Vanilla Cupcakes with Raspberry Buttercream, perfect for your Valentine

Vanilla Cupcakes with Raspberry Buttercream, perfect for your Valentine

While I bake quite often, I hardly ever make cupcakes. My children love them as a treat though of course, so I thought I’d make some vanilla cupcakes with raspberry buttercream, which would also be great for Valentine’s Day.

The buttercream is made from fresh raspberries, and I used a quick and easy method to make them into raspberry purée. Read on to find out how to do it!

Vanilla cupcakes with raspberry buttercream
These paper baking cups are so cute and if you use them you don’t even need a muffin/cupcake tray, plus you have no tray to wash up. That’s definitely a win-win situation!

Simply pipe your buttercream icing, add a fresh raspberry on top and some heart-shaped sprinkles and you’re ready to go.

Vanilla cupcakes with raspberry buttercream

The fresh raspberry adds a lovely colour and flavour to your buttercream, and not a food colour in sight here.

Since the buttercream already contains sugar, I kept my raspberry purée unsweetened, and it adds a lovely tang of that fresh raspberry flavour to your cupcakes.

Vanilla cupcakes with raspberry buttercream

Valentine Recipes Ideas

Here’s a bumper selection of more Valentine ideas from me and my blogging friends:

Vanilla cupcakes with raspberry buttercream

 

Pin for later!

Vanilla Cupcakes with Raspberry Buttercream

Vanilla cupcakes with raspberry buttercream

Vanilla cupcakes with raspberry buttercream

Easy vanilla cupcakes with raspberry buttercream made with fresh raspberry puree making the frosting a lovely natural pink colour
5 from 4 votes
Print Pin Rate
Course: Baking
Cuisine: British
Keyword: cupcakes
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 6 cupcakes
Calories: 511kcal
Author: bakingqueen74

Ingredients

For the cupcakes:

  • 120 g butter unsalted
  • 120 g caster sugar
  • 2 eggs
  • 120 g self-raising flour
  • 1.5 tbsp milk
  • 1 tsp vanilla extract

For the raspberry buttercream:

  • 100 g raspberries
  • 75 g butter softened
  • 150 g icing sugar

To decorate:

  • fresh raspberries, one per cupcake
  • heart sprinkles

Instructions

  • Cream the butter with the sugar and then mix in the eggs, flour and milk and vanilla extract.
  • Fill each baking cup two thirds full
  • Bake at 170 degrees for 15-20 minutes or until baked through and golden.
  • Mash the raspberries with a fork and then push through a sieve to deseed.
  • Microwave the raspberry puree on high for one minutes at a time, stirring between each time, for 2-3 minutes in total, so it reduces and thickens. Leave to cool.
  • Meanwhile, beat together the softened butter and icing sugar to make your buttercream.
  • Stir in the cooled raspberry puree to the buttercream and make sure it is mixed in thoroughly.
  • Once your cupcakes have cooled completely, pipe swirls of buttercream, finish with a raspberry on top and heart sprinkles.
Tried this recipe?Tag me @bakingqueen74 or use hashtag #bakingqueen74!

Sending these over to Kat the Baking Explorer and Stuart at Cakeyboi for Treat Petite

and to Helen from Casa Costello and Jenny from Mummy Mishaps for Bake of the Week

 

 



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Those look gorgeous! Such a beautiful colour. I’m not usually a fan of cupcakes, but I am feeling very tempted right now!

I need to pop over to yours so that I can learn how to pipe like yours.

Love that buttercream – the fresh raspberries must make it taste amazing.

They look so lovely! I’m sure that buttercream tastes amazing as it looks, well done!!

These cupcakes are gorgeous! The colour is stunning, so does the complete decoration! Simply love them!

Mary

These lovely little cakes look very enticing. You call them ‘Vanilla’ cupcakes but I don’t see any vanilla in your recipe. How much and what type i.e. Extract, vanilla bean seeds or Paste?

[…] Lucy with these pretty Vanilla Cupcakes with Raspberry Buttercream […]

Wow I love the vibrant pink of the buttercream it’s so pretty! Thanks for linking up to #TreatPetite

Jade wright

I’m wanting to make this raspberry buttercream To fill a drip cake, it won’t have fondant just buttercream covered. Does it need to be stored in the fridge?