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
- Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- Whisk together flour, sugar, cocoa powder, baking soda, and salt.
- Combine water, oil, vinegar, and vanilla, then add to dry ingredients. Mix until smooth.
- Fill each liner halfway with batter and bake for 18-20 minutes. Let cool.
- For the filling, combine raspberries, sugar, cornstarch, and water in a saucepan. Cook over medium heat until thickened. Cool completely.
- Cut a small hole in the center of each cupcake and fill with raspberry mixture.
- 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.
- 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
- 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
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
- Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- Whisk together flour, sugar, cocoa powder, baking soda, and salt.
- Combine water, oil, vinegar, and vanilla, then add to dry ingredients. Mix until smooth.
- Fill each liner halfway with batter and bake for 18-20 minutes. Let cool.
- For the filling, combine raspberries, sugar, cornstarch, and water in a saucepan. Cook over medium heat until thickened. Cool completely.
- Cut a small hole in the center of each cupcake and fill with raspberry mixture.
- 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.
- 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
