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Raspberry Cupcakes with Raspberry Filling and Russian Buttercream

Raspberry Cupcakes with Raspberry Filling and Russian Buttercream
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Raspberry Cupcakes with Raspberry Filling and Russian Buttercream are a delightful treat that beautifully balance sweetness and tartness. These moist cupcakes are filled with a luscious raspberry coulis and topped with creamy, rich Russian buttercream, making them perfect for birthdays, family gatherings, or simply as an indulgence for yourself. With their vibrant flavor and eye-catching appearance, these cupcakes are sure to impress anyone who tries them. Plus, they’re surprisingly easy to make! Let’s get started on this delicious recipe that will become a favorite in your kitchen.

Ingredients

Scale
  • 24 oz (700 g) raspberries (fresh or frozen)
  • ½ cup (113 g) unsalted butter
  • 1 cup (200 g) white sugar
  • 1 large egg
  • 1 ½ cups (190 g) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • â…“ cup (80 g) milk
  • 1 teaspoon vanilla extract
  • 1 can (400 g) sweetened condensed milk

Instructions

  1. Prepare the raspberry coulis by cooking raspberries and sugar over medium heat until thickened. Blend and strain to remove seeds.
  2. Preheat the oven to 350°F (180°C). Cream butter and sugar until fluffy. Add egg, then mix in dry ingredients.
  3. Combine wet ingredients: milk, vanilla extract, and cooled raspberry coulis into the batter.
  4. Bake cupcakes for about 17 minutes until springy to touch.
  5. Cool completely before filling each cupcake with raspberry coulis.
  6. Make the Russian buttercream by whipping softened butter and gradually adding sweetened condensed milk and raspberry coulis.
  7. Frost cooled cupcakes generously with buttercream and garnish with fresh raspberries.

Nutrition

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