RASPBERRY CUPCAKES RECIPE
This recipe for Raspberry Cupcakes is such a fun flavor and taste!
Provided by Kelli Miller
Time 45m
Number Of Ingredients 26
Steps:
- Begin by preheating the oven to 350 degrees Next, use a mixing bowl of a stand mixer and start to add the flour, baking powder, baking soda, salt, cocoa, and sugar. Mix on low, just enough to blend up the mixture. Turn the mixer off and add the butter, heavy cream, eggs, chocolate milk, and vanilla. Once done, mix on low until all ingredients are mixed well. Then turn the mixer for one minute on medium-high. Once that is done, take and turn off the mixer, and don't forget to scrape down the sides of the bowl with a spatula. Place the 24 cupcake liners into a cupcake pan and fill them 2/3 full with the mixed batter. Put them in the oven abd bake them at 350 degrees for 20 to 25 minutes, or until a toothpick inserted into the middle of a cupcake comes out clean. Once the cupcakes are done baking, take them out of the oven and move them to a wire cooling rack. Cool them completely before starting to frost. Next, take and rinse the raspberries under cool water and let them dry on paper towels. Put 1 cup of the raspberries into your blender with 1/2 cup of the sugar as well and blend until they are all mashed up. Once done, set aside. Now it's time to make the frosting. In a mixing bowl, mix together the butter and cream cheese until it's mixed well and fluffy. Next, you're going to add in the cream, smashed raspberries, and vanilla. Once done, blend on low to medium speed until well blended. Then, with the mixer turned off, add about a third of the powdered sugar and mix that on low speed with your mixer. Repeat this step until all the powdered sugar has been added. Scrape down the sides with a spatula and cover the bowl with foil and put in the fridge. Once the cupcakes are cooled, take the corer and core the center out of the top of the cupcakes. Once that is done, take and lay the cored out piece next to the cupcake for later. Take and put a whole raspberry that has been dipped into the sugar into the center of the cupcake. Once that is done, take the cored out piece of the cupcake band press it down slightly into the middle of the cupcake. Repeat with all cupcakes. Take the icing out of the refrigerator, and put the icing in a pastry bag with a large star tip. Top each cupcake with a raspberry, and sprinkle with your favorite sprinkles.
Nutrition Facts : Calories 403 calories, Carbohydrate 49 grams carbohydrates, Cholesterol 71 milligrams cholesterol, Fat 22 grams fat, Fiber 2 grams fiber, Protein 4 grams protein, SaturatedFat 12 grams saturated fat, ServingSize 1, Sodium 261 grams sodium, Sugar 35 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 8 grams unsaturated fat
LEMON-RASPBERRY CUPCAKES
Fresh raspberries, paired with plenty of lemony flavor, make for an awesome summertime cupcake! This recipe makes a lot of frosting---plenty to generously frost 15 cupcakes and then some--but it freezes well, and would make a great sugar cookie topping too!
Provided by Kim
Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes
Time 1h45m
Yield 12
Number Of Ingredients 20
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
- Whisk together 1 1/2 cups flour, baking powder, baking soda, and salt in a small bowl.
- Cream together sugar and butter until light and fluffy. Beat in eggs 1 at a time, making sure to thoroughly combine after each addition. Mix in lemon zest and vanilla extract. Stir in 1/2 of the flour mixture until just combined. Add in the sour cream and lemon juice, stirring until just combined. Add in the remaining flour mixture and stir to combine.
- Place raspberries in a small bowl. Sprinkle with 1 1/2 teaspoons flour and and toss to coat. Gently fold raspberries into the batter. Spoon batter into the prepared muffin cups, filling each 3/4 full.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 23 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack and let cool completely, about 20 minutes.
- Place raspberries for frosting in a small saucepan and cook over medium heat until they burst and release their juices, 5 to 10 minutes. Pour raspberries into a fine mesh sieve set over a medium bowl and use the back of a wooden spoon to press and extract approximately 1/3 cup juice from the berries. Discard seeds and allow juice to cool completely.
- Beat butter in a large bowl with an electric mixer until light and fluffy. Beat in powdered sugar 1 cup at a time until incorporated. Mix in 1/3 cup raspberry juice, lemon juice, lemon zest, and salt; beat until combined. Pour in heavy cream and beat until frosting is light and fluffy, about 2 minutes.
- Frost cooled cupcakes and top with additional raspberries, if desired.
Nutrition Facts : Calories 534.6 calories, Carbohydrate 73.6 g, Cholesterol 98.2 mg, Fat 26.4 g, Fiber 1.9 g, Protein 3.4 g, SaturatedFat 16.3 g, Sodium 174.4 mg, Sugar 58.8 g
RASPBERRY CREAM CUPCAKES
Provided by Giada De Laurentiis
Categories dessert
Time 1h15m
Yield 18 cupcakes
Number Of Ingredients 9
Steps:
- Line 18 muffin cups with muffin papers. Preheat the oven to 350 degrees F.
- Using an electric mixer, beat the cake mix, water, egg whites, melted butter, almond extract, and vanilla extract in a large bowl for 2 minutes, or until the batter is well blended. Using about 1/3 cup of batter for each cupcake, spoon the batter into the prepared muffin cups.
- Bake the cupcakes until they are very pale golden on top, about 15 minutes. Cool the cupcakes completely on a cooling rack.
- Using a fork, coarsely mash 1 1/2 containers of raspberries in a medium bowl. Beat the cream and 1/3 cup of powdered sugar in a large bowl until firm peaks form. Fold the mashed raspberries into the whipped cream.
- Remove the muffin papers from the cupcakes and cut the tops off of each cupcake. Spoon the raspberry whipped cream atop the cupcake bottoms. Place the cupcake tops on the cupcakes. Dust with more powdered sugar and serve with the remaining berries.
CHOCOLATE RASPBERRY CUPCAKES
Fill chocolate cupcakes with raspberry preserves for a sweet surprise, and then top with a fresh berry for a nod to what's inside.
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Time 1h3m
Yield 24
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees F. Line muffin pans with Reynolds® StayBrite® Baking Cups.
- Stir together flour, cocoa powder, baking soda, baking powder, and salt in a medium bowl. In a large mixing bowl, beat the butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, about 1/4 cup at a time, beating on medium speed until combined. Scrape sides of bowl; beat about 2 minutes more or until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla. Alternately add the flour mixture and milk to the butter mixture, beating on low speed after each addition just until combined. Beat on medium to high speed for 20 seconds more.
- Spoon batter into prepared muffin cups, filling each one-half to two-thirds full. Use the back of a spoon to smooth out batter in cups.
- Bake about 18 minutes or until a wooden toothpick inserted in centers comes out clean. Cool cupcakes in muffin cups on wire racks for 5 minutes. Remove cupcakes from muffin pans. Cool completely on wire racks.
- Use a small paring knife to remove a cone-shape piece of cupcake, going down only about one-third to one-half of the way into the cupcake. Fill each with 1 teaspoon preserves. Top with the removed portion of the cupcake, then with Raspberry Frosting and fresh raspberries.
- Raspberry Frosting: Beat cream cheese and butter in a large mixing bowl with an electric mixer on medium to high speed until light and fluffy. Gradually add powdered sugar, beating until smooth. Gently fold in raspberry preserves.
Nutrition Facts : Calories 376.5 calories, Carbohydrate 61.3 g, Cholesterol 60.2 mg, Fat 14.3 g, Fiber 1.3 g, Protein 3.7 g, SaturatedFat 8.7 g, Sodium 228 mg, Sugar 50.5 g
RASPBERRY SWIRL CUPCAKES
I'm a teenage farm girl who likes cooking and baking. These cupcakes are a favorite of mine.-Christine Sohm, Newton, Ontario
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 2 dozen.
Number Of Ingredients 8
Steps:
- Prepare cake batter mix according to package directions for cupcakes. Fill paper-lined muffin cups two-thirds full. Drop 1/2 teaspoon of pie filling in the center of each; cut through batter with a knife to swirl., Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., In a large bowl, beat shortening until fluffy. Add the milk, vanilla, salt; gradually add confectioners' sugar; beat until smooth. Frost cupcakes. Garnish with raspberries and sprinkles if desired.
Nutrition Facts : Calories 230 calories, Fat 10g fat (2g saturated fat), Cholesterol 27mg cholesterol, Sodium 183mg sodium, Carbohydrate 34g carbohydrate (25g sugars, Fiber 0 fiber), Protein 2g protein.
RASPBERRY CUPCAKE DESSERT
This recipe is a hit with kids of all ages. When I'm in a hurry, store-bought cupcakes work fine. And while I prefer homemade whipped cream, purchased whipped topping is an easy option.-Edith Ruth Muldoon, Baldwin, New York
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Place one cupcake half each in four dessert dishes. In a large bowl, beat cream until soft peaks form. Beat in sugar and vanilla until stiff peaks form. Fold in raspberries. Spoon over cupcakes. Garnish with additional berries if desired. Chill until serving.
Nutrition Facts : Calories 321 calories, Fat 25g fat (14g saturated fat), Cholesterol 85mg cholesterol, Sodium 100mg sodium, Carbohydrate 24g carbohydrate (21g sugars, Fiber 2g fiber), Protein 2g protein.
WINNING RECIPE RASPBERRY CUPCAKES WITH CHAMPAGNE BUTTERCREAM FROSTING
Provided by Food Network
Time 40m
Number Of Ingredients 13
Steps:
- Preheat the oven to 325 degrees F. Line a regular-size cupcake pan with 18 cupcake liners.
- Sift together the flour, baking powder, salt, and sugar. In the bowl of an electric stand mixer with a paddle attachment, add the sifted dry ingredients and mix on low speed for 30 seconds. Slowly add the oil to the mixture until fine crumbs are formed. Add the eggs, milk, raspberry extract, and pureed raspberries and mix on low speed for 1 minute. Stop and scrape the bowl and paddle, and then mix on medium speed for 2 minutes.
- Fill the cupcake liners three-quarters full with batter and bake until baked through, about 20 minutes. Do not open the oven during this time. Cool cupcakes completely after baking.
- Put the Champagne Buttercream Frosting into a pastry bag and cut 1/2-inch off the tip. Frost each cupcake in a circular motion until the top of the cupcake is completely covered and serve.
- In the bowl of an electric stand mixer with a whisk attachment, whip the butter until creamed. Add the powdered sugar and champagne and mix until the ingredients are evenly incorporated and the frosting is smooth and creamy.;
RASPBERRY-FILLED CUPCAKES
Give 'em a raspberry! Filling, that is. Thanks to their rosy-red frosting and berrylicious flavor, these cupcakes are ideal for a dessert buffet.
Provided by My Food and Family
Categories Home
Time 1h10m
Yield 24 servings
Number Of Ingredients 6
Steps:
- Prepare cake batter and bake as directed on package for 24 cupcakes. Cool 10 min. in pans. Remove to wire racks; cool completely.
- Use small sharp knife to cut 1-1/4-inch-wide hole in top of each cupcake, being careful to not cut through to bottom of cake. Fill holes with raspberry filling; cover with removed cupcake pieces.
- Mix sour cream, sugar and food coloring in medium bowl until blended; gently stir in COOL WHIP. Spread onto cupcakes.
Nutrition Facts : Calories 190, Fat 7 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 5 mg, Sodium 150 mg, Carbohydrate 30 g, Fiber 0 g, Sugar 21 g, Protein 2 g
RASPBERRY CUPCAKES
A fabulous dessert that requires no cooking and is easy to make. Young people love this dessert and especially when the weather is warm. I found this recipe in an old cookbook and then modified to the new products that we have today to make them tastier.
Provided by William Uncle Bill
Categories Cheesecake
Time 20m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- In a medium size mixing bowl, combine graham wafer crumbs, crushed pecans and melted butter, mixing well.
- Spoon mixture evenly into 12 large paper-lined baking cups and press with a rounded spoon to firm bottom.
- Puree' raspberries and set aside. Reserve 1/4 cup of puree to serve with the frozen cupcakes as topping.
- In a mixing bowl, beat cream cheese until fluffy.
- Add condensed milk and 1/2 cup of raspberry puree' and mix until well blended.
- Fold in whipped topping.
- Spoon evenly into the 12 paper-lined cups.
- Place the 12 cup tray into the freezer compartment for at least 5 hours or longer.
- Remove from freezer and remove paper liner.
- Invert cakes and place on serving plates.
- Serve frozen with a spoonful of remaining raspberry puree'.
- If desired, garnish with a few fresh whole raspberries.
Nutrition Facts : Calories 82.5, Fat 6.4, SaturatedFat 3.4, Cholesterol 8.8, Sodium 101.8, Carbohydrate 4.8, Fiber 0.8, Sugar 2.9, Protein 2
CREAM SODA AND RASPBERRY CUPCAKES
These happy-looking cupcakes, with swirls of pink in the frosting, are only improved by a generous sprinkling of fun - in the form of popping candy, of course. The cream soda flavoring gives these cupcakes an ice cream shop vibe and can be ordered online, but vanilla will work just as well. Feel free to bake the cupcakes a day ahead and keep them in an airtight container. Top them with the mascarpone cream a couple of hours before you intend to serve them. For maximum effect, be sure to sprinkle on the popping candy only right before serving.
Provided by Yotam Ottolenghi
Categories cakes, dessert
Time 1h15m
Yield 12 cupcakes
Number Of Ingredients 17
Steps:
- Make the cupcakes: Heat the oven to 350 degrees Fahrenheit/180 degrees Celsius. Line a standard muffin tin with 12 paper liners.
- Use a small, sharp knife to trim the ends of the lemon and then cut away all the skin and pith. Slide your knife between the membranes to release the segments, then roughly chop each segment into 3 or 4 pieces. You need 24 pieces in total. Stuff each of the raspberries with the lemon pieces and set aside.
- Add the butter, sugar and cream-soda extract to the bowl of a stand mixer with the paddle attachment in place. (Alternatively, do this in a large bowl with a hand-held mixer). Mix on medium-high speed for about 3 minutes, or until pale, fluffy and aerated. Scrape down the sides if needed, then turn the speed to medium and add the eggs, one at a time, making sure each is completely incorporated.
- Scrape the bowl. Then, with the speed on medium-low, add the mascarpone, flour, baking powder and salt, and mix to combine. Turn the speed to medium and mix for 15 seconds, or until everything is smooth and evenly combined. Use two spoons to evenly divide the batter among the liners, so they are about two-thirds full. Press two raspberries, hole sides up, into the center of a cupcake so they're submerged halfway in the batter. Repeat with the remaining berries and cupcakes.
- Bake for 30 minutes, or until springy to the touch and a toothpick inserted into the center comes out clean. Leave to cool for 5 minutes, then carefully transfer the cupcakes to a wire rack to cool completely.
- Once the cupcakes are cool, make the toppings: Blitz the raspberries into a smooth purée using a small food processor or blender. (Alternatively, mash them very thoroughly with a fork.) For the frosting, add the mascarpone, cream, sugar and cream-soda extract to the bowl of a stand mixer with the whisk attachment in place. Start the mixer on low, then gradually increase the speed to medium-high and whisk for about 1½ minutes, or until soft to medium peaks form. You don't want it to be runny at all. (Alternatively, do this in a bowl with a hand-held mixer.) Add the blitzed raspberries, stirring just 3 or 4 times and not more so that the frosting is streaky with red bits throughout.
- Fit a piping bag with a star-shaped piping tip (about 1 ¼-inches/30-millimeters wide) if you have one. (Alternatively, snip a hole in a piping bag or resealable plastic bag.) Place the bag tip-side down into a cup and fold the top over the rim to help keep it upright. Use a spatula to transfer the mascarpone cream to the bag and then pipe tall swirls of the cream on top of the cupcakes. Just before serving, sprinkle with the meringue and, if using, the popping candy.
RASPBERRY FILLED VANILLA CUPCAKES
Make and share this Raspberry Filled Vanilla Cupcakes recipe from Food.com.
Provided by Born with a whisk
Categories Dessert
Time 1h20m
Yield 24 cupcakes, 24 serving(s)
Number Of Ingredients 13
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.
More about "raspberry cupcakes recipes"
FRESH RASPBERRY CUPCAKES | COOKING ON THE WEEKENDS
From cookingontheweekends.com
5/5 (3)Total Time 45 minsCategory Breakfast, DessertCalories 288 per serving
- Add 1 cup of the raspberries to a small bowl and mash them with a fork or potato masher. (I love this one.) Do this until they’re as smooth as possible, but know the result will be somewhat of a lumpy juice. Set aside.
- In a large mixing bowl, use electric beaters to mix the butter with the sugar and salt. Mix until it’s a bit lighter and very smooth, about 1 minute on a high speed. Add the eggs and vanilla and mix until smooth. Then add the puréed raspberries and mix again. (You can use a spoon to mix also, it will just take a bit of muscle.)
- Roughly chop the remaining 1 cup of raspberries and fold them into the batter with the flour and baking powder. Do not mix too much — only do so until you no long see dry spots of flour.
RASPBERRY CUPCAKES: DELICIOUS, FROM-SCRATCH RECIPE
From chelsweets.com
Reviews 1Calories 367 per servingCategory Cupcakes
RASPBERRY CUPCAKES - THE ITSY-BITSY KITCHEN
From itsybitsykitchen.com
5/5 (15)Category DessertServings 10Total Time 1 hr
LEMON RASPBERRY CUPCAKES WITH LEMON CREAM CHEESE …
From bakerbynature.com
RASPBERRY COCONUT CUPCAKES - TASTE AND TELL
From tasteandtellblog.com
CHOCOLATE CUPCAKES WITH RASPBERRY FROSTING - SALLY'S …
From sallysbakingaddiction.com
BEST RASPBERRY CREAM CUPCAKES RECIPES | FOOD …
From foodnetwork.ca
RASPBERRY CREAM CUPCAKES RECIPE | MYRECIPES
From myrecipes.com
WHITE CHOCOLATE RASPBERRY CUPCAKES - JANE'S PATISSERIE
From janespatisserie.com
RASPBERRY LEMON CUPCAKES - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
RASPBERRY CUPCAKES - SIMPLY HAPPENINGS
From simplyhappenings.com
LEMON RASPBERRY CUPCAKES - SUGAR SALT MAGIC
From sugarsaltmagic.com
RASPBERRY CUPCAKES - COOKIE DOUGH DIARIES
From thecookiedoughdiaries.com
EASY VANILLA RASPBERRY CUPCAKES RECIPE - SWEET MOUTH JOY
From sweetmouthjoy.com
RASPBERRY LEMONADE CUPCAKES - MY BAKING ADDICTION
From mybakingaddiction.com
RASPBERRY CUPCAKES | BAKING RECIPES | GOODTO
From goodto.com
RASPBERRY CUPCAKES - THE FROZEN BISCUIT
From thefrozenbiscuit.com
THE BEST VANILLA RASPBERRY CUPCAKES - JOY + OLIVER
From joyoliver.com
RASPBERRY AND CREAM CUPCAKES RECIPE - BBC FOOD
From bbc.co.uk
RASPBERRY CUPCAKES WITH CREAM CHEESE FROSTING - JUST A TASTE
From justataste.com
RED RASPBERRY CUPCAKES RECIPE FROM ROSANNA PANSINO | RECIPE
From rachaelrayshow.com
RASPBERRY FILLED CUPCAKES - EASY DECADENT DESSERT RECIPES
From stephaniessweets.com
THE BEST RASPBERRY CUPCAKE RECIPE WITH BUTTERCREAM FROSTING
From withlovekitty.com
CHOCOLATE RASPBERRY CUPCAKE RECIPES | DRISCOLL'S
From driscolls.com
LEMON RASPBERRY CUPCAKES - BRITNEY BREAKS BREAD
From britneybreaksbread.com
RASPBERRY CUPCAKES | BAKING MAD
From bakingmad.com
RASPBERRY LIME CUPCAKE RECIPE | BUDGET EARTH
From budgetearth.com
BEST CHOCOLATE RASPBERRY CUPCAKES RECIPE - MASHED.COM
From mashed.com
RASPBERRY & WHITE CHOCOLATE CUPCAKES - THE BAKING EXPLORER
From thebakingexplorer.com
RASPBERRY CUPCAKES FOR KIDS (AND ADULTS TOO) - BAKING FOR FRIENDS
From bakingforfriends.com
EASY HOMEMADE FRESH RASPBERRY CUPCAKES - RASPBERRIES AND …
From raspberriesandkohlrabi.com
EASY RASPBERRY CUPCAKES (VEGAN + GLUTEN FREE!) | THE BANANA …
From thebananadiaries.com
RASPBERRY LEMONADE CUPCAKES - COOKING CLASSY
From cookingclassy.com
CHOCOLATE RASPBERRY CUPCAKES RECIPE | MINELA BAKES
From minelabakes.com
FRESH RASPBERRY CUPCAKES WITH RASPBERRY BUTTERCREAM
From loveswah.com
VANILLA & RASPBERRY CUPCAKES - COOKING CIRCLE
From cookingcircle.com
LEMON CUPCAKES WITH RASPBERRY BUTTERCREAM - LIVE WELL BAKE OFTEN
From livewellbakeoften.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#30-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #north-american #desserts #eggs-dairy #fruit #american #canadian #easy #no-cook #kid-friendly #cheesecake #cheese #freezer #dietary #berries #raspberries #equipment #technique
You'll also love
Related Search