Raspberry Cupcakes with Raspberry Filling and Russian Buttercream
Indulge in these fluffy Raspberry Cupcakes filled with a sweet-and-tart raspberry filling and topped with luxurious Russian buttercream. A perfect treat for any occasion!
Ingredients
For the Cupcakes
- 1.75 cups all-purpose flour
- 1 cup granulated sugar
- 0.5 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 0.5 teaspoon baking soda
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 1 cup buttermilk
- 1 cup fresh raspberries (plus extra for decoration)
For the Raspberry Filling
- 1 cup fresh raspberries
- 0.5 cup granulated sugar
- 1 tablespoon cornstarch
- 2 tablespoons water
For the Russian Buttercream
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 tablespoon vanilla extract
- 2 to 4 tablespoons heavy cream (optional for consistency)
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and prepare muffin tins by lining them with cupcake liners.
- In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- In another bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry mixture into the butter mixture, alternating with the buttermilk. Mix until just combined, being careful not to overmix.
- Gently fold in the fresh raspberries until evenly distributed.
Baking
- Divide the batter evenly among the prepared cupcake liners and bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool completely.
Making the Raspberry Filling
- In a small saucepan, combine fresh raspberries, granulated sugar, cornstarch, and water. Heat over medium until the mixture thickens. Once cooled, strain the filling to remove seeds.
Making the Buttercream
- Beat the softened butter until creamy. Gradually add the powdered sugar and vanilla extract, mixing until smooth. If needed, add heavy cream to reach your desired consistency.
Assembling the Cupcakes
- Once the cupcakes are completely cool, create a small hole in the center of each and fill it with the raspberry filling. Frost the cupcakes with the Russian buttercream.
- Top each cupcake with a fresh raspberry for an added touch of elegance.
Notes
You can make homemade buttermilk by mixing one cup of milk with a tablespoon of lemon juice or vinegar; let it sit for five minutes. Be cautious not to overmix the batter, as this can result in dense cupcakes. Adding a touch of lemon juice to the buttercream can balance its sweetness.