Description
Delight in these homemade raspberry cupcakes featuring moist vanilla sponge cakes topped with a luscious raspberry buttercream frosting. Perfectly balanced with a hint of lemon and fresh raspberries, these cupcakes are a sweet treat ideal for any occasion.
Ingredients
Cupcake Batter
- 150 g Granulated sugar
- 113 g Unsalted butter (room temperature)
- 2 Eggs (room temperature)
- 2 teaspoons Vanilla extract
- 185 g All purpose flour
- ½ teaspoon Baking powder
- ½ teaspoon Salt
- 120 g Whole milk (room temperature)
- ½ teaspoon Baking soda
- ½ teaspoon White vinegar
Raspberry Buttercream Frosting
- 226 g Unsalted butter (softened, room temperature)
- 360 g Powdered sugar (sifted)
- 1 tablespoon Lemon juice (freshly squeezed)
- 80 g Raspberry reduction
- ½ tablespoon Vanilla extract
- ¼ teaspoon Salt
- 3 tablespoons Heavy cream (36% fat content)
Instructions
- Prepare the Oven and Tin: Preheat your oven to 175℃ (347℉) without fan and line your cupcake tin with muffin liners to ensure easy cupcake removal and even baking.
- Cream Butter and Sugar: In a large mixing bowl, cream the room-temperature unsalted butter and granulated sugar until the mixture is light and fluffy, which will help incorporate air for a tender cake texture.
- Add Eggs and Vanilla: Gradually beat in the room-temperature eggs, one at a time, followed by the vanilla extract ensuring the batter is smooth and well combined.
- Mix Dry Ingredients: Sift together all-purpose flour, baking powder, and salt to evenly distribute the leavening agents and salt throughout the flour.
- Combine Wet and Dry Ingredients: Reduce mixer speed to low and alternately add the dry ingredients in thirds with the milk, beginning and ending with the dry ingredients, mixing gently to avoid overmixing which can toughen the cupcakes.
- Incorporate Baking Soda and Vinegar: In a small bowl, mix the baking soda with white vinegar to create a bubbly reaction, then gently fold this mixture into the batter immediately to activate the leavening for a light texture.
- Fill the Cupcake Liners: Divide the batter evenly into the cupcake liners, filling each about ¾ full to allow room for rising without spilling.
- Bake the Cupcakes: Bake for 20-22 minutes or until a toothpick inserted in the center comes out clean, ensuring the cupcakes are fully cooked without drying out.
- Cool Completely: Remove cupcakes from oven and transfer to a cooling rack, allowing them to cool to room temperature before frosting to prevent melting the buttercream.
- Cream Butter for Frosting: Using a stand or hand mixer, beat the softened butter at medium-high speed for 3 minutes until it is light in color and fluffy, creating a smooth base for the frosting.
- Add Powdered Sugar: Add the sifted powdered sugar gradually, one tablespoon at a time on low speed, then increase to medium-high speed and whip the mixture for 4 minutes until fluffy and voluminous.
- Incorporate Flavorings: With the mixer running at low speed, add raspberry reduction, lemon juice, vanilla extract, salt, and heavy cream, continuing to whip for another minute until the frosting is smooth and silky.
- Frost the Cupcakes: Transfer the frosting into a piping bag fitted with your choice of nozzle and evenly frost the cooled cupcakes. Decorate with fresh raspberries and herbs like mint if desired.
- Storage: Serve the cupcakes fresh for best texture and flavor. Store any leftovers in an airtight container in the refrigerator for 2-3 days and bring to room temperature before serving to soften the frosting.
Notes
- Make sure all dairy and eggs are at room temperature to ensure a smooth and well-emulsified batter.
- Do not overmix the batter after adding flour to keep the cupcakes light and tender.
- Use fresh raspberry reduction for intense fruit flavor in the frosting; store-bought raspberry syrup can be a substitute if made from natural ingredients.
- Allow cupcakes to cool completely before frosting to prevent melting or sliding of frosting.
- Store frosted cupcakes refrigerated and bring back to room temperature before serving for optimal taste and texture.
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
