Raspberry Vanilla Cupcakes

Course: Dessert

Cuisine: American

Keyword: raspberry vanilla cupcakes

Prep Time: 40

Cook Time: 14

Total Time: 54

Servings:

Calories: 416kcal

These light and fluffy Raspberry Vanilla Cupcakes are topped with a tangy raspberry buttercream, making them the perfect treat for any occasion. The cupcakes are moist and delicate, while the vibrant frosting adds a sweet, fruity kick. Simple yet delicious, these cupcakes are sure to impress!

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Ingredients

1 1/4 cups cake flour
3/4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 eggs
1 cup sugar
1 1/2 teaspoons pure vanilla extract
1/2 cup oil vegetable canola or extra light olive oil
1/3 cup milk whole or low fat but avoid fat free
1/3 cup sour cream full fat or light but avoid fat free

Raspberry Buttercream Frosting

3/4 cup unsalted butter 1 1/2 sticks
8 oz cream cheese 1 block
4 cups powdered sugar
1 teaspoon pure vanilla extract
3 tablespoons fresh raspberry puree from about 1/2 cup fresh raspberries

Instructions

Vanilla Cupcakes

Preheat oven to 350*F.
In a medium bowl, add cake flour, baking powder, baking soda and salt. Stir together with whisk, and set aside.
In the bowl of an electric mixer, add eggs and beat 10-20 seconds. Add sugar and continue to beat on medium speed about 30 seconds. Add vanilla and oil, beat.
Reduce mixer speed to low and slowly add about half of the flour mixture. Add the milk, then the rest of the flour and the sour cream. Beat until just combined. Scrap down the side of the bowl.
The batter will be thin. Pour batter into a muffin pan prepared with paper liners. Fill liners about 2/3 full.
Bake cupcakes in pre-heated oven for 12-14 minutes.
Cool in pan 1-2 minutes, then remove cupcakes from pan (carefully) and finish cooling on a wire rack.
Frost as desired when fully cool.

Raspberry Buttercream

In the bowl of a large electric mixer, beat the butter until smooth.
Add the cream cheese, and beat further until the butter and cream cheese are fully incorporated and smooth.
With the mixer on low, add the powdered sugar, one cup at a time.
Add vanilla.
Again, with the mixer on low, add the raspberry puree, one tablespoon at a time.
Continue beating, increasing speed to medium for about 30 seconds.

Notes

Storage Information

Room Temperature: To keep your vanilla cupcakes with raspberry buttercream fresh, store them in an airtight container at room temperature for up to 2 days.

Refrigerator: If you need to store them longer, place them in the fridge, where they’ll stay fresh for up to 5 days. Let them come to room temperature before serving for the best texture and flavor.

Freezer: For longer storage, you can freeze the cupcakes (without frosting) for up to 3 months. Just be sure to wrap them tightly in plastic wrap and aluminum foil, and frost them once thawed.

Feel free to use this recipe for a cake as well. The recipe above will work for a 6″ cake. Double the recipe for an 8″ or 9″ cake.

A note about Cake Flour- Cake Flour has a lower protein content than traditional all-purpose flour, which results in a more tender, delicate crumb in the finished product. If you can not find or access cake flour, feel free to substitute as necessary, but your results will vary from the original recipe.

Nutrition