Raspberry Cupcakes with Raspberry Filling and Russian Buttercream

These Raspberry Cupcakes with Raspberry Filling and Russian Buttercream are a sweet treat that perfectly blends tart and sweet flavors. Imagine biting into a fluffy cupcake that oozes with fresh raspberry coulis, topped with a smooth, luxurious buttercream that melts in your mouth. Whether you’re celebrating a birthday, hosting a tea party, or simply wanting to indulge in a delicious dessert, these cupcakes will not disappoint. Plus, the vibrant color and aromatic essence of raspberries make them visually stunning. It’s like having a tiny piece of summer on your plate! So, roll up your sleeves and let’s get baking—this delightful journey to cupcake perfection awaits!

Why This Recipe Works

Raspberry Cupcakes with Raspberry Filling and Russian Buttercream deliver a delightful combination of flavors that balance sweetness and tartness. The use of fresh raspberries in both the cupcake batter and the filling ensures a burst of flavor in every bite. Paired with the smooth, creamy texture of Russian Buttercream made with real raspberries, these cupcakes are not only visually stunning but also deeply satisfying.

Why You’ll Love This Raspberry Cupcakes with Raspberry Filling and Russian Buttercream

These cupcakes are perfect for celebrations, gatherings, or simply when you want to treat yourself. Fluffy, moist cupcakes filled with raspberry coulis provide a refreshing surprise, while the luxurious buttercream adds an indulgent finish. With their vibrant color and delicious flavor, they truly stand out at any dessert table.

Ingredients

• Raspberry Coulis:
• 24 oz Raspberries (fresh or frozen)

• ⅔ cup Granulated Sugar

• Raspberry Cupcakes:

• ½ cup Unsalted Butter (room temperature)
• 1 cup Granulated Sugar
• 1 Large Egg (room temperature)
• 1 ½ cups All-purpose Flour
• ½ cup Raspberry Coulis (prepared above)
• ⅓ cup Whole Milk (room temperature)
• 1 teaspoon Baking Powder
• ½ teaspoon Baking Soda
• ½ teaspoon Salt

• 1 teaspoon Vanilla Extract

• Raspberry Russian Buttercream:

• 1 cup Unsalted Butter
• 1 can Condensed Milk

• ½ cup Raspberry Coulis (prepared above)

• For Decoration:

• 12 Fresh Raspberries

Making Raspberry Coulis

Prepare the Raspberry Coulis

Begin by placing the frozen raspberries and sugar in a tall saucepan over medium heat. Allow the mixture to come to a boil, stirring occasionally until the raspberries soften. Once boiling, reduce the heat and let simmer until thick bubbles form on the surface. After cooking, transfer the mixture to a blender or food processor and blend until smooth. Strain through a sieve to remove seeds, then let cool completely.

Baking Raspberry Cupcakes

Preheat and Prepare the Cupcake Pan

Preheat your oven to 350°F (180°C) and line a cupcake pan with cupcake liners. This simple preparation helps prevent the cupcakes from sticking.

Cream Butter and Sugar

In a large mixing bowl, cream together the unsalted butter and granulated sugar. Keep mixing until the mixture is pale and fluffy—this should take about 3-4 minutes.

Incorporate Egg

Add the large egg to the butter-sugar mixture and stir until fully combined. This adds moisture and structure to your cupcakes.

Combine Dry Ingredients

In another bowl, mix the all-purpose flour, baking powder, baking soda, and salt together. This step ensures an even distribution of the leaveners.

Mix Wet and Dry Ingredients

Add half of the dry mixture to the wet mixture, mixing it in thoroughly. Then, pour in the whole milk, vanilla extract, and ½ cup of the prepared raspberry coulis. Combine well. Finally, add the remaining dry mixture and stir until the batter reaches a lovely pink color.

Bake the Cupcakes

Scoop the batter into the prepared cupcake liners, filling each about two-thirds full. Bake for 17 minutes or until the tops spring back when lightly pressed. Remove from the oven and let sit for a few minutes before transferring to a wire rack to cool completely.

Fill the Cupcakes

Once cool, use a cupcake corer or a spoon to create a hole in the center of each cupcake. Fill with one teaspoon of raspberry coulis for that delicious surprise.

Creating Raspberry Russian Buttercream

Prepare the Butter

Make sure your unsalted butter is at room temperature. Ideally, it should be left out of the fridge about an hour beforehand to reach the right consistency.

Whip the Butter

Using a stand mixer, whip the butter on high for five minutes, scraping down the sides of the bowl as needed. This will help achieve a light and airy texture.

Incorporate Condensed Milk

Slowly add the condensed milk while continuing to whip. Take your time during this step; this helps maintain a creamy texture without being too heavy.

Add Raspberry Coulis

Fold in ½ cup of the prepared raspberry coulis and whip until combined. Then continue to whip for one more minute. This creates a beautiful, glossy frosting that’s packed with flavor.

Decorate the Cupcakes

Using a piping bag, decorate the tops of the cooled cupcakes with the buttercream in your preferred style. Garnish with fresh raspberries to elevate the presentation.

Serving Suggestions

Serve these Raspberry Cupcakes as a charming dessert at summer gatherings, birthday parties, or tea time. They pair beautifully with a glass of sparkling lemonade or iced tea, making them a refreshing treat.

Tips for Success

• Ensure all your ingredients are at room temperature. This promotes optimal mixing and helps your cupcakes rise nicely.
• Use fresh, high-quality raspberries for the best flavor. A little love for your ingredients goes a long way.
• Leave the Russian Buttercream in the mixer long enough to achieve a light texture, but avoid over-mixing, as this could lead to a greasy feel.

Variations

• Substitute blueberries or strawberries in place of raspberries for a different fruity twist. Each berry brings its unique charm.
• Add lemon zest to the cupcake batter for a zesty layer of flavor. This can add a nice brightness to the overall taste.

Storage Tips

Store leftover cupcakes in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them for up to a week or freeze for up to 2 months. Just let them thaw completely before serving again.

FAQs

1. Can I use frozen raspberries for the coulis?
Yes, frozen raspberries work well. Just be careful with the cooking time as they may take a bit longer to break down.

2. How should I store leftover cupcakes?
Store them in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

3. Can I make the coulis ahead of time?
Absolutely! You can prepare the raspberry coulis a day or two in advance. Just store it in the refrigerator until you’re ready to use.

4. What is the best way to serve these cupcakes?
Serve them chilled or at room temperature, preferably with a glass of bubbly soda or iced tea.

5. Can I substitute the butter for a dairy-free alternative?
Yes, you can use a dairy-free butter substitute for both the cupcakes and frosting, allowing everyone to enjoy these delightful treats.

Enjoy the delightful experience of creating and savoring these Raspberry Cupcakes with Raspberry Filling and Russian Buttercream. Each bite is a celebration of flavors, making them the perfect treat for any occasion!

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