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Raspberry Cream Cupcakes

Raspberry Cream Cupcakes

DeShawn Mitchell
Delightful vanilla cupcakes filled with rich raspberry cream, perfect for special occasions or a sweet treat.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Dessert
Cuisine American
Servings 12 cupcakes
Calories 300 kcal

Ingredients
  

Essential Baking Staples

  • 1.5 cups all-purpose flour
  • 1 cup granulated sugar
  • 1.5 tsp baking powder
  • 0.25 tsp salt
  • 2 eggs room temperature
  • 0.5 cup milk
  • 0.5 cup butter softened

Raspberry Cream Filling

  • 1 cup heavy cream cold, 36-40% fat content
  • 0.25 cup freeze-dried raspberries ground into powder

Instructions
 

Prepare Vanilla Cupcakes

  • Preheat oven to 350°F and line a cupcake tray with liners.
  • Cream butter and sugar until light and fluffy, about 2-3 minutes.
  • Add eggs one at a time, mixing well after each addition.
  • Mix in flour, baking powder, salt, and milk until just combined.
  • Fill cupcake liners evenly and bake for 18-20 minutes, or until a toothpick comes out clean.
  • Cool completely on a wire rack.

Make Raspberry Cream Filling

  • Whip cold heavy cream until soft peaks form.
  • Gradually fold in ground freeze-dried raspberries until thick and smooth.

Assemble Cupcakes

  • Core the center of each cupcake using a corer or knife, about halfway deep.
  • Fill a piping bag with raspberry cream and pipe into the cored cupcakes.
  • Frost cupcakes with desired frosting using a piping bag or knife.

Notes

  • Use room temperature ingredients for best texture.
  • Freeze-dried raspberries enhance flavor without adding moisture.
  • Store in an airtight container at room temperature for up to 2 days.
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