Description
Delight in these luscious Raspberry Cupcakes featuring a moist cupcake base filled with a homemade raspberry puree, topped with a creamy raspberry-infused buttercream frosting and garnished with fresh raspberries. Perfect for any celebration or a delightful treat, these cupcakes offer the perfect balance of sweet and tangy flavors with a soft, tender crumb.
Ingredients
Cupcakes
- 1/2 cup salted butter (softened)
- 1 cup sugar
- 2 eggs
- 1 cup whole milk
- 2 tsp baking powder
- 1 tsp salt
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 8 oz raspberries (fresh or frozen)
- 1 tbsp sugar
- 1 tsp cornstarch
Frosting
- 6 oz salted butter (softened)
- 4 cups powdered sugar
- 2 tbsp raspberry puree (reserved from filling)
- 2-3 tbsp milk (optional, for consistency)
Assembly
- 36 raspberries (fresh or frozen, for filling and garnish)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line a cupcake pan with liners and set aside.
- Prepare Cupcake Batter: In the bowl of a stand mixer, combine the softened butter, sugar, salt, and baking powder. Cream together until smooth and fluffy. Add the whole milk and eggs, mixing well to combine. Gradually add the flour while mixing on medium speed for about two minutes until the batter is smooth.
- Bake Cupcakes: Fill each cupcake liner about two-thirds full with batter. Bake in the preheated oven for 14-16 minutes, or until the edges are lightly browned and a toothpick inserted into the center comes out clean. Remove from oven and allow cupcakes to cool completely.
- Make Raspberry Filling: In a small saucepan over low heat, cook the raspberries with 1 tablespoon sugar until they release their juices and become warm and juicy. Press the mixture through a fine mesh sieve to remove seeds and obtain a smooth puree. Reserve two tablespoons of the puree for the frosting. Return the remaining puree to the saucepan.
- Thicken Raspberry Filling: In a small bowl, mix the cornstarch with one tablespoon of water until smooth. Stir the cornstarch mixture and 1 tablespoon sugar into the warm raspberry puree on low heat. Cook gently until the mixture thickens slightly. Remove from heat and allow to cool.
- Prepare Frosting: In the stand mixer bowl, cream the butter until smooth and creamy. Gradually add the powdered sugar, about a cup at a time, alternating with the reserved 2 tablespoons of raspberry puree. Mix on low speed for 30 seconds, then increase to medium speed and beat for about one minute. Stop and scrape down the sides of the bowl, then mix again. If the frosting seems too stiff or dry, add milk one tablespoon at a time to reach desired consistency.
- Assemble Cupcakes: Using a cupcake corer or apple corer, create a small well in the center of each cooled cupcake. Fill each well with two raspberries and then top with a teaspoon of the cooled raspberry sauce.
- Pipe Frosting: Transfer the raspberry buttercream frosting to a piping bag fitted with a large star tip. Pipe a generous mound of frosting on top of each cupcake. Garnish with additional fresh raspberries if desired.
Notes
- Using fresh or frozen raspberries is fine; if using frozen, thaw before using.
- If you don’t have a cupcake or apple corer, a small spoon or melon baller can be used to create the filling wells.
- The frosting consistency can be adjusted with milk to make piping easier.
- For a stronger raspberry flavor, you can add a teaspoon of raspberry extract to the frosting.
- Store cupcakes in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
