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.
Ingredients
VANILLA CUPCAKES
- 200 g granulated sugar
- 210 g cake flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 80 g butter room temperature
- 240 g sour cream 14-18% room temperature
- 2 large eggs room temperature
- 1 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 freeze dried raspberry powder
- 1 tablespoon whole milk room temperature
- 2 teaspoon vanilla extract
Instructions
VANILLA CUPCAKES
- Preheat the oven at 160ºC/320ºF conventional oven and line a 12-cup cupcake tray with 12 cupcake liners.
- In a large mixing bowl, add granulated sugar, cake flour, baking powder, baking soda and salt and mix it together so everything has been combined.210 g cake flour, ½ teaspoon baking soda, ½ teaspoon baking powder, ½ teaspoon salt, 200 g granulated sugar
- Then add the butter and with a hand mixer or in a stand mixer, using the paddle attachment, mix it together until the butter has coated the dry ingredients and it looks sandy and crumbly.80 g butter
- In another mixing bowl add the sour cream, eggs, vegetable oil and vanilla extract and with a hand whisk mix it all together until combined.240 g sour cream 14-18%, 2 large eggs, 1 tablespoon vegetable oil, 1 ½ teaspoon vanilla extract
- Pour the wet ingredients into the dry and with the electric mixer mix it all together until smooth. Make sure there are no lumps left in the batter.
- Divide the cupcake batter into the 12 cupcake liners and bake them for 22-23 minutes. Let the cupcakes cool in the hot pan. After 5 minutes, gently remove the cupcakes from the cupcake pan and let them cool down completely on a wire rack.
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
Carbohydrates: 65gProtein: 4gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 89mgSodium: 329mgPotassium: 95mgFiber: 2gSugar: 50gVitamin A: 757IUVitamin C: 6mgCalcium: 50mgIron: 0.5mg
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