Fresh Raspberry Cupcakes
These Fresh Raspberry Cupcakes combine sweet and tart flavors with a light, fluffy texture, topped with luscious frosting—perfect for any occasion.
Ingredients
For the cupcakes
- ¼ cup Freeze-dried raspberries, ground Enhances raspberry flavor with color
- 1 ¾ cup All-purpose flour Provides structure
- ½ tablespoon Baking powder Ensures cupcakes rise
- 1 teaspoon Salt Balances sweetness
- 6 tablespoons Unsalted butter, at room temperature Adds richness
- 2 tablespoons Oil (canola or vegetable) Contributes to light texture
- ¾ cup White granulated sugar Sweetens batter
- ⅛ cup Sour cream, at room temperature Contributes to tenderness
- ½ cup Raspberry Salsa 1 cup whole raspberries, blended
- 1 teaspoon Pure vanilla extract Enhances flavor
- 2 large Eggs, at room temperature Bind ingredients
- ½ cup Buttermilk, at room temperature Enhances richness
- ½ lb Fresh raspberries Creates pockets of sweetness
For the raspberry jam
- ¾ cup White granulated sugar For making jam
- 1 tablespoon Lemon juice Adds brightness
For the frosting
- ¾ cup Unsalted butter, slightly cold For frosting consistency
- 4 oz Cream cheese, at room temperature Adds tangy flavor
- 4 ½ cups Powdered sugar, sifted Sweetens frosting
- ¼ cup Freeze-dried raspberries, ground Enhances color and flavor
- 1 ½ tablespoons Raspberry jam Adds fruity flavor
- 2 ½ tablespoons Heavy cream Makes frosting creamy
- 1 teaspoon Pure vanilla extract For aromatic hint
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with muffin liners.
- In a mixing bowl, sift together the flour, baking powder, and salt.
- Process the freeze-dried raspberries into a fine crumb and mix with the dry ingredients.
- Create Raspberry Salsa by blending 1 cup of fresh raspberries into small pieces and measure out ½ cup for the recipe.
Mixing
- In a large mixing bowl, beat the butter, oil, and sugar until pale and fluffy.
- Mix in the sour cream, raspberry salsa, and vanilla extract until fully incorporated.
- Add the eggs one at a time, ensuring each is well combined before adding the next.
- Gradually incorporate the dry ingredients and buttermilk, being careful not to overmix.
Baking
- Fill the muffin tins about ⅔ full with the batter and bake for 23 to 25 minutes.
- While baking, prepare the raspberry jam by cooking fresh raspberries, sugar, and lemon juice in a saucepan until thickened, about 5 to 8 minutes.
Frosting
- Mix the ground freeze-dried raspberries with sifted powdered sugar.
- In a separate bowl, beat the butter and cream cheese until fluffy, then gradually add in the powdered sugar mixture.
- Incorporate the raspberry jam, heavy cream, and vanilla extract into the frosting.
Assembly
- Core the center of each cooled cupcake and fill with raspberry jam.
- Frost the tops generously with the raspberry-infused frosting.
Notes
Ensure all ingredients are at room temperature and do not overmix the batter to maintain lightness. Cool cupcakes completely before frosting.