Print

Raspberry Vanilla Cupcakes with Whipped Cream Frosting

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Delightful raspberry vanilla cupcakes topped with rich whipped cream frosting, perfect for any celebration.

Ingredients

Scale
  • 1 1/4 cups all-purpose flour
  • 1 1/4 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 1/2 tsp vanilla extract
  • 1/2 cup whole milk
  • 1 cup heavy cream (chilled)
  • 3 tbsp powdered sugar
  • 1/2 tsp vanilla extract
  • Fresh raspberries (for topping)
  • Fresh mint leaves (optional)
  • Powdered sugar (for dusting)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
  2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
  3. In a large bowl, use an electric mixer to cream the butter and sugar until light and fluffy, about 2–3 minutes.
  4. Beat in eggs one at a time, then mix in vanilla extract.
  5. Gradually add the dry ingredients to the wet mixture, alternating with milk, beginning and ending with the dry ingredients. Mix until just combined.
  6. Divide the batter evenly among the cupcake liners. Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean. Cool completely on a wire rack.
  7. In a cold mixing bowl, whip heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Be careful not to overwhip.
  8. Once the cupcakes are completely cool, pipe or spread the whipped cream onto each cupcake.
  9. Top each cupcake with fresh raspberries and garnish with mint leaves. Lightly dust with powdered sugar for an elegant finish.

Notes

Make sure your butter is softened but not melted for the best creaming results. Chill your mixing bowl and beaters before whipping the cream to help it whip faster.

Nutrition

Find it online: https://diyprzepisy.com/raspberry-vanilla-cupcakes-whipped-cream-frosting/

×