Raspberry Cupcakes with Raspberry Buttercream
These cupcakes are inspired by my love of raspberries and cake. The cupcake itself is fluffy and moist, but the best part is how the raspberries are distributed throughout the cake, so you get that delicious tart raspberry flavor in every bite.
Servings: 12 cupcakes
Calories: 218kcal
Equipment
- Cupcake Liners
- Stand Mixer
Ingredients
- 1 1/3 cups (165 grams) unbleached all-purpose flour sifted
- 1 cup (200 grams) granulated sugar
- 1-1/8 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1 large (50 grams) egg
- 1 large (20 grams) egg yolk
- 6 tablespoons (90 grams) sour cream room temperature, divided
- 1 teaspoon vanilla extract
- 9 tablespoons (128 grams) unsalted butter room temperature
- 2/3 cup (90 grams) frozen raspberries
- 2 teaspoons (5 grams) unbleached all-purpose flour
Instructions
Raspberry Cupcakes
- Preheat the oven to 350F (180C). Line the muffin pan with cupcake liners.
- Whisk together the egg, the egg yolk, 2 tablespoons of the sour cream, and the vanilla extract in a small bowl or 1 cup glass measuring cup. Cut the butter into 9 pieces. Measure out the frozen raspberries into a small bowl and then return them to the freezer until ready to incorporate into the batter.
- Place the flour, granulated sugar, baking powder, and salt in the bowl of a stand mixer. Whisk the ingredients together for about 30 seconds to thoroughly combine the ingredients.
- Add the butter and the remaining sour cream to the dry ingredients in the mixing bowl. Mix on low speed with the paddle attachment for about 20 seconds until the dry ingredients are moistened, then increase the mixer speed to medium and beat the batter until it is smooth and creamy, about 1 minute . The batter should be well combined (no lumps of butter). Scrape the sides and bottom of the bowl.
- Add the egg mixture in two batches, mixing on medium speed after each addition until the egg mixture is thoroughly incorporated into the batter. Scrape the sides and bottoms of the bowl and mix the batter by hand with a rubber spatula to ensure all the ingredients in the batter are mixed together.
- Put the frozen raspberries in a mini food processor and process them for a few seconds until the raspberries are broken down into separate little seeds, called drupelets. If you don't have a mini food processor, place the frozen raspberries in a freezer bag and gently tap them with a rolling pin until they are broken apart into the separate seeds.
- Place the raspberries in a small bowl and toss them with 2 teaspoons of flour until the berries are coated with the flour.
- Add the berries to the cupcake batter and fold the berries into the batter with a rubber spatula.
- Divide the batter evenly between the 12 cups of the muffin pan, about 60 grams each. Each muffin tin should be about 2/3 full. The batter will be noticeably stiffer because the raspberries are frozen.
- Bake the cupcakes for 23-25 minutes until they are done in the center. Check for doneness by sticking a toothpick in the center. When you pull it out there should be no or just a couple of crumbs sticking to the toothpick. You can also use an instant-read thermometer. The temperature should be about 205 degrees F.
- Remove the cupcakes from the oven and let them cool in the pan for 10 minutes before removing the cupcakes from the pan to a wire rack. Let the cupcakes to cool completely before frosting them.
- If making the cupcakes one day in advance before frosting them, store the cupcakes in an airtight container at room temperature.
How to Frost the Cupcakes
- Frost the cupcakes with your favorite frosting. In addition to the Raspberry Buttercream listed in the ingredients you can also use my recipe for Vanilla Buttercream, or Swiss Meringue Buttercream.
- Using a Pastry Bag: Fit your 18-inch pastry bag with an open star tip or your favorite decorating tip and fill it with frosting. Starting at the outside edge of the cupcake, pipe frosting in a swirl with the tip about 1/4" to 1/2" above the cupcake, exerting even pressure on the bag continuously. Finish the swirl in the center of the cupcake by removing the pressure and lifting up the tip slightly as you near the center. If you’re new to decorating cupcakes it may take some practice.
- Using a Knife or Offset Spatula: Use a large tablespoon to add about 2-3 tablespoons of frosting onto the cupcake. Use the back of a spoon, a non-serrated butter knife, or a small offset spatula to spread the frosting to the edge. While pressing down on the frosting slightly, move your spoon or knife in a spiral pattern from the outside edge of the cupcake to the center of the cupcake, to create a pretty spiral or swoop.
Storing the Cupcakes
- The unfrosted cupcakes can be stored at room temperature in an airtight container for up to 2 days. Frosted cupcakes can be stored at room temperature for 1-2 days, depending on the type of frosting that is used.Cupcakes tend to dry out quickly so I recommend consuming them within 2 days of baking them for the best results.
Nutrition
Calories: 218kcal | Carbohydrates: 29g | Protein: 2g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 56mg | Sodium: 106mg | Potassium: 43mg | Fiber: 1g | Sugar: 17g | Vitamin A: 344IU | Vitamin C: 2mg | Calcium: 17mg | Iron: 1mg