Raspberry Cream Cupcakes Recipe

Name: Raspberry Cream Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 cups cake flour; 1/2 cup all-purpose flour; 1 cup sugar; 3/4 teaspoon baking soda; 1/4 teaspoon salt; 2 tablespoons unsalted butter, melted; 1/4 cup canola oil; 1 cup low-fat buttermilk; 1 large egg; 1 large egg white; 1 teaspoon pure vanilla extract; 3 drops red food coloring; 2 tablespoons raspberry jam; 12 fresh raspberries, for garnish

Servings: persons

1 1/4 cups cake flour
1/2 cup all-purpose flour
1 cup sugar
3/4 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons unsalted butter, melted
1/4 cup canola oil
1 cup low-fat buttermilk
1 large egg
1 large egg white
1 teaspoon pure vanilla extract
3 drops red food coloring
2 tablespoons raspberry jam
12 fresh raspberries, for garnish

1
Preheat oven to 350u00b0. Place 12 muffin cup liners in muffin tin.
2
Place flours in a medium bowl. Sift sugar, baking soda, and salt into bowl.
3
Whisk butter and oil. Add buttermilk and next 3 ingredients (through vanilla), whisking until well-combined. Add dry ingredients to wet.
4
Divide batter evenly among liners, and bake in middle of oven about 25 minutes or until wooden pick inserted in center comes out clean. Cool 5 minutes; transfer to a wire rack to cool.
5
Mix food coloring into frosting. Transfer half to a separate bowl, and mix with raspberry jam. Pipe about 1 tablespoon of jam frosting into tops of cupcakes with a round-tipped pastry bag.
6
Pipe remaining frosting onto cakes with a star-tipped pastry bag. Garnish with a raspberry.
7
Skinny it up! Frosting (just make half!) but no filling makes these about 100 calories and 4g fat lighter.

1049

kcal

Calories

Fat

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 14 ingredients. The key ingredients include: 1 1/4 cups cake flour, 1/2 cup all-purpose flour, 1 cup sugar, 3/4 teaspoon baking soda, and more.

Yes, Raspberry Cream Cupcakes 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.

Raspberry Cream Cupcakes

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