Get ready to transform your kitchen into a gourmet Italian dessert paradise with these irresistible Raspberry Cream Cupcakes! Imagine biting into a light, fluffy cupcake bursting with fresh raspberry flavor, topped with clouds of delicate whipped cream that will transport you straight to a charming Italian bakery. Whether you're a baking novice or a seasoned pro, this recipe promises to elevate your dessert game and impress everyone from family to dinner guests.
Prep Time: 25 mins
Cook Time: 20 mins
Total Time: 45 mins
Cuisine: Italian
Serves: 12 cupcakes
Ingredients
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup milk
- 1 cup fresh raspberries
- 1 cup heavy cream
Instructions
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper cupcake liners, ensuring they are evenly spaced.
- In a medium mixing bowl, sift together the all-purpose flour and set aside. This will help remove any lumps and ensure a smoother cupcake texture.
- In a large mixing bowl, cream together the softened unsalted butter and granulated sugar using an electric mixer. Beat on medium speed for 3-4 minutes until the mixture becomes light and fluffy.
- Add eggs one at a time to the butter-sugar mixture, beating well after each addition. Scrape down the sides of the bowl to ensure even mixing.
- Stir in the vanilla extract, mixing until fully incorporated.
- Gradually add the sifted flour to the wet ingredients, alternating with milk. Mix on low speed until just combined, being careful not to overmix.
- Gently fold in ½ cup of fresh raspberries, carefully breaking them slightly to distribute throughout the batter.
- Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Remove from the oven and let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- While cupcakes are cooling, prepare the whipped cream topping. In a chilled mixing bowl, whip the heavy cream until stiff peaks form.
- Once cupcakes are completely cool, pipe or spread the whipped cream on top of each cupcake.
- Garnish each cupcake with the remaining fresh raspberries, placing them strategically on top of the whipped cream.
- Refrigerate the cupcakes for at least 30 minutes before serving to allow the whipped cream to set.
Tips
- Ensure all ingredients are at room temperature for smoother mixing and better texture.
- Don't overmix the batter - this can lead to tough, dense cupcakes.
- Use fresh, ripe raspberries for the most vibrant flavor.
- Chill your mixing bowl and whisk before whipping cream for faster, fluffier results.
- For a more intense raspberry flavor, you can add a small amount of raspberry extract to the batter.
- If the raspberries sink to the bottom, lightly coat them in flour before folding into the batter.
- Use a piping bag for a professional-looking whipped cream topping.
- Store cupcakes in the refrigerator to keep the whipped cream fresh and stable.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 40g
Protein: 5g
Fat: 20g
Saturated Fat: 12g
Cholesterol: 95mg
