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Vanilla Raspberry Cupcakes

Vanilla Raspberry Cupcakes are made with a light and fluffy vanilla cupcake base, fresh raspberry butter cream frosting and is perfect for any birthday celebration or a simple summer night!  

Ingredients

Scale

Vanilla Cupcakes
½   Cup Unsalted Butter, Softened
½   Cup Vegetable Oil
1 ½  Cups Granulated Sugar
4 eggs
1 Tablespoon Vanilla Extract
3 Cups Cake Flour
1 Tablespoon Baking Powder
1  teaspoon Salt
1 ¼ Cup Whole Milk

Raspberry Butter Cream
1 Cup Fresh Raspberries
2 Tablespoons Lemon Juice
1 Cup Unsalted Butter, Room Temperature
¼ Cup Vegetable Shortening
3 Cups Powdered Sugar, sifted

Instructions

Vanilla Cupcakes

  1. Preheat oven to 350 degrees F and prepare cupcake pans with paper cupcake liners 
  2. In a medium bowl, combine the flour, baking powder and salt; set aside
  3. In the bowl of a stand mixer with paddle attachment, cream together the butter, vegetable oil and sugar until creamy and light in color ( approximately 2 minutes)
  4. Add the eggs one at a time and vanilla extract and beat until fully combined and smooth
  5. Alternate adding in the flour mixture and the milk until all ingredients are added in and the vanilla cupcake batter is smooth
  6. Beat on medium speed for 3-4 minutes to make sure that all ingredients are incorporated
  7. Evenly divide the batter into each cupcake pan filling ¾ full
  8. Bake at 350 degrees F for 15-18 minutes or until the cake springs back at the touch
  9. Allow the cupcakes to cool completely before icing with Raspberry Buttercream Frosting

Raspberry Butter Cream

  1. In a small saucepan combine the raspberries and lemon juice and mash them with a fork to release the juice from the fruit
  2. Bring the raspberries and lemon juice to a simmer and continue cooking for 5 minutes 
  3. Remove the saucepan from the heat and strain the fruit to release the liquid 
  4. Allow the raspberry juice to cool completely before using 
  5. In a mixing bowl with a paddle attachment, cream together the butter and vegetable shortening until creamy
  6. Slowly add the powdered sugar to the butter mixture and beat on medium to high until completely smooth 
  7. Add in 3 tablespoons of raspberry juice to the buttercream icing and continue mixing until fully combined 
  8. Pipe the frosting on each vanilla cupcake and decorate with sugar crystals and fresh raspberries

 

Keywords: Vanilla Cupcakes, Raspberry Butter Cream, Vanilla Raspberry Cupcakes