Raspberry Vanilla Bean Cupcakes

Hello! I’m Natalie and I blog over at Life {Made} Simple. I’m very excited to be guest posting again today! As many of you know October is Breast Cancer Awareness Month. In order to support a great cause and help promote awareness, we can all do a little. There are so many ways to do so, like purchasing some of these amazing KitchenAid products, joining a walk or race, or simply donating to the cause. 

 

In honor of Think Pink Week, I made these raspberry filled vanilla bean cupcakes topped with raspberry buttercream. The vanilla cupcake base is moist and delicate and perfectly compliments the slightly tart filling. The light and fluffy buttercream is sweet with just the right amount of raspberry flavor- it is definitely the perfect icing for these little cakes!

 

Raspberry Filled Vanilla Bean Cupcakes with Raspberry Buttercream

Ingredients

  • ½ c. all-purpose flour
  • 1¼ c. cake flour
  • ½ c. unsalted butter, room temperature
  • 2/3 c. whole milk
  • 1/3 c. sour cream
  • 1 c. granulated sugar
  • 2 eggs
  • 1½ tsp. baking powder
  • ½ tsp. baking soda
  • ½ tsp. salt
  • 1 vanilla bean, scraped
  • 1 tbsp. + ½ tsp. vanilla extract
  • Raspberry filling:
  • 1½ c. seedless raspberry puree
  • ¼ c. sugar
  • 1 tbsp. cornstarch
  • 1 tsp. lemon juice
  • 1 tsp. lemon zest
  • Raspberry buttercream:
  • 16 tbsp. (2 sticks) unsalted butter, room temperature
  • 1 tbsp. heavy whipping cream
  • ¼ c. seedless raspberry puree
  • 1½ tsp. vanilla extract
  • 3 - 3½ c. powdered sugar
  • 1 tbsp. cornstarch
  • ¼ tsp. salt
  • Optional: pink food coloring

Instructions

  1. DIRECTIONS:
  2. 1. Preheat oven to 350 degrees. Line 2 cupcake tins with 16 liners, set aside.
  3. 2. In a medium size mixing bowl whisk together flours, baking powder, baking soda, and salt. Set aside.
  4. 3. In the bowl of a stand mixer, add sugar, butter, sour cream, vanilla extract and vanilla bean. Mix for 1 minute.
  5. 4. Add one egg at a time, mixing after each addition. With mixing speed on low, alternate between adding the dry ingredients and the milk. Beat until just combined.
  6. 5. Divide batter and fill cupcake liners ? of the way full.
  7. 6. Bake for 15-18 minutes, or until a cake tester inserted into the center comes out clean (note: they will not turn golden brown, so do not over bake).
  8. 7. Remove from oven and let cupcakes cool in tins for 5 minutes, transfer to a wire rack to cool completely.
  9. 8. While cupcakes are cooling, puree raspberries. Combine 1½ c. seedless raspberry puree in a saucepan (over medium low heat) with sugar, lemon juice, and zest. Sprinkle in corn starch. Allow mixture to reduce, whisking frequently (it should be relatively thick, almost curd-like (give it 5 minutes or so). Remove from heat and set aside to cool. Using a cupcake corer, remove center of cupcakes. Pipe or scoop the raspberry filling inside. Place tops back on cupcakes.
  10. 9. To make the raspberry buttercream, place ¼ c. seedless raspberry puree into the bowl of a stand mixer. Add butter, vanilla and salt. Beat until smooth. With mixing speed on low, add powdered sugar and cornstarch, then heavy whipping cream. Beat until soft peaks begin to form or until the buttercream becomes fluffy (2-3 minutes). Chill in refrigerator for 10-15 minutes before piping onto cupcakes.
  11. NOTE: The cornstarch will help create a stiff frosting, this is helpful when adding fruit purees.
  12. Makes approximately 16 cupcakes
https://www.somethingswanky.com/raspberry-vanilla-bean-cupcakes/

 

Thanks again Ashton for having me!
You can find more recipes and craft ideas here:

Ashton Swank

Ashton is the owner and author of Something Swanky. Although first and foremost a wife and mother, she considers herself an online entrepreneur, freelance writer and photographer, and brand ambassador. Her focus is in food styling, food photography and recipe development.