Raspberry Vanilla Cupcakes
Soft and tender vanilla cupcakes topped with a tangy raspberry buttercream. Quick to bake, naturally fruity, and perfect for celebrations or an everyday sweet treat.
Equipment
- 1 Medium mixing bowl
- 1 electric mixer
- 1 whisk
- 1 muffin pan (16-cup)
- 16 cupcake liners
- 1 Wire Cooling Rack
- Measuring Cups and Spoons
Ingredients
Vanilla Cupcakes:
- 1 ¼ cups cake flour
- ¾ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 2 large eggs
- 1 cup granulated sugar
- 1 ½ tsp pure vanilla extract
- ½ cup vegetable oil canola or light olive oil
- ⅓ cup milk whole or low-fat
- ⅓ cup sour cream full-fat or light
Raspberry Buttercream Frosting:
- ¾ cup unsalted butter 1 1/2 sticks
- 8 oz cream cheese 1 block
- 4 cups powdered sugar
- 1 tsp pure vanilla extract
- 3 tbsp fresh raspberry puree from ~1/2 cup fresh raspberries
Instructions
- Preheat and Prepare Oven: Start by setting your oven to 350°F (175°C) to ensure it reaches the perfect temperature while you prepare the batter. Position a rack in the center of the oven for even baking. Line a 16-cup muffin pan with paper liners or lightly grease each cavity to prevent sticking. Preheating ensures your cupcakes bake evenly and develop a delicate, tender crumb.
- Combine Dry Ingredients: In a medium-sized bowl, sift together 1 1/4 cups cake flour, 3/4 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt. Whisk them thoroughly to evenly distribute the leavening agents and salt. This step helps the cupcakes rise consistently and gives them a light, airy texture. Set the dry mixture aside for later.
- Beat Eggs and Sugar: In the bowl of an electric mixer, crack 2 large eggs and beat on medium speed for about 10-20 seconds until slightly foamy. Add 1 cup granulated sugar and continue beating for another 30 seconds to combine. The sugar helps aerate the eggs, creating a fluffy base for your cupcakes.
- Add Vanilla and Oil: Add 1 1/2 teaspoons pure vanilla extract and 1/2 cup vegetable oil (canola or light olive) to the egg mixture. Beat on medium speed until fully incorporated, ensuring the batter is smooth and homogenous. The oil contributes to a moist, tender crumb, while vanilla enhances the overall flavor.
- Incorporate Flour Mixture in Stages: Reduce the mixer speed to low. Gradually add half of the dry flour mixture into the wet ingredients, mixing just until combined. Pour in 1/3 cup milk, then add the remaining flour mixture along with 1/3 cup sour cream. Beat carefully until just combined. Avoid overmixing, as this can make the cupcakes dense. Use a spatula to scrape down the sides of the bowl, ensuring all ingredients are fully integrated.
- Fill Cupcake Liners: The batter will be slightly thin, which is normal. Using a spoon or a cookie scoop, fill each cupcake liner about 2/3 full. This allows room for the cupcakes to rise without overflowing. Smooth the tops gently with the back of a spoon for an even appearance.
- Bake Cupcakes to Perfection: Place the muffin pan in the preheated oven and bake for 12-14 minutes. Check for doneness by inserting a toothpick into the center of a cupcake; it should come out clean or with a few moist crumbs clinging. Baking time may vary slightly depending on your oven, so keep an eye on them.
- Cool Cupcakes Properly: Once baked, remove the cupcakes from the oven and let them cool in the pan for 1-2 minutes. Then carefully transfer them to a wire cooling rack. Cooling completely before frosting is essential to prevent the buttercream from melting or sliding off.
- Prepare Buttercream Base: In a large mixing bowl, beat 3/4 cup unsalted butter (1 1/2 sticks) until smooth and creamy. This process usually takes 1-2 minutes on medium speed. Properly creamed butter creates a light and fluffy texture in the frosting.
- Add Cream Cheese: Add 8 oz cream cheese (1 block) to the butter and continue beating until fully incorporated and silky smooth. The cream cheese adds a subtle tang and richness that balances the sweetness of the frosting.
- Mix in Powdered Sugar Gradually: With the mixer on low speed, add 4 cups powdered sugar one cup at a time. Mixing slowly prevents a cloud of sugar from flying out of the bowl. Continue until the frosting is smooth and lump-free.
- Flavor with Vanilla: Add 1 teaspoon pure vanilla extract to the buttercream and mix until fully combined. Vanilla enhances the flavor profile, giving the frosting a warm and aromatic note.
- Incorporate Raspberry Puree: Slowly add 3 tablespoons fresh raspberry puree, one tablespoon at a time, while mixing on low speed. Once fully added, increase the speed to medium and beat for about 30 seconds. This ensures the frosting is evenly tinted and infused with natural raspberry flavor, creating a vibrant, fruity finish.
- Frost the Cupcakes: Once cupcakes are completely cooled, frost them using a piping bag or a spatula. Start from the center of each cupcake and swirl outward to create an even layer of raspberry buttercream. The frosting can be as generous as desired.
- Serve and Enjoy: Serve immediately, or store as directed in an airtight container. These cupcakes are perfect for casual snacking, birthday parties, or afternoon tea. Their soft crumb and tangy, fruity frosting make each bite irresistible.
Notes
- Always measure ingredients accurately, especially flour, to ensure a light, tender crumb.
- Use fresh, ripe raspberries for the puree to get vibrant color and natural sweetness.
- Avoid overmixing the batter; mixing too much can result in dense cupcakes.
- Allow cupcakes to cool completely before frosting to prevent the buttercream from melting.
- For a more intense raspberry flavor, gently fold in a small amount of raspberry puree into the batter before baking.
- Cupcakes can be baked a day in advance and frosted just before serving for convenience.
