Are you ready to treat your taste buds to a delightful journey? Today, we’re introducing a dessert that’s sure to make your heart and palate sing – the Raspberry Cupcakes with Raspberry Filling and Russian Buttercream. This recipe combines the perfect balance of sweetness, tartness, and creamy goodness into one irresistible package. Let’s dive into the magical world of baking and create something truly special.
Ingredients You’ll Need
For the Cupcakes:
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, at room temperature
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1/4 cup milk
- 1/2 cup raspberries (fresh or frozen)
For the Raspberry Filling:
- 1 cup raspberries
- 1/4 cup granulated sugar
- 2 teaspoons cornstarch
For the Russian Buttercream:
- 1 cup unsalted butter, at room temperature
- 1 can (14 oz) sweetened condensed milk
- 1 teaspoon vanilla extract
Step-by-Step Baking Adventure
Preparing Your Cupcakes
- Preheat and Prepare: Start by preheating your oven to 350°F (175°C) and line a muffin tin with cupcake liners for ready-to-go baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- Cream Butter and Sugar: In a large bowl, beat the butter and sugar until the mixture is light and fluffy. This is where the magic starts!
- Add Eggs and Vanilla: Beat in the eggs one at a time, then stir in the vanilla extract for that irresistible aroma.
- Combine Dry and Wet Ingredients: Alternately mix in the dry ingredients with the sour cream and milk, starting and ending with the dry. This technique ensures a smooth, well-incorporated batter.
- Fold in Raspberries: Gently fold in the raspberries to distribute them evenly throughout the batter.
- Bake to Perfection: Fill the cupcake liners 2/3 full and bake for 20-25 minutes. You’ll know they’re ready when a toothpick comes out clean. Let them cool as you prepare the filling and buttercream.
Creating the Raspberry Filling
- Cook the Raspberries: Combine the raspberries, sugar, and cornstarch in a saucepan over medium heat. Stir until the mixture thickens into a delightful filling.
- Cool: Allow the filling to cool before coring the cupcakes and adding this sweet surprise inside.
Whipping Up the Russian Buttercream
- Beat the Butter: Beat the butter until it’s creamy and smooth.
- Add Sweetened Condensed Milk: Gradually add the sweetened condensed milk and vanilla, continuing to beat until the mixture is perfectly smooth.
- Frost: Once the cupcakes are filled and completely cooled, frost them with the Russian buttercream to create a heavenly topping.
The Final Touch
Now that your cupcakes are baked, filled, and frosted, take a moment to admire your work. These Raspberry Cupcakes with Raspberry Filling and Russian Buttercream are not just treats; they’re a testament to the joy of baking and the pleasure of sharing. With an estimated preparation time of 30 minutes and a cooking time of 25 minutes, you can achieve a total time of 55 minutes to bring these beauties to life.
Each cupcake is a perfect serving of happiness with an approximate caloric value of 350 kcal. This recipe yields 12 cupcakes, ideal for sharing with friends and family or savoring over a few days.
Embrace the joy of baking with this exquisite recipe, and let the combination of sweet, tart, and creamy flavors elevate your dessert game. Whether for a special occasion or a sweet treat, these raspberry cupcakes are sure to impress and delight everyone who takes a bite. Happy baking!
