Ingredients
Scale
- 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
Instructions
- Prepare raspberry coulis: cook raspberries and sugar until thick, blend, strain, and cool.
- Preheat oven to 350°F and prepare cupcake pan.
- Cream butter and sugar until fluffy.
- Add egg and mix until combined.
- Combine dry ingredients and mix with wet ingredients.
- Fill cupcake liners and bake for 17 minutes.
- Cool cupcakes and fill with raspberry coulis.
- Whip butter, add condensed milk, then raspberry coulis for frosting.
- Decorate cupcakes with buttercream and fresh raspberries.
Notes
Ensure all ingredients are at room temperature for better mixing.
Fresh, high-quality raspberries give the best flavor.
Avoid over-mixing the buttercream to prevent a greasy texture.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 16
- Sodium: 150
- Fat: 12
- Saturated Fat: 7
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 34
- Fiber: 1
- Protein: 3
- Cholesterol: 30