Raspberry Cupcakes with Raspberry Filling and Russian Buttercream
Indulge in the delightful experience of making these Raspberry Cupcakes with Raspberry Filling and Russian Buttercream. Perfect for any occasion, these vibrant cupcakes are soft, moist, and filled with a tangy raspberry coulis that perfectly complements the sweet, creamy buttercream frosting. Their eye-catching pink hue makes them a show-stopping dessert that will impress family and friends alike. Whether it’s a birthday celebration or simply a cozy night in, these cupcakes bring joy and flavor to every bite. With easy-to-follow instructions and customizable options, this recipe is sure to become a favorite in your kitchen!
- Prep Time: 30 minutes
- Cook Time: 17 minutes
- Total Time: 47 minutes
- Yield: Makes approximately 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 24 oz raspberries
- ⅔ cup white sugar
- ½ cup unsalted butter
- 1 cup white sugar
- 1 large egg
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ⅓ cup milk
- 1 teaspoon vanilla extract
- 1 can sweetened condensed milk
Instructions
- Prepare raspberry coulis by cooking raspberries with sugar until bubbly. Blend and strain; cool completely.
- Preheat oven to 350°F (180°C). Cream butter and sugar until fluffy; add egg.
- Whisk dry ingredients separately; combine with wet ingredients gradually.
- Fill cupcake liners and bake for about 17 minutes until tops spring back.
- Once cooled, fill cupcakes with raspberry coulis.
- For frosting, whip room temperature butter, gradually adding condensed milk and cooled coulis until smooth.
Nutrition
- Serving Size: 1 cupcake (75g)
- Calories: 290
- Sugar: 20g
- Sodium: 150mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg