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Fresh Raspberry-Filled Vanilla Cupcakes

Ultimate Vanilla Cupcakes with Fresh Raspberries

Familystyle Food
The ultimate super-moist vanilla cupcake recipe with a tender white crumb. These are filled with fresh raspberries and topped with an easy buttermilk buttercream frosting.
4.5 from 8 votes
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Prep Time 20 mins
Cook Time 25 mins
Total Time 45 mins
Course Desserts
Cuisine Baking
Servings 12 cupcakes
Calories 187 kcal

Equipment

Ingredients
 

Cupcakes

  • 1 ⅓ (165 g) cups cake flour or all-purpose flour
  • ¾ cup (195 g) + 2 tablespoons granulated sugar
  • 1 ½ teaspoons baking powder
  • ½ teaspoon fine sea salt
  • 6 tablespoons (90 g) unsalted butter cut into 1/2-inch cubes, room temperature
  • 2 large egg whites
  • 1 whole large egg
  • ½ cup (125 ml) buttermilk
  • 1 teaspoon vanilla extract
  • ½ teaspoon almond extract

Filling

  • ¾ cup fresh raspberries
  • 1 -2 teaspoons granulated sugar

Buttercream Frosting

  • ¼ pound (120 g) butter (1 stick) at room temperature
  • 1 ½ cups (180 g) confectioner's sugar
  • ¼ teaspoon fine sea salt
  • 1-2 tablespoons buttermilk room temperature
US Customary - Metric

Instructions
 

To make the cupcakes:

  • Preheat oven to 350 (175C) degrees, with the oven racks arranged in the center. Place liners in a 12-cup muffin pan, or spray with non-stick spray and lightly dust with flour.
  • Mix the flour, sugar, baking powder and salt in an electric mixer on low speed with the paddle attachment.
  • Add the cubes of butter and increase the speed to medium. Mix until the mixture resembles coarse sand.
  • Add the egg whites, whole egg, buttermilk and extracts. Continue mixing until the batter is smooth and creamy, about 1 minute, stopping to scrape the sides of the bowl once or twice.
  • Portion the batter evenly into the muffins cups so that they are 2/3 full (approximately 3 tablespoon batter per cup)
  • Bake 20-25 minutes, until the tops spring back when lightly pressed.
  • Transfer the pan to a wire rack and cool 10 minutes. Remove the cupcakes from the pan and cool completely.
  • Use a pastry tip or a small paring knife to cut a small hole in the center of each cupcake (save the interior pieces to snack on). Spoon about a heaping teaspoon of the filling into each cupcake (leave any accumulated juices in the bowl), smoothing the tops. Spread about 2 tablespoons frosting on top of each cupcake.

To make the filling:

  • Lightly crush the raspberries in a small bowl with sugar. I prefer them less sweet, so 1 teaspoon is the right amount for my taste. Add more or less sugar as you like.

To make the frosting:

  • Beat the butter with the paddle attachment in a stand mixer until fluffy.
  • Add the sugar and salt and beat until smooth and incorporated. Add 1 tablespoon of the buttermilk and beat 1 more minute. Add the remaining tablespoon if it doesn't look smooth and spreadable.
  • Refrigerate until ready to frost the cupcakes.

Notes

  • Refrigerate the filled and frosted cupcakes up to 8 hours.
  • Bake the cupcakes up to 3 days ahead of serving. Keep them in a covered container at room temperature. Fill and frost when ready to serve.
  • Buttercream can be made ahead. It will keep well for up to 3 days in the refrigerator.
Recipe adapted from King Arthur Flour.

Nutrition

Serving: 1gCalories: 187kcalCarbohydrates: 30gProtein: 2gFat: 14gSaturated Fat: 9gCholesterol: 50mgSodium: 292mgPotassium: 38mgFiber: 1gSugar: 13gVitamin A: 447IUVitamin C: 2mgCalcium: 50mgIron: 1mg