Description
Soft, fluffy cupcakes bursting with fresh raspberries and topped with creamy vanilla buttercream. These Raspberry Vanilla Cupcakes are perfect for celebrations or simply adding a touch of elegance to everyday baking.
Ingredients
- All-Purpose Flour: 1 1/2 cups
- Baking Powder: 1 1/2 teaspoons
- Salt: 1/4 teaspoon
- Unsalted Butter: 1/2 cup (1 stick), softened
- Granulated Sugar: 1 cup
- Eggs: 2 large, room temperature
- Vanilla Extract: 2 teaspoons
- Whole Milk: 1/2 cup, room temperature
- Fresh Raspberries: 1 cup
- Unsalted Butter (for frosting): 1 cup (2 sticks), softened
- Powdered Sugar: 3 cups
- Vanilla Extract (for frosting): 1 teaspoon
- Heavy Cream or Milk: 2–3 tablespoons
- Fresh Raspberries (for garnish): as desired
Instructions
- Preheat Your Equipment: Preheat oven to 350°F (175°C). Line a muffin tin with 12 cupcake liners.
- Combine Ingredients: In a bowl, whisk together flour, baking powder, and salt. In another bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla.
- Prepare Your Cooking Vessel: Gradually add dry ingredients to the wet mixture, alternating with milk. Mix just until combined.
- Assemble the Dish: Toss raspberries in a little flour, then gently fold into batter. Divide evenly among cupcake liners.
- Cook to Perfection: Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack.
- Finishing Touches: For frosting, beat butter until creamy. Add powdered sugar gradually, then vanilla. Adjust with cream for smooth piping consistency.
- Serve and Enjoy: Pipe frosting onto cooled cupcakes and top with fresh raspberries.
Notes
- Toss raspberries in flour to prevent sinking.
- Use room temperature ingredients for best results.
- Cool cupcakes completely before frosting.
- Chill piping bag for neater swirls.