Vanilla raspberry cupcakes

Steps Cook Recipes Vanilla raspberry cupcakes using 17 ingredients and 13 steps

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Increase speed to medium, and beat until smooth.

Today's temptation is a raspberry vanilla cupcake topped with Swiss meringue buttercream.

You can have Vanilla raspberry cupcakes using 17 ingredients and 13 steps. Here is how you cook it.

Ingredients make Vanilla raspberry cupcakes

1. You need For making cupcakes:.
2. It's 1 1/4 cups cake flour.
3. It's 3/4 teaspoons baking powder.
4. Prepare 1/2 teaspoon baking soda.
5. You need 1/2 teaspoon salt.
6. You need 2 eggs.
7. You need 1 cup sugar.
8. It's 1 1/2 teaspoons pure vanilla extract.
9. You need 1/2 cup oil.
10. It's 1/3 cup milk.
11. You need 1/3 cup sour cream.
12. Prepare For raspberry buttercream:.
13. It's 3/4 cup unsalted butter.
14. Prepare 1 block (225 gms) cream cheese.
15. It's 4 cups powdered sugar.
16. Prepare 1 teaspoon pure vanilla extract.
17. It's 3 Tablespoons fresh raspberry puree (from about 1/2 cup fresh raspberries).

Vanilla raspberry cupcakes step by step

1. 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..
2. 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..
3. 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.
4. The batter will be thin. Pour batter into a muffin pan prepared with paper liners. Fill liners about 2/3 full..
5. Bake cupcakes in pre-heated oven for 12-14 minutes..
6. Cool in pan 1-2 minutes, then remove cupcakes from pan and finish cooling on a wire rack..
7. Frost the cupcakes when fully cool..
8. For making Butter Cream. In the bowl of a large electric mixer, beat the butter until smooth..
9. Add the cream cheese, and beat further until the butter and cream cheese are fully incorporated and smooth..
10. With the mixer on low, add the powdered sugar, one cup at a time. Add vanilla..
11. 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..
12. Now chill the cream for about an hour in refrigerator to chill..
13. Top this butter cream on the cooled cupcakes, just before you are ready to serve :).

Vanilla raspberry cupcakes - I don't really make a lot of cupcakes but I'm beginning to warm to the idea of filled. Enjoy the sweet moist vanilla cake, the tart raspberry filling and the smooth cream cheese frosting. Home » Cakes & Cupcakes » Lemon Cupcakes with Raspberry Buttercream. Light and moist lemon cupcakes topped with an easy raspberry buttercream frosting. Raspberry Vanilla Cake is made with moist and tender vanilla layers, a refreshing and creamy Mascarpone frosting that pairs so well with the Raspberry Vanilla Cake. These Raspberry Vanilla Cupcakes are the perfect treat all summer long! Delicious vanilla cupcakes are topped with a raspberry buttercream frosting! Thank you and good luck