Description
These deliciously moist and fluffy Raspberry Ripple Cupcakes are swirled with crushed raspberries, and topped with a raspberry buttercream!
Ingredients
- FOR THE CUPCAKES:
- 50 grams Seedless Raspberry Jam
- 50 grams Fresh Raspberries
- 1-½ cup Cake Flour
- 1 teaspoon Baking Powder
- ¼ teaspoons Baking Soda
- ¼ teaspoons Salt
- 2 Large Eggs
- ¾ cups Sugar
- 2 teaspoons Vanilla Extract
- 90 milliliters Vegetable Oil
- ½ cups Sour Cream
- FOR THE FROSTING:
- 4 cups Icing Sugar
- 1 cup Unsalted Butter
- 4 Tablespoons Seedless Raspberry Jam
- 12 Raspberries, To Garnish
Preparation
For the cupcakes:
Preheat oven to 180ºC (350ºF, Gas 4). Line a 12-cup muffin tin with cupcake cases, and set aside.
Mix raspberry jam with raspberries, lightly crushing them. Set aside.
Whisk together flour, baking powder, baking soda, and salt. Set aside.
Whisk eggs. Add sugar and whisk until combined. Add vanilla extract and vegetable oil, and whisk until combined. Mix in dry ingredients, alternating with sour cream. Add crushed raspberry mixture, and gently mix together to create a marbled appearance.
Divide batter evenly between muffin cups, filling only 2/3 full. Bake 15–20 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool for 5 minutes in the pan, before transferring them to a wire rack to cool completely before frosting.
For the frosting:
Using a handheld or stand mixer, beat together butter and icing sugar on low speed until smooth. On medium speed, beat in raspberry jam until smooth, and spreadable.
Transfer the frosting to a piping bag, and frost the cooled cupcakes. You can also frost the cupcakes using a knife, like I have here.
Garnish with fresh raspberries.
