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Decadent Raspberry Cupcakes

Decadent Raspberry Cupcakes: Effortlessly Irresistible Treats

Indulge in these Decadent Raspberry Cupcakes, a perfect blend of rich chocolate and tangy raspberries. Easy to make, yet impressive for any occasion.
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Prep Time: 20 minutes
Cook Time: 20 minutes
Cooling Time: 30 minutes
Total Time: 1 hour 10 minutes
Servings: 12 cupcakes
Calories: 280kcal
Cost: $10–15

Equipment

  • Cupcake tin and liners
  • Mixing bowls
  • Whisk and spatula
  • Electric mixer (handheld or stand)
  • Piping bag and tips

Ingredients

  • 1 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup buttermilk
  • 1/2 cup hot coffee
  • 1 cup raspberry preserves
  • 1/2 cup fresh raspberries
  • 1 cup unsalted butter softened
  • 4 cups powdered sugar
  • 1/4 cup raspberry preserves
  • 1 teaspoon vanilla extract
  • 12 tablespoons heavy cream as needed

Instructions

  • Preheat your oven to 350°F (175°C) and line a cupcake tin with paper liners.
  • Sift together the flour, cocoa powder, baking powder, baking soda, and salt in a medium bowl.
  • In a separate bowl, whisk together the granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until smooth.
  • Gradually alternate adding the dry ingredients and buttermilk to the wet mixture, then stir in the hot coffee.
  • Pour the batter into the prepared liners, filling each about 2/3 full, and bake for 18–20 minutes until a toothpick comes out clean. Let cool completely.
  • Mix the raspberry preserves with fresh raspberries in a small bowl, mashing lightly for a chunky texture.
  • Cream the softened butter until fluffy, then add powdered sugar gradually and mix until smooth. Add raspberry preserves and vanilla extract, then incorporate heavy cream as needed for desired consistency.
  • Core each cupcake, fill with raspberry mixture, pipe the buttercream on top, and garnish with fresh raspberries.

Notes

Feel free to substitute ingredients for dietary needs, such as using almond milk for buttermilk or coconut oil instead of vegetable oil. To intensify the raspberry flavor, simmer the preserves with a splash of lemon juice before incorporating into the frosting. Store cupcakes in an airtight container; they last up to 2 days at room temperature or up to a week refrigerated. If freezing, wrap each cupcake in plastic wrap and keep in a freezer-safe bag for up to 3 months.

Nutrition

Calories: 280kcal | Carbohydrates: 40g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 40mg | Sodium: 210mg | Potassium: 120mg | Fiber: 1g | Sugar: 25g | Vitamin A: 300IU | Vitamin C: 2mg | Calcium: 25mg | Iron: 1mg
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