Raspberry Filled Vanilla Cupcakes With Chocolate Buttercream Recipe

Name: Raspberry Filled Vanilla Cupcakes With Chocolate Buttercream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CUPCAKES:; 1-1/4 cup All-purpose Flour; 1/4 teaspoons Salt; 1/2 Tablespoons Baking Soda; 1 cup Granulated Sugar; 2 whole Eggs; 1 teaspoon Vanilla Extract; 1/2 cups White Wine; 1/4 cups Applesauce; 1/4 cups Olive Oil; 16 teaspoons Jam Of Choice; _____; FOR THE FROSTING:; 1/4 cups Unsalted Butter; 1/2 cups Powdered Sugar; 1/4 cups Dutch-processed Cocoa; 1 teaspoon Vanilla Extract; 1/8 cups Almond Milk

Servings: persons

FOR THE CUPCAKES:
1-1/4 cup All-purpose Flour
1/4 teaspoons Salt
1/2 Tablespoons Baking Soda
1 cup Granulated Sugar
2 whole Eggs
1 teaspoon Vanilla Extract
1/2 cups White Wine
1/4 cups Applesauce
1/4 cups Olive Oil
16 teaspoons Jam Of Choice
_____
FOR THE FROSTING:
1/4 cups Unsalted Butter
1/2 cups Powdered Sugar
1/4 cups Dutch-processed Cocoa
1 teaspoon Vanilla Extract
1/8 cups Almond Milk

1
Preheat oven to 350u00b0F and line cupcake tins with paper liners.
2
Whisk together flour, salt, and baking soda. Set aside.
3
Mix sugar and eggs on medium-high for a minute. Slowly mix in vanilla, wine, applesauce and oil. Fold in dry ingredients and blend until smooth.
4
Pour batter into tins, filling each well 2/3 to 3/4 full. Place a teaspoon of jam on top. It will sink to the bottom while it cooks.
5
Bake for 20 minutes. Make sure you're only using one pan at a time. Test the cupcake with a toothpick. Clean toothpick = golden.
6
Let them cool for a few minutes until you can successfully handle them, and then cool on a wire rack (or your table because I'm not cool enough to have a wire rack yet). While they're cooling, mix your frosting.
7
Cream the butter with the powdered sugar until it's smooth. Don't be like me and jump the gun on your butter and mix it too soon. It wasn't soft enough yet. I am impatient.
8
Mix in the cocoa. Add in the vanilla and milk. Frost your little heart out.

719

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 18 ingredients. The key ingredients include: FOR THE CUPCAKES:, 1-1/4 cup All-purpose Flour, 1/4 teaspoons Salt, 1/2 Tablespoons Baking Soda, and more.

Yes, Raspberry Filled Vanilla Cupcakes With Chocolate Buttercream 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 Filled Vanilla Cupcakes With Chocolate Buttercream

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