My daughter loves—absolutely loves—the color pink… 💖 So, for her 5th birthday celebration with close family members, I baked her a batch of raspberry-flavored red velvet cupcakes (not mini-cupcakes) with raspberry cream cheese frosting. They are the same cupcakes I baked for the hubby during our anniversary, only this time around, I used my favorite cream cheese frosting recipe which I adapted from Wicked Good Kitchen. Next week, I’ll be baking a strawberry mini-cupcake version for her birthday party with her friends at the daycare 🍓😊🍰
Raspberry red velvet cupcakes
Makes 12-18 cupcakes
63 g unsalted butter, at room temperature
169 g granulated sugar
1 1/2 tbsp unsweetened cocoa powder (not Dutch-processed)
2 tsp red food coloring gel
2 tbsp raspberry puree
3-4 drops raspberry essence (e.g. LorAnn Oils)
1/2 tsp vanilla extract (I used Nielsen-Massey)
125 ml buttermilk
115 g + 2 tbsp all-purpose flour
1/2 tsp salt
1/2 tsp baking soda
1 1/2 tsp white vinegar
- Pre-heat oven to 175°C.
- In the bowl of an electric mixer, cream together the butter and sugar at medium-high speed until light and fluffy. Turn the speed to «high» and add the egg, beating until well-blended.
- In a separate small bowl, mix together the cocoa powder, vanilla essence, raspberry puree, raspberry essence and food coloring to form a paste. Add this paste to the batter and mix at medium speed until thoroughly combined.
- Reduce the mixer speed to «low» and slowly add half of the buttermilk. Carefully add half of the flour and mix until combined. Scrape down the sides of the bowl if needed, then repeat the process of adding the rest of the buttermilk and flour. Beat at high speed until the batter becomes smooth.
- Reduce the mixer speed again to «low» and add the salt, baking soda and vinegar. Turn the speed back to «high» and beat for another couple of minutes until the batter is thoroughly combined and smooth.
- Line a standard-sized muffin with baking paper cups. Fill each cup 1/2-2/3 full with batter. Bake in the pre-heated oven for 15-20 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)
Makes about 2 cups
125 g unsalted butter, softened
125 g cream cheese, straight from the refrigerator
1 tsp pure vanilla extract (I used Nielsen-Massey)
4-6 drops raspberry essence
240-270 g powdered (confectioner’s) sugar
20 g freeze-dried raspberries, pulverized
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, then the vanilla extract and raspberry essence. 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 240 g of the powdered 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. (I refrigerated my frosting for 30-45 minutes before piping them onto the cupcakes)
- 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. (I frosted my cupcakes using a piping bag fitted with a Wilton 2D nozzle)