Vanilla cupcakes with raspberry buttercream
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5 from 5 votes

Vanilla Cupcakes with Raspberry Buttercream

Easy vanilla cupcakes with raspberry buttercream made with fresh raspberry puree making the frosting a lovely natural pink colour
Course Baking
Cuisine British
Keyword cupcakes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 cupcakes
Calories 511kcal
Author Lucy Allen | 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.

Nutrition

Calories: 511kcal | Carbohydrates: 61g | Protein: 4g | Fat: 28g | Saturated Fat: 17g | Cholesterol: 124mg | Sodium: 255mg | Potassium: 65mg | Fiber: 1g | Sugar: 45g | Vitamin A: 890IU | Vitamin C: 4.4mg | Calcium: 27mg | Iron: 0.6mg