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Fresh Raspberry Cupcakes with Raspberry Buttercream

Swah
Prep Time 20 mins
Cook Time 25 mins
Total Time 45 mins
Servings 24

Ingredients
  

Raspberry Cupcakes

  • 290 g butter softened
  • 2 cups caster sugar
  • 5 large eggs
  • 3 cups plain flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • Pinch of salt
  • 1 cup milk
  • 1 tsp vanilla extract
  • 2 drops pink food colour

Fresh Raspberry Sauce

  • 1 cup raspberries roughly chopped
  • Juice of ½ lemon
  • 1 tbsp cornstarch
  • 1 tbsp icing sugar tailor this depending on how sweet your raspberries are

Raspberry Buttercream

  • 230 g butter at room temperature
  • 4-5 cups sifted icing sugar
  • 2 tbsp raspberry sauce

Instructions
 

Raspberry Cupcakes

  • Preheat oven to 180°C. Line 24 muffin tins with cupcake papers.
  • Cream together the butter and sugar until fluffy. Add the eggs one at a time, mixing well after each addition.
  • Combine the flour, baking powder, baking soda and salt.
  • Add the flour mixture to creamed mixture, alternating with the milk, beginning and ending with flour.
  • Add the vanilla and pink food colour and mix well.
  • Fill cupcake liners about ¾ full with mixture and bake for 18-20 minutes until lightly golden brown.
  • Allow to cool in the tin for 15 minutes, then turn out onto a wire rack.

Fresh Raspberry Sauce

  • Roughly chop raspberries and place in a small saucepan over medium heat.
  • Add in lemon juice, cornstarch and icing sugar and let bubble over the heat for 5 minutes, stirring often.
  • Remove the mixture from the heat and allow to cool, if it's still a bit chunky then squash with a potato masher (or blitz in the food processor if you want the sauce extra smooth).
  • Make a small cross with a sharp knife in the top of each cupcake. Pour raspberry filling into a piping bag with small nozzle attached and pipe the sauce into each cupcake. Make sure you set aside a few tablespoons of sauce for the buttercream.

Raspberry Buttercream

  • Place the softened butter in a large mixing bowl and beat until smooth.
  • Gradually add in icing sugar until thick and fluffy.
  • Pour in the raspberry sauce and continue mixing for another few minutes.
  • If the mixture is still too thick, add in a little extra raspberry sauce or a few drops of milk until the desired consistency is achieved.
  • Spoon the mixture into an icing bag with a nozzle attached and ice the cupcakes. Finish with a fresh raspberry.