Chocolate Raspberry Cupcakes With Buttercream Frosting Recipe

Name: Chocolate Raspberry Cupcakes With Buttercream Frosting
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CUPCAKES:; 1-1/3 cup Flour; 1/4 teaspoons Baking Soda; 2 teaspoons Baking Powder; 3/4 cups Unsweetened Cocoa Powder; 1/8 teaspoons Salt; 3 Tablespoons Butter, Softened; 1-1/2 cup Sugar; 2 whole Eggs; 3/4 teaspoons Vanilla Extract; 1 cup Milk; 1/2 cups Raspberries, Chopped; FOR THE BUTTERCREAM FROSTING:; 1/2 cups Butter, Softened; 4 cups Powdered Sugar; 1 teaspoon Vanilla; 1/4 cups Milk

Servings: persons

FOR THE CUPCAKES:
1-1/3 cup Flour
1/4 teaspoons Baking Soda
2 teaspoons Baking Powder
3/4 cups Unsweetened Cocoa Powder
1/8 teaspoons Salt
3 Tablespoons Butter, Softened
1-1/2 cup Sugar
2 whole Eggs
3/4 teaspoons Vanilla Extract
1 cup Milk
1/2 cups Raspberries, Chopped
FOR THE BUTTERCREAM FROSTING:
1/2 cups Butter, Softened
4 cups Powdered Sugar
1 teaspoon Vanilla
1/4 cups Milk

1
Preheat oven to 350 degrees F. Line a 12-count cupcake pan with paper liners.
2
Sift together the flour, baking powder, baking soda, cocoa and salt. Set aside.
3
In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition, then stir in the vanilla. Add the flour mixture alternately with the milk; beating well. Stir in chopped raspberries.
4
Fill cups 3/4 full with the batter. Bake in the preheated oven for 15 to 17 minutes, or until a toothpick inserted comes out clean. Frost when cool.
5
Buttercream Frosting:
6
In a mixing bowl, cream butter. Beat in sugar and vanilla. Add milk until frosting reaches desired consistency.

1094

kcal

Calories

Fat

179

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: FOR THE CUPCAKES:, 1-1/3 cup Flour, 1/4 teaspoons Baking Soda, 2 teaspoons Baking Powder, and more.

Yes, Chocolate Raspberry Cupcakes With Buttercream Frosting falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Chocolate Raspberry Cupcakes With Buttercream Frosting

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