Raspberry Cream Cupcake
Tender and flavorful vanilla bean cupcakes with raspberry cream frosting.
Ingredients
FOR THE CUPCAKES
- 1 cup (226 g) unsalted butter, room temperature
- 1 3/4 cups (350 g) granulated sugar
- 6 large egg whites, room temperature
- 1 tbsp. (13 g) vanilla bean paste or pure vanilla extract
- 1/2 cup (120 g) sour cream, room temperature
- 3 cups (345 g) cake flour
- 1 tbsp. (10 g) baking powder
- 1 tsp. (5 g) salt
- 1 cup (240 g) buttermilk, room temperature
FOR THE RASPBERRY CREAM
- 1/2 cups (15 g) freeze dried raspberries, ***You cannot sub with fresh or frozen berries***
- 1/2 cup (100 g) granulated sugar
- 2 cups (460 g) heavy whipping cream, cold
Instructions
FOR THE CUPCAKES
- Preheat your oven to 325 degrees F. Line two cupcake tins with cupcake liners. Set aside.
- In a medium sized mixing bowl, whisk together the cake flour, baking powder and salt. Set aside.
- In the bowl of an electric mixer, fitted with the paddle attachment, cream the butter and the sugar for 3 to 5 minutes on medium-high speed. The mixture should be light and fluffy.
- Scrape down the sides of the bowl and begin to add the egg whites on medium speed, scraping down the sides and bottom of the bowl between addition.
- Add the vanilla bean paste or extract and beat until incorporated.
- With the mixer on low speed, add 1/3 of the flour mixture, followed by 1/2 cup of the buttermilk. Repeat the additions, 1/3 flour mixture, 1/2 cup buttermilk and the final 1/3 flour mixture. Only mix until the flour mixture is incorporated, about 30 seconds. Scrape down the sides and bottom of the bowl and mix again for another 20 to 30 seconds on low. Fold in the sour cream.
- Fill each cupcake liner about 2/3-3/4 full. Bake for 20 to 25 minutes, or until a toothpick inserted into the center of the cake comes out with a few moist crumbs on it. Let cool in the pans for about 15 minutes and then invert onto a wire rack to cool completely. (Tip: spray your wire cooling racks with nonstick spray).
FOR THE RASPBERRY CREAM
- In a food processor, pulse the freeze dried raspberries until they resemble a powder.
- Add the sugar and the cream. Scrape down the sides and corners of the food processor.
- Pulse the mixture for about 2 minutes, until the cream becomes thick - like Greek yogurt.
- Keep refrigerated until ready to use.