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Vanilla Raspberry Cupcakes | Bake to the roots

Vanilla Raspberry Cupcakes

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  • Author: Bake to the roots
  • Prep Time: 50
  • Cook Time: 18
  • Total Time: 90
  • Yield: 12 1x

Description

Delicious vanilla cupcakes with a raspberry filling and a Swiss meringue buttercream to die for… ;P

Ingredients

Scale

For the cupcakes

  • 3/4 cup (180ml) milk
  • 1 tbsp. apple vinegar
  • 1/2 cup (120g) butter, melted
  • 1 cup (200g) sugar
  • 1/4 cup (60g) sour cream
  • 2 tsp. vanilla extract
  • 1 2/3 cups (220g) all-purpose flour
  • 1/2 tsp. baking powder
  • 1/4 tsp. baking soda
  • 1/2 tsp. salt
  • 2 medium egg whites

For the buttercream

  • 4 medium egg whites
  • 1 cup (200g) sugar
  • 1/4 tsp. salt
  • 1 1/4 cups (290g) butter
  • 1 tsp. vanilla extract
  • 1 cup (130g) confectioners’ sugar
  • pink food color

For the filling

  • 5.3 oz. (150g) fresh raspberries
  • 2 tbsp. confectioners’ sugar
  • 1–2 tbsp. raspberry liquor (optional)

Instructions

  1. Preheat the oven to 350°F (175°C). Line a muffin tin with 12 paper liners. Set aside. Mix the milk with the vinegar and let sit for about 5-8 minutes to thicken.
  2. Melt the butter and mix in a large bowl with the sugar until light and fluffy. Add the sour cream and vanilla extract and mix in. Mix the flour with baking powder, baking soda, and salt, then add alternating with the thickened milk in two batches to the bowl and mix until just combined. Beat the egg whites until stiff peaks form, add to the batter and carefully fold in – do not overmix. Fill the batter into the paper liners (about 3/4 full) and bake for 16-18 minutes or until a toothpick inserted in center comes out clean. Take out of the oven and let cool down on a wire rack.
  3. For the buttercream place a large bowl over a pot with simmering water. Add the egg whites, sugar, and salt. Use a whisk and mix until the mixture reaches a temperature of 160°F (71°C) and the sugar has dissolved completely. Transfer to the bowl of a stand mixer and beat on high speed for about 5-6 minutes until stiff peaks form and the mixture has cooled down to room temperature. Add the butter gradually in small pieces and mix well after each addition. Add the vanilla extract and confectioners’ sugar. Continue to beat for another 6-8 minutes until the mixture looks silky and creamy. Add some drops of the pink food color and mix in until you get the desired color. Fill the buttercream into a piping bag with a star tip and set aside.
  4. For the filling mash the raspberries in a small bowl and mix with the confectioners’ sugar and liquor (optional). Use a sharp knife or cupcake corer to make holes into the cupcakes and add the raspberry filling. Pipe little portions of buttercream on top of the cupcakes.

Notes

  • Enjoy baking!

Find it online: https://baketotheroots.de/vanilla-raspberry-cupcakes/