Vanilla Cupcakes with Raspberry Buttercream Frosting

DISCLAIMER

This is a recipe from laurainthekitchen.com. I did not create this recipe myself, I just love to use it when I bake because it yields the best results.

I was not paid to promote this recipe nor am I affiliated with laurainthekitchen.com or Laura Vitale herself.

I will link the original recipe here if you wish to check that out.

I love to bake. It’s very therapeutic for me. There’s something so satisfying about taking a collection of different ingredients, combining them and ending up with a solid creation at the end, which you also get to eat!

After a few years of practise you start wonder how you can tweak your method in order to get the fluffiest cupcake, the glossiest ganache or the lightest meringue. In my eyes it’s like a gift you’re offering to someone or to yourself, so why not try to make it the best that it can be.

Here is a recipe for Vanilla Cupcakes with Raspberry Buttercream Frosting. As mentioned earlier this is not my recipe but a go to recipe I love to use when making any cake or cupcake. It is always a crowd favourite so I thought I would share it to my blog.

Along with the recipe I may throw in a few tips and tricks I’ve learnt throughout the years that will upgrade your baking game and make sure you get that little bit extra something from your hard work.

Ingredients

Note: I work in Cup measurements since that is how the original recipe was measured out.

For the cupcake batter

  • 1 Cup caster sugar
  • ½ Cup softened Unsalted Butter
  • 2 medium Eggs
  • 2 tsp Vanilla Extract
  • 2 tsp Baking Powder
  • 1/8 tsp Salt
  • 1+1/3 Cups Plain Flour (All Purpose Flour)
  • 1/3 Cup Milk

For the frosting

  • ½ Cup softened Unsalted Butter
  • ½ Cup Raspberry Jam (with seeds)
  • ½ tsp Vanilla Extract
  • 3+1/2 Cups Icing Sugar
  • Fresh Raspberries for garnishing

Other

  • Standing mixer/handheld electric whisk.
  • Cupcake baking tins
  • Cupcake liners
  • ¼ Cup capacity ice cream scoop.

Method

1.Pre-heat your oven to 180°C/350°F/Gas Mark 4 and line a cupcake tin or tins with liners.

2. In a standing mixer with a paddle attachment or in a mixing bowl using a handheld whisk, cream together the butter and the sugar.

Tip!

I would usually do this about three times, creaming together the sugar and butter and stopping to scrape down the edges until it looks REALLY light and fluffy.

3. Add the eggs and vanilla extract and mix together until you get a smooth batter.

4. Add in the dry ingredients to the wet mixture and mix to JUST combine. Do not overmix!

Tip!

To mix in the dry ingredients I would switch to using a baking spatula. It is easier to gently combine the ingredients this way, as a machine could be too aggressive and overwork the batter.

5. Using an ice cream scoop, scoop the batter into the cupcake liners to about ¾ full. They will rise in the oven.

6. Bake for about 20 mins, rotating half way to get an even bake on all cupcakes. Wait until the cupcakes are FULLY cool before frosting them.

7. To make the frosting combine all the frosting ingredients together, except the fresh raspberries. Scoop the frosting into a piping bag fitted with a piping nozzle (I used a star nozzle) and pipe onto the top of the cupcakes. Garnish with the fresh raspberries.

I hope you and whoever else tastes these cupcakes really enjoys them. They’re super pretty and fancy but really simple and easy to make, and they look like you bought them from a posh bakery. Always a crowd favourite.

Happy Baking!

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