Raspberry Cream Cupcakes: A Sweet Symphony of Flavors

Dive into the world of desserts with these Raspberry Cream Cupcakes, a perfect blend of rich cocoa and tangy raspberry, crowned with a luscious cream cheese frosting. This recipe promises a delightful experience for your taste buds, making it an ideal treat for any occasion. Follow this guide to create a batch of these heavenly cupcakes that are sure to impress.

Ingredients

F or the Cupcake:

  • 1 1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup water
  • 1/3 cup vegetable oil
  • 1 teaspoon vinegar
  • 1 teaspoon vanilla extract

For the Raspberry Filling:

  • 1 cup raspberries
  • 1/4 cup granulated sugar
  • 1 tablespoon cornstarch
  • 2 tablespoons water

Fo r the Cream Cheese Frosting:

  • 1 cup cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 4 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • Pink food coloring (optional)

For Garnish:

  • Fresh raspberries
  • Powdered sugar for dusting

Directions

  1. Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  2. Whisk together flour, sugar, cocoa powder, baking soda, and salt.
  3. Combine water, oil, vinegar, and vanilla, then add to dry ingredients. Mix until smooth.
  4. Fill each liner halfway with batter and bake for 18-20 minutes. Let cool.
  5. For the filling, combine raspberries, sugar, cornstarch, and water in a saucepan. Cook over medium heat until thickened. Cool completely.
  6. Cut a small hole in the center of each cupcake and fill with raspberry mixture.
  7. For the frosting, beat cream cheese and butter until creamy. Gradually add powdered sugar and vanilla, with a few drops of pink food coloring if desired.
  8. Pipe frosting onto cupcakes and garnish with fresh raspberries and a dusting of powdered sugar.

Prep Time: 25 minutes | Cooking Time: 20 minutes | Total Time: 45 minutes | Kcal: 360 kcal | Servings: 12 cupcakes

Nutritional Breakdown (per serving)

  • Calories: 360 kcal
  • Carbohydrates: 56 g
  • Protein: 3 g
  • Fat: 14 g
  • Saturated Fat: 5 g
  • Polyunsaturated Fat: 3 g
  • Monounsaturated Fat: 5 g
  • Trans Fat: 0 g
  • Cholesterol: 20 mg
  • Sodium: 200 mg
  • Potassium: 115 mg
  • Fiber: 2 g
  • Sugar: 44 g
  • Vitamin A: 250 IU
  • Vitamin C: 4 mg
  • Calcium: 30 mg
  • Iron: 1.5 mg

Notes

  • Raspberry Filling: The raspberry filling can be made ahead of time and stored in the refrigerator for up to 3 days.
  • Cream Cheese Frosting: Ensure the cream cheese and butter are at room temperature for a smoother frosting.
  • Serving Suggestion: These cupcakes are best served the same day but can be stored in an airtight container in the refrigerator for up to 3 days.
  • Health Benefits: Raspberries are a great source of dietary fiber, vitamins C and K, and manganese, making these cupcakes a delightful treat with a nutritional punch.

FAQs

Q1: Can I use frozen raspberries for the filling? A1: Yes, frozen raspberries work well for the filling. Just ensure they are thawed and drained of excess liquid before use.

Q2: How can I make these cupcakes gluten-free? A2: Substitute the all-purpose flour with your favorite gluten-free flour blend designed for baking.

Q3: Can the cream cheese frosting be colored without food coloring? A3: Absolutely! For a natural alternative, consider using a small amount of raspberry juice or beet powder to achieve a pink hue.

Q4: How do I ensure my cupcakes are moist? A4: Do not overmix the batter, and make sure to measure your ingredients accurately. Overbaking can also dry out cupcakes, so keep an eye on them and perform a toothpick test for doneness.

These Raspberry Cream Cupcakes are a testament to the joy of baking, combining simple ingredients to create a dessert that’s both visually appealing and deliciously satisfying. Whether for a special occasion or a sweet treat, they’re sure to be a hit.

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Raspberry Cream Cupcakes: A Sweet Symphony of Flavors

Raspberry Cream Cupcakes: A Sweet Symphony of Flavors


  • Author: Maria
  • Total Time: 45 minutes

Description

Dive into the world of desserts with these Raspberry Cream Cupcakes, a perfect blend of rich cocoa and tangy raspberry, crowned with a luscious cream cheese frosting. This recipe promises a delightful experience for your taste buds, making it an ideal treat for any occasion. Follow this guide to create a batch of these heavenly cupcakes that are sure to impress.


Ingredients

Scale

For the Cupcake:

  • 1 1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup water
  • 1/3 cup vegetable oil
  • 1 teaspoon vinegar
  • 1 teaspoon vanilla extract

For the Raspberry Filling:

  • 1 cup raspberries
  • 1/4 cup granulated sugar
  • 1 tablespoon cornstarch
  • 2 tablespoons water

For the Cream Cheese Frosting:

  • 1 cup cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 4 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • Pink food coloring (optional)

For Garnish:

  • Fresh raspberries
  • Powdered sugar for dusting

Instructions

  1. Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  2. Whisk together flour, sugar, cocoa powder, baking soda, and salt.
  3. Combine water, oil, vinegar, and vanilla, then add to dry ingredients. Mix until smooth.
  4. Fill each liner halfway with batter and bake for 18-20 minutes. Let cool.
  5. For the filling, combine raspberries, sugar, cornstarch, and water in a saucepan. Cook over medium heat until thickened. Cool completely.
  6. Cut a small hole in the center of each cupcake and fill with raspberry mixture.
  7. For the frosting, beat cream cheese and butter until creamy. Gradually add powdered sugar and vanilla, with a few drops of pink food coloring if desired.
  8. Pipe frosting onto cupcakes and garnish with fresh raspberries and a dusting of powdered sugar.

Notes

  • Raspberry Filling: The raspberry filling can be made ahead of time and stored in the refrigerator for up to 3 days.
  • Cream Cheese Frosting: Ensure the cream cheese and butter are at room temperature for a smoother frosting.
  • Serving Suggestion: These cupcakes are best served the same day but can be stored in an airtight container in the refrigerator for up to 3 days.
  • Health Benefits: Raspberries are a great source of dietary fiber, vitamins C and K, and manganese, making these cupcakes a delightful treat with a nutritional punch.
  • Prep Time: 25 minutes
  • Cook Time: 20 minutes

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