Introduction
These Raspberry Cupcakes are a delightful treat, pairing the bright, tart flavor of fresh raspberries with the deep richness of chocolate whipped cream. You get a burst of fresh berry in every bite, and the light, fluffy chocolate topping makes them feel decadent yet airy. They’re perfect for a special occasion or a sweet weekend baking project.
Prep & Cook Time
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 15 cupcakes
Ingredients
- 2 large eggs (room temperature)
- 1/3 cup full-fat sour cream
- 1 teaspoon vanilla extract
- 1/4 cup vegetable oil
- 1 3/4 cups cake flour (not self-rising, plus a little extra for dusting raspberries)
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1/2 teaspoon lemon zest (zest from 1 small lemon)
- 1/4 cup unsalted butter (room temperature)
- 6 ounces fresh raspberries (to puree)
- 30 fresh raspberries (2 for each cupcake, to put in the cupcakes)
- 3 cups heavy whipping cream (cold)
- 1/2 cup cocoa powder
- 1/2 cup sugar
Instructions
- Preheat your oven to 350°F (175°C). Line a standard muffin tin with 15 cupcake liners.
- In a small bowl, combine the eggs, sour cream, vanilla extract, and vegetable oil. Whisk until smooth and set aside.
- In a food processor or blender, puree the 6 ounces of raspberries until smooth. Set aside.
- In a separate small bowl, toss the 30 whole raspberries with a small amount of the extra cake flour. This will help prevent them from sinking in the batter. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment (or a large bowl with a hand mixer), combine the 1 3/4 cups cake flour, baking powder, baking soda, salt, sugar, and lemon zest. Mix on low speed for about 30 seconds to combine.
- Add the room temperature butter to the dry ingredients. Mix on medium-low speed until the mixture resembles coarse, damp sand, about 1-2 minutes.
- With the mixer on low, slowly pour in the wet ingredient mixture (from step 2). Mix just until combined. The batter will be thick.
- Gently fold the raspberry puree into the batter until you have a uniform pink color, being careful not to overmix.
- Fill each cupcake liner about 1/3 full with batter. Place 2 of the flour-dusted raspberries into the center of the batter in each cup. Top with more batter until the cups are about 2/3 full, covering the raspberries.
- Bake for 18-20 minutes, or until a toothpick inserted into the cupcake (avoiding the center raspberries) comes out clean. Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- For the chocolate whipped cream: Place a large mixing bowl and beaters in the freezer for 10 minutes to chill. Add the cold heavy whipping cream, cocoa powder, and 1/2 cup sugar to the chilled bowl.
- Whip on medium-high speed until stiff peaks form, about 2-3 minutes. Be careful not to over-whip.
- Once cupcakes are completely cool, pipe or spread the chocolate whipped cream on top. Garnish with an extra raspberry if desired.
Variations
- Cream Cheese Swirl: Before baking, drop a small spoonful of sweetened cream cheese into the center of each batter-filled cup and swirl gently with a toothpick.
- Lemon Glaze: Skip the chocolate whipped cream and top the cooled cupcakes with a simple glaze made from lemon juice and powdered sugar.
- Mini Cupcakes: Bake as mini cupcakes for about 10-12 minutes for a bite-sized party treat.
- Mixed Berry Twist: Replace the 6 ounces of raspberries for puree with an equal amount of mixed berries like blackberries or strawberries.
Tips for Success
- Ensure your eggs, butter, and sour cream are at room temperature for a smoother, more even batter that bakes up light.
- Don’t skip dusting the whole raspberries with flour; this simple step is key to keeping them suspended in the cupcake instead of sinking to the bottom.
- Chill your bowl and beaters for the whipped cream to help it whip up faster and hold its shape better.
- Avoid overmixing the batter once you add the wet ingredients and fold in the puree, as this can lead to dense cupcakes.
Storage & Reheating
FAQ
Can I use frozen raspberries for the puree?
Yes, thaw and drain frozen raspberries thoroughly before pureeing to avoid adding excess liquid to the batter.
Why is my whipped cream not getting stiff?
Your cream, bowl, or beaters may not have been cold enough. The fat content can also vary; ensure you are using heavy whipping cream (at least 36% fat).
Can I use all-purpose flour instead of cake flour?
It’s not recommended for this recipe. Cake flour has less protein, leading to a more tender, delicate crumb. Substituting with all-purpose flour will yield a denser cupcake.
Do I have to use a stand mixer?
No, you can mix the dry ingredients and cut in the butter with a pastry cutter or two forks. Then use a hand mixer or whisk for the remaining steps.
What if I don’t have a food processor for the puree?
You can mash the raspberries thoroughly with a fork and then press the mash through a fine-mesh sieve to remove the seeds.
Can I make the cupcakes ahead of time?
Yes, you can bake the cupcakes a day ahead. Store them unfrosted in an airtight container and whip the cream and frost them the day you plan to serve them.