Description
If you’re searching for a delightful dessert that bursts with flavor, look no further than these Raspberry Cupcakes with Raspberry Filling and Russian Buttercream. Each cupcake offers a perfect balance of sweet and tangy raspberry goodness paired with a rich, creamy buttercream. Ideal for birthdays, celebrations, or simply to bring some joy to your day, these treats are easy to make and visually stunning. The vibrant raspberry coulis filling adds an extra layer of deliciousness that will leave your guests asking for the recipe!
Ingredients
Scale
- 24 oz raspberries (fresh or frozen)
- â…” cup white sugar
- ½ cup unsalted butter (room temperature)
- 1 cup white sugar
- 1 large egg
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- â…“ cup milk
- 1 teaspoon vanilla extract
- 1 can sweetened condensed milk
Instructions
- Make the raspberry coulis by cooking raspberries and sugar in a saucepan until bubbly. Blend, strain, and set aside.
- Preheat the oven to 350°F (180°C) and line a cupcake pan with liners.
- Cream butter and sugar until fluffy, then mix in egg, alternating dry ingredients with milk and vanilla.
- Fill liners evenly with batter and bake for about 17 minutes or until springy.
- Cool cupcakes completely before coring centers to fill with raspberry coulis.
- For the frosting, whip softened butter until fluffy; gradually add sweetened condensed milk and raspberry coulis.
- Frost cooled cupcakes generously and top with fresh raspberries.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 25g
- Sodium: 160mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 45mg