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Raspberry Cupcakes with Raspberry Filling and Russian Buttercream

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Experience bliss with these Raspberry Cupcakes with Raspberry Filling and Russian Buttercream. Bake now and indulge in deliciousness today!

Ingredients

Scale
  • 24 oz (700 g) fresh or frozen raspberries
  • 1 cup (200 g) white sugar (for batter)
  • â…” cup white sugar (for coulis)
  • ½ cup (113 g) unsalted butter
  • 1 large egg
  • 1 ½ cups (190 g) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • â…“ cup (80 g) milk
  • 1 teaspoon vanilla extract
  • 1 can (400 g) sweetened condensed milk

Instructions

  1. Preheat your oven to 350°F (180°C) and line a cupcake pan with liners.
  2. In a saucepan over medium heat, combine raspberries and white sugar for coulis, stirring until thickened (5-10 minutes). Blend until smooth, then strain to remove seeds.
  3. In a mixing bowl, cream together unsalted butter and sugar until fluffy. Add in egg and mix well.
  4. Combine flour, baking powder, baking soda, and salt in another bowl; gradually add to wet mixture alternating with milk and vanilla extract.
  5. Fold in raspberry coulis until well combined.
  6. Fill cupcake liners two-thirds full with batter and bake for about 17 minutes or until they spring back when touched.
  7. Cool completely before coring the centers and filling with additional raspberry coulis.
  8. For the frosting, whip together unsalted butter and sweetened condensed milk until smooth; add more raspberry coulis for flavor.
  9. Frost cooled cupcakes generously and top with fresh raspberries.

Nutrition

Find it online: https://isabellacooks.com/raspberry-cupcakes-with-raspberry-filling-and-russian-buttercream/