Before going on a possible hiatus for three weeks, I offer my last Hurrah!—Raspberry mini-cupcakes with raspberry cream cheese frosting 😄
Adapted from Tide and Thyme
Makes 36-48 mini-cupcakes
158 g all-purpose flour
1/2 tbsp baking powder
1/4 tsp salt
125 g unsalted butter, at room temperature
1/2 tsp lemon zest
225 g sugar
2 large eggs, at room temperature
156 ml buttermilk or kefir
1/2 tbsp vanilla extract
about 1/2 cup fresh raspberries, roughly chopped
- Pre-heat oven to 175°C.
- Combine the flour, baking powder and salt in a medium bowl. Whisk together, and set aside.
- In the bowl of an electric mixer, cream together the butter, sugar and lemon zest at medium-high speed until light and fluffy (about 3-4 minutes). Add the eggs, one at a time, and beat until just incorporated, scraping down the sides as needed.
- In a separate small bowl, mix together the buttermilk and vanilla essence.
- Reduce the mixer speed to «low», add the dry ingredients alternately with the wet ingredients. Begin and end with the dry ingredients, and beat until just incorporated. Scrape down the sides and bottom of the bowl, then beat for a further 15 seconds. Gently fold in the chopped raspberries.
- Line 2 mini-muffin pans with baking paper cups (or muffin forms). Fill each cup 2/3-3/4 full with batter. Bake in the pre-heated oven for 10-14 minutes, or until a toothpick inserted near the center comes out clean.
- Cool for 10 minutes in the pans before removing onto wire racks to cool completely.
Raspberry cream cheese frosting
(Adapted from Wicked Good Kitchen)
125 g unsalted butter, softened (I used half unsalted and half salted butter)
125 g cream cheese, straight from the refrigerator
2 tbsps raspberry puree
220-260 g powdered (confectioner’s) sugar
1 tbsp vanilla sugar
20 g freeze-dried raspberries, pulverized
2-3 drops raspberry essence (e.g. LorAnn Oils)
pinch of salt (optional)
- In the bowl of a standing mixer, beat the butter at medium speed until smooth and creamy. (This might take time, so patience is required)
- Add the cream cheese and raspberry puree. Beat until well-blended, then gradually increase the speed to «high», and continue beating until light and fluffy. Scrape down the sides of the bowl with a rubber spatula when necessary.
- Turn the speed to «low», then gradually add 220 g of the powdered sugar and the vanilla sugar. Beat until thoroughly combined.
- Add the freeze-dried raspberries, and continue beating at low speed until just blended.
- Set the mixer speed back to «high», and beat until thoroughly combined and smooth. Gradually add the remaining powdered sugar, if necessary, and continue beating until the desired consistency is achieved.
- Taste the mixture, if it has become too sweet, add the salt and beat until completely combined.
- Spoon the finished frosting into piping bags (if using immediately), or store in suitable containers for later use.
- Frost each (completely cooled) cupcake with the prepared cream cheese frosting. You can use a piping bag, or you can simply spread the frosting on top—works either way. Top each cupcake with a raspberry.