Soft Vanilla Raspberry Cupcakes with Creamy Frosting
These Vanilla Raspberry Cupcakes are soft, moist, and filled with a delicious raspberry filling, topped with a creamy vanilla frosting that melts in your mouth.
Equipment
- 1 12-cup muffin tin with paper liners
- 1 electric mixer
- 1 Mixing bowls various sizes
Ingredients
Cupcake Ingredients
- 1 and 1/2 cups all-purpose flour
- 1 and 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs room temperature
- 2 tsp vanilla extract
- 1/2 cup milk
- 1 cup fresh or frozen raspberries
Frosting Ingredients
- 1/2 cup unsalted butter softened
- 3 cups powdered sugar
- 1/4 cup heavy cream
- 1 tsp vanilla extract
- Pinch of salt
Instructions
Preparation
- Preheat your oven to 350°F and line a 12-cup muffin tin with paper liners. In a bowl, whisk flour, baking powder, and salt. In a separate large bowl, cream butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla. Gradually add the dry ingredients to the creamed mixture, alternating with milk. Gently fold in raspberries.
- Fill the cupcake liners two-thirds full with batter. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Allow cupcakes to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
- In a large bowl, beat the butter until creamy. Gradually add powdered sugar, heavy cream, vanilla extract, and salt, beating until smooth and fluffy. If needed, adjust the consistency with more cream or powdered sugar.
- Once cupcakes are cool, use a piping bag with a star tip to frost the cupcakes. Optionally, core each cupcake and fill with a teaspoon of raspberry jam for an extra burst of flavor.
Serving
- Serve the cupcakes at room temperature for the best flavor. Consider topping each with a fresh raspberry or a sprinkle of powdered sugar for presentation.
Storage
- Store leftover cupcakes in an airtight container in the refrigerator for up to 3 days. Allow to come to room temperature before serving.
Notes
Pro Tips: Ensure all ingredients are at room temperature before starting. This results in a smoother batter and more even baking. Ingredient Substitutions: You can substitute frozen raspberries if fresh are unavailable; just thaw and drain them first. How to Serve: Enjoy these cupcakes as a delightful afternoon treat or a party favorite. Storage & Freshness: Keep them in a cool, dry place and consume within 3 days for optimal freshness. Make-Ahead Tips: Make the cupcakes a day in advance and frost them just before serving for best results.