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Raspberry Cupcakes with Raspberry Filling and Russian Buttercream Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 12 reviews
  • Author: Lora
  • Prep Time: 20 minutes
  • Cook Time: 32 minutes
  • Total Time: 52 minutes
  • Yield: 12 cupcakes
  • Category: Dessert
  • Method: Baking
  • Cuisine: International
  • Diet: Vegetarian

Description

These Raspberry Cupcakes with Raspberry Filling and Russian Buttercream are a delightful treat combining soft, pink-hued cupcakes with a tangy raspberry coulis filling and a rich, glossy Russian-style buttercream. Perfect for berry lovers, these cupcakes offer a moist crumb infused with raspberry puree and are topped with a luscious, creamy frosting and fresh raspberries for an elegant finish.

Ingredients

Raspberry Coulis

  • 700 g Raspberries (fresh or frozen)
  • 133 g Granulated Sugar

Raspberry Cupcakes

  • 113 g Unsalted Butter (room temperature)
  • 200 g Granulated Sugar
  • 1 Egg (room temperature)
  • 190 g All-purpose Flour
  • 1 tsp Baking Powder
  • ½ tsp Baking Soda
  • ½ tsp Salt
  • 1 tsp Vanilla Extract
  • 80 g Whole Milk (room temperature)
  • 120 g Raspberry Coulis (prepared above, divided)

Russian Raspberry Buttercream

  • 227 g Unsalted Butter (at room temperature)
  • 400 g Condensed Milk
  • 120 g Raspberry Coulis (prepared above)

Decoration

  • 12 Fresh Raspberries

Instructions

  1. Make the Raspberry Coulis: Place the frozen raspberries and sugar in a tall saucepan over medium heat. Heat until the raspberries soften and the mixture reaches a boil. Reduce the heat and simmer until thick bubbles appear on the surface, creating a thickened coulis. If using fresh raspberries, adjust cooking time accordingly to prevent overcooking. Transfer this mixture to a blender or food processor and blend until smooth. Pass the puree through a fine sieve to remove seeds, then let it cool completely; the consistency should resemble ketchup.
  2. Prepare the Cupcake Batter: Preheat your oven to 350°F (180°C) and line a cupcake pan with liners. In a mixing bowl, cream together the room temperature butter and granulated sugar until pale and fluffy. Add the egg and blend until fully incorporated.
  3. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Add half of this mixture to the creamed butter and sugar mixture and mix until combined.
  4. Add Liquid Ingredients and Raspberry Coulis: Stir in the milk, vanilla extract, and half a cup (about 120 g) of the cooled raspberry coulis. Mix until fully incorporated and the batter turns a beautiful pink color.
  5. Finish the Batter and Bake: Add the remaining dry ingredients and gently fold them in. Spoon the batter evenly into the cupcake liners, filling them about two-thirds full. Bake for 17 minutes or until the cupcake tops spring back when lightly pressed.
  6. Cool and Fill Cupcakes: Let the cupcakes cool in the pan for a few minutes before transferring them to a wire rack to cool completely. When cool, use a cupcake corer or small spoon to remove a small portion from the center of each cupcake. Fill the hollow with approximately 1 teaspoon of raspberry coulis.
  7. Make the Russian Raspberry Buttercream: Ensure butter is softened to room temperature (remove from fridge an hour ahead). In a stand mixer, whip the butter on high speed for 5 minutes, scraping down the bowl as needed, until light and fluffy. Gradually add the condensed milk, whipping in between additions until completely combined.
  8. Incorporate Raspberry Coulis into Buttercream: Add the remaining half cup (120 g) of raspberry coulis to the buttercream and whip until the mixture is smooth and evenly colored. Continue whipping for an additional minute until the frosting becomes thick, glossy, and pipeable. If it appears too soft, refrigerate briefly before decorating.
  9. Decorate the Cupcakes: Pipe the raspberry Russian buttercream generously atop the filled cupcakes. Garnish each with a fresh raspberry for an elegant finish. Serve immediately or store in a cool place until ready to enjoy.

Notes

  • If using fresh raspberries for the coulis, reduce cooking time to avoid overcooking and preserve brightness of flavor.
  • Butter for the Russian buttercream should be at the right temperature: soft enough to whip but not melted, ideally around room temperature after sitting out for an hour.
  • If the buttercream is too soft to pipe after whipping, chill it in the refrigerator briefly and then re-whip to restore texture.
  • Use a fine sieve to strain the coulis to remove seeds for a smooth frosting and filling.
  • For best results, use room temperature ingredients for batter to ensure even mixing and proper texture.

Find it online: https://meallora.com/raspberry-cupcakes-with-raspberry-filling-and-russian-buttercream-recipe/