By An Edible Mosaic
Prep Time: 30 min
Cook Time: 15 min
Use a handheld electric mixer to cream together the butter and sugar in a large bowl until. Beat in the eggs and vanilla, continuing to beat until the mixture turns pale yellow and thickens.
Beat in the dry ingredients just until combined, being careful not to over-mix. (The batter will be thick.)
Divide the batter between the prepared muffin wells, evening out the tops with a spoon as best you can. Bake until the cakes are golden and a toothpick inserted in the center comes out clean, about 15 to 20 minutes. Cool.
While the cakes are cooking, make the buttercream filling.
Once cooled, slice each cake in half horizontally. Dollop or pipe the buttercream onto the cut side of each cake.
Spoon or pipe about 1 tablespoon of raspberry jam on top of the buttercream on each cake.
Place the top of each cake sandwich on top. Dust the tops with powdered sugar.