Raspberry Cupcakes
The raspberry cupcakes are super fluffy, filled with raspberry jam, and topped with sweet and tangy raspberry buttercream
Servings: 12
Ingredients
For the Cupcakes
- 1 ½ cup all-purpose flour
- 1 cup granulated sugar
- 1 ½ tea baking powder
- ½ tea kosher salt
- ¾ cup whole milk
- 2 large eggs
- 1 ½ tea vanilla extract
- ¼ tea almond extract (optional)
- ¼ cup unsalted butter melted and cooled
- ¼ cup avocado or canola oil
For the Raspberry Buttercream
- ¾ cup freeze-dried raspberries
- ¾ cup unsalted butter softened
- 3 cups powdered sugar
- 2 tablespoon heavy cream
- ½ tea vanilla extract
- raspberry jam for filling
- fresh raspberries for topping
Instructions
Make the Cupcakes
- Preheat the oven to 375°F. Line a muffin tin with cupcake liners and set aside.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt. Add the milk, eggs, vanilla extract, and almond (if using) then whisk until combined.
- Add the melted butter and oil. Whisk the batter until the fats begin to emulsify into the batter, then switch to a large rubber spatula or wooden spoon. Continue to stir until smooth. It is okay if a few lumps remain.
- Using a spring-loaded cookie scoop (if possible), fill the cupcake liners about ¾ of the way full.
- Bake in the preheated oven for 20 to 22 minutes, or until a toothpick inserted into the center comes out clean. Cool cupcakes on a wire rack before frosting.
Make the Raspberry Buttercream
- Using a small food processor, grind the freeze-dried raspberries into a powder. Alternatively, crush them in a zip-top bag with a rolling pin until fine. Use a mesh sieve to sift out the seeds. It's okay if a few seeds remain. Set aside.
- Using a stand (or hand) mixer fitted with the paddle attachment, beat butter on medium-low speed until smooth and creamy, 1 minute.
- Turn the mixer off and add the powdered sugar, raspberry powder, cream, and vanilla. Begin mixing on low speed until the ingredients come together - scraping the bowl occasionally.
- Turn up the speed and mix at medium-high speed for 3, until the buttercream is light and smooth. If needed, add additional cream until desired consistency is achieved. The buttercream should spread smoothly without tearing the crumb of the cake but thick enough that it holds shape when piped and spread between the layers.
To Assemble
- Once the cupcakes are completely cool, use a paring knife, an inverted piping tip, or apple corer to cut out some of the centers of the cupakes.
- Fill the centers of each cupcake with a couple teaspoons of raspberry jam.
- Place the raspberry buttercream in a piping bag fitted with a 1M star tip. Pipe swirls of buttercream on top of the cakes. Add fresh raspberries, if desired.