Raspberry Vanilla Cupcakes (Printable Page)
# What You Need:
→ For the Vanilla Cupcakes
01 -
120 g unsalted butter, softened
02 -
150 g granulated sugar
03 -
2 large eggs
04 -
1½ tsp vanilla extract
05 -
190 g all-purpose flour
06 -
1½ tsp baking powder
07 -
¼ tsp salt
08 -
120 ml whole milk
09 -
100 g fresh raspberries, lightly tossed in flour
→ For the Vanilla Buttercream
10 -
170 g unsalted butter, softened
11 -
250 g powdered sugar, sifted
12 -
1½ tsp vanilla extract
13 -
1-2 tbsp milk or cream
14 -
Pinch of salt
# How to Make It:
01 -
Preheat oven to 175°C. Line a 12-cup muffin tin with paper liners.
02 -
Cream butter and sugar together until pale and fluffy. Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
03 -
In a separate bowl, whisk together flour, baking powder, and salt. Add dry ingredients to the wet mixture in two parts, alternating with milk. Mix until just combined.
04 -
Gently fold in the flour-coated raspberries to prevent sinking.
05 -
Divide batter evenly among cupcake liners. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely before frosting.
06 -
Beat butter until creamy. Add powdered sugar gradually, then mix in vanilla, milk, and salt. Beat until smooth and fluffy.
07 -
Pipe or spread the buttercream over completely cooled cupcakes.
# Helpful Tips:
01 -
For raspberry swirls, mash a few raspberries and swirl into the batter before baking.
02 -
Top with a fresh raspberry or white chocolate shavings for extra flair.
03 -
Can substitute with raspberry jam filling for a surprise center.