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–+ servings

Raspberry Cupcakes

These raspberry cupcakes are so fresh and full delicious raspberry flavor. They have a soft vanilla cupcake that are filled with a homemade raspberry jam and topped with delicious raspberry buttercream.
5 fra 4 stemmer
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Course Dessert
Cuisine American
Servings 12 cupcakes
Calories 489 kcal

Equipment

Ingredients
 
 

VANILLA CUPCAKES

  • 200 g all-purpose flour
  • ¼ teaspoon baking soda
  • ¼ teaspoon baking powder
  • ¼ teaspoon salt
  • 70 g butter room temperature
  • 210 g granulated sugar
  • 3 large eggs room temperature
  • 150 g full-fat sour cream room temperature
  • 2 tablespoon vegetable oil e.g. canola oil
  • 1 ½ teaspoon vanilla extract

RASPBERRY JAM

  • 250 g frozen or fresh raspberries
  • 50 g granulated sugar
  • 2 teaspoon lemon juice

RASPBERRY BUTTERCREAM

  • 200 g butter cool room temperature
  • 330 g powdered sugar
  • 2 teaspoon vanilla extract
  • 1 tablespoon whole milk room temperature
  • 2 teaspoon freeze dried raspberry powder

Instructions
 

VANILLA CUPCAKES

  • Preheat the oven at 160ºC/ 320ºF conventional oven and line a cupcake tray with 12 cupcake liners.
  • Sift together the all-purpose flour, baking powder, baking soda and salt and set it aside.
    200 g all-purpose flour, ¼ teaspoon baking soda, ¼ teaspoon baking powder, ¼ teaspoon salt
  • In the bowl of a stand mixer, using the paddle attachment, or in a large bowl with a hand mixer add the butter, and sugar and mix it on medium/high speed for 3 minutes.
    70 g butter room temperature, 210 g granulated sugar
  • Add the eggs one at a time into the mixture and mix on low until combined.
    3 large eggs room temperature
  • Scrape down the sides of the bowl and continue by adding the flour mixture, continuing on low speed, mixing until just combined.
  • Finally add the sour cream, vegetable oil and vanilla extract and mix until just combined, make sure not to over mix the cake batter.
    150 g full-fat sour cream, 2 tablespoon vegetable oil e.g. canola oil, 1 ½ teaspoon vanilla extract
  • Using a rubber spatula, give the batter a gentle fold to make sure all of the ingredients have combined.
  • Divide the cake batter into the 12 cupcake liners and bake them for 23-25 minutes or until a cake tester comes out clean. Let the cakes cool on a cooling rack. After 5 minutes, gently remove the cupcakes from the cupcake tin and let them cool down completely.

RASPBERRY JAM

  • While the cupcakes are baking make the raspberry jam.
  • Add the raspberries, sugar and lemon juice to a saucepan and heat it up to a bubble. Once bubbling, turn it down to a simmer. Stir occasionally and let it simmer for 5-8 minutes or until the raspberry jam has thickened. To test this, add a bit of the raspberry jam to the back of a spoon and if you can make a line down the middle, with your finger, without it moving, it’s done. Pour the jam into a shallow bowl, to let it cool down faster, and place it in the fridge.
    250 g frozen or fresh raspberries, 50 g granulated sugar, 2 teaspoon lemon juice

RASPBERRY BUTTERCREAM

  • If not in powder form, blend the freeze-dried raspberry into powder. Sift together the freeze-dried raspberry powder and powdered sugar together.
    2 teaspoon freeze dried raspberry powder, 330 g powdered sugar
  • Mix the butter in a stand mixer with the paddle attachment or with a hand mixer for 4 minutes on medium/high speed. Scrape down the sides of the bowl and mix for an additional 2 minutes.
    200 g butter
  • Add the freeze-dried raspberry powder and powdered sugar, vanilla extra and milk in 3 parts. Whipping until each addition is fully incorporated.
    2 teaspoon vanilla extract, 1 tablespoon whole milk
  • Scrape down the sides of the bowl and give the buttercream a final mix for 2 minutes.
  • Add the buttercream to a piping bag with a star piping tip e.g. a Wilton 1M.
  • Using an end of a piping tip or similar, dig out the core of cupcakes, to make an indent for the raspberry jam. Add the raspberry jam in the middle of the cupcakes.
  • Thereafter pipe the buttercream of the cupcakes and decorate with fresh raspberries.

Nutrition

Calories: 489kcalCarbohydrates: 65gProtein: 4gFat: 24gSaturated Fat: 13gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 97mgSodium: 246mgPotassium: 91mgFiber: 2gSugar: 50gVitamin A: 709IUVitamin C: 6mgCalcium: 39mgIron: 1mg
Keyword buttercream, cupcakes, raspberry
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