Yellow Cupcakes With Raspberry Buttercream Recipe

Name: Yellow Cupcakes With Raspberry Buttercream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CUPCAKES:; 1/2 cups Unsalted Butter, Softened; 3/4 cups Sugar; 2 whole Eggs, Room Temperature; 1 whole Egg Yolk, Room Temperature; 1/2 teaspoons Vanilla Extract; 1-1/2 cup All-purpose Flour; 1/4 teaspoons Salt; 1-1/2 teaspoon Baking Powder; 4 ounces, fluid Milk, Room Temperature; FOR THE RASPBERRY BUTTERCREAM:; 1 cup Fresh Raspberries; 1/2 cups Unsalted Butter, Softened; 2 cups Powdered Sugar

Servings: persons

FOR THE CUPCAKES:
1/2 cups Unsalted Butter, Softened
3/4 cups Sugar
2 whole Eggs, Room Temperature
1 whole Egg Yolk, Room Temperature
1/2 teaspoons Vanilla Extract
1-1/2 cup All-purpose Flour
1/4 teaspoons Salt
1-1/2 teaspoon Baking Powder
4 ounces, fluid Milk, Room Temperature
FOR THE RASPBERRY BUTTERCREAM:
1 cup Fresh Raspberries
1/2 cups Unsalted Butter, Softened
2 cups Powdered Sugar

1
For the cupcakes:
2
Preheat oven to 350u00b0F. In a stand mixer with the paddle attachment, cream butter and sugar until fluffy. This takes about 5 minutes. Add in eggs and vanilla extract. Mix to combine.
3
In a separate bowl mix together the dry ingredients. Combine the flour, salt, and baking powder. Alternately, add the dry ingredients and milk in two parts to the egg mixture. Make sure to stir in between. Do not over mix. The batter should be thick.
4
Fill a cupcake lined pan with batter 2/3 of the way up. Place in the oven and bake for 12-15 minutes. Make sure a knife or toothpick inserted comes out clean. Allow the cupcakes to cool completely before frosting.
5
For the buttercream:
6
Add raspberries to a food processor. Pulse until they become a thick sauce. Push the raspberry puree through a sieve to extract the juice and get rid of the seeds. Set raspberry sauce aside.
7
In a stand mixer with the paddle attachment cream butter on high for about 2-3 minutes to get a creamy fluffy texture. Add in the powdered sugar and raspberry sauce on low speed until combined. If the frosting is too runny add more powdered sugar. If it is too thick add some milk. Pipe the icing onto cool cupcakes and decorate as desired.
8
Cupcakes can be stored on the counter at room temperature for a day or two and in the refrigerator for up to 5 days. Top with a raspberry for serving, if desired.

1025

kcal

Calories

Fat

131

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: FOR THE CUPCAKES:, 1/2 cups Unsalted Butter, Softened, 3/4 cups Sugar, 2 whole Eggs, Room Temperature, and more.

Yes, Yellow Cupcakes With Raspberry 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.

Yellow Cupcakes With Raspberry Buttercream

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