Raspberry Cupcakes
Serves 1235 mins prep45 mins cook
These easy and delicious Raspberry Cupcakes have raspberry flavor in every single bite. They are soft raspberry and vanilla cupcakes, topped with a creamy freeze dried raspberry buttercream, and garnished with more fresh raspberries.
0 servings
What you need
Instructions
Vanilla and Raspberry Cupcakes 0 Preheat oven to [wprm-temperature value="350" unit="F"] and line a 12 cavity cupcake baking pan with cupcake liners or parchment paper. 5 In a separate, small, bowl toss together the fresh raspberries and 1 tablespoon of all- purpose flour. 1 In a small bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside. 2 Using a hand mixer or stand mixer, cream together the unsalted butter and granulated sugar on medium speed until pale in color, light, and fluffy (about 3 to 5 minutes). 3 Add egg and vanilla extract, beat on medium speed until incorporated (about 1 minute). 4 On low speed, alternate adding the dry ingredients and the the buttermilk. Between each addition scrape down the bowl. Like this: dry ingredients, buttermilk, dry ingredients, buttermilk, dry ingredients, STOP and move onto next step. 6 Add the flour coated raspberries to the vanilla cupcake batter. Carefully fold with a silicone spatula and by hand until distributed. 7 Divide the batter equally into the 12 cupcake cavities, filling them no more than 2/3 of the way full. 8 Bake for 23 to 25 minutes or until a toothpick test comes out clean. The cupcakes should also spring back to the touch. 9 Let the cupcakes cool for 10 minutes before removing them from the pan and allowing them to cool on a wire rack completely. Freeze Dried Raspberry Buttercream 12 On medium-high speed beat together room temperature unsalted butter and salt for 2 to 3 minutes. It should be pale in color, light, and fluffy. 13 On low speed, alternate adding the powdered sugar and the heavy whipping cream. Between each addition scrape down the bowl. Like This: powdered sugar, heavy whipping cream, powdered sugar, heavy whipping cream, powdered sugar, stop and move onto next step. 14 Add the freeze dried raspberry powder to the buttercream. Fold with a silicone spatula until evenly distributed and smooth. 18 Set aside OR prepare a piping bag with the piping tip of your choice, fill it with the buttercream, and tie it off with a rubber band. Decorating the Raspberry Cupcakes 16 Frost the cupcakes with Raspberry Buttercream, as desired. 17 Garnish with a fresh raspberry and continue until all 12 cupcakes are decorated.View original recipe