Raspberry Cupcakes with Raspberry Frosting – win love from everyone with this fantastic recipe!
Remember how I said that anything Valentine’s to me must involve berries or chocolate? Well, here’s another winner for me – these Raspberry Cupcakes with Raspberry Frosting.
The other day I was going to make my Strawberry Cupcakes, but realized that, alas, I was out of strawberries. What’s a girl to do in such a predicament? Well, try it out with raspberries, of course. And let me say, also YUM.
I LOVE raspberries. We had a buncha raspberry bushes at my house where I grew up. I don’t know how ever actually made it in to the kitchen – they were mostly devoured on the spot. They are such a good little snack.
Don’t these just look so festive for V-Day? The only day of year where you can combine pink and red (which in my opinion, totally clash) and get away with it. So do it friends! This one’s a keeper.
Raspberry Cupcakes with Raspberry Frosting
Ingredients
For the cupcakes:
- 3/4 cup unsalted butter 1 ½ sticks
- 1 cups and 1/3 granulated sugar
- 3 eggs
- 2 cups all-purpose flour
- 1 teaspoons and 1/4 baking powder
- 1/2 teaspoon salt
- 1/3 cup heavy cream
- 2 tablespoons sour cream
- 1/3 cup pureed raspberries
- ¾ teaspoon vanilla
For the frosting:
- 3/4 cups unsalted butter 1 and 1/2 sticks
- Pinch of salt
- 2 cups and 1/4 powdered sugar
- 1 tablespoon + 1 teaspoon all-purpose flour
- 1 teaspoon teaspoon vanilla extract
- 3 tablespoons pureed raspberries
- Additional raspberries for garnish
Instructions
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*For best results, have all ingredients at room temperature when making.
For the cupcakes:
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Preheat oven to 350 F for cupcakes or 340 for miniature cupcakes.
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Line a tin with cupcake liners.
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In medium bowl, using a hand mixer on high, beat together butter and sugar until light and fluffy. Separate two of the eggs.
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Add the remaining egg and the two egg yolks to your butter mixture and beat on high until light and fluffy.
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Beat the separated egg whites on high until firm peaks; set aside.
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In a small bowl, mix together the flour, baking powder, and salt.
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In a measuring cup, combine the cream, sour cream, pureed raspberries, and vanilla extract.
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Add ½ of the flour mixture to the butter mixture and beat on medium speed until combined.
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Slowly beat in the cream mixture on medium speed.
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Add the remaining flour mixture and beat on medium speed until just combined.
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Don’t over beat; Mixture should be very thick.
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Fold in the egg whites with a scraper.
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Fill the cupcake cups about ¾ of the way.
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Cook cupcakes at 350 for 23-25 minutes, and mini-cupcakes at 340 for 16-18 minutes until the cake springs back when pressed lightly and an inserted toothpick comes out clean.
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Tops should be white, not browned. Let cool in pan.
For the frosting:
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Beat together butter and salt on medium speed until light and fluffy.
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Reduce mixer speed and slowly add powdered sugar and flour.
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Beat until well combined.
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Add vanilla and pureed raspberries and mix until just blended.
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Do not over-mix or frosting will incorporate too much air.
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Frosting should be dense and creamy, like ice cream.
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Wait until cupcakes have completely cooled to frost. Depending on your frosting design, I like setting the frosting in the fridge for 5-10 minutes so that it spreads a little bit smoother (but if you set it too long, it will be incredibly difficult to frost).
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