RASPBERRY CUPCAKES WITH RASPBERRY FROSTING
Steps:
- *For best results, have all ingredients at room temperature when making.
LEMON RASPBERRY CUPCAKES
These Lemon Raspberry Cupcakes are moist, light and some of my favorite flavors for spring!
Provided by Life, Love and Sugar
Categories Dessert
Time 32m
Number Of Ingredients 18
Steps:
- Preheat oven to 350°F (176°C) and add cupcake liners to a cupcake pan. 2
- . Cream the butter and sugar together until light and fluffy, 3-4 minutes.
- . Add the sour cream, vanilla extract and lemon zest and mix until combined.
- . Add the egg whites in two batches, mixing until well combined after each. Scrape down the sides of the bowl as needed to make sure all is incorporated and smooth.
- . In a separate bowl, combine the dry ingredients. In another small bowl or measuring cup, combine the milk, water and lemon juice.
- . Add half of the dry ingredients to the batter and mix until well combined. Add the milk mixture and mix until well combined. Add the remaining dry ingredients and mix until well combined. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
- . Fill cupcake liners about 3/4 full and bake for 15-17 minutes, or until a toothpick inserted comes out with a few crumbs.
- . Remove the cupcakes from the oven and allow to cool for about 2-3 minutes, then remove to a cooling rack to cool completely.
- . To make the frosting, add the raspberries to a food processor and puree until smooth. Strain the puree through a fine mesh sieve. You'll end up with about 1/4 cup of puree. Set puree aside. 10
- Beat the butter and shortening together in a large mixer bowl until well combined and smooth. 11
- Add about half of the powdered sugar and mix until well combined and smooth. 12
- Add 2 tablespoons of raspberry puree and mix until well combined 13
- Add the remaining powdered sugar and mix until smooth. 14
- Add the remaining raspberry puree as needed to get the right consistency of frosting and flavor. 15
- Pipe the frosting onto the cupcakes. 16
- Top each cupcake with a lemon slice and raspberry and serve.
Nutrition Facts : ServingSize 1 Cupcake, Calories 384 calories, Sugar 39.4 g, Sodium 114.1 mg, Fat 20 g, SaturatedFat 9.7 g, TransFat 1.2 g, Carbohydrate 50.2 g, Fiber 0.9 g, Protein 3 g, Cholesterol 33 mg
RASPBERRY CUP CAKES
Like mini no-bake cheesecakes. A delightful favorite with everyone, especially appetizing during the summer months. Note - Frozen raspberries can also be used. When thawed, drain some of liquid and use in the raspberry puree.
Provided by William Anatooskin
Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes
Time 5h15m
Yield 12
Number Of Ingredients 7
Steps:
- Line a 12 cup muffin pan with paper cup liners. In a medium bowl, combine graham cracker crumbs, crushed pecans and melted margarine, mixing well to blend. Spoon mixture evenly into a 12 cup muffin pan lined with paper cup liners. Press mixture with a spoon to firm bottom. Puree raspberries and set aside.
- Beat cream cheese until fluffy. Add condensed milk and 1/2 cup of the raspberry puree and mix until well blended. Fold in whipped topping.
- Spoon evenly into baking cups. Freeze for at least 5 hours. When ready to serve, remove paper liners. Invert cakes onto individual serving plates. Drizzle remaining raspberry puree over cakes. Garnish with a few whole raspberries. Serve frozen.
Nutrition Facts : Calories 226.9 calories, Carbohydrate 25.1 g, Cholesterol 29.3 mg, Fat 12.8 g, Fiber 0.9 g, Protein 4.1 g, SaturatedFat 7.3 g, Sodium 123.8 mg, Sugar 21.7 g
WINNING RECIPE RASPBERRY CUPCAKES WITH CHAMPAGNE BUTTERCREAM FROSTING
Provided by Food Network
Time 40m
Number Of Ingredients 13
Steps:
- Preheat the oven to 325 degrees F. Line a regular-size cupcake pan with 18 cupcake liners.
- Sift together the flour, baking powder, salt, and sugar. In the bowl of an electric stand mixer with a paddle attachment, add the sifted dry ingredients and mix on low speed for 30 seconds. Slowly add the oil to the mixture until fine crumbs are formed. Add the eggs, milk, raspberry extract, and pureed raspberries and mix on low speed for 1 minute. Stop and scrape the bowl and paddle, and then mix on medium speed for 2 minutes.
- Fill the cupcake liners three-quarters full with batter and bake until baked through, about 20 minutes. Do not open the oven during this time. Cool cupcakes completely after baking.
- Put the Champagne Buttercream Frosting into a pastry bag and cut 1/2-inch off the tip. Frost each cupcake in a circular motion until the top of the cupcake is completely covered and serve.
- In the bowl of an electric stand mixer with a whisk attachment, whip the butter until creamed. Add the powdered sugar and champagne and mix until the ingredients are evenly incorporated and the frosting is smooth and creamy.;
RASPBERRY CREAM CUPCAKES
Provided by Giada De Laurentiis
Categories dessert
Time 1h15m
Yield 18 cupcakes
Number Of Ingredients 9
Steps:
- Line 18 muffin cups with muffin papers. Preheat the oven to 350 degrees F.
- Using an electric mixer, beat the cake mix, water, egg whites, melted butter, almond extract, and vanilla extract in a large bowl for 2 minutes, or until the batter is well blended. Using about 1/3 cup of batter for each cupcake, spoon the batter into the prepared muffin cups.
- Bake the cupcakes until they are very pale golden on top, about 15 minutes. Cool the cupcakes completely on a cooling rack.
- Using a fork, coarsely mash 1 1/2 containers of raspberries in a medium bowl. Beat the cream and 1/3 cup of powdered sugar in a large bowl until firm peaks form. Fold the mashed raspberries into the whipped cream.
- Remove the muffin papers from the cupcakes and cut the tops off of each cupcake. Spoon the raspberry whipped cream atop the cupcake bottoms. Place the cupcake tops on the cupcakes. Dust with more powdered sugar and serve with the remaining berries.
CHOCOLATE RASPBERRY CUPCAKES
Fill chocolate cupcakes with raspberry preserves for a sweet surprise, and then top with a fresh berry for a nod to what's inside.
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Time 1h3m
Yield 24
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees F. Line muffin pans with Reynolds® StayBrite® Baking Cups.
- Stir together flour, cocoa powder, baking soda, baking powder, and salt in a medium bowl. In a large mixing bowl, beat the butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, about 1/4 cup at a time, beating on medium speed until combined. Scrape sides of bowl; beat about 2 minutes more or until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla. Alternately add the flour mixture and milk to the butter mixture, beating on low speed after each addition just until combined. Beat on medium to high speed for 20 seconds more.
- Spoon batter into prepared muffin cups, filling each one-half to two-thirds full. Use the back of a spoon to smooth out batter in cups.
- Bake about 18 minutes or until a wooden toothpick inserted in centers comes out clean. Cool cupcakes in muffin cups on wire racks for 5 minutes. Remove cupcakes from muffin pans. Cool completely on wire racks.
- Use a small paring knife to remove a cone-shape piece of cupcake, going down only about one-third to one-half of the way into the cupcake. Fill each with 1 teaspoon preserves. Top with the removed portion of the cupcake, then with Raspberry Frosting and fresh raspberries.
- Raspberry Frosting: Beat cream cheese and butter in a large mixing bowl with an electric mixer on medium to high speed until light and fluffy. Gradually add powdered sugar, beating until smooth. Gently fold in raspberry preserves.
Nutrition Facts : Calories 376.5 calories, Carbohydrate 61.3 g, Cholesterol 60.2 mg, Fat 14.3 g, Fiber 1.3 g, Protein 3.7 g, SaturatedFat 8.7 g, Sodium 228 mg, Sugar 50.5 g
RASPBERRY FILLED VANILLA CUPCAKES
Make and share this Raspberry Filled Vanilla Cupcakes recipe from Food.com.
Provided by Born with a whisk
Categories Dessert
Time 1h20m
Yield 24 cupcakes, 24 serving(s)
Number Of Ingredients 13
Steps:
- To make the cupcakes, Melt the butter in the microwave. Add cake mix, eggs and water to the butter in large bowl.Mix on low for 1 minute Then mix on high for 1 min.Pop them in the oven on 350 for 20 minutes.Let cool.
- For filling, in a medium sauce pan, combine water, sugar, flour and lemon juice and mix well.Heat and stir until mixture boils and thickens.Cool completely!Stir in raspberries. (Will make a lot!).
- To fill cupcakes, cut a small round out, fill with raspberry filling, then replace with what you cut out. Frosting will cover it up.
- For the frosting, Beat together the butter and sugar with an electric beater. Once well combined, add the vanilla and water. Beat until smooth and creamy.
RASPBERRY-FILLED CUPCAKES
Give 'em a raspberry! Filling, that is. Thanks to their rosy-red frosting and berrylicious flavor, these cupcakes are ideal for a dessert buffet.
Provided by My Food and Family
Categories Home
Time 1h10m
Yield 24 servings
Number Of Ingredients 6
Steps:
- Prepare cake batter and bake as directed on package for 24 cupcakes. Cool 10 min. in pans. Remove to wire racks; cool completely.
- Use small sharp knife to cut 1-1/4-inch-wide hole in top of each cupcake, being careful to not cut through to bottom of cake. Fill holes with raspberry filling; cover with removed cupcake pieces.
- Mix sour cream, sugar and food coloring in medium bowl until blended; gently stir in COOL WHIP. Spread onto cupcakes.
Nutrition Facts : Calories 190, Fat 7 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 5 mg, Sodium 150 mg, Carbohydrate 30 g, Fiber 0 g, Sugar 21 g, Protein 2 g
WARM RASPBERRY CUPCAKES WITH ORANGE SUGAR DRIZZLE
These wonderful tangy treats taste perfect with a spoonful of crème fraîche
Provided by Lesley Waters
Categories Buffet, Dessert, Dinner, Lunch, Supper, Treat
Time 35m
Number Of Ingredients 11
Steps:
- Heat oven to 180C/fan 160C/gas 4. Line a 12-hole muffin tin with paper muffin cases. Tip the first 8 ingredients into a large bowl and beat with electric whisk until smooth. Fold the crushed raspberries through the batter.
- Divide the batter between the cases (they should be about half full) and bake for 20-25 mins or until golden and just firm. Make the topping by mixing together the orange juice and sugar until well blended.
- Remove the cupcakes from the oven and allow to cool a little. Drizzle each with the orange and sugar crust mix. Top with the extra raspberries to serve.
Nutrition Facts : Calories 328 calories, Fat 19 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 23 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.49 milligram of sodium
RASPBERRY SWIRL CUPCAKES
I'm a teenage farm girl who likes cooking and baking. These cupcakes are a favorite of mine.-Christine Sohm, Newton, Ontario
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 2 dozen.
Number Of Ingredients 8
Steps:
- Prepare cake batter mix according to package directions for cupcakes. Fill paper-lined muffin cups two-thirds full. Drop 1/2 teaspoon of pie filling in the center of each; cut through batter with a knife to swirl., Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., In a large bowl, beat shortening until fluffy. Add the milk, vanilla, salt; gradually add confectioners' sugar; beat until smooth. Frost cupcakes. Garnish with raspberries and sprinkles if desired.
Nutrition Facts : Calories 230 calories, Fat 10g fat (2g saturated fat), Cholesterol 27mg cholesterol, Sodium 183mg sodium, Carbohydrate 34g carbohydrate (25g sugars, Fiber 0 fiber), Protein 2g protein.
LEMON AND RASPBERRY CUPCAKES
elegant and sophisticated
Provided by tweety_anja
Time 1h15m
Yield Makes Muffins
Number Of Ingredients 0
Steps:
- Preheat the oven to 175C/ gas 4. Place the cupcake cases inside the holes in the muffin trays.
- To make the frosting, place the cream cheese in a mixing bowl and beat until smooth and creamy. Place the butter, icing sugar and lemon zest in a separate bowl and cream together until very pale and fluffy. Add the cream cheese, a little at a time, to the butter mixture and mix at medium-high speed until combined. Chill until set.
- To make the cupcakes, place the butter, sugar, salt and lemon zest in a mixing bowl and cream together until pale and fluffy. Beat the eggs lightly in another bowl and slowly pour into the butter mixture while whisking quickly. If the mixture starts to separate or curdle, beat in 2-3 tbsp of the flour. Sift in the remaining flour and stir until well combined.
- Using a tablespoon, place the batter into the cupcake cases until 2/3 full. Drop 2 or 3 raspberries into each cupcake. Bake for 12-15 minutes until the tops are golden brown and spring back. Remove and rest for 10 minutes.
- While the cupcakes are baking, prepare the sugar syrup. Place the lemon juice and sugar into a saucepan and bring to the boil. Simmer until all the sugar has dissolved. Set aside to cool.
- Using a pastry brush, soak the tops of the cupcakes with sugar syrup while they are still warm. Let them cool a little longer, then remove the cupcakes from the trays and leave to cool on a wire rack.
- Fill a piping bag fitted with a large round nozzle with the chilled frosting. Pipe a swirl of frosting on top of each cupcake, then finish with a raspberry on top.
RASPBERRY BUTTERCREAM
Steps:
- In a large mixing bowl whip the 3 sticks of butter until light and fluffy.
- Gradually add in the powdered sugar until it is all combined.
- Whip in the vanilla extract and raspberry jam until fully incorporated.
- Whip in the milk 1 tablespoon at a time until desired consistency is reached.
Nutrition Facts : Calories 162 kcal, ServingSize 1 serving
RASPBERRY CUPCAKES
A fabulous dessert that requires no cooking and is easy to make. Young people love this dessert and especially when the weather is warm. I found this recipe in an old cookbook and then modified to the new products that we have today to make them tastier.
Provided by William Uncle Bill
Categories Cheesecake
Time 20m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- In a medium size mixing bowl, combine graham wafer crumbs, crushed pecans and melted butter, mixing well.
- Spoon mixture evenly into 12 large paper-lined baking cups and press with a rounded spoon to firm bottom.
- Puree' raspberries and set aside. Reserve 1/4 cup of puree to serve with the frozen cupcakes as topping.
- In a mixing bowl, beat cream cheese until fluffy.
- Add condensed milk and 1/2 cup of raspberry puree' and mix until well blended.
- Fold in whipped topping.
- Spoon evenly into the 12 paper-lined cups.
- Place the 12 cup tray into the freezer compartment for at least 5 hours or longer.
- Remove from freezer and remove paper liner.
- Invert cakes and place on serving plates.
- Serve frozen with a spoonful of remaining raspberry puree'.
- If desired, garnish with a few fresh whole raspberries.
Nutrition Facts : Calories 82.5, Fat 6.4, SaturatedFat 3.4, Cholesterol 8.8, Sodium 101.8, Carbohydrate 4.8, Fiber 0.8, Sugar 2.9, Protein 2
RASPBERRY CUPCAKES WITH PINK BUTTERCREAM AND LACY CHOCOLATE HEARTS
To make the hearts, see our Chocolate Filigree Hearts how-to.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cupcake Recipes
Yield Makes 2 dozen
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees. Line two 12-cup muffin tins with baking cups.
- Whisk together flours, baking powder, and salt in a medium bowl. Stir together milk and vanilla in a small bowl. Beat butter with a mixer on medium speed until fluffy, about 3 minutes. Add sugar in a slow, steady stream, and beat until pale and fluffy, about 3 minutes. Beat in eggs, 1 at a time, beating well after each addition. Scrape down sides of bowl, and beat until smooth.
- Reduce speed to low, and add flour mixture in 3 additions, alternating with milk, beginning and ending with flour. Fold in pureed and chopped raspberries and a small drop of food coloring.
- Divide batter among baking cups, filling each three-quarters full. Bake until a toothpick inserted into centers comes out clean, about 20 minutes. Let cool in tins on wire racks for 15 minutes. Remove cupcakes, and let cool completely. Decorate with pink buttercream and lacy chocolate hearts.
COCONUT & RASPBERRY CUPCAKES
Adding a little fruit purée to your buttercream frosting gives you a berry flavour and vibrant colour atop your sponges
Provided by Mary Cadogan
Categories Afternoon tea, Dessert
Time 45m
Yield Makes 12-15
Number Of Ingredients 12
Steps:
- Heat oven to 190C/170C fan/gas 5. Line a 12-hole muffin tin with deep paper cases or a 15-hole bun tin with cake cases. Tip all the cake ingredients except the raspberries into a bowl and beat for 1-2 mins until light and fluffy. Gently fold in the raspberries.
- Divide the mixture between the cases and bake for 18-20 mins (add a couple of extra mins for deep cases), until golden brown and firm to the touch. Leave to cool.
- Beat together the icing sugar, butter and raspberry coulis to make a light, fluffy icing. Spoon or pipe onto the cakes and sprinkle with coconut.
Nutrition Facts : Calories 314 calories, Fat 17 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 28 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.4 milligram of sodium
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