RASPBERRY CUPCAKES

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:

1. Preheat oven to 350°F (175°C) and line a cupcake pan with cupcake liners.
2. Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. Cream the butter and sugar: In a large bowl, beat the softened butter and sugar until light and fluffy (about 2-3 minutes).
4. Add eggs: Beat in the eggs one at a time, then add the vanilla extract.
5. 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.
6. Fold in raspberries: Gently fold the raspberries into the batter, being careful not to overmix.
7. 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:

1. 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.
2. Cream the butter: In a large bowl, beat the softened butter until smooth.
3. Add powdered sugar and raspberry puree: Gradually add the powdered sugar, raspberry puree, and vanilla extract. Beat until light and fluffy.
4. Adjust consistency: If the frosting is too thick, add 1-2 tablespoons of heavy cream. Add a pinch of salt to balance the sweetness.
5. 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!