Buttery Vanilla Cupcakes with Raspberry Buttercream
Forget going out to eat or ordering takeout every time you crave American food. Try making Buttery Vanilla Cupcakes with Raspberry Buttercream at home. For 81 cents per serving, you get a side dish that serves 12. One portion of this dish contains around 4g of protein, 28g of fat, and a total of 400 calories. 76 people found this recipe to be tasty and satisfying. It is brought to you by Joanne Eats Well with Others. From preparation to the plate, this recipe takes around 45 minutes. If you have whole milk, unsalted butter, kosher salt, and a few other ingredients on hand, you can make it. Overall, this recipe earns a rather bad spoonacular score of 17%. Similar recipes are Vanilla Cream Cheese Cupcakes With Black Raspberry Buttercream From 'Fruitful, Mini Vanilla Bean Cupcakes with Vanilla Buttercream Frosting, and Vanilla Cupcakes with Two Tone Vanilla Buttercream Frosting.
Servings: 12
Ingredients:
½ tsp baking powder
¼ tsp baking soda
½ cup buttermilk, room temperature
1½ cups cake flour
1 large egg + 2 large egg yolks
63 g egg yolks
20 g freeze-dried raspberry powder
38 + 38 g granulated sugar, divided
1 tsp kosher salt
1 cup sugar
9 tbsp unsalted butter, softened
250 g unsalted butter, cut into ½ inch pieces, at room temperature
1 tsp vanilla extract
75 g whole milk
Equipment:
oven
whisk
bowl
stand mixer
wire rack
sauce pan
frying pan
sieve
Cooking instruction summary:
Heat oven to 375F. Line a cupcake tin with paper liners and set aside. In a large bowl, whisk together the cake flour, baking powder, baking soda, and salt. Set aside. In a small bowl, whisk together the buttermilk and vanilla. Set aside. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar on medium-high speed until light and fluffy, about 4-5 minutes. Lower mixer to medium speed and add in the whole egg. Then increase the speed back to medium-high for 15 seconds. Scrape down the sides of the bowl. Turn the mixer back down to medium speed and add in the yolks. Then turn the mixer back up to medium-high and beat for 20 seconds. Scrape down the bowl again. Remove stand mixer bowl from the mixer and fold in the dry ingredients in 4 additions, alternating with the buttermilk-vanilla mixture. Mix until just combined. Scoop the batter into the paper-lined cupcake tin, about cup in each cup. Place in the oven and bake for 20-25 minutes or until lightly browned and cooked through. Remove from the oven and allow to cool for 10 minutes on a wire rack before removing the cupcakes from their tin. Allow to cool completely. Whisk 38 g of the sugar with the egg yolks. Set aside. Combine the remaining 38 g of sugar with the milk in a medium saucepan set over medium heat. Allow the sugar to dissolve. Once the milk mixture is just about to come to a simmer, remove it from the heat and combine it with the egg yolk mixture while whisking constantly. Return the mixture to the pan and place it over medium heat. Whisking constantly, bring it to a simmer and allow it to cook for 1 minute or until thickened. Strain through a fine-meshed sieve into the bowl of a stand mixer fitted with the whisk attachment. Whisk for 8 minutes on high speed, or until cool. Add the butter a few pieces at a time to the egg yolk mixture. Mix on high speed until it thickens and comes together. If it is too loose, then put in the fridge for 30 minutes and beat again. Add in the raspberry powder and fold it in by hand. Transfer to a piping bag fitted with the Wilton 1M tip and pipe swirls onto the cupcakes.
Step by step:
1. Heat oven to 375F. Line a cupcake tin with paper liners and set aside.
2. In a large bowl, whisk together the cake flour, baking powder, baking soda, and salt. Set aside.
3. In a small bowl, whisk together the buttermilk and vanilla. Set aside.
4. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar on medium-high speed until light and fluffy, about 4-5 minutes.
5. Lower mixer to medium speed and add in the whole egg. Then increase the speed back to medium-high for 15 seconds. Scrape down the sides of the bowl. Turn the mixer back down to medium speed and add in the yolks. Then turn the mixer back up to medium-high and beat for 20 seconds. Scrape down the bowl again.
6. Remove stand mixer bowl from the mixer and fold in the dry ingredients in 4 additions, alternating with the buttermilk-vanilla mixture.
7. Mix until just combined.
8. Scoop the batter into the paper-lined cupcake tin, about cup in each cup.
9. Place in the oven and bake for 20-25 minutes or until lightly browned and cooked through.
10. Remove from the oven and allow to cool for 10 minutes on a wire rack before removing the cupcakes from their tin. Allow to cool completely.
11. Whisk 38 g of the sugar with the egg yolks. Set aside.
12. Combine the remaining 38 g of sugar with the milk in a medium saucepan set over medium heat. Allow the sugar to dissolve. Once the milk mixture is just about to come to a simmer, remove it from the heat and combine it with the egg yolk mixture while whisking constantly. Return the mixture to the pan and place it over medium heat.
13. Whisking constantly, bring it to a simmer and allow it to cook for 1 minute or until thickened.
14. Strain through a fine-meshed sieve into the bowl of a stand mixer fitted with the whisk attachment.
15. Whisk for 8 minutes on high speed, or until cool.
16. Add the butter a few pieces at a time to the egg yolk mixture.
17. Mix on high speed until it thickens and comes together. If it is too loose, then put in the fridge for 30 minutes and beat again.
18. Add in the raspberry powder and fold it in by hand.
19. Transfer to a piping bag fitted with the Wilton 1M tip and pipe swirls onto the cupcakes.
Nutrition Information:
covered percent of daily need
