raspberry cupcakes recipe

Beautiful, delicious and full of heart – these raspberry &amp; chocolate Valentine’s cupcakes are the perfect way to share your love. With moist raspberry cupcakes, a raspberry jam centre, and topped with a luxurious chocolate buttercream frosting. Plus, they’re easy to make!

Raspberry & Chocolate Valentine’s Cupcakes (Gluten Free)

tbsp (60 g) yogurt or sour cream

(120 mL) milk, room temperature

vanilla paste ((or 2 tsp vanilla extract))

flour

tsp xanthan gum

tsp baking powder

tsp beetroot powder ((optional

(250 g) granulated sugar

tsp salt

(226 g) unsalted butter, softened

(340 g) softened unsalted butter

(240 g) powdered/icing sugar

(60 g) cocoa powder

5 1/4 oz (150 g) dark chocolate, melted and cooled until warm/room temperature

raspberry jam

raspberries

heart-shaped cookies

First, make the raspberry reduction:In a small saucepan, cook the raspberries on medium-high heat until they have released their juice and part of the liquid has evaporated.Pass the raspberry mixture through a sieve to remove the seeds and skin.Return the raspberry juice to the saucepan and cook further until it has decreased in volume to about 5 - 6 tbsp.Allow to cool.

Pre-heat the oven to 355 ºF (180 ºC) and line the cupcake baking tin with cupcake liners.

In a small bowl, mix together the egg whites, yogurt or sour cream, milk, raspberry reduction and vanilla paste. Set aside.

Sift together the gluten free flour blend, xanthan gum, baking powder and beetroot powder. Add in the sugar and salt, and mix well.

Add the softened butter to the dry ingredients. Using a stand mixer with the paddle attachment or a hand mixer with the double beater attachment, whisk the butter into the dry ingredients until you get small, pea-sized pieces.

Add the milk+egg mixture and whisk until you get a smooth cupcake batter.

Evenly distribute the cupcake batter among the cupcake cases – they should be each about 3/4 filled.

Bake in the pre-heated oven at 355 ºF (180 ºC) for about 20 - 22 minutes or until an inserted toothpick comes out clean.

Allow to cool.

For raspberry cupcakes:

In a stand mixer using a paddle attachment, or using a hand mixer with the double beater attachments, beat the butter for 2 - 3 minutes, until pale and fluffy.

Add the powdered sugar, and beat for a further 5 minutes.

Add the cocoa powder and salt, and beat until evenly distributed in the buttercream.

Add in the melted (and cooled) dark chocolate, and beat until you get a rich, fluffy chocolate frosting with an even chocolate brown colour.

For chocolate buttercream frosting:

Use an apple corer or a piping nozzle, turned upside-down, to create a hole in the middle of each cupcake. Fill it with the raspberry jam.

Pipe the chocolate buttercream frosting with piping nozzle of choice (I used a Wilton 2D nozzle).

Sprinkle with crushed freeze-dried raspberries, and top with heart-shaped pink cookies or other decorations of choice.

Enjoy!

Assembling the cupcakes:

The raspberry &amp; chocolate Valentine's cupcakes keep well in a closed container in a cool dry place for about 2 - 3 days.

Storage:

These easy and delicious Raspberry Cupcakes have raspberry flavor in every single bite. They are soft raspberry and vanilla cupcakes, topped with a creamy freeze dried raspberry buttercream, and garnished with more fresh raspberries.

Raspberry Cupcakes

all-purpose flour; (plus an extra tablespoon set aside)

baking powder

salt

unsalted butter (room temperature)

sugar

egg (room temperature)

vanilla extract

buttermilk (room temperature)

raspberries (plus 12 more for garnish (optional))

raspberry powder

heavy whipping cream

Preheat oven to 350 °F and line a 12 cavity cupcake baking pan with cupcake liners or parchment paper.

In a separate, small, bowl toss together the fresh raspberries and 1 tablespoon of all- purpose flour.

In a small bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.

Using a hand mixer or stand mixer, cream together the unsalted butter and granulated sugar on medium speed until pale in color, light, and fluffy (about 3 to 5 minutes).

Add egg and vanilla extract, beat on medium speed until incorporated (about 1 minute).

On low speed, alternate adding the dry ingredients and the the buttermilk. Between each addition scrape down the bowl. Like this: dry ingredients, buttermilk, dry ingredients, buttermilk, dry ingredients, STOP and move onto next step.

Add the flour coated raspberries to the vanilla cupcake batter. Carefully fold with a silicone spatula and by hand until distributed.

Divide the batter equally into the 12 cupcake cavities, filling them no more than 2/3 of the way full. 

Bake for 23 to 25 minutes or until a toothpick test comes out clean. The cupcakes should also spring back to the touch.

Let the cupcakes cool for 10 minutes before removing them from the pan and allowing them to cool on a wire rack completely.

Vanilla and Raspberry Cupcakes

On medium-high speed beat together room temperature unsalted butter and salt for 2 to 3 minutes. It should be pale in color, light, and fluffy.

On low speed, alternate adding the powdered sugar and the heavy whipping cream. Between each addition scrape down the bowl. Like This: powdered sugar, heavy whipping cream, powdered sugar, heavy whipping cream, powdered sugar, stop and move onto next step.

Add the freeze dried raspberry powder to the buttercream. Fold with a silicone spatula until evenly distributed and smooth.

Set aside OR prepare a piping bag with the piping tip of your choice, fill it with the buttercream, and tie it off with a rubber band.

Freeze Dried Raspberry Buttercream

Frost the cupcakes with Raspberry Buttercream, as desired.

Garnish with a fresh raspberry and continue until all 12 cupcakes are decorated.

Decorating the Raspberry Cupcakes

Oh my goodness, where do I even begin? I just made this Raspberry Cupcakes recipe and it totally lives up to the hype! 

The cupcakes were so incredibly soft and moist, and the burst of fresh raspberry flavor was absolutely divine. 

But it's not just about the taste-- the bright pink color and sweet aroma really made these cupcakes a feast for the senses. I can't wait to make them again for my next get-together!

I made these for a sweet friend who was having her baby shower. I wanted something pink but also natural as she doesn't eat a lot of artificial foods so dying them pink seemed off. 

They turned out perfectly!!! So pink and cute and most importantly DELICIOUS!!!

I found freeze dried raspberries at a local farmer shop, where the wife makes her own!!! I was so happy to have local raspberries!! How fun!

Great recipe and so easy to follow :)

These cupcakes are so refreshing and decadent! I save the recipe for summer snacks!

I touched sweet heaven with those divine raspberry cupcakes. We all love them. We all ate more than we should, but we could not resist the cupcake's frosting and softness. 
Thank you. I am making them again soon.

As someone with a sweet tooth, I absolutely love these Raspberry Cupcakes, as they are the perfect balance of sweetness and tanginess. The moist and fluffy cupcakes with a burst of raspberry flavor makes every bite enjoyable. They are also incredibly easy to make and are always a hit with my friends and family.

https://www.youtube.com/watch?v=OQbIWga10Hg

Recipe Link- https://entirelyelizabeth.com/raspberry-cupcakes/

These easy and delicious Raspberry Cupcakes have raspberry flavor in every single bite. They are soft raspberry and vanilla cupcakes, topped with a creamy freeze dried raspberry buttercream, and garnished with more fresh raspberries.

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ENJOY ENTIRELY!
~Elizabeth

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