Equipment
Ingredients
Vanilla Cupcake Batter
- 150 g cake flour
- 150 g granulated sugar
- 60 g unsalted butter, softened at room temperature
- 30 ml neutral oil
- 2 large eggs, room temperature
- 90 ml buttermilk, room temperature
- 5 ml vanilla extract
- 4 g baking powder
- 2 g salt
Raspberry Punch Filling
- 150 g raspberries, fresh or frozen
- 30 g granulated sugar
- 10 ml lemon juice, freshly squeezed
- 4 g cornstarch
Raspberry Buttercream
- 170 g unsalted butter, softened at room temperature
- 250 g powdered sugar, sifted
- 15 g freeze-dried raspberries, pulverized into a fine powder
- 15 ml heavy cream
- 3 ml vanilla extract
- 1 g salt
Nutrition (per serving)
Method
Preheat the oven to 175 degrees Celsius or 350 degrees Fahrenheit. Line a 12-cup muffin tin with cupcake liners.
In a medium mixing bowl, whisk together the cake flour, baking powder, and salt.
In the bowl of a stand mixer fitted with a paddle attachment, cream the softened butter, neutral oil, and granulated sugar on medium-high speed until pale and fluffy, about 3 minutes.
Beat the room temperature eggs into the butter mixture one at a time, ensuring each is fully incorporated before adding the next. Mix in the vanilla extract.
With the mixer on low speed, alternate adding the dry flour mixture and the buttermilk in three additions, beginning and ending with the dry ingredients. Fold gently until just combined to avoid a tough crumb.
Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake at 175 degrees Celsius or 350 degrees Fahrenheit for 18 to 20 minutes.
Allow the cupcakes to rest in the muffin tin for 5 minutes before transferring them to a wire rack to cool completely.
While the cupcakes cool, prepare the filling. Combine the raspberries, granulated sugar, lemon juice, and cornstarch in a small saucepan. Simmer over medium heat for 5 minutes until the berries break down and the mixture thickens into a jam-like consistency. Let cool completely.
Using an apple corer or small paring knife, carve out a small well in the center of each fully cooled cupcake, removing a core of cake about 2 centimeters deep.
Spoon roughly a teaspoon of the cooled raspberry filling into the hollowed center of each cupcake.
To make the buttercream, whip the softened butter in a stand mixer on medium-high speed until creamy and pale. Gradually add the sifted powdered sugar, pulverized freeze-dried raspberry powder, salt, vanilla, and heavy cream. Whip until extremely light and fluffy, about 4 minutes.
Transfer the raspberry buttercream to a piping bag fitted with a star tip and pipe a generous rosette onto each filled cupcake. Serve immediately or store in an airtight container.
Chef's Notes
- Using freeze-dried raspberry powder in the buttercream is a game-changer. It provides an intense, tart flavor and a natural pink color without introducing excess moisture that would split the frosting.
- A combination of butter and a touch of neutral oil in the batter gives you the best of both worlds: the flavor of butter and the lasting moisture of oil.
- When hollowing out the cupcakes, save the cake scraps. They can be crumbled over the tops for decoration or saved to make cake truffles.
- Always sift your powdered sugar and freeze-dried raspberry powder. Uncrushed raspberry seeds can clog your piping tip and ruin the appearance of your rosettes.
Storage
Refrigerator: 3 days — Store in an airtight container to prevent the cupcakes from drying out.
Freezer: 1 month — Freeze unfrosted and unfilled cupcakes wrapped tightly in plastic wrap.
