Raspberry Vanilla Cupcakes
Raspberry Vanilla Cupcakes blend the delightful flavors of sweet vanilla cake with tangy raspberries, creating a truly irresistible treat. Perfect for birthdays, celebrations, or simply satisfying your sweet tooth, these cupcakes are sure to impress.
Why make this recipe?
These cupcakes are not just tasty; they are also visually appealing, making them a great addition to any dessert table. The combination of vanilla and raspberry offers a refreshing change, and with the homemade frosting and raspberry topping, they are truly a feast for both the eyes and the palate. Plus, they are surprisingly easy to make!
How to prepare Raspberry Vanilla Cupcakes
Ingredients:
- 1 1/2 cups all-purpose flour 🌾
- 1 1/2 tsp baking powder 🥄
- 1/2 tsp salt 🧂
- 1/2 cup unsalted butter, softened 🧈
- 1 cup sugar 🍬
- 2 large eggs 🥚
- 2 tsp vanilla extract 🌿
- 1/2 cup milk 🥛
- 1 cup unsalted butter, softened (for frosting) 🧈
- 3 cups powdered sugar 🍬
- 2–3 tbsp heavy cream or milk 🥛
- 1 tsp vanilla extract (for frosting) 🌿
- 1 1/2 cups fresh or frozen raspberries 🍇
- 1/4 cup sugar (for raspberry topping) 🍬
- 1 tbsp lemon juice 🍋
- 1 tbsp cornstarch 🌽
- 2 tbsp water (slurry) 💧
- Almond flakes (lightly toasted) 🌰
- Fresh raspberries (for garnish) 🍇
Instructions:
- Preheat the oven to 350°F (175°C) and line a cupcake pan with paper liners.
- In a bowl, whisk together the flour, baking powder, and salt. Set it aside.
- In a separate bowl, cream the softened butter and sugar together until light and fluffy.
- Add the eggs, one at a time, mixing well after each addition. Then stir in the vanilla extract.
- Gradually add the flour mixture, alternately with the milk, starting and ending with the flour. Mix until just combined.
- Spoon the batter into the lined cupcake pan, filling each liner about 2/3 full.
- Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. Let them cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- While the cupcakes cool, prepare the raspberry topping. In a small saucepan, combine the raspberries, sugar, lemon juice, and cornstarch mixed with water, and cook over medium heat until it thickens. Let it cool.
- For the frosting, beat the softened butter until creamy, then gradually add the powdered sugar. Add the heavy cream and vanilla extract, beating until smooth and fluffy.
- Once the cupcakes are completely cool, frost them generously and top with the raspberry mixture, toasted almond flakes, and a fresh raspberry for garnish.
How to serve Raspberry Vanilla Cupcakes
Serve these delightful cupcakes on a beautiful platter and enjoy them with a glass of milk or a cup of tea. They make for an excellent addition to any gathering or celebration!
How to store Raspberry Vanilla Cupcakes
Store the cupcakes in an airtight container at room temperature for up to 3 days. If you want to keep them longer, refrigerate them for up to a week or freeze for up to 2 months. Just remember to frost them after thawing!
Tips for preparing Raspberry Vanilla Cupcakes
- Make sure your butter is at room temperature for easy creaming.
- If using frozen raspberries, don’t thaw them before adding to the recipe to prevent excess moisture.
- Experiment with different frostings, such as cream cheese or chocolate ganache!
Variations
- Try adding lemon zest to the batter for extra flavor.
- Substitute the raspberries with blueberries or strawberries for a different berry twist.
FAQs
1. Can I use frozen raspberries instead of fresh?
Yes! Frozen raspberries work perfectly in this recipe; just don’t thaw them before using.
2. How do I know when the cupcakes are done baking?
Insert a toothpick into the center of a cupcake; if it comes out clean or with a few crumbs, they are ready!
3. Can I make the cupcakes ahead of time?
Absolutely! You can bake the cupcakes a day in advance and store them in an airtight container. Frost them closer to serving time for the best results.