If you are looking for a simple, tasty cupcake that's perfect for a springtime get-together, these homemade vanilla cupcakes with raspberry frosting is a great choice! Bursting with flavor and easy on the budget, this cupcake from Laura in the Kitchen is both delicious and eye-catching.
For this recipe you'll need:
Cupcake batter:
1 cup granulated sugar
1 stick of unsalted butter, softened
2 eggs
2 teaspoons of vanilla extract
2 teaspoons of baking powder
1/8 teaspoon of salt
1 1/3 cups all purpose flour
1/3 cup whole milk
1 cup granulated sugar
1 stick of unsalted butter, softened
2 eggs
2 teaspoons of vanilla extract
2 teaspoons of baking powder
1/8 teaspoon of salt
1 1/3 cups all purpose flour
1/3 cup whole milk
Advertisement
Frosting:
1 stick unsalted butter, softened
1/2 cup raspberry preserves
1/2 teaspoon of vanilla extract
16 ounces of powdered sugar
Fresh raspberries
1 stick unsalted butter, softened
1/2 cup raspberry preserves
1/2 teaspoon of vanilla extract
16 ounces of powdered sugar
Fresh raspberries
Preheat your oven to 350 degrees Fahrenheit.
To start the cupcakes, place your butter and sugar in a mixer. Blend them together until the batter is smooth, then add your eggs and vanilla extract. Mix together until ingredients are blended well.
When using a paddle-mixer, make sure to clean off the blade with a spatula and scrape the sides and bottom of the bowl to make sure everything mixes completely.
Add your flour, baking powder and salt. Mix on low to avoid a flour-dust storm. As it's mixing, slowly add your milk. You can turn the mixer up a bit higher now. The cupcake batter will be thicker than cake batter. Only mix the batter until the flour and milk are completely mixed in. It's okay if there are a few lumps left in the mixture. Be careful not to over-mix!
Fill your cupcake liners 3/4 of the way full. Quick tip: Use an ice cream scoop to get the perfect amount of batter each time. This recipes makes about 12 cupcakes. Bake your batter for 20 to 25 minutes at 350 degrees.
Let your cupcakes cool for about 45 minutes before you add the frosting to keep the frosting from melting.
While the cupcakes are cooling, you can mix your frosting. Add your butter, powdered sugar, vanilla extract, salt, and raspberry preserves to your mixer and mix on low. Once the ingredients are mixed a bit, turn the mixer up to medium. Mix until smooth.
Using a frosting bag and star tip, pipe the frosting onto the cupcake. Start on the outside of the cupcake and swirl inwards to create a nice topping of frosting. Add two to three fresh raspberries on top to garnish.
These pretty cupcakes are a great way to impress at the local bake sale or serve as dessert after dinner with the family.
Advertisement