Description
Raspberry Cupcakes with Raspberry Buttercream deliver a delightful fusion of sweet and tangy flavors in a light, fluffy treat. These charming cupcakes are perfect for any celebration, topped with creamy raspberry buttercream that highlights the vibrant essence of fresh raspberries. Whether you’re hosting a birthday party or enjoying an afternoon tea, these irresistible cupcakes will add a touch of sweetness to every occasion.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 2 tsp baking powder
- ½ tsp salt
- ½ cup unsalted butter, softened
- 2 large eggs
- ½ cup whole milk
- 2 tsp vanilla extract
- 1 cup fresh raspberries
- 2 cups powdered sugar
- ½ cup unsalted butter, softened
- ¼ cup heavy cream
- ½ cup raspberry puree (from fresh raspberries)
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a bowl, whisk together the flour, baking powder, and salt.
- In another bowl, cream together the butter and sugar until fluffy. Add eggs one at a time, mixing in vanilla.
- Gradually add half the dry ingredients followed by milk; mix until combined. Gently fold in raspberries.
- Divide batter into prepared muffin tins and bake for 20-25 minutes or until a toothpick comes out clean.
- Allow cupcakes to cool before making frosting by beating butter until smooth, then gradually adding powdered sugar and mixing in heavy cream and raspberry puree until fluffy.
- Frost cooled cupcakes generously with raspberry buttercream.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 310
- Sugar: 25g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg