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.
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 1/2 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
