Introduction
You’re about to experience the perfect balance of tart, juicy raspberries and rich, fluffy chocolate whipped cream. These cupcakes are incredibly light and tender, with a sweet berry surprise baked into every bite. They’re elegant enough for a celebration but simple enough to whip up for a weekend treat.
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 muffin pan with 15 cupcake liners.
- In a medium bowl, whisk together the eggs, sour cream, vanilla extract, and vegetable oil until smooth. Set aside.
- In a food processor or blender, puree the 6 ounces of fresh raspberries until smooth. Set this raspberry puree aside.
- In a large bowl, sift together the cake flour, baking powder, baking soda, and salt.
- To the large bowl of dry ingredients, add the granulated sugar, lemon zest, and room-temperature butter. Use an electric mixer on low speed to mix until the mixture looks like fine sand.
- With the mixer on low, slowly pour in the wet ingredient mixture from step 2. Mix just until combined.
- In a small bowl, gently toss the 30 fresh raspberries in a small amount of cake flour to coat lightly. This helps prevent them from sinking.
- Divide the batter evenly among the 15 cupcake liners, filling each about two-thirds full. Place 2 dusted raspberries into the batter of each cupcake.
- Bake for 18-20 minutes, or until a toothpick inserted into the cake part (not a raspberry) comes out clean. Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- While the cupcakes cool, make the chocolate whipped cream: In a large, cold bowl, combine the cold heavy whipping cream, cocoa powder, and sugar. Whip with an electric mixer on medium-high speed until stiff peaks form.
- Once cupcakes are completely cool, pipe or swirl the chocolate whipped cream on top. Garnish with an extra fresh raspberry if desired.
Variations
- Swirl it Up: Instead of folding the puree, add a dollop to the center of each filled cupcake liner and use a toothpick to create a marble effect before adding the whole raspberries.
- Filled Cupcakes: Core the center of each cooled cupcake and pipe in a little extra chocolate whipped cream before frosting the top.
- Make a Layer Cake: Double the recipe and bake in two 8-inch cake pans. Frost the entire cake with the chocolate whipped cream for a stunning dessert.
- Lemon Glaze: For a less sweet option, skip the whipped cream and drizzle cooled cupcakes with a simple glaze made from powdered sugar and lemon juice.
Tips for Success
- Ensure all dairy ingredients (eggs, sour cream, butter, cream) are at the correct temperature as specified for the best emulsion and volume.
- Use a light hand when folding in the raspberry puree and the floured whole berries. Overmixing will lead to dense cupcakes.
- Chill your mixing bowl and whisk attachment before whipping the cream to help it thicken faster and hold its shape better.
- Sift the cocoa powder with the sugar for the whipped cream to prevent lumps and ensure a perfectly smooth frosting.
Storage & Reheating
FAQ
Can I use frozen raspberries?
Yes, for the puree, thawed and drained frozen raspberries will work. For the whole raspberries to put in the batter, it’s best to use fresh as frozen berries may bleed too much color and add too much moisture.
My whipped cream is too soft or grainy. What happened?
This can happen if your cream or bowl wasn’t cold enough, or if you over-whipped it. Start with very cold ingredients and stop whipping as soon as stiff peaks form.
Can I use all-purpose flour instead of cake flour?
Cake flour yields a more tender crumb. For a substitute, measure 1 3/4 cups all-purpose flour, remove 3 1/2 tablespoons, and replace it with 3 1/2 tablespoons of cornstarch. Sift together several times.
Why do I need to dust the raspberries in flour?
Coating the berries in a light dusting of flour helps suspend them in the batter so they don’t all sink to the bottom during baking.
Can I make the whipped cream ahead of time?
You can whip it up to 4-6 hours ahead. Store it covered in the refrigerator. It may soften slightly; you can re-whip it briefly just before using.
What if I don’t have a food processor for the puree?
You can mash the raspberries very thoroughly with a fork and then press the mash through a fine-mesh sieve to remove the seeds.