Raspberry Lager Cupcakes Recipes

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RASPBERRY SWIRL CUPCAKES



Raspberry Swirl Cupcakes image

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

1 package white cake mix (regular size)
1/4 cup raspberry pie filling
1/2 cup shortening
1/3 cup 2% milk
1 teaspoon vanilla extract
1/4 teaspoon salt
3 cups confectioners' sugar
Fresh raspberries and decorative sprinkles, optional

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 FILLED VANILLA CUPCAKES



Raspberry Filled Vanilla Cupcakes image

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

18 ounces duncan hines moist deluxe French vanilla cake mix (1 box)
3 eggs
1/2 cup butter, melted
1 cup water
2 cups raspberries
1/3 cup sugar
1 1/4 cups water
3 tablespoons cornstarch
1 teaspoon lemon juice
1/2 cup butter
1 cup powdered sugar
1 teaspoon vanilla
2 teaspoons hot water

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.

RASPBERRY CUPCAKES RECIPE



Raspberry Cupcakes Recipe image

This recipe for Raspberry Cupcakes is such a fun flavor and taste!

Provided by Kelli Miller

Time 45m

Number Of Ingredients 26

2 1/2 cups of all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon of salt
3/4 cup of butter - softened
1 1/2 cups of sugar
2 cups of fresh raspberries - rinsed and drained - divided; see instructions
2 large eggs
1 cup heavy cream
1/2 cup of chocolate milk
1/3 cup of cocoa
1 teaspoon of vanilla
Nonpareils - or favorite sprinkles
FOR THE FROSTING
1 cup mashed raspberries - pulsed in the blender
1/2 cup of sugar - for mashed berries
1/2 cup of cream
1 8 ounce package of cream cheese - softened
1 stick of butter - softened
2 cups of powdered sugar
1 teaspoon of vanilla
Nonpareils for topping - or your favorite sprinkles
FOR THE CUPCAKE CENTERS
Whole raspberries for the cupcake center
Sugar for dipping berries for center of cupcakes
Whole raspberries for top of cupcakes

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

RASPBERRY CREAM CUPCAKES



Raspberry Cream Cupcakes image

Provided by Giada De Laurentiis

Categories     dessert

Time 1h15m

Yield 18 cupcakes

Number Of Ingredients 9

1 (18.25-ounce) box white cake mix (recommended: Duncan Hines Moist Deluxe)
1 1/3 cups water
3 large eggs whites
2 tablespoons unsalted butter, melted
2 teaspoons almond extract
2 teaspoons vanilla extract
2 (6-ounce) containers fresh raspberries, cut in half or 1 (16-ounce) container fresh strawberries, coarsely chopped
1 cup heavy whipping cream
1/3 cup powdered sugar, plus additional for dusting

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



Chocolate Raspberry Cupcakes image

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

Reynolds® StayBrite® Baking Cups
2 cups all-purpose flour
¾ cup unsweetened cocoa powder
1 teaspoon baking soda
¾ teaspoon baking powder
½ teaspoon salt
¾ cup butter, softened
1 ½ cups granulated sugar
3 eggs
2 teaspoons vanilla
1 ½ cups milk
½ cup seedless raspberry preserves
Fresh raspberries, for garnish
1 (8 ounce) package cream cheese, softened
½ cup butter, softened
6 cups powdered sugar
¼ cup seedless raspberry preserves

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

LEMON-RASPBERRY CUPCAKES



Lemon-Raspberry Cupcakes image

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

1 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 cup white sugar
½ cup unsalted butter, softened
2 eggs, room temperature
1 tablespoon lemon zest
1 teaspoon vanilla extract
⅓ cup sour cream, at room temperature
2 tablespoons lemon juice
1 cup fresh raspberries
1 ½ teaspoons all-purpose flour
1 cup fresh raspberries
1 cup unsalted butter, softened
4 cups powdered sugar
1 tablespoon lemon juice
¼ teaspoon lemon zest
1 pinch salt
2 tablespoons heavy cream

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

ROCKIN' RASPBERRY CUPCAKE



Rockin' Raspberry Cupcake image

Provided by Food Network

Categories     dessert

Time 1h35m

Yield 24 cupcakes

Number Of Ingredients 18

1 1/2 cups (3 sticks) unsalted butter, at room temperature
1 3/4 cups granulated sugar
1 teaspoon salt
2 whole eggs plus 1/2 cup egg whites, at room temperature
3 cups cake flour
1 tablespoon plus 3/4 teaspoon baking powder
1 3/4 cups milk, at room temperature
1 tablespoon vanilla
5 ounces frozen raspberries
3 cups chocolate sandwich cookie crumbs, such as Oreos
1/2 cup mini chocolate chips
12 ounces frozen raspberries
1 1/2 ounces granulated sugar
1 teaspoon lemon juice
1 1/2 cups cream cheese, at room temperature
1 cup (2 sticks) unsalted butter, at room temperature
4 cups confectioners' sugar
1 1/2 teaspoons vanilla

Steps:

  • For the cake batter: Preheat the oven to 350 degrees F; line cupcake pans with 24 cupcake liners.
  • Put the butter in the bowl of a stand mixer with a paddle attachment and beat slowly until it is smooth and creamy. Add the granulated sugar and salt and cream at moderate speed until the mixture is light and fluffy, 8 to 10 minutes.
  • Add the eggs and egg whites together a little at a time, beating after each addition until the eggs are absorbed before adding more. Mix until light and fluffy, scraping down the sides of the bowl to insure even mixing, about 5 minutes.
  • Sift together the cake flour and baking powder in a medium bowl and set aside. Mix the milk and vanilla together in a separate bowl. Add one-quarter of the flour mixture to the butter and egg mixture and beat just until blended in. Add one-third of the milk mixture and beat just until blended in. Repeat with the remaining ingredients, alternating the flour with the milk, until all the ingredients are used. Scrape down the sides of the bowl occasionally for even mixing. Add 2 ounces of the frozen raspberries and continue mixing until the batter is a light pink color.
  • Scoop some batter into each liner and crumble some of the remaining 3 ounces of raspberries on top of each. Sprinkle with the chocolate cookie crumbs and chocolate chips. Bake until an inserted toothpick comes out clean, 20 to 22 minutes. Let cool completely before frosting.
  • For the raspberry sauce: Put the raspberries, granulated sugar, lemon juice and 1/4 cup water in a pot and bring to a boil, stirring. Simmer until reduced, 10 to 15 minutes.
  • For the cream cheese frosting: Cream together the cream cheese and butter until light and fluffy using an electric mixer. Slowly add the confectioners' sugar and mix until well combined. Mix in the vanilla.
  • To assemble, core out the center of each cupcake and fill with some raspberry sauce. Frost with the cream cheese frosting.

RASPBERRY CREAM CUPCAKES



Raspberry Cream Cupcakes image

I got this recipe from Giada De Laurentiis' show Everyday Italian. They are so easy to make, but very aesthetically pleasing as well. The whipped cream is a light and refreshing touch to the cupcake.

Provided by Pikake21

Categories     Dessert

Time 45m

Yield 18 cupcakes

Number Of Ingredients 10

1 (18 1/4 ounce) box white cake mix (recommended Duncan Hines Moist Deluxe)
1 1/3 cups water
3 large egg whites
2 tablespoons unsalted butter, melted
2 teaspoons almond extract
2 teaspoons vanilla extract
2 (6 ounce) containers fresh raspberries, cut in half or 1 (16 ounce) container fresh strawberries, coarsely chopped
1 cup heavy whipping cream
1/3 cup powdered sugar, plus additional
powdered sugar, for dusting

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.

Nutrition Facts : Calories 204.3, Fat 9.5, SaturatedFat 4.3, Cholesterol 21.5, Sodium 207.5, Carbohydrate 27.6, Fiber 1.5, Sugar 19, Protein 2.4

RASPBERRY CUPCAKES



Raspberry Cupcakes image

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

3/4 cup crushed graham wafers or 3/4 cup graham wafer crumbs
1/4 cup finely crushed pecans
3 tablespoons butter, melted
3/4 cup crushed fresh raspberries or 3/4 cup frozen raspberries, divided
4 ounces fat free cream cheese
10 1/2 fluid ounces fat-free sweetened condensed milk
1 cup non-dairy whipped topping

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

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RASPBERRY FILLED CUPCAKES - STEPHANIE'S SWEET TREATS
2021-07-28 STEP 6: Make the frosting. Beat the cream cheese and butter on high. Then, add in the powdered sugar and freeze dried raspberries. Then, add in the jam, vanilla and heavy cream. It should be thick enough to pipe. STEP 7: Use a cupcake corer to core the cupcakes. Fill to the top with jam and top with frosting.
From stephaniessweets.com


WHITE CHOCOLATE RASPBERRY CUPCAKES - JANE'S PATISSERIE
2020-03-11 Add in the Icing Sugar 1/3 at a time, making sure the sugar is fully incorporated until moving on! Once all of the Sugar is in the mix and it's smooth and lovely, add in your white chocolate and beat again till smooth! Using a 2D Closed Star Piping Tip, pipe the buttercream onto the cupcakes!
From janespatisserie.com


CHOCOLATE RASPBERRY CUPCAKES RECIPE | MINELA BAKES
2021-02-06 These cupcakes start with easy chocolate sponge cake recipe which makes light cupcakes which pair well with the raspberry flavour. Take some butter and caster sugar and mix them together until it’s really light and fluffy. This usually takes 3-4 minutes with an electric mixer. Mix in the eggs one at a time. Add the milk and mix until combined.
From minelabakes.com


RASPBERRY LAGER CUPCAKES | RECIPE | CUPCAKE RECIPES ... - PINTEREST
Jun 6, 2013 - These raspberry lager cupcakes taste better than they look and sound. They're moist and flavorful, and are sure to be crowd pleaser. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures.
From pinterest.com


RASPBERRY CUPCAKES | BAKING MAD
Pre-heat the oven to 180°c (fan 160°c, gas mark 4). Line a 12-hole cupcake pan with paper cases.
From bakingmad.com


RASPBERRY CUPCAKES - COOKIE DOUGH DIARIES
2021-01-29 Step by Step Instructions. STEP ONE: Preheat the oven to 350°F, then combine the flour, baking powder, and salt in a bowl and set it aside for later. In the bowl of a standing mixer or handheld mixer, beat the butter and sugar together until light in color and fluffy (1-2 minutes).
From thecookiedoughdiaries.com


THE BEST VANILLA RASPBERRY CUPCAKES - JOY + OLIVER
2022-04-05 Vanilla Cupcakes ▢ ½ Cup Unsalted Butter Softened ▢ ½ Cup Vegetable Oil ▢ 1 ½ Cups Granulated Sugar ▢ 4 eggs ▢ 1 Tablespoon Vanilla Extract ▢ 3 Cups Cake Flour ▢ 1 Tablespoon Baking Powder ▢ 1 teaspoon Salt ▢ 1 ¼ Cup Whole Milk
From joyoliver.com


RASPBERRY ROSEWATER CUPCAKES - DEL'S COOKING TWIST
2017-09-13 Add the sugar and beat on high speed for 2 minutes until creamed together. Add the egg whites and rosewater. Beat on medium-high speed until combined. Beat in the sour cream. Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, add the dry ingredients until just incorporated.
From delscookingtwist.com


RASPBERRY RIPPLE CUPCAKES - MARSHA'S BAKING ADDICTION
2019-10-30 Preheat the oven to 180C/350F/Gas 4. Line a 12-cup muffin tin with cupcake cases, and set aside. Mix the raspberry jam with the fresh raspberries, lightly crushing them. Set aside. Whisk together the flour, baking powder, baking soda, and salt. Set aside.
From marshasbakingaddiction.com


LEMON CUPCAKES WITH RASPBERRY BUTTERCREAM - LIVE WELL BAKE OFTEN
2016-07-21 In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a hand-held mixer, beat the butter until smooth. Mix in the powdered sugar, heavy cream, and vanilla extract until well combined. Add in the raspberry preserves (or jam) and salt and continue mixing until fully combined.
From livewellbakeoften.com


CHOCOLATE RASPBERRY CUPCAKES ⋆ REAL HOUSEMOMS
2021-07-20 Preheat oven to 350 degrees F and line a cupcake pan with liners. Combine all of the cupcake ingredients in a stand mixer and beat until combined with a whisk attachment. Fill cupcake liners 3/4 full, about a scant 1/4 cup of batter. Bake for 18 to 22 minutes until a toothpick comes clean from the center.
From realhousemoms.com


EASY HOMEMADE FRESH RASPBERRY CUPCAKES - RASPBERRIES AND …
2022-05-05 Raspberry Cupcakes Preheat the oven to 400°F and line a cupcake pan with cupcake liners. Combine 1 ¼ cups flour, baking powder, and salt in a medium-sized bowl and set aside. Add the butter, sugar, and oil to a large bowl and cream together with a mixer until light in color and fluffy, about... Add ...
From raspberriesandkohlrabi.com


RASPBERRY LAGER RED VELVET CUPCAKES | CUPCAKE CAKES, YUMMY …
Mar 30, 2013 - This Pin was discovered by Cassondra Walker. Discover (and save!) your own Pins on Pinterest
From pinterest.ca


THE BEST RASPBERRY CREAM CUPCAKES | CAKE BY COURTNEY
2022-01-31 FOR THE CUPCAKES 1 cup (226 g) unsalted butter, room temperature 1 3/4 cups (350 g) granulated sugar 6 large egg whites, room temperature 1 tbsp. (13 g) vanilla bean paste or pure vanilla extract 1/2 cup (120 g) sour cream, room temperature 3 cups (345 g) cake flour 1 tbsp. (10 g) baking powder 1 ...
From cakebycourtney.com


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