Best 3 Raspberry Cupcake Dessert Recipes
Indulge in a delightful culinary journey with our tantalizing raspberry cupcake dessert, a symphony of flavors that will captivate your taste buds. This delectable treat combines the perfect balance of sweet and tangy, with layers of moist vanilla cake, velvety raspberry frosting, and a hidden core of luscious raspberry jam. Each bite reveals a burst of fruity goodness, complemented by the fluffy texture of the cake and the creamy richness of the frosting. Whether you're a seasoned baker or a novice in the kitchen, our step-by-step guide and detailed instructions will guide you effortlessly through the process of creating this irresistible dessert. From measuring and mixing ingredients to baking and decorating, we'll be there every step of the way to ensure your raspberry cupcake dessert turns out perfect. So, gather your ingredients, preheat your oven, and let's embark on a delightful baking adventure together!
Let's cook with our recipes!
RASPBERRY CUPCAKE DESSERT
This recipe is a hit with kids of all ages. When I'm in a hurry, store-bought cupcakes work fine. And while I prefer homemade whipped cream, purchased whipped topping is an easy option.-Edith Ruth Muldoon, Baldwin, New York
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Place one cupcake half each in four dessert dishes. In a large bowl, beat cream until soft peaks form. Beat in sugar and vanilla until stiff peaks form. Fold in raspberries. Spoon over cupcakes. Garnish with additional berries if desired. Chill until serving.
Nutrition Facts : Calories 321 calories, Fat 25g fat (14g saturated fat), Cholesterol 85mg cholesterol, Sodium 100mg sodium, Carbohydrate 24g carbohydrate (21g sugars, Fiber 2g fiber), Protein 2g protein.
RASPBERRY CREAM CUPCAKES
Provided by Giada De Laurentiis
Categories dessert
Time 1h15m
Yield 18 cupcakes
Number Of Ingredients 9
Steps:
- Line 18 muffin cups with muffin papers. Preheat the oven to 350 degrees F.
- Using an electric mixer, beat the cake mix, water, egg whites, melted butter, almond extract, and vanilla extract in a large bowl for 2 minutes, or until the batter is well blended. Using about 1/3 cup of batter for each cupcake, spoon the batter into the prepared muffin cups.
- Bake the cupcakes until they are very pale golden on top, about 15 minutes. Cool the cupcakes completely on a cooling rack.
- Using a fork, coarsely mash 1 1/2 containers of raspberries in a medium bowl. Beat the cream and 1/3 cup of powdered sugar in a large bowl until firm peaks form. Fold the mashed raspberries into the whipped cream.
- Remove the muffin papers from the cupcakes and cut the tops off of each cupcake. Spoon the raspberry whipped cream atop the cupcake bottoms. Place the cupcake tops on the cupcakes. Dust with more powdered sugar and serve with the remaining berries.
RASPBERRY-SWIRL CHEESECAKE CUPCAKES
The miniature siblings of our Raspberry-Swirl Cheesecake, these bite-size treats are the perfect utensil-free dessert.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cupcake Recipes
Yield Makes 2 dozen
Number Of Ingredients 9
Steps:
- Preheat oven to 325 degrees. Place paper liners in the cups of two standard 12-cup muffin tins, and set aside.
- Stir together cracker crumbs, melted butter, and 2 tablespoons sugar in a medium bowl. Press 1 tablespoon of the crumb mixture firmly onto bottom of each cup in muffin tin. Bake until set, about 5 minutes. Let cool in tins on a wire rack. Leave oven on.
- Process raspberries in a food processor until smooth, about 30 seconds. Pass puree through a fine sieve into a small bowl; discard solids. Whisk in 4 1/2 teaspoons sugar, and set aside.
- Put cream cheese in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until fluffy, about 3 minutes. With mixer on low speed, add remaining 1 1/2 cups sugar in a slow, steady stream. Add salt and vanilla; mix until well combined. Add eggs, one at a time, mixing each until just combined (do not overmix). Spoon 3 tablespoons filling into each cup.
- Drop raspberry sauce by the 1/2 teaspoon over cakes. With a wooden skewer or toothpick, swirl sauce into filling.
- Bake until set, 10 to 12 minutes. Let cool completely in tins on a wire rack. Refrigerate, uncovered, 1 hour or overnight.
Tips:
- For the best flavor, use fresh raspberries. If using frozen raspberries, thaw them completely before using.
- To prevent the cupcakes from sticking to the pan, use cupcake liners or grease the pan with cooking spray.
- Do not overmix the batter. Overmixing can result in tough cupcakes.
- Bake the cupcakes until a toothpick inserted into the center comes out clean.
- Allow the cupcakes to cool completely before frosting them.
- For a lighter frosting, use whipped cream instead of butter.
- To make the frosting more flavorful, add a teaspoon of vanilla extract or a pinch of salt.
- Decorate the cupcakes with fresh raspberries, sprinkles, or other desired toppings.
Conclusion:
These raspberry cupcakes are a delicious and easy-to-make dessert that is perfect for any occasion. With their moist and fluffy texture, tangy raspberry flavor, and creamy frosting, these cupcakes are sure to be a hit with everyone who tries them. So next time you are looking for a sweet treat, give these raspberry cupcakes a try. You won't be disappointed!
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