Golden Vanilla Cupcakes With Raspberry Buttercream Frosting Recipes

RASPBERRY FILLED VANILLA CUPCAKES

Steps:

• To make the cupcakes, Melt the butter in the microwave. Add cake mix, eggs and water to the butter in large bowl.Mix on low for 1 minute Then mix on high for 1 min.Pop them in the oven on 350 for 20 minutes.Let cool.
• For filling, in a medium sauce pan, combine water, sugar, flour and lemon juice and mix well.Heat and stir until mixture boils and thickens.Cool completely!Stir in raspberries. (Will make a lot!).
• To fill cupcakes, cut a small round out, fill with raspberry filling, then replace with what you cut out. Frosting will cover it up.
• For the frosting, Beat together the butter and sugar with an electric beater. Once well combined, add the vanilla and water. Beat until smooth and creamy.

VANILLA CUPCAKES WITH SWISS MERINGUE BUTTERCREAM

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line two 12-cup muffin tins with paper liners.
• Mix flour, baking powder, and salt in a medium bowl.
• Beat butter and sugar together in a large bowl using an electric mixer until creamy. Add eggs, 1 at a time, beating well after each addition. Mix in vanilla extract. Add the flour mixer and milk alternately. Fill liners 2/3 full with the batter.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 23 minutes.
• Bring a pan of water to simmer. Combine sugar, egg whites, and salt in the bowl of a stand mixer. Place bowl on top of the pan; whisk until sugar dissolves.
• Attach bowl to the stand mixer fitted with a whisk attachment. Beat until stiff peaks form and mixture is cool and glossy. Add butter a few tablespoons at a time, beating well after each addition. Add vanilla and mix until buttercream is smooth.
• Cool cupcakes in the tins for 5 minutes. Transfer to a wire rack and let cool, about 20 minutes. Frost cupcakes with the buttercream.

RASPBERRY-FILLED CHOCOLATE CUPCAKES WITH VANILLA BUTTERCREAM

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
• Sift flour, cocoa powder, and baking powder together in a bowl. Whisk sugar, milk, oil, eggs, and vanilla extract together in another bowl. Gradually add flour mixture to sugar mixture, whisking until combined. Spoon batter into the prepared muffin cups, filling each 2/3 full.
• Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, 12 to 15 minutes. Allow to cool in the tin for 5 to 10 minutes. Transfer to a cooling rack to cool completely.
• Place raspberry preserves into a pastry bag fitted with a round tip. Insert the tip into each cupcake and squeeze about 1 tablespoon of filling into the center of each.
• Beat powdered sugar and butter for frosting together using a hand-held electric mixer until creamy and smooth. Beat in vanilla extract. If frosting seems too dry, add milk to reach desired consistency. Frost cooled, filled cupcakes.

GOLDEN VANILLA CUPCAKES WITH RASPBERRY BUTTERCREAM FROSTING

Steps:

• Preheat the oven to 325°F. Line a cupcake pan with 9 paper liners and fill the empty cups half full of water to prevent scorching.
• To prepare the cupcakes, using an electric mixer beat together the canola oil, agave nectar, and eggs. Add the yogurt mixture, vanilla extract, and lemon zest. Beat again.
• Mix the garbanzo bean flour, potato starch, tapioca flour, xanthan gum, baking powder, baking soda, and salt in a large bowl. Slowly add the flour mixture to the yogurt mixture and mix on low speed until just combined. Spoon the batter into the prepared cupcake pan and bake for 20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Cool the cupcakes completely on a cooling rack.
• To prepare the frosting, use an electric mixer to beat the butter until smooth. Add the agave nectar and beat again until fluffy. Add the raspberry jam and beat well. Add the dry milk, vanilla extract, and food coloring if using. Beat on high speed until light and fluffy, scraping down the bowl as necessary. You will have about 2 cups of frosting.
• Frost the cooled cupcakes liberally and garnish with fresh raspberries if desired.