Vanilla cupcakes with raspberry filling
12 servings
60 minutes
Vanilla cupcakes with raspberry filling are a delicate combination of airy sponge cake with a subtle vanilla aroma and juicy berry freshness. This recipe comes from European cuisine, where cupcakes became a symbol of refined dessert. The lightness of the batter is achieved through the right combination of butter, milk, and flour, while the vibrant raspberry filling adds a special zest to the dessert. The cream made from cream cheese and cream gives a rich and harmonious flavor. Cupcakes are perfect for festive events or cozy tea parties, and decoration with pastry decor adds elegance to them. Each bite reveals a wealth of flavor nuances—from the sweetness of vanilla to the refreshing tartness of raspberry.
1
Cut the butter into cubes or slices and leave at room temperature for 1-2 hours to soften. Beat the butter and sugar with a mixer on high speed for 3 minutes.
- Butter: 100 g
- Sugar: 150 g
2
Add egg and salt, vanilla extract, and mix on low speed. Sift flour with baking powder through a fine sieve and gradually add to the egg-butter mixture, alternating with milk (half the flour, mix, milk, mix, half the flour).
- Chicken egg: 1 piece
- Salt: pinch
- Vanilla extract: 1 teaspoon
- Wheat flour: 200 g
- Baking powder (raising agent): 1 teaspoon
- Milk: 120 ml
3
Add raspberries and mix.
- Raspberry: 50 g
4
Place in capsules or cupcake molds, evenly distribute the batter (about 2/3 of the capsule). Bake for 30 minutes in a preheated oven at 170–175 degrees.
5
Mix cheese and powdered sugar in the mixer bowl at high speed with the 'paddle' attachment. Add cream and quickly mix at medium speed. Pipe the cream onto cupcakes. Sprinkle with your favorite topping.
- Cream cheese: 300 g
- Icing sugar: 150 g
- Whipping cream 33%: 60 ml
- Cake decorations (sprinkles): 20 g