Raspberry Cupcakes

Name: Raspberry Cupcakes
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Cuisine: United States
Ingredients: 180 g of flour; 120 g of sugar; 120 g of butter (softened); 2 eggs; 100 ml of milk; 1 tsp of baking powder; 1 pinch of salt; 1 tsp of vanilla extract; 150 g of butter (softened); 250 g of powdered sugar; 80 g of raspberries (crushed); 1 tbsp of lemon juice; raspberries (fresh); raspberry powder

No reviews yet

Moist cupcakes with a slightly tangy raspberry frosting. Light, airy texture and smooth cream. Great for snacks, individual desserts or lunchboxes 🧁

Total time: 45 min
Prep: 25 min
Cook: 20 min
Rest: 30 min
Difficulty: Easy
Per person: €0.50

By the CookinBreak team

Goes well with

🎅 Christmas: all recipes

As a starter

Burrata Salad with Tomatoes

10 minEasy

As a main

Shrimp Spaghetti with Garlic and Parsley

25 minEasy

To drink

Classic Cosmopolitan

5 minEasy

Nutrition facts

per serving · estimate

320kcal

Protein4 g5%
Carbs35 g44%
Fat18 g51%
Fiber2 g

Share of each nutrient in the calories of one serving.

Good to know

Chef's tip

Take the butter out 1h before using. Butter at ~20°C makes a stable frosting and avoids a grainy texture. If the frosting separates, whisk for 2 more min at high speed 🧁

Freezing : Can you freeze this recipe?

Yes

Unfrosted cupcakes: Very good, up to 2-3 months in zip bags or an airtight container once completely cooled. Thaw at room temperature.

Storage : How long does it keep?

Unfrosted cupcakes: 2-3 days max in an airtight container at room temperature or in the refrigerator. Add the frosting just before serving.

Making ahead : Can you make it the day before?

Yes

Cupcake batter: 24h max in the fridge. Frosting: 2-3 days max in the fridge, whisk before using. Raspberries: rinse, dry, keep refrigerated.

Reheating : How do you reheat it?

Reheating not recommended. If necessary, a few seconds in the microwave on very low power to soften slightly, but the texture will suffer.

Variations

Decorate with fresh raspberries and raspberry powder.
Add a little lemon juice to the frosting.
Let cool completely before frosting.

Mistakes to avoid

Frosting warm cupcakes: let them cool completely.
Adding the eggs all at once: one at a time, mixing well.
Filling the liners too high: two-thirds full.

Frequently asked questions

Comment faire des cupcakes à la framboise ?

Whisk the butter and sugar, add the eggs one at a time, then the milk and vanilla, fold in the flour, baking powder and salt, fill the liners two-thirds full, bake for 20 minutes at 180 °C and let cool before frosting.

Comment faire le glaçage à la framboise ?

Beat 150 g of softened butter with 250 g of powdered sugar, 80 g of crushed raspberries and a tablespoon of lemon juice for a slightly tangy frosting.

Comment savoir si les cupcakes sont cuits ?

After 20 minutes at 180 °C, the tops should be golden and a toothpick should come out clean. Let cool completely before decorating.

Comment décorer les cupcakes ?

With fresh raspberries and a little raspberry powder on the frosting, for light, airy cupcakes with a fruity flavor.