Fresh Raspberry Cupcakes
A delicious treat that combines sweetness and tartness with a burst of fresh raspberries, perfect for family gatherings or weekday indulgence.
Ingredients
For the Cupcakes
- ¼ cup Freeze-dried raspberries, ground into fine crumb Adds intense berry flavor.
- 1 ¾ cups All-purpose flour For soft, tender texture.
- ½ tablespoon Baking powder Ensures perfect rise.
- 1 teaspoon Salt Enhances sweetness.
- 6 tablespoons Unsalted butter, at room temperature Creates a rich base.
- 2 tablespoons Oil (canola or vegetable) For additional moisture.
- ¾ cup White granulated sugar Provides sweetness.
- ⅛ cup Sour cream Adds tanginess and moisture.
- ½ cup Raspberry Salsa (1 cup whole raspberries, blended) Introduces fruity richness.
- 1 teaspoon Pure vanilla extract For aromatic warmth.
- 2 Large eggs, at room temperature Eggs Binds ingredients together.
- ½ cup Buttermilk Adds tenderness and slight tang.
- ½ lb Fresh raspberries For bursts of juicy flavor.
- ¾ cup White granulated sugar (for jam) For raspberry jam.
- 1 tablespoon Lemon juice Enhances jam flavor.
For the Frosting
- ¾ cup Unsalted butter, slightly cold For frosting creaminess.
- 4 oz Cream cheese, at room temperature Adds richness.
- 4 ½ cups Powdered sugar, sifted For smoothness.
- ¼ cup Freeze-dried raspberries, ground into fine crumb For added flavor in frosting.
- 1 ½ tablespoons Raspberry jam Enhances berry flavor.
- 2 ½ tablespoons Heavy cream For luscious texture.
- 1 teaspoon Pure vanilla extract For uplifting aroma.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin pan with muffin liners.
- In a mixing bowl, sift together the flour, baking powder, and salt.
- Using a food processor, pulse the freeze-dried raspberries into a fine crumb.
- Blend 1 cup of fresh raspberries to create raspberry salsa and measure out ½ cup for use in the batter.
Mixing
- In a mixing bowl, beat together the room temperature butter, oil, and sugar until pale and fluffy.
- Add in the sour cream, raspberry salsa, and vanilla extract, mixing until well combined.
- Add the eggs one at a time, ensuring they are well incorporated.
- Gradually add the dry mixture with the buttermilk in two parts, mixing until just combined.
Baking
- Fill each muffin tin ⅔ full with the batter. Bake for 23 to 25 minutes.
- Allow the cupcakes to cool in the pan for 10 minutes before transferring them to a cooling rack.
Making the Jam
- In a saucepan, combine fresh raspberries, sugar, and lemon juice. Cook on low heat for 5 to 8 minutes until it forms a thick jam.
Making the Frosting
- Mix ground freeze-dried raspberries with powdered sugar.
- Beat slightly cold butter and cream cheese until fluffy.
- Gradually add the powdered sugar mixture, raspberry jam, heavy cream, and vanilla, mixing until light and fluffy.
Assembly
- Core each cooled cupcake and fill with raspberry jam.
- Pipe the tops with raspberry frosting.
Notes
Always use room temperature ingredients and check for doneness with a toothpick. Cool completely before frosting.