Ingredients
Vanilla Cupcakes
- 110 g unsalted butter (softened)
- 115 g white sugar (finely granulated, e.g. caster)
- 2 eggs
- 1 tsp vanilla extract
- 1 tsp vegetable oil
- 115 g plain all-purpose flour
- 1½ tsp baking powder
- 2 tbsp milk
Raspberry Buttercream
- 120 g raspberries (fresh or frozen)
- 1 tbsp fresh lemon juice (roughly ¼ a lemon)
- 1½ tbsp water
- 150 g unsalted butter (softened)
- 320 g powdered icing sugar
Instructions
- Preheat oven: Set your oven to 180°C / 160°C (fan) / Gas Mark 4 / 350°F to prepare for baking the cupcakes.
- Cream butter and sugar: In a medium bowl, use a spatula, electric hand mixer, or stand mixer to cream together the softened butter and white sugar until the mixture is light and pale in color.
- Incorporate eggs and dry ingredients: Beat in the eggs one at a time. Sieve the all-purpose flour and baking powder into the mixture, folding gently until just combined.
- Add wet ingredients: Stir in the milk, vegetable oil, and vanilla extract until the batter is smooth and homogenous.
- Prepare cupcake pan and bake: Line a 12-cup cupcake pan with cupcake cases. Divide the batter evenly among them, filling each no more than two-thirds full. Bake in the preheated oven for 15-20 minutes until cupcakes are lightly golden, springy to the touch, and a skewer inserted into the center comes out clean.
- Cool cupcakes: Transfer the cupcakes to a wire rack to cool completely while you prepare the frosting.
- Make raspberry puree: Using a blender or food processor, blend the raspberries with lemon juice and water until smooth.
- Strain and reduce puree: Sieve the raspberry puree into a saucepan to remove seeds and pulp. Heat over low-medium heat and simmer for 10-15 minutes until reduced to a thick liquid. Allow to cool to room temperature.
- Beat butter for frosting: In a stand mixer or with a hand mixer, beat the softened butter until pale and fluffy.
- Add icing sugar: Sieve half of the powdered icing sugar into the butter and beat until combined. Add the remaining icing sugar and beat again until smooth and creamy.
- Incorporate raspberry reduction: Add the cooled raspberry reduction to the buttercream one tablespoon at a time, beating well after each addition, until you reach the desired color and flavor (usually 1-3 tbsp).
- Pipe frosting onto cupcakes: Once cupcakes are completely cooled, transfer the raspberry buttercream into a piping bag fitted with your preferred nozzle, and pipe large swirls onto each cupcake.
- Decorate and serve: Garnish each cupcake with fresh raspberries or drizzle leftover raspberry reduction on top. Enjoy your delicious homemade cupcakes!
Notes
- Ensure cupcakes are fully cooled before frosting to prevent melting the buttercream.
- You can use frozen raspberries for the buttercream; just thaw before blending.
- For a more intense raspberry flavor, allow the reduction to simmer a bit longer, but avoid burning.
- These cupcakes can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 4 days.
- Bring refrigerated cupcakes to room temperature before serving for best flavor and texture.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Western
- Diet: Vegetarian
