Indulge in the ultimate baking delight with our Raspberry Cream Cupcakes recipe. These cupcakes are a perfect symphony of flavors, combining the rich, velvety texture of cocoa with the tangy sweetness of raspberries, all topped off with a luxurious cream cheese frosting. Whether you’re celebrating a special occasion or simply treating yourself, these Raspberry Cream Cupcakes promise a burst of joy with every bite. Join us as we guide you through each step, ensuring your baking experience is as enjoyable as savoring these exquisite treats.
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
Fo r the Raspberry Filling:
- 1 cup raspberries
- 1/4 cup granulated sugar
- 1 tablespoon cornstarch
- 2 tablespoons water
F or 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)
Fo r 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: 25 mg
- Iron: 1.5 mg
Notes
- Serving Suggestions: Serve these cupcakes at room temperature for the best flavor and texture. They pair wonderfully with a cup of coffee or tea.
- Storage: Store in an airtight container in the refrigerator for up to 3 days. Let them come to room temperature before serving.
- Variations: For a lighter frosting, substitute half of the cream cheese with whipped cream. You can also use other berries for the filling for a different twist.
- Health Benefits: These cupcakes offer a good balance of indulgence and nutrition, providing essential vitamins and minerals such as Vitamin A, Vitamin C, and iron.
FAQs
1. Can I use frozen raspberries for the filling? Yes, frozen raspberries work just as well as fresh ones. Ensure they are thawed and drained of excess liquid before use.
2. How can I make these cupcakes gluten-free? Substitute the all-purpose flour with your favorite gluten-free flour blend. Make sure it’s a 1:1 baking blend for the best results.
3. Can the cupcakes be made vegan? Yes, by substituting the cream cheese and butter with vegan alternatives and ensuring your sugar is vegan-friendly, you can make these cupcakes vegan.
4. How do I prevent the cupcakes from drying out? Do not overbake them, and ensure they are stored in an airtight container to retain moisture.
These Raspberry Cream Cupcakes are a perfect blend of flavors and textures, making them an ideal choice for any dessert lover looking to impress. Enjoy the process of creating these little delights and the joy they bring to your table!
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Raspberry Cupcakes: Creamy & Berry-Filled Delight
- Total Time: 45 minutes
Description
Indulge in the ultimate baking delight with our Raspberry Cream Cupcakes recipe. These cupcakes are a perfect symphony of flavors, combining the rich, velvety texture of cocoa with the tangy sweetness of raspberries, all topped off with a luxurious cream cheese frosting. Whether you’re celebrating a special occasion or simply treating yourself, these Raspberry Cream Cupcakes promise a burst of joy with every bite. Join us as we guide you through each step, ensuring your baking experience is as enjoyable as savoring these exquisite treats.
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
- 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
- Cook Time: 20 minutes
