Raspberry Cupcakes with Raspberry Filling and Russian Buttercream
Indulge in the exquisite flavors of Raspberry Cupcakes with Raspberry Filling and Russian Buttercream. These delightful treats combine the tartness of fresh raspberries with a creamy, luxurious frosting, making them perfect for any celebration or a sweet moment at home. The moist cupcakes are filled with a vibrant raspberry coulis, providing a burst of flavor in every bite. Topped with rich Russian buttercream and garnished with fresh raspberries, these cupcakes are as visually stunning as they are delicious. Whether you’re hosting a birthday party or enjoying an afternoon tea, these cupcakes will surely impress your guests and satisfy your sweet cravings.
- Prep Time: 30 minutes
- Cook Time: 17 minutes
- Total Time: 47 minutes
- Yield: Makes approximately 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 24 oz raspberries (fresh or frozen)
- â…” cup white sugar (for coulis)
- ½ cup unsalted butter
- 1 cup white sugar (for cupcakes)
- 1 large egg
- 1 ½ cups all-purpose flour
- â…“ cup milk
- 1 teaspoon vanilla extract
- 1 can sweetened condensed milk (for buttercream)
Instructions
- Make the raspberry coulis by cooking raspberries with sugar until thickened, then blend and strain.
- Preheat oven to 350°F (180°C). Cream butter and sugar for the cupcakes, incorporate egg, then mix in dry ingredients, milk, and raspberry coulis.
- Bake cupcakes for about 17 minutes until tops spring back. Cool completely before filling.
- Fill cooled cupcakes with raspberry coulis using a spoon or corer.
- For the buttercream, whip room temperature butter until fluffy, gradually add condensed milk and raspberry coulis until smooth.
Nutrition
- Serving Size: 1 cupcake (70g)
- Calories: 325
- Sugar: 27g
- Sodium: 210mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg