I was a doofus and forgot to take better pictures of these.
Vanilla Cupcakes with Raspberry Curd and Raspberry Buttercream
Adapted from Alchemy Baking
Makes 50 mini cupcakes
- 1 1/4 cups vegetable oil
- 1 3/4 cups white sugar
- 4 eggs
- 1 tsp vanilla extract
- 1/4 tsp almond extract
- 2 1/4 cups all purpose flour
- 1/2 cup potato starch
- 1 tbsp baking powder
- 1 tsp salt
- 1 1/2 cups yogurt
- Preheat oven to 350F. Prepare your baking tin with cupcake liners.
- In a large bowl, mix together the oil and the sugar until well blended. Add the eggs and both extracts and mix for another 2 or 3 minutes, until the mixture is smooth and creamy looking.
- In another large bowl, whisk together the flour, potato starch, baking powder and salt.
- Add the dry ingredients to the egg mixture and mix until well blended.
- Add the yogurt and mix until incorporated.
- Fill the cupcake liners slightly over half full. Bake in the preheated oven for 10-15 minutes, or until the edges are just beginning to turn golden brown.
- Let cool completely.
- To fill the cupcakes, cut out the tops (keep them!) and set aside for raspberry curd.
Makes 1/2 cup
- 4 cups fresh or frozen raspberries
- 1 tsp fresh lemon juice
- 1/4 cup water
- 5 tbsp sugar
- 1 large egg, room temperature
- 3 tbsp butter, room temperature
- In a small sauce pan over medium heat, combine raspberries, lemon juice, water, and sugar. Bring to a boil and mash raspberries with a wooden spoon until mixture is cooked down and uniform with no extra chunks.
- In a medium bowl, lightly beat egg.
- Place a fine mesh strainer over bowl and slowly pour raspberry puree into the egg. Beat for 2 minutes until incorporated.
- Transfer mixture back to saucepan by pouring the mixture through a strainer again.
- Cook over low heat, stirring constantly, until the curd comes to a boil. Mixture will be thick and should coat the back of a wooden spoon.
- Remove from heat and stir in butter.
- Transfer to small airtight container and let cool to room temperature.
- Fill cupcakes with 1/4 tsp of curd and put the tops back on.
Raspberry Buttercream Frosting
Makes 2 cups
- 3/4 cups of butter (1 1/2 sticks), room temperature
- 2 1/4 cups powdered sugar
- 2 tbsp heavy cream
- 5 tbsp raspberry curd
- In the bowl of an electric stand mixer, whip the butter on high speed until nearly white and very fluffy, about 7-8 minutes.
- Add in powdered sugar and heavy cream and beat until very light and fluffy, frequently scraping down the sides of the bowl.
- Once frosting comes together and is fluffy, add in raspberry curd and beat until incorporated.
- Pipe onto cooled cupcakes and store decorated cupcakes in the fridge. Bring to room temperature before serving.
I made these cupcakes last weekend along with the wedding cookies for my co-worker who was getting married, so they’re unabashedly girly, with a bright fuschia filling and soft pink frosting.
Vanilla cupcakes have always been a little intimidating to me because it’s so easy for them to get dried out (unlike chocolate cupcakes, which seem to almost always be tender and most), but these turned out beautifully. The raspberry curd inside adds a nice pop of color, but the cake also absorbs some of that moisture, keeping them tender. The frosting is creamy and smooth, with enough raspberry flavor that you can taste it, but not so much as to be overpowering.
All together, these cupcakes might be one of my favorites – they’re fluffy and tart and creamy, and absolutely perfect for celebrations!