Raspberry Cupcakes with Vanilla Bean Butter Cream Frosting
Raspberries are not only delicious but also packed with antioxidants and vitamins!
This is vegetarian recipe. Dish can be prepared in 70 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 13.
Raspberry Cupcakes with Vanilla Bean Butter Cream Frosting
Ingredients
Instructions
-
Preheat the oven to 350°F (175°C). Line a muffin tin with cupcake liners.
-
In a medium bowl, whisk together the flour, baking powder, and salt.
-
In a separate large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
-
Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Gently fold in the raspberries.
-
Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
-
Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool completely.
-
In a mixing bowl, beat the unsalted butter until creamy. Gradually add the powdered sugar and vanilla bean paste, beating until smooth. Add the heavy cream and continue to beat until light and fluffy.
-
Once the cupcakes are cooled, frost them with the vanilla bean buttercream frosting.
-
Enjoy your delicious Raspberry Cupcakes with Vanilla Bean Butter Cream Frosting!
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 300kcal
- % Daily Value *
- Total Fat 15g24%
- Total Carbohydrate 40g14%
- Sugars 30g
- Protein 3g6%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
