Raspberry cupcakes are a delightful combination of sweet and tart, with fresh raspberry flavor in both the cupcakes and the frosting. They make a beautiful and tasty treat for any occasion!
Raspberry Cupcakes
Ingredients:
For the Cupcakes:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup whole milk
- ½ cup fresh or frozen raspberries (if frozen, thaw and drain excess liquid)
For the Raspberry Buttercream:
- 1 cup unsalted butter, softened
- 2 ½ cups powdered sugar
- ¼ cup raspberry puree (from fresh or frozen raspberries)
- 1 teaspoon vanilla extract
- 1-2 tablespoons heavy cream (optional, for consistency)
- A pinch of salt
Optional Garnishes:
- Fresh raspberries
- Freeze-dried raspberries or raspberry powder
- White chocolate shavings or drizzle
Instructions:
Making the Cupcakes:
- Preheat oven to 350°F (175°C) and line a cupcake pan with cupcake liners.
- Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- Cream the butter and sugar: In a large bowl, beat the softened butter and sugar until light and fluffy (about 2-3 minutes).
- Add eggs: Beat in the eggs one at a time, then add the vanilla extract.
- Alternate dry ingredients and milk: Gradually add half of the dry ingredients to the butter mixture, then mix in the milk. Add the remaining dry ingredients and mix until just combined.
- Fold in raspberries: Gently fold the raspberries into the batter, being careful not to overmix.
- Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely.
Making the Raspberry Buttercream:
- Make raspberry puree: Blend fresh or frozen raspberries (thawed, if frozen) into a smooth puree, then strain through a fine mesh sieve to remove the seeds.
- Cream the butter: In a large bowl, beat the softened butter until smooth.
- Add powdered sugar and raspberry puree: Gradually add the powdered sugar, raspberry puree, and vanilla extract. Beat until light and fluffy.
- Adjust consistency: If the frosting is too thick, add 1-2 tablespoons of heavy cream. Add a pinch of salt to balance the sweetness.
- Frost the cupcakes: Pipe or spread the raspberry buttercream onto the cooled cupcakes.
Optional:
- Garnish with fresh raspberries on top for an elegant touch.
- Sprinkle freeze-dried raspberry powder or white chocolate shavings for extra flavor and decoration.
These raspberry cupcakes are bursting with fresh berry flavor and are sure to impress anyone who loves fruit-flavored desserts!