These Raspberry Vanilla Cupcakes are as delightful to look at as they are to eat! With a soft vanilla cupcake base, a fluffy raspberry frosting, and fresh raspberries on top, these cupcakes are perfect for any celebration or just as a sweet treat. The combination of tart raspberries and sweet vanilla creates a balanced and refreshing flavor that everyone will love. Let’s get started on making these beautiful and delicious cupcakes!
Ingredients
For the Vanilla Cupcakes:
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
- 1/2 cup fresh raspberries, lightly mashed
For the Raspberry Frosting:
- 1/2 cup unsalted butter, softened
- 2 1/2 cups powdered sugar
- 1/4 cup fresh raspberries, pureed and strained to remove seeds
- 1/2 teaspoon vanilla extract
- A few drops of pink food coloring (optional)
For Garnish:
- Fresh raspberries
- Chocolate sprinkles
Instructions
Prepare the Vanilla Cupcakes
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large mixing bowl, beat the softened butter and sugar together until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the flour mixture. Mix until just combined.
- Gently fold in the mashed raspberries, being careful not to overmix.
- Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Allow the cupcakes to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
Make the Raspberry Frosting
- In a large mixing bowl, beat the softened butter until creamy.
- Gradually add the powdered sugar, one cup at a time, mixing well after each addition.
- Add the raspberry puree and vanilla extract, and beat until the frosting is smooth and fluffy.
- If desired, add a few drops of pink food coloring to enhance the color.
- Transfer the frosting to a piping bag fitted with your favorite tip and pipe it onto the cooled cupcakes.
Garnish and Serve
- Top each cupcake with a fresh raspberry and a sprinkle of chocolate sprinkles.
- Serve these beautiful Raspberry Vanilla Cupcakes and watch them disappear!
Notes
- You can substitute frozen raspberries if fresh ones aren’t available; just be sure to thaw and drain them first.
- The frosting can be made a day ahead and stored in the refrigerator. Bring it to room temperature and re-whip before using.
- For an extra burst of flavor, add a teaspoon of lemon zest to the cupcake batter.
FAQs
Can I use raspberry jam in the frosting instead of fresh raspberries? Yes, you can use raspberry jam, but the flavor will be sweeter and less tart. Adjust the powdered sugar accordingly.
What if I don’t have a piping bag? You can spread the frosting on the cupcakes with a knife or use a ziplock bag with the corner snipped off as a makeshift piping bag.
Can I freeze these cupcakes? Yes, the cupcakes can be frozen without the frosting. Wrap them tightly in plastic wrap and foil, and freeze for up to 2 months. Thaw in the refrigerator before frosting and serving.
Text Me if You Have Any Problems
If you have any questions or need assistance while making your Raspberry Vanilla Cupcakes, don’t hesitate to reach out! I’m here to help you create the perfect dessert.
For more delightful cupcake ideas, explore our other cupcake recipes. You might also enjoy this external article on creative ways to decorate cupcakes!