As part of KitchenAid's Cook for the Cure campaign back in 2015 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 - no food coloring needed.
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 - no food coloring needed.
Raspberry Vanilla Cupcakes with Buttercream Frosting
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
Frosting
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
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.
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.
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.
Pipe onto the cooled cupcakes and decorate with nonpareils and fancy cupcake papers, if desired.
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| -My KitchenAid mixer is almost 25 years old. I'm lusting for a new pink stand mixer! Check them out HERE!- |
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| Why not box up your delicious goodies and give them to a friend or neighbor ? |
Raspberry Vanilla Cupcakes with Buttercream Frosting
Yield: 12 Cupcakes
These raspberry vanilla cupcakes are so easy to make and so delicious!
ingredients:
For the Batter
- 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
For the Frosting and Decoration
- 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 (or vanilla extract)
- Nonpareils for decoration, optional
- Fancy cupcake papers, optional
- Pastry bag
instructions:
How to cook Raspberry Vanilla Cupcakes with Buttercream Frosting
To Make the Cupcakes
- 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 to curdle.
- In the bowl of your 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.
To Make the Frosting
- 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.
