Raspberry Vanilla Cupcakes with Buttercream Frosting
As part of KitchenAid's Cook for the Cure campaign to help fight breast cancer, I was asked to create a cupcake recipe and share it with you all.
This is one of my favorites - and the recipe I decided to share - since the pink frosting ties in with the pink breast cancer ribbons. And the best part? No food coloring needed. The frosting gets its pink color from raspberry jam!
These cupcakes would be perfect to bake for your Mom for Mother's Day!
Raspberry Vanilla Cupcakes with Buttercream Frosting
Preheat oven to 350 degrees.
Line a 12-count cupcake pan with paper cups.
Whisk flour, baking powder, baking soda and salt in a small bowl and set aside. Stir the lemon juice into the milk and set aside.
In the bowl of your KitchenAid stand mixer, whip the butter and sugar until fluffy and pale yellow. Gradually mix in the egg and vanilla.
Add the curdled milk and flour mixture, alternating until both are incorporated into the batter. Scrape down the sides of the mixing bowl.
Divide half the batter between the cups. Set a dollop of raspberry jam on top of the batter, then finish with the remaining batter.
Bake for 18-20 minutes, or until tops are light golden and a toothpick inserted into the center comes out clean.
Remove from the oven, let cool for several minutes, then remove to a wire rack to cool completely.
For the frosting, whip the butter until fluffy and pale yellow. Slowly add the powdered sugar, jam, cream and vanilla extract and continue to mix until fluffy, about 5 minutes.
Pipe onto the cooled cupcakes and decorate with nonpareils and fancy cupcake papers, if desired.
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Why not box up your delicious goodies and give them to a friend or neighbor if you don't live close to your Mom? |
Raspberry Cupcakes with Buttercream Frosting
Ingredients
- 1 1/2 cups flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- Juice from 1/2 lemon
- 1/2 cup milk
- 1/2 cup (1 stick) unsalted butter, at room temperature
- 3/4 cup white granulated sugar
- 1 large egg, plus 2 egg whites
- 1/2 tsp vanilla extract
- 1/2 cup seedless raspberry jam
- 3/4 cup salted butter (1 1/2 sticks), at room temperature
- 2 1/2 cups powdered sugar
- 1 Tbsp seedless raspberry jam
- 1 Tbsp heavy cream
- 1/2 tsp vanilla bean paste (trust me, you need this! So much better than extract)
- Nonpareils for decoration, optional
- Fancy cupcake papers, optional (I buy mine here)
- Pastry bag (I love the cloth ones!)
Instructions
- Preheat oven to 350 degrees.
- Line a 12-count cupcake pan with paper cups.
- Whisk flour, baking powder, baking soda and salt in a small bowl and set aside. Stir the lemon juice into the milk and set aside.
- In the bowl of your KitchenAid stand mixer, whip the butter and sugar until fluffy and pale yellow. Gradually mix in the egg and vanilla.
- Add the curdled milk and flour mixture, alternating until both are incorporated into the batter. Scrape down the sides of the mixing bowl.
- Divide half the batter between the cups. Set a dollop of raspberry jam on top of the batter, then finish with the remaining batter.
- Bake for 18-20 minutes, or until tops are light golden and a toothpick inserted into the center comes out clean.
- Remove from the oven, let cool for several minutes, then remove to a wire rack to cool completely.
- For the frosting, whip the butter until fluffy and pale yellow. Slowly add the powdered sugar, jam, cream and vanilla extract and continue to mix until fluffy, about 5 minutes.
- Pipe onto the cooled cupcakes and decorate with nonpareils and fancy cupcake papers, if desired.
