Raspberry Cupcakes
These delightful raspberry cupcakes boast a tender, airy texture and are crowned with a luscious raspberry buttercream frosting! Plus, they're versatile enough to be whipped up with either fresh or frozen raspberries!
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Ingredients
- 100 g 7 tablespoon unsalted butter, softened (or vegan butter)
- 175 g ¾ cup + 2 tablespoon granulated sugar
- 2 large eggs
- 1 large egg white
- 200 ml ¾ cup + 1 tablespoon milk of choice
- 10 g 2 teaspoon baking powder
- 3 g ½ teaspoon salt
- 5 ml 1 teaspoon vanilla extract
- 200 g 1 ¾ cups + 1 tablespoon all-purpose flour, divided
- 150-200 g ¾ - 1 cup frozen raspberries
For the Raspberry Buttercream:
- 350 g 2 ½ cups fresh or thawed frozen raspberries
- 225 g 1 cup butter, softened
- 115 g ½ cup vegetable shortening (or additional butter)
- 375-440 g 3-3 ½ cups powdered sugar
Instructions
- Preheat oven to 175°C (350°F). Line a 12-cup muffin tin with liners and a second 3-cup tin.
- In a bowl, whisk together 200g flour, baking powder, and salt. Set aside.
- Using a mixer, beat the butter and sugar until light and fluffy, 1-2 minutes. Beat in eggs and egg white one at a time, then the vanilla and milk.
- Gradually mix in the dry ingredients until just combined. Do not overmix.
- Toss the frozen raspberries with the remaining 1 tablespoon flour in a separate bowl to coat. Gently fold the coated raspberries into the batter.
- Fill muffin cups ⅔ full with batter. Push 3-5 raspberries into the top of each.
- Bake for 16-22 minutes until a toothpick inserted in the center comes out clean. Allow to cool completely.
- For the buttercream, puree the raspberries in a blender. Cook the puree over medium heat, stirring frequently, until reduced by half, about 5-15 minutes.
- Strain the reduced puree through a mesh sieve into a bowl to remove seeds. Let cool completely.
- Beat the butter and shortening until smooth. Beat in the cooled raspberry puree.
- Gradually mix in the powdered sugar ½ cup at a time until the desired consistency is reached. Refrigerate briefly if too thin.
- Pipe or spread the buttercream onto the cooled cupcakes.
Notes
- For best results, use frozen raspberries in the cupcake batter as they hold their shape better during baking.
- If using fresh raspberries for the buttercream, thaw frozen berries first for easier pureeing.
- The vegetable shortening helps the buttercream hold its shape, but you can use all butter if preferred.
- Refrigerating the buttercream for 20 minutes before piping will help it firm up.
- Unfrosted cupcakes can be frozen for up to 2 months. Thaw at room temperature before frosting.
Nutrition
Calories: 450kcalCarbohydrates: 67gProtein: 5gFat: 22gSaturated Fat: 5gPolyunsaturated Fat: 6gMonounsaturated Fat: 9gTrans Fat: 9gCholesterol: 22mgSodium: 268mgPotassium: 108mgSugar: 42gVitamin A: 875IUVitamin C: 7mgCalcium: 54mgIron: 2mg
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