Hey everyone, hope you’re having an incredible day today. Today, we’re going to prepare a special dish, vanilla raspberry cupcakes. One of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
A fantastic vanilla cupcake paired with raspberry jam and topped with a perfectly pipeable cream cheese frosting. These Raspberry Vanilla Cupcakes with Cream Cheese Frosting are going to blow. Raspberry Filled Cupcakes are the perfect combo of vanilla and raspberry.
Vanilla raspberry cupcakes is one of the most favored of recent trending foods on earth. It is easy, it’s quick, it tastes yummy. It is enjoyed by millions daily. Vanilla raspberry cupcakes is something which I have loved my whole life. They are nice and they look wonderful.
To get started with this recipe, we must first prepare a few ingredients. You can have vanilla raspberry cupcakes using 17 ingredients and 13 steps. Here is how you cook it.
The ingredients needed to make Vanilla raspberry cupcakes:
- Get For making cupcakes:
- Get 1 1/4 cups cake flour
- Get 3/4 teaspoons baking powder
- Get 1/2 teaspoon baking soda
- Make ready 1/2 teaspoon salt
- Take 2 eggs
- Make ready 1 cup sugar
- Take 1 1/2 teaspoons pure vanilla extract
- Make ready 1/2 cup oil
- Make ready 1/3 cup milk
- Prepare 1/3 cup sour cream
- Prepare For raspberry buttercream:
- Prepare 3/4 cup unsalted butter
- Take 1 block (225 gms) cream cheese
- Prepare 4 cups powdered sugar
- Take 1 teaspoon pure vanilla extract
- Prepare 3 Tablespoons fresh raspberry puree (from about 1/2 cup fresh raspberries)
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Instructions to make Vanilla raspberry cupcakes:
- Preheat oven to 350*F. In a bowl, add cake flour, baking powder, baking soda, and salt. Stir together with a whisk, and set aside. DO NOT whisk too much.
- In the bowl of an electric mixer, add eggs and beat 20 seconds. Add sugar and continue to beat on medium speed about 30 seconds. Add vanilla and oil, beat.
- Reduce mixer speed to low and slowly add about half of the flour mixture. Add the milk, then the rest of the flour and the sour cream. Beat until just combined. Scrap down the side of the bow
- The batter will be thin. Pour batter into a muffin pan prepared with paper liners. Fill liners about 2/3 full.
- Bake cupcakes in pre-heated oven for 12-14 minutes.
- Cool in pan 1-2 minutes, then remove cupcakes from pan and finish cooling on a wire rack.
- Frost the cupcakes when fully cool.
- For making Butter Cream. In the bowl of a large electric mixer, beat the butter until smooth.
- Add the cream cheese, and beat further until the butter and cream cheese are fully incorporated and smooth.
- With the mixer on low, add the powdered sugar, one cup at a time. - Add vanilla.
- Again, with the mixer on low, add the raspberry puree(for this blend raspberry in a blender, just until thick), one tablespoon at a time. Continue beating, increasing speed to medium for about 30 seconds.
- Now chill the cream for about an hour in refrigerator to chill.
- Top this butter cream on the cooled cupcakes, just before you are ready to serve :)
Moist, tender vanilla cupcakes filled with raspberry compote and topped with rich, luscious cream cheese frosting. I don't really make a lot of cupcakes but I'm beginning to warm to the idea of filled. Whip up these raspberry-filled cupcakes topped with vanilla buttercream for a sweet treat that's perfect A delicious chocolate cupcake with a gooey raspberry preserve filling, and classic vanilla. Enjoy the sweet moist vanilla cake, the tart raspberry filling and the smooth cream cheese frosting. Sweet and simple raspberry vanilla bean cupcakes.
So that’s going to wrap it up with this special food vanilla raspberry cupcakes recipe. Thanks so much for your time. I am confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
