Raspberry Cupcakes with Raspberry Filling and Russian Buttercream are a delightful treat that will bring joy to any occasion. These cupcakes are light, fluffy, and filled with a sweet raspberry coulis that pairs perfectly with the rich, creamy Russian buttercream. Follow this easy guide to whip up a batch that will impress family and friends!
Time Breakdown
- Preparation Time: 20 minutes
- Cooking Time: 17 minutes
- Cooling Time: 30 minutes
- Total Time: 1 hour and 7 minutes
Ingredients List for Raspberry Cupcakes with Raspberry Filling and Russian Buttercream
For the Raspberry Coulis
- 24 oz (700 g) raspberries, fresh or frozen
- â…“ cup (80 g) white sugar
For the Raspberry Cupcakes
- ½ cup (113 g) unsalted butter, room temperature
- 1 cup (200 g) white sugar
- 1 large egg
- 1 ½ cups (190 g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- â…“ cup (80 g) milk
- 1 teaspoon vanilla extract
- ½ cup (120 g) raspberry coulis (from above)
For the Raspberry Russian Buttercream
- 1 cup (227 g) unsalted butter, room temperature
- 1 can (400 g) sweetened condensed milk
- ½ cup (120 g) raspberry coulis (from above)
To Decorate
- 12 fresh raspberries
How To Make Raspberry Cupcakes with Raspberry Filling and Russian Buttercream Step-by-Step
1. Make the Raspberry Coulis
In a tall saucepan, combine the raspberries and sugar. Cook over medium heat until the berries break down and the mixture begins to bubble and reduce. Once thickened and bubbling vigorously, remove from heat. Blend the mixture until smooth, then pass through a sieve to remove seeds. Let the coulis cool completely. It should have a thick, pourable consistency similar to ketchup.
2. Bake the Raspberry Cupcakes
Preheat oven to 350°F (180°C). Line a 12-cup cupcake pan with liners. In a large bowl, cream together the butter and sugar until light and fluffy. Add the egg and mix until fully combined. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Add half of the dry mixture to the butter mixture and stir until incorporated. Mix in the milk, vanilla, and ½ cup of the cooled raspberry coulis. Add the remaining dry ingredients and stir until just combined. The batter should be a vibrant pink color.
Divide the batter evenly among the cupcake liners. Bake for about 17 minutes, or until the tops spring back when lightly pressed. Allow cupcakes to cool in the pan for a few minutes, then transfer to a wire rack to cool completely. Once cooled, use a spoon or cupcake corer to remove a small portion from the center of each cupcake. Fill with about 1 teaspoon of raspberry coulis.
3. Make the Raspberry Russian Buttercream
Let the butter sit at room temperature for about 1 hour before starting. It should be soft but not greasy. In a stand mixer, whip the butter on high speed for 5 minutes, scraping the bowl as needed. Gradually add the condensed milk in small portions, whipping between each addition until fully incorporated. Add the raspberry coulis and whip again until the frosting is smooth, thick, and glossy. If the buttercream feels too soft, refrigerate briefly and re-whip.
4 Reasons Why You’ll Love Raspberry Cupcakes with Raspberry Filling and Russian Buttercream
- Bursting With Flavor: The combination of raspberry filling and rich buttercream creates a delightful treat that tantalizes your taste buds.
- Perfectly Sweet: These cupcakes strike the right balance between sweetness and tartness, making them a great dessert option.
- Visually Stunning: The vibrant pink color and fresh raspberries make these cupcakes a showstopper at any gathering.
- Flexible Dessert: Great for birthdays, picnics, or any special occasion, these cupcakes fit any celebration perfectly.
Chef’s Notes & Pro Tips About Raspberry Cupcakes with Raspberry Filling and Russian Buttercream
- Use Fresh Raspberries: For the best flavor and texture, opt for fresh raspberries when making the coulis. If using frozen, thaw them and drain excess liquid.
- Don’t Overmix: When combining dry and wet ingredients, mix until just combined for light and fluffy cupcakes.
- Cool Completely: Ensure the cupcakes are completely cool before adding the filling and frosting to prevent melting.
- Adjust Sweetness: If the raspberry coulis is too tart for your taste, you can add a little more sugar when making it.
- Store Buttercream Properly: If you have leftover buttercream, store it in an airtight container in the fridge for up to a week.
Serving Suggestions for Raspberry Cupcakes with Raspberry Filling and Russian Buttercream
These delightful raspberry cupcakes can be served in various ways to enhance their appeal. Consider serving them on a lovely dessert stand for parties or garnishing with mint leaves for a burst of color. Pair them with a hot cup of tea or coffee for a delightful afternoon break. For an extra special touch, drizzle with more raspberry coulis before serving, or add whipped cream for even more creaminess.
How To Storage Raspberry Cupcakes with Raspberry Filling and Russian Buttercream
- Room Temperature: Store cooled cupcakes in an airtight container at room temperature for up to 2 days.
- Refrigeration: If not eaten within a couple of days, keep them in the fridge in an airtight container for up to a week.
- Freezing: Freeze unfrosted cupcakes for up to 3 months. Thaw at room temperature before frosting.
- Frosting Storage: The Russian buttercream can be stored in the fridge for up to a week or frozen for up to 3 months.
- Avoid Moisture: Always ensure containers are sealed well to prevent moisture and staleness.
Tips For Success
- Soft Butter: For the Russian buttercream, ensure your butter is at room temperature for a smooth texture.
- Whip Thoroughly: Whipping the butter for the proper amount of time ensures the best texture for your buttercream.
- Test for Doneness: Cupcakes should bounce back when lightly pressed; if they leave an indentation, bake for a few more minutes.
- Use Quality Ingredients: The flavor of your cupcakes relies heavily on the quality of your butter and raspberries.
Flavor Variations
- Lemon Zest: Add zest of one lemon for a refreshing citrus twist in the batter.
- Chocolate Chips: Fold in mini chocolate chips for an indulgent touch.
- Vanilla Cake: Swap raspberry coulis in the batter with vanilla extract for vanilla-flavored cupcakes.
- Different Berries: Experiment with different berries, such as strawberries or blueberries, for unique flavors.
FAQs About Raspberry Cupcakes with Raspberry Filling and Russian Buttercream
- Can I use frozen raspberries for the coulis?
- Yes, but make sure to thaw and drain them for the best results.
- How do I make my cupcakes fluffier?
- Ensure that your butter and sugar are well creamed together for a light texture.
- Can I use a different frosting?
- Absolutely! You can use cream cheese frosting or a simple whipped cream if you prefer.
- How long do these cupcakes last?
- They last for two days at room temperature, one week in the fridge, or up to three months in the freezer.
Closing Notes
Raspberry Cupcakes with Raspberry Filling and Russian Buttercream are a treat that would delight any cupcake lover. They are not only easy to make but also an exquisite addition to your baking repertoire. By following the steps outlined in this guide, you’ll create a stunning dessert that is sure to please any palate. Happy baking, and enjoy your scrumptious raspberry cupcakes!
Raspberry Cupcakes with Raspberry Filling and Russian Buttercream
Ingredients
For the Raspberry Coulis
- 24 oz 24 oz (700 g) raspberries, fresh or frozen
- â…“ cup â…“ cup (80 g) white sugar
For the Raspberry Cupcakes
- ½ cup ½ cup (113 g) unsalted butter, room temperature
- 1 cup 1 cup (200 g) white sugar
- 1 large 1 large egg
- 1 ½ cups 1 ½ cups (190 g) all-purpose flour
- 1 teaspoon 1 teaspoon baking powder
- ½ teaspoon ½ teaspoon baking soda
- ½ teaspoon ½ teaspoon salt
- â…“ cup â…“ cup (80 g) milk
- 1 teaspoon 1 teaspoon vanilla extract
- ½ cup ½ cup (120 g) raspberry coulis (from above)
For the Raspberry Russian Buttercream
- 1 cup 1 cup (227 g) unsalted butter, room temperature
- 1 can 1 can (400 g) sweetened condensed milk
- ½ cup ½ cup (120 g) raspberry coulis (from above)
To Decorate
- 12 pieces 12 fresh raspberries
Instructions
Preparation
- Make the Raspberry Coulis: In a tall saucepan, combine the raspberries and sugar. Cook over medium heat until the berries break down and the mixture begins to bubble and reduce. Once thickened and bubbling vigorously, remove from heat. Blend the mixture until smooth, then pass through a sieve to remove seeds. Let the coulis cool completely.
- Preheat oven to 350°F (180°C). Line a 12-cup cupcake pan with liners.
Baking the Cupcakes
- In a large bowl, cream together the butter and sugar until light and fluffy. Add the egg and mix until fully combined.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Add half of the dry mixture to the butter mixture and stir until incorporated. Mix in the milk, vanilla, and ½ cup of the cooled raspberry coulis. Add the remaining dry ingredients and stir until just combined.
- Divide the batter evenly among the cupcake liners. Bake for about 17 minutes, or until the tops spring back when lightly pressed. Allow cupcakes to cool in the pan for a few minutes, then transfer to a wire rack to cool completely.
- Once cooled, use a spoon or cupcake corer to remove a small portion from the center of each cupcake. Fill with about 1 teaspoon of raspberry coulis.
Making the Buttercream
- Let the butter sit at room temperature for about 1 hour before starting. In a stand mixer, whip the butter on high speed for 5 minutes, scraping the bowl as needed.
- Gradually add the condensed milk in small portions, whipping between each addition until fully incorporated.
- Add the raspberry coulis and whip again until the frosting is smooth, thick, and glossy.
- If the buttercream feels too soft, refrigerate briefly and re-whip.
