Raspberry Cream Frosted Cupcakes are a delightful treat that combines the tartness of fresh raspberries with the sweetness of creamy frosting. Perfect for any occasion, these cupcakes are not only visually stunning but also incredibly delicious. Whether you’re hosting a birthday party, a baby shower, or just want to indulge in a sweet dessert, these cupcakes will surely impress your guests. Follow this easy recipe to create your own batch of Raspberry Cream Frosted Cupcakes!
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup fresh raspberries
For the Raspberry Cream Frosting
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 1/4 cup heavy cream
- 1/2 cup fresh raspberries, pureed
- 1 teaspoon vanilla extract
Instructions
Step 1: Preheat the Oven
Begin by preheating your oven to 350°F (175°C). Line a cupcake pan with cupcake liners to prepare for baking.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
Step 3: Cream the Butter and Sugar
In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3-5 minutes.
Step 4: Add Eggs and Vanilla
Beat in the eggs one at a time, then stir in the vanilla extract until well combined.
Step 5: Combine Ingredients
Gradually add the dry ingredients to the wet mixture, alternating with the milk. Mix until just combined. Do not overmix.
Step 6: Fold in Raspberries
Gently fold in the fresh raspberries, being careful not to break them apart too much.
Step 7: Bake the Cupcakes
Divide the batter evenly among the lined cupcake cups, filling each about two-thirds full. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool completely on a wire rack.
Step 8: Prepare the Raspberry Cream Frosting
In a mixing bowl, beat the softened butter until creamy. Gradually add the powdered sugar, followed by the heavy cream, raspberry puree, and vanilla extract. Beat until the frosting is light and fluffy.
Step 9: Frost the Cupcakes
Once the cupcakes are completely cooled, generously frost each cupcake with the raspberry cream frosting. You can use a piping bag for a decorative touch.
Step 10: Garnish and Serve
Top each frosted cupcake with a few fresh raspberries for an extra touch of elegance. Serve and enjoy your Raspberry Cream Frosted Cupcakes!
FAQs
Can I use frozen raspberries instead of fresh?
Yes, you can use frozen raspberries, but be sure to thaw and drain them before adding them to the batter or frosting.
How can I store leftover cupcakes?
Store any leftover cupcakes in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving.
Can I make the frosting ahead of time?
Yes, you can prepare the raspberry cream frosting a day in advance. Store it in an airtight container in the refrigerator and re-whip before using.
What other flavors can I add to the cupcakes?
You can experiment with other flavors like lemon zest or almond extract for a unique twist on these cupcakes.