Raspberry cupcakes
Refreshing, fruity, and delicious cupcakes full of raspberry flavor.
Ingredients
For The Cupcakes
- 1¼ cup All-purpose flour, Spooned and leveled
- 1½ teaspoon Baking powder
- ¼ teaspoon Salt
- 2 Eggs, Room temperature
- ¼ cup Oil
- 1½ cup Sugar
- ¼ cup Butter, Room temperature
- ½ cup Buttermilk, Room temperature
- 1 tablespoon Vanilla extract
- ¼ cup Raspberry reduction
- ¼ cup Freeze-dried raspberries
For The Raspberry Reduction
- 1 cup Raspberries, Fresh
- ¼ cup sugar
- 1 tablespoon Corn starch
- ¼ cup Water
For The Buttercream
- ¾ cup Brown butter
- 8 ounce Cream cheese, Room temperature
- 3-4 cups Powdered sugar, Sifted
- ½ teaspoon Vanilla extract, Preferably clear
- ¼ cup Heavy cream
- ¼ cup Raspberry reduction, cold
Instructions
How To Make The Raspberry Reduction
- Mix the raspberries, sugar, water, and corn starch. Place on medium heat and stir constantly. The mixture starts to boil and thicken.1 cup Raspberries, ¼ cup sugar, 1 tablespoon Corn starch, ¼ cup Water
- Once the mixture is thick enough to leave a trace on the back of a spoon, remove it from the heat and pour it through a fine strainer. Remove all the seeds. The mixture will thicken more as it cools down. Place in the fridge.
How To Make The Cupcakes
- Preheat the oven to 350°F. Line the cupcake pan with the liner, and set it aside.
- Sift all the dry ingredients in a bowl and set aside.1¼ cup All-purpose flour, 1½ teaspoon Baking powder, ¼ teaspoon Salt
- Using a mixer set on the paddle attachment, beat the butter, oil, and sugar. Beat for at least 3-4 minutes. Until light and fluffy.¼ cup Oil, ¼ cup Butter, 1½ cup Sugar
- Add the eggs. One at a time. Mix well after each one.2 Eggs
- Add the raspberry reduction and the vanilla extract.1 tablespoon Vanilla extract, ¼ cup Raspberry reduction
- Using a spatula, start adding the dry ingredients alternating with the buttermilk. start and finish with the flour mixture. Fold in the freeze-dried raspberries if using.½ cup Buttermilk, ¼ cup Freeze-dried raspberries
- Put back the bowl into the stand mixer and beat for only 15 seconds. DO NOT OVERMIX.
- Fill up the lined cupcake pans to ⅔. Bake for 15-20 minutes. Let cool completely before frosting.
How To Make The Buttercream
- Using the whisk attachment, beat the cream cheese and the brown butter until smooth, fluffy, and pale in color.8 ounce Cream cheese, ¾ cup Brown butter
- Add the raspberry reduction and mix.¼ cup Raspberry reduction
- Start adding the sifted powdered sugar, ¼ cup at a time. After adding 3 cups, if the consistency is good enough for piping stop adding more. Add the vanilla extract.3-4 cups Powdered sugar, ½ teaspoon Vanilla extract
- Add the heavy cream, one tablespoon at a time. This will make the buttercream smooth and spreadable. If the buttercream is too dry add more cream, and if it is too runny add more powdered sugar.¼ cup Heavy cream
Nutrition
Calories: 346kcalCarbohydrates: 74gProtein: 4gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.2gCholesterol: 63mgSodium: 215mgPotassium: 86mgFiber: 1gSugar: 31gVitamin A: 504IUVitamin C: 3mgCalcium: 73mgIron: 1mg
Tried this recipe?Let us know how it was!