RASPBERRY-FILLED CHOCOLATE CUPCAKES WITH VANILLA BUTTERCREAM
A delicious chocolate cupcake with a gooey raspberry preserve filling, and classic vanilla buttercream icing! Top with fresh raspberries. These are cute, tasty, and great for parties!
Provided by Juliebug108
Categories Desserts Cakes Cupcake Recipes Chocolate
Time 1h
Yield 12
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
- Sift flour, cocoa powder, and baking powder together in a bowl. Whisk sugar, milk, oil, eggs, and vanilla extract together in another bowl. Gradually add flour mixture to sugar mixture, whisking until combined. Spoon batter into the prepared muffin cups, filling each 2/3 full.
- Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, 12 to 15 minutes. Allow to cool in the tin for 5 to 10 minutes. Transfer to a cooling rack to cool completely.
- Place raspberry preserves into a pastry bag fitted with a round tip. Insert the tip into each cupcake and squeeze about 1 tablespoon of filling into the center of each.
- Beat powdered sugar and butter for frosting together using a hand-held electric mixer until creamy and smooth. Beat in vanilla extract. If frosting seems too dry, add milk to reach desired consistency. Frost cooled, filled cupcakes.
Nutrition Facts : Calories 370.1 calories, Carbohydrate 49.6 g, Cholesterol 52.5 mg, Fat 18.4 g, Fiber 1 g, Protein 3.5 g, SaturatedFat 6.7 g, Sodium 79.2 mg, Sugar 35.7 g
MINI RASPBERRY-FILLED CHOCOLATE CUPCAKES
Treat your guests to these delicious cupcakes layered with frosting and topped with raspberry - perfect dessert for a crowd.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h35m
Yield 60
Number Of Ingredients 6
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Place mini paper baking cup in each of 60 mini muffin cups.
- Make cake mix as directed on box, using water, oil and eggs. Fill muffin cups 3/4 full (about 1 heaping tablespoon each).
- Bake 10 to 15 minutes or until toothpick inserted in center of cupcake comes out clean. Cool 5 minutes; remove from pans to cooling racks. Cool completely, about 15 minutes.
- By slowly spinning end of round handle of wooden spoon back and forth, make deep, 1/2-inch-wide indentation in center of top of each cupcake, not quite to bottom (wiggle end of spoon in mini cake to make opening large enough).
- Spoon jam into small resealable food-storage plastic bag; seal bag. Cut 3/8-inch tip off 1 bottom corner of bag. Insert tip of bag into opening in each cupcake; squeeze bag to fill opening.
- In blender, place 1 cup raspberries. Cover; pulse 20 seconds or until pureed. Press puree through small strainer to remove seeds. Pour 1/4 cup raspberry puree into medium bowl; stir in frosting until well mixed. Frost cupcakes. Garnish each with 1 raspberry.
Nutrition Facts : Calories 80, Carbohydrate 13 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 1 g, ServingSize 1 Mini Cupcake, Sodium 85 mg, Sugar 9 g, TransFat 0 g
RASPBERRY WHITE CHOCOLATE BUTTERCREAM CUPCAKES
I made these cupcakes for my step-daughter's engagement party and they were a huge hit!
Provided by Liz Bensman
Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes
Time 1h40m
Yield 24
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Grease 24 muffin cups or line with paper liners.
- Mix together vanilla cake mix, 1 cup water, vegetable oil, and eggs in a mixing bowl with an electric mixer on low speed until cake mix is moist. Raise mixer speed to medium and beat until batter is smooth, 2 minutes.
- Spoon batter into prepared muffin cups, filling them about 2/3 full.
- Bake in the preheated oven until cupcakes are very lightly browned and a toothpick inserted into the center of a cupcake comes out clean, 18 to 23 minutes.
- Cool cupcakes in the pans for 5 minutes; transfer cupcakes to cooling rack to finish cooling.
- Place raspberries, 1 tablespoon water, and white sugar in a blender and pulse several times to chop raspberries; blend until pureed, about 30 seconds.
- Whisk cornstarch with 1/4 cup water until thoroughly combined; pour mixture into the raspberry mixture in the blender and blend again until smooth.
- Pour raspberry mixture into a saucepan and simmer over low heat until thickened, about 5 minutes. Let the raspberry filling cool.
- Cut a core out of each cupcake about 1 1/2 inches long and 1 inch in diameter.
- Spoon about 2 teaspoons raspberry filling into each cupcake.
- Place white chocolate chips in a microwave-safe bowl and heat in 30-second intervals until chips begin to melt, about 1 minute. Stir and repeat, heating chips about 10 seconds at a time, until thoroughly melted. Stir until chocolate is smooth and no more lumps remain.
- Beat butter with an electric mixer on medium speed in a mixing bowl until fluffy. Beat in half the confectioners' sugar, melted white chocolate chips, and milk until mixture is smooth and creamy.
- Slowly beat in remaining confectioners' sugar until smooth; if frosting is too stiff, beat in more milk, 1 teaspoon at a time.
- Spread or pipe the white chocolate frosting over the cupcakes to cover the raspberry filling; drizzle or pipe any remaining raspberry filling over cupcakes.
Nutrition Facts : Calories 392.9 calories, Carbohydrate 54.1 g, Cholesterol 46.9 mg, Fat 19 g, Fiber 0.8 g, Protein 3 g, SaturatedFat 9.1 g, Sodium 221.7 mg, Sugar 47.8 g
RASPBERRY FILLED VANILLA CUPCAKES
Make and share this Raspberry Filled Vanilla Cupcakes recipe from Food.com.
Provided by Born with a whisk
Categories Dessert
Time 1h20m
Yield 24 cupcakes, 24 serving(s)
Number Of Ingredients 13
Steps:
- To make the cupcakes, Melt the butter in the microwave. Add cake mix, eggs and water to the butter in large bowl.Mix on low for 1 minute Then mix on high for 1 min.Pop them in the oven on 350 for 20 minutes.Let cool.
- For filling, in a medium sauce pan, combine water, sugar, flour and lemon juice and mix well.Heat and stir until mixture boils and thickens.Cool completely!Stir in raspberries. (Will make a lot!).
- To fill cupcakes, cut a small round out, fill with raspberry filling, then replace with what you cut out. Frosting will cover it up.
- For the frosting, Beat together the butter and sugar with an electric beater. Once well combined, add the vanilla and water. Beat until smooth and creamy.
More about "raspberry filled chocolate cupcakes with vanilla buttercream recipes"
CHOCOLATE CUPCAKES WITH RASPBERRY FILLING - TASTE AND TELL
From tasteandtellblog.com
5/5 (2)Category DessertCuisine AmericanTotal Time 45 mins
- Combine the fresh raspberries and the 7 tablespoons of sugar in a bowl. Use a fork or a potato masher to roughly mash the berries and combine them with the sugar. Refrigerate until needed.
- Melt the chocolate in a bowl until smooth. Set aside to cool slightly while you make the buttercream.
- Combine the egg whites and the 1 cup of sugar in the bowl of a stand mixer and whisk to combine. Place a small pot of water over medium heat and bring to a simmer. Place the mixer bowl over the pot (making sure the bottom of the bowl doesn’t touch the water) and start to whisk the egg white mixture. Continue, whisking constantly, until the sugar is dissolved. (To know when it’s done, just put a small amount between your fingers and rub them together. If it is still grainy, continue to whisk for another minute or two before checking again. If it’s smooth, it’s good to go.)
CHOCOLATE CUPCAKES WITH RASPBERRY FROSTING - SALLY'S …
From sallysbakingaddiction.com
CHOCOLATE RASPBERRY FILLED CUPCAKES WITH RASPBERRY …
From thekitchenprescription.com
RASPBERRY FILLED CHOCOLATE CUPCAKES RECIPE - INSIDE …
From insidebrucrewlife.com
RASPBERRY-FILLED CHOCOLATE CUPCAKES RECIPE | RECIPES.NET
From recipes.net
Ratings 1Category CupcakeServings 12
CHOCOLATE CUPCAKES WITH RASPBERRY BUTTERCREAM
From lemonsforlulu.com
RASPBERRY CUPCAKES WITH RASPBERRY FILLING AND RUSSIAN BUTTERCREAM
From bonnibakery.com
TRIPLE CHOCOLATE CUPCAKES WITH RASPBERRY JAM AND VANILLA …
From lifebeautifulmagazine.com
VANILLA CUPCAKES WITH CHOCOLATE BUTTERCREAM AND FRESH RASPBERRY …
From goodlifeeats.com
LEMON RASPBERRY FILLED CUPCAKES | CAKE 'N KNIFE
From cakenknife.com
DESSERTS - CHOCOLATE CAKE WITH CREAM CHEESE FILLING RECIPE
From tfrecipes.net
THE BEST CHOCOLATE BISCOFF CAKE | CAKE BY COURTNEY
From cakebycourtney.com
RASPBERRY-FILLED VANILLA BEAN CUPCAKES WITH RASPBERRY …
From laurasrecipecollection.com
RASPBERRY FILLED VANILLA CUPCAKES WITH BUTTER CREAM …
From tidymom.net
RASPBERRY FILLED CHOCOLATE CUPCAKES WITH VANILLA …
From tfrecipes.com
RASPBERRY COCONUT CUPCAKES - CRISCO
From crisco.com
MOIST CHOCOLATE RASPBERRY FILLED CUPCAKES - FROSTING AND FETTUCCINE
From frostingandfettuccine.com
EASIEST VANILLA CAKE RECIPE | BON APPéTIT
From bonappetit.com
RASPBERRY-FILLED CHOCOLATE CUPCAKES WITH VANILLA BUTTERCREAM …
From stage.element.allrecipes.com
CHOCOLATE CUSTARD CAKE | RECIPETIN EATS
From recipetineats.com
RASPBERRY FILLED CUPCAKES WITH WHITE CHOCOLATE BUTTERCREAM
From frugalhausfrau.com
You'll also love