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You are here: Home / A to Z Recipe Index / Raspberry Cupcakes with Raspberry Frosting Recipe

Raspberry Cupcakes with Raspberry Frosting Recipe

By Christina | Food Apparel Leave a Comment

Raspberry Cupcakes with Raspberry Frosting – win love from everyone with this fantastic recipe!

Raspberry Cupcakes with Raspberry Frosting Recipe - sooooooo delicious! @foodapparel

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.

Raspberry Cupcakes with Raspberry Frosting Recipe - sooooooo delicious! @foodapparel

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 Recipe - sooooooo delicious! @foodapparel

Raspberry Cupcakes with Raspberry Frosting Recipe - sooooooo delicious! @foodapparel
3.43 from 7 votes
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Raspberry Cupcakes with Raspberry Frosting

Course cupcakes, Dessert
Cuisine Gourmet
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Author Christina Lakey

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

  1. *For best results, have all ingredients at room temperature when making.

For the cupcakes:

  1. Preheat oven to 350 F for cupcakes or 340 for miniature cupcakes.
  2. Line a tin with cupcake liners.
  3. In medium bowl, using a hand mixer on high, beat together butter and sugar until light and fluffy. Separate two of the eggs.
  4. Add the remaining egg and the two egg yolks to your butter mixture and beat on high until light and fluffy.
  5. Beat the separated egg whites on high until firm peaks; set aside.
  6. In a small bowl, mix together the flour, baking powder, and salt.
  7. In a measuring cup, combine the cream, sour cream, pureed raspberries, and vanilla extract.
  8. Add ½ of the flour mixture to the butter mixture and beat on medium speed until combined.
  9. Slowly beat in the cream mixture on medium speed.
  10. Add the remaining flour mixture and beat on medium speed until just combined.
  11. Don’t over beat; Mixture should be very thick.
  12. Fold in the egg whites with a scraper.
  13. Fill the cupcake cups about ¾ of the way.
  14. 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.
  15. Tops should be white, not browned. Let cool in pan.

For the frosting:

  1. Beat together butter and salt on medium speed until light and fluffy.
  2. Reduce mixer speed and slowly add powdered sugar and flour.
  3. Beat until well combined.
  4. Add vanilla and pureed raspberries and mix until just blended.
  5. Do not over-mix or frosting will incorporate too much air.
  6. Frosting should be dense and creamy, like ice cream.
  7. 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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Christina | Food Apparel

I'm Christina and I'm a self-proclaimed foodie and chocoholic! I am a real estate broker by trade. I have a wonderful husband, 3 girls 4 and under (crazy!!!) and a hyper dog. Want to know my quirks? Go here for a little Q&A.

Latest posts by Christina | Food Apparel (see all)

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  • Butternut Squash Risotto with Sage and Sausage Recipe - November 22, 2016
  • Chewy Browned Butter Chocolate Chip Cookies Recipe - November 12, 2015

Filed Under: A to Z Recipe Index, Cakes & Cupcakes, Sweets & Treats Tagged With: cake, cupcakes, dessert, gourmet style, raspberry

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I'm Christina and I love to eat! And I love to talk about food! And I love to find the best techniques to create the perfect dish. Sometimes I want fancy, sometimes I want quick, and sometimes I just want some comfort. I created the FoodApparel community to celebrate "dressing food for every occasion." Read More…

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