raspberry ripple cupcakes

By foodiva

These deliciously moist and fluffy Raspberry Ripple Cupcakes are swirled with crushed raspberries, and topped with a raspberry buttercream!

Ingredients

• 2 oz (50g) seedless raspberry jam
• 2 oz (50g) fresh raspberries
• 1 and 1/2 cups (150g) cake flour*
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 2 large eggs, room temperature
• 3/4 cup (150g) caster/granulated sugar
• 2 teaspoons vanilla extract
• 1/4 cup + 2 tablespoons (90ml) vegetable oil
• 1/2 cup (120ml) sour cream, room temperature
• 4 cups (500g) icing sugar
• 1 cup (226g) unsalted butter, softened
• 4 tablespoons seedless raspberry jam
• 2 - 3 tablespoons milk
• 12 raspberries, to garnish

Details

Servings 12
Preparation time 20mins
Cooking time 35mins
Adapted from marshasbakingaddiction.com

Preparation

Step 1

These deliciously moist and fluffy Raspberry Ripple Cupcakes are swirled with crushed raspberries, and topped with a raspberry buttercream!

This is my all-time favourite, go-to cupcake recipe, and I’ve made it even better with berries! These cupcakes are incredibly moist from using oil and sour cream, yet still beautifully fluffy from using cake flour. If you cannot get hold of cake flour, find out how to make your own in the recipe notes below!

To make the raspberry swirl mixture, I simply crushed some fresh raspberries with a little raspberry jam, and gently mixed it into the cupcake batter to create a marbled appearance.

The buttercream is simply delicious, and the perfect consistency for spreading on cakes, and frosting cupcakes. I simply added some raspberry jam to the mixture to create the

raspberry buttercream! Top with fresh raspberries, and you have the most deliciously moist and fluffy, raspberry infused cupcakes

Yield:

These deliciously moist and fluffy Raspberry Ripple Cupcakes are swirled with crushed raspberries, and topped with a raspberry buttercream!

Preheat the oven to 180C/350F/Gas 4. Line a 12-cup muffin tin with cupcake cases, and set aside.

Mix the raspberry jam with the 50g of raspberries, lightly crushing them. Set aside.

Whisk together the flour, baking powder, baking soda, and salt. Set aside.

Whisk together the eggs. Add the sugar, and whisk until combined. Add the vanilla extract and vegetable oil, and whisk until combined. Mix in the dry ingredients, alternating with the sour cream. Add the crushed raspberry mixture, and gently mix together to create a marbled appearance.

Using a handheld or stand mixer, beat together the butter and icing sugar until light and fluffy. Beat in the raspberry jam and milk until smooth, and spreadable.

*Make your own cake flour! Measure out 1 and 1/2 cups (187g) of plain/all-purpose flour, remove 3 tablespoons, and replace with 3 tablespoons of cornflour/cornstarch. Sift well.

http://marshasbakingaddiction.com/raspberry-ripple-cupcakes/

Hi! I’m Marsha. I am the baker, recipe developer, writer, and photographer behind Marsha’s Baking Addiction. Whether you like cookies or cakes, you’re sure to find something here to sweeten your day!

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