Raspberry Cream Cupcakes
Delightful vanilla cupcakes filled with raspberry cream and topped with raspberry buttercream, perfect for celebrations and everyday treats.
Ingredients
For the Cupcakes
- 1.5 cups all-purpose flour Sifted
- 1.5 teaspoons baking powder
- 0.25 teaspoon salt
- 0.5 cups unsalted butter Softened at room temperature
- 1 cups granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 0.5 cups whole milk
- 0.25 cups sour cream
- 1 cups fresh or frozen raspberries Gently folded into the batter
For the Raspberry Cream Filling
- 1 cups fresh or frozen raspberries
- 2 tablespoons sugar
- 1 teaspoon lemon juice
- 0.5 cups heavy cream
- 2 tablespoons cream cheese Softened
For the Raspberry Buttercream Frosting
- 0.5 cups unsalted butter Softened
- 2.5 cups powdered sugar
- 2-3 tablespoons strained raspberry puree
- 1 teaspoon vanilla extract
- 1 pinch salt
- Optional fresh raspberries for garnish
Instructions
Preparation
- Preheat your oven to 375°F (190°C) and line a cupcake pan with 12 paper liners.
- In a medium bowl, combine flour, baking powder, and salt.
- In a large mixing bowl, cream together softened butter and sugar until light and fluffy.
- Add eggs, one at a time, beating just until combined, then stir in vanilla extract.
- Gradually add dry mixture to the butter mixture, alternating with milk and sour cream, mixing until just combined.
- Fold in fresh or frozen raspberries gently, being careful not to overmix.
- Spoon batter into liners, filling each about two-thirds full.
Baking
- Bake for about 20 minutes or until golden brown and a toothpick comes out clean.
- Allow cupcakes to cool before filling.
Making the Filling
- In a small saucepan, combine raspberries, sugar, and lemon juice over medium heat.
- Stir gently until syrup forms, then strain to remove seeds.
- Let the raspberry puree cool, then mix with heavy cream and cream cheese until light and fluffy.
Frosting
- In a large mixing bowl, beat softened butter and powdered sugar until smooth.
- Add strained raspberry puree, vanilla extract, and salt, whipping until silky.
Assembly
- Create a well in the center of each cooled cupcake and fill it with raspberry cream.
- Pipe or spread the raspberry buttercream on top of the cupcakes.
- Optionally garnish with fresh raspberries.
Notes
Use fresh raspberries for the best flavor; frozen can be used in a pinch. Allow cupcakes to cool completely before frosting for best results.