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Raspberry Cupcakes with Raspberry Buttercream Recipe

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4 from 1 review

  • Author: Sara
  • Total Time: 1 hour 45 minutes
  • Yield: 12 cupcakes
  • Diet: Vegetarian

Description

Delight in these moist and flavorful Raspberry Cupcakes topped with rich and creamy Raspberry Buttercream. Perfectly tender with bursts of fresh raspberry seeds folded into the batter, these cupcakes offer a fruity twist on a classic favorite. Ideal for celebrations or a sweet everyday treat, they deliver vibrant color and a luscious texture that’s complemented by a smooth, tangy buttercream frosting.

Ingredients

For the Raspberry Cupcakes

  • 1 1/3 cups (165 grams) unbleached all-purpose flour (sifted)
  • 1 cup (200 grams) granulated sugar
  • 1 1/8 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 1 large (50 grams) egg
  • 1 large (20 grams) egg yolk
  • 6 tablespoons (90 grams) sour cream (room temperature, divided)
  • 1 teaspoon vanilla extract
  • 9 tablespoons (128 grams) unsalted butter (room temperature)
  • 2/3 cup (90 grams) frozen raspberries
  • 2 teaspoons (5 grams) unbleached all-purpose flour

For the Raspberry Buttercream

  • Note: The recipe mentions Raspberry Buttercream but does not list ingredients; typically includes unsalted butter, powdered sugar, and processed raspberries.

Instructions

  1. Preheat and prepare the pan: Preheat the oven to 350°F (180°C). Line a muffin pan with cupcake liners to ensure easy removal after baking.
  2. Mix wet ingredients: In a small bowl or a 1-cup glass measuring cup, whisk together the egg, egg yolk, 2 tablespoons of sour cream, and vanilla extract until well combined. Cut the butter into 9 pieces for easier mixing. Measure the frozen raspberries into a small bowl and return them to the freezer until needed.
  3. Combine dry ingredients: In the bowl of a stand mixer, whisk together the flour, sugar, baking powder, and salt for about 30 seconds to evenly distribute all dry ingredients.
  4. Add butter and sour cream: Add the butter pieces and the remaining sour cream to the dry ingredients. Using the paddle attachment, mix on low speed for about 20 seconds to moisten the ingredients, then increase speed to medium and beat the batter until smooth and creamy, about 1 minute. Scrape the sides and bottom of the bowl to ensure even mixing.
  5. Incorporate egg mixture: Add the egg mixture in two batches to the batter, mixing on medium speed after each addition until fully incorporated. Scrape the bowl again and fold the batter by hand with a rubber spatula to ensure thorough mixing.
  6. Prepare raspberries: Process the frozen raspberries in a mini food processor for a few seconds until broken into separate drupelets. If a food processor isn’t available, place raspberries in a freezer bag and gently crush with a rolling pin.
  7. Toss raspberries with flour: In a small bowl, toss the broken raspberry seeds with 2 teaspoons of flour until coated. This helps prevent the berries from sinking in the batter.
  8. Fold berries into batter: Gently fold the coated berries into the cupcake batter with a rubber spatula, taking care not to overmix.
  9. Fill cupcake liners: Divide the batter evenly into 12 cupcake liners, about 60 grams each, filling each about two-thirds full. The batter will be stiffer due to the frozen berries.
  10. Bake cupcakes: Bake for 23 to 25 minutes until a toothpick inserted into the center comes out clean or with just a few moist crumbs. An instant-read thermometer should register about 205°F (96°C) in the center.
  11. Cool cupcakes: Allow cupcakes to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely. This prevents sogginess and prepares them for frosting.
  12. Store cupcakes if needed: If frosting is to be done a day later, store the unfrosted cupcakes in an airtight container at room temperature.
  13. Frost cupcakes: Use your preferred frosting such as Raspberry Buttercream, Vanilla Buttercream, or Swiss Meringue Buttercream. For piping, fill an 18-inch pastry bag fitted with an open star tip or preferred tip, and pipe from the outer edge inward, making a swirl. For spreading, use a spatula or the back of a spoon to create a decorative spiral pattern on top of each cupcake.
  14. Store frosted cupcakes: Keep frosted cupcakes in an airtight container at room temperature for 1-2 days depending on frosting type. Consume within 2 days for optimal freshness as cupcakes dry out quickly.

Notes

  • Using frozen raspberries helps maintain the texture of the seeds inside the cupcakes.
  • Tossing raspberries in flour prevents them from sinking to the bottom during baking.
  • Ensure butter and sour cream are at room temperature for smooth batter consistency.
  • You can substitute the Raspberry Buttercream with Vanilla or Swiss Meringue Buttercream as desired.
  • If you don’t have a mini food processor, use a freezer bag and a rolling pin to crush frozen raspberries.
  • Check cupcakes doneness by toothpick or an instant-read thermometer for accurate baking.
  • Store unfrosted cupcakes in airtight containers at room temperature for best freshness up to 2 days.
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://sarabaking.com/raspberry-cupcakes-with-raspberry-buttercream-recipe/