This sweet and simple Raspberry Vanilla Bean Cupcakes recipe makes delicious cupcakes that have a light and fluffy vanilla bean base and a thick raspberry frosting.
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.
These cupcakes are so beautiful!
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!
In my opinion, it is a must to top these with a fresh raspberry and a sprig of mint!
If you would like to support a great cause and help promote awareness there are so many ways to do so, like joining a walk or race, or simply donating to the cause.
Raspberry Vanilla Cupcakes Recipe
Smooth raspberry buttercream on top of a soft vanilla cake makes Raspberry Vanilla Cupcakes an easy win for dessert trays, spring brunches, or any simple celebration.
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Servings: 12 cupcakes
Calories: 513kcal
Ingredients
- 1/2 cup (1 stick) unsalted butter - room temperature
- 1 cup granulated sugar
- 3 egg whites
- 1 Tbsp vanilla bean paste
- 1/4 tsp almond extract
- 1 3/4 cups cake flour
- 3/4 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp kosher sea salt
- 1/2 cup + 1 Tbsp sour cream
- 1/2 cup whole milk
frosting
- 1 cup (2 sticks) unsalted butter - room temperature
- 1 cup freeze dried raspberries - pureed into powder
- 3 1/2 cups powdered sugar
- 3 Tbsp cooked raspberry puree*
- 2-3 Tbsp whole milk - more if needed
- 1/2 tsp vanilla bean paste
- 1/8 tsp kosher sea salt
Instructions
- Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Line a standard-size cupcake pan with cupcake liners, and set aside.
- 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, and mix to combine.
- 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 speed for 15 seconds.
- 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 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.
- 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 the mixing speed up to high and beat for 3 minutes until fluffy.
- Using a large piping tip, pipe the frosting onto the cooled cupcakes. Top with fresh mint and a raspberry, if desired.
NOTES
*To make the raspberry puree, combine ½ cup raspberries, 1 tablespoon granulated sugar, and 1 tablespoon water in a small saucepan over medium heat. Cook until thickened and jam-like. Remove from heat and press through a mesh sieve to remove seeds. Let cool for 10–15 minutes before adding to the frosting. If needed, refrigerate briefly to speed up the cooling.
To STORE Raspberry Cupcakes, keep them in an airtight container at room temperature for up to 2 days, especially if your kitchen stays cool. For longer storage, refrigerate them in a tightly sealed container for up to 5 days—just let them sit at room temperature for 20–30 minutes before serving so the frosting softens a bit.
You can also FREEZE the unfrosted cupcakes for up to 2 months; wrap them tightly in plastic wrap and store in a freezer-safe bag or container. Thaw at room temperature, then frost when ready to serve. Frosted cupcakes can be frozen too—freeze uncovered until solid, then wrap and store. Thaw in the fridge overnight and bring to room temperature before serving.
Nutrition
Calories: 513kcal | Carbohydrates: 68g | Protein: 4g | Fat: 26g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 68mg | Sodium: 195mg | Potassium: 90mg | Fiber: 1g | Sugar: 53g | Vitamin A: 794IU | Vitamin C: 4mg | Calcium: 54mg | Iron: 0.3mg
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I loved these cupcakes! They were moist, soft, and not at all crumbly. Thanks for sharing such a great recipe!
These are so cute! I would love it if you entered this in my Power of Pink Challenge. Each participant is entered to win a $100 donation to the charity of their choice. For info and rules, check it out here: http://www.beantownbaker.com/2012/10/5th-annual-power-of-pink-challenge.html
Beautiful color! Would love to make something like this!
These cupcakes look delicious! Love the flavors and the cause. I just discovered your blog – love at first site! You guys have gorgeous recipes and photography. Can’t wait to follow your culinary adventures. Followed on Twitter/Pinterest!
-Rachel from Bakerita.com