
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5
Bake cupcakes until testers inserted into centers come out clean, about 20 minutes. Let cool in tins on wire racks. Cupcakes will keep, covered, for up to 3 days, unless otherwise noted.
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6
Frosting
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7
Whip butter in mixing bowl until light and fluffy, add sugar gradually, scraping sides of bowl with spatula periodically to ensure that all is being incorporated. Add vanilla and liqueurs, alternating between raspberry and hazelnut. Mix well after each addition and add additional until desired taste is achieved. I added all 5 Tablespoons of liqueur, and found I wanted to cut the alcohol taste slightly, therefore I added an additional 2 teaspoons of peanut butter and found it to be perfect. Whip until frosting is fluffy, then frost cupcakes!
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8
I topped mine with tiny sandwiches using appetizer toasts. I made tiny PB&J sandwiches for the top.
