Description
Delightful Raspberry Cupcakes bursting with sweet and tangy raspberry flavor, filled with raspberry coulis, and topped with luxurious Russian buttercream.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup raspberries (fresh or frozen)
- 1/2 cup raspberry coulis
- 1 cup unsalted butter (for frosting)
- 4 cups powdered sugar
- 1/4 cup raspberry puree (for frosting)
- 1 teaspoon vanilla extract (for frosting)
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- Cream together the softened butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then mix in the vanilla extract.
- In another bowl, combine flour, baking powder, and salt. Gradually mix into the wet ingredients until just combined.
- Gently fold in the raspberries.
- Divide the batter among the cupcake liners and bake for 18-20 minutes, checking for doneness with a toothpick.
- Allow to cool completely, core the center, and fill with raspberry coulis.
- For the frosting, beat the unsalted butter until creamy, then mix in powdered sugar, raspberry puree, and vanilla until light and fluffy.
- Frost the cooled cupcakes and garnish with fresh raspberries.
Notes
Use room temperature ingredients for better mixing. Do not overmix to avoid dense cupcakes.
- Prep Time: 15
- Cook Time: 20
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 260
- Sugar: 18g
- Sodium: 100mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 50mg