Raspberry Cupcakes Recipe
You'll love these delicious Raspberry Cupcakes with tender vanilla cupcakes, a fresh raspberry filling, & raspberry buttercream!
Servings: 18
Calories: 338.7kcal
Ingredients
Cupcakes
- ½ cup salted butter softened
- 1 cup sugar
- 2 eggs
- 1 cup whole milk
- 2 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon vanilla
- 2 cups flour
Filling
- 8 oz raspberries fresh or frozen
- 1 tablespoon sugar
- 1 tsp cornstarch
- 36 raspberries fresh or frozen
Frosting
- 6 oz salted butter softened
- 4 cups powdered sugar
- 2 tablespoon raspberry puree
- 2-3 tablespoon milk
Instructions
Cupcakes
- Preheat the oven to 350 degrees. Line a cupcake pan and set aside.
- In the bowl of a stand mixer, combine the butter, sugar, salt, and baking powder. Cream until smooth.
- Add in the milk and eggs and mix well.
- Add the flour and mix on medium speed for two minutes.
- Fill each cupcake liner until about ⅔ full. Bake in preheated oven for approximately 14-16 minutes or until edges are slightly browned and a toothpick comes out clean. Cool completely.
Filling
- Cook the berries over low in a small saucepan until warm and juicy. Press the mixture through a fine mesh sieve.
- Reserve two tablespoons of the puree to use in the frosting.
- Transfer back to the saucepan.
- Combine the cornstarch with one tablespoon of water. Stir the cornstarch and sugar into the warm berry mixture. Heat over low until slightly thickened.
Frosting
- In the bowl of a stand mixer, cream the butter until smooth.
- Add in the powdered sugar a cup at a time, alternating with the raspberry puree.
- Mix on low speed for 30 seconds and then medium speed for about a minute. Stop the machine, scrape down the sides and mix again. If the frosting appears too lumpy and dry, add a tablespoon of milk, only if needed. Mix again.
Assembly
- Transfer the frosting to a piping bag fitted with a large star tip.
- Make a well in each cupcake. An apple corer works for this if you do not have a cupcake corer.
- Put 2 fresh or frozen raspberries in each well. Top with a teaspoon of raspberry sauce.
- Pipe a mound of frosting on each cooled cupcake. Garnish with additional fresh berries, if desired.
Nutrition
Serving: 1cupcake | Calories: 338.7kcal | Carbohydrates: 51.9g | Protein: 2.9g | Fat: 14g | Saturated Fat: 8.6g | Polyunsaturated Fat: 0.7g | Monounsaturated Fat: 3.6g | Trans Fat: 0.5g | Cholesterol: 53.9mg | Sodium: 291.5mg | Potassium: 74.5mg | Fiber: 1.5g | Sugar: 39.4g | Vitamin A: 450.3IU | Vitamin C: 4.3mg | Calcium: 58.1mg | Iron: 0.9mg