Hey, Lykkers! Ready to whip up some irresistibly delicious raspberry cupcakes?
This easy recipe will have you baking like a pro, whether it’s your first time in the kitchen or you’re a seasoned baker.
Soft, moist, and bursting with fresh raspberries, these cupcakes are guaranteed to impress everyone at your next gathering. Let’s get started!
Ingredients You’ll Need:
Before we jump into the step-by-step process, gather these ingredients to create the ultimate raspberry cupcakes:
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter (softened)
- 2 large eggs
- 1/2 cup whole milk
- 1 1/2 teaspoons vanilla extract
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup fresh raspberries (plus extra for decoration)
For the Frosting:
- 1/2 cup unsalted butter (softened)
- 3 cups powdered sugar
- 1/4 cup fresh raspberry puree
- 1 teaspoon vanilla extract
Step-by-Step Directions:
1. Prepare the Cupcake Batter
Line a muffin pan with 12 cupcake liners and preheat the oven to 350°F (175°C). Softened butter and sugar should be combined in a large mixing basin and whipped until light and fluffy. Each egg should be added one at a time and properly beaten. Then, for that sweet taste boost, add the vanilla extract.
Combine the flour, baking powder, and salt in a another basin and whisk to combine. Alternately, gradually incorporate the dry ingredients into the butter mixture. Add the flour mixture first and last, and stir just until incorporated; do not stir too much! Be cautious not to crush the fresh raspberries as you fold them in.
2. Bake to Perfection
Pour the batter into the cupcake liners, filling them about two-thirds of the way to the top. A cupcake should be baked for 18 to 20 minutes, or until a toothpick inserted in the middle comes out clean. Before moving the cupcakes to a wire rack to finish cooling, allow them to cool in the pan for five minutes.
3. Make the Raspberry Frosting
While the cupcakes are cooling, it’s time to make the luscious raspberry frosting! The softened butter should be beaten until creamy using a hand mixer or stand mixer. One cup at a time, gradually add the powdered sugar, making sure to thoroughly mix each time. After smoothing, incorporate the vanilla essence and raspberry puree. Beat until the frosting is light, fluffy, and perfectly pink!
4. Decorate Like a Pro
After the cupcakes have cooled, fill a piping bag with the raspberry frosting and generously swirl it onto each one. If keeping it simple is preferred, the frosting can also be spread with a spoon. Top each cupcake with a fresh raspberry for that final touch. A sprinkle of powdered sugar or a tiny mint leaf can be added for a more elegant look.
Tips for Baking Success
- Use Room Temperature Ingredients: For the best texture, make sure your butter, eggs, and milk are at room temperature before starting. The ingredients will mix more evenly as a result.
- Don’t Overmix the Batter: Dense cupcakes can result from overmixing. Mix until the ingredients are just combined.
- Fresh Raspberries Work Best: Fresh raspberries hold their shape better in the batter. If using frozen, don’t thaw them—toss them in frozen to prevent the batter from getting too watery.
- Adjust Frosting Consistency: If your frosting is too thin, add more powdered sugar. If it’s too thick, add a little more raspberry puree.
Why You’ll Love This Recipe
Not only are these raspberry cupcakes delicious, but they're also a visual feast! The bright pink frosting and the juicy raspberry filling make these cupcakes perfect for birthdays, bridal showers, or any special occasion. Plus, the natural sweetness of the raspberries pairs perfectly with the creamy butter frosting. The balance of flavors will leave everyone craving more.
So, Lykkers, when the craving for something sweet and fruity strikes, this raspberry cupcake recipe is a perfect choice. Family and friends will be asking for the recipe!
Delicious Raspberry Muffins Recipe
Video by Preppy Kitchen
