Raspberry Vanilla Cupcakes

Name: Raspberry Vanilla Cupcakes
Cuisine: American
Ingredients: Ingredients; For the Vanilla Cupcakes:; 1 1/2 cups all-purpose flour; 1 1/2 teaspoons baking powder; 1/4 teaspoon salt; 1/2 cup unsalted butter, softened; 3/4 cup granulated sugar; 2 large eggs; 1 teaspoon vanilla extract; 1/2 cup whole milk; 1/2 cup fresh raspberries, lightly mashed; For the Raspberry Frosting:; 1/2 cup unsalted butter, softened; 2 1/2 cups powdered sugar; 1/4 cup fresh raspberries, pureed and strained to remove seeds; 1/2 teaspoon vanilla extract; A few drops of pink food coloring (optional); For Garnish:; Fresh raspberries; Chocolate sprinkles

20 steps

These Raspberry Vanilla Cupcakes are as delightful to look at as they are to eat! With a soft vanilla cupcake base, a fluffy raspberry frosting, and fresh raspberries on top, these cupcakes are perfect for any celebration or just as a sweet treat. The combination of tart raspberries and sweet vanilla creates a balanced and refreshing flavor that everyone will love. Let’s get started on making these beautiful and delicious cupcakes!

Updated at: Sun, 18 Aug 2024 13:40:27 GMT

Ingredients

1 servings

vanilla cupcakes

for the

1 ½ cupsall-purpose flour

1 ½ teaspoonsbaking powder

¼ teaspoonsalt

½ cupunsalted butter

softened

¾ cupgranulated sugar

2eggs

large

1 teaspoonvanilla extract

½ cupwhole milk

½ cupfresh raspberries

lightly mashed

For Frosting

the Raspberry

½ cupunsalted butter

softened

2 ½ cupspowdered sugar

¼ cupfresh raspberries

pureed and strained to remove seeds

½ teaspoonvanilla extract

3 dropspink food coloring

optional

fresh raspberries

chocolate sprinkles

Instructions

Step 1

Instructions

Step 2

Prepare the Vanilla Cupcakes

Step 3

Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.

Step 4

In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

Step 5

In a large mixing bowl, beat the softened butter and sugar together until light and fluffy.

Step 6

Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.

Step 7

Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the flour mixture. Mix until just combined.

Step 8

Gently fold in the mashed raspberries, being careful not to overmix.

Step 9

Divide the batter evenly among the cupcake liners, filling each about 2/3 full.

Step 10

Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.

Step 11

Allow the cupcakes to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.

Step 12

Make the Raspberry Frosting

Step 13

In a large mixing bowl, beat the softened butter until creamy.