Raspberry Vanilla Bean Cupcakes

Last week Ashton from Something Swanky was hosting a Pink Week in honor of Breast Cancer Awareness Month. She asked me to share something with her readers so I baked up a batch of these cupcakes topped with raspberry buttercream. The vanilla cupcake base is moist and delicate and perfectly compliments the slightly tart filling. The light and fluffy buttercream is sweet with just the right amount of raspberry flavor- it is definitely the perfect icing for these little cakes!
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If you would like to support a great cause and help promote awareness there are so many ways to do so, like purchasing some of these amazing KitchenAid products, joining a walk or race, or simply donating to the cause.
Post updated 6/16/2017

Raspberry Vanilla Bean Cupcakes

Sweet and simple raspberry vanilla bean cupcakes. These have a light and fluffy vanilla bean base and a thick raspberry frosting.

Ingredients:

  • 1/2 c. (1 stick) unsalted butter, room temperature
  • 1 c. granulated sugar
  • 3 egg whites
  • 1 tbsp. vanilla bean paste
  • 1/4 tsp. almond extract
  • 1 3/4 c. cake flour
  • 3/4 tsp. baking powder
  • 1/4 tsp. baking soda
  • 1/2 tsp. kosher sea salt
  • 1/2 c. + 1 tbsp. sour cream
  • 1/2 c. whole milk

For the frosting:

  • 1 c. (2 sticks) unsalted butter, room temperature
  • 1 c. freeze dried raspberries, pureed into powder
  • 3 1/2 c. powdered sugar
  • 3 tbsp. cooked raspberry puree* (see notes)
  • 2-3 tbsp. whole milk (more if needed)
  • 1/2 tsp. vanilla bean paste
  • 1/8 tsp. kosher sea salt

Directions:

  1. Preheat oven to 350 degrees. Line a standard size cupcake pan with liners, set aside.
  2. In the bowl of a stand mixer (or a large mixing bowl with a hand mixer), beat the butter and sugar until light and fluffy, about 2-3 minutes. Add the egg whites one at a time, mixing after each addition. Add the vanilla bean paste and almond extract, mix to combine.
  3. In a medium mixing bowl, whisk together the cake flour, baking powder, baking soda, and salt. With mixing speed on low, gradually alternate adding the dry ingredients along with the sour cream and milk. After all of the ingredients have been added, beat on medium for 15 seconds.
  4. Using a large cookie scoop (#20 or 3.5 tablespoons), fill each of the liners with the batter. Place in the oven and bake for 18-22 minutes or until the centers are set. You can use a toothpick or cake tester to ensure that they are done. Remove from the oven and allow to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
  5. Meanwhile, to make the frosting, in the bowl of a stand mixer fitted with the whisk attachment (or a large mixing bowl using a hand mixer and the whisk attachment), beat the butter until smooth and creamy, about 1 minute. Add the powdered raspberries and turn the mixing speed on low. Gradually add the powdered sugar along with the raspberry puree, whole milk, vanilla bean paste, and salt. Turn mixing speed up to high and beat for 3 minutes until fluffy.
  6. Using a large piping tip, pipe the frosting onto the cooled cupcakes. Top with fresh mint and a raspberry, if desired.
  • To make the raspberry puree, in a small saucepan set over medium heat, combine 1/2 cup of raspberries along with 1 tablespoon granulated sugar and 1 tablespoon water. Cook until the mixture becomes thick, almost jam-like. Remove from the heat and press through a mesh sieve to remove the seeds. Let the mixture cool for 10-15 minutes before adding it to the frosting. If you need to, you can refrigerate it to help it cool in a timely manner.
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