Introduction
The magic of these cupcakes lies in the combination of sweet-tart raspberry cake studded with fresh berries, topped with a cloud of rich, chocolatey whipped cream. You get a delightful, homemade flavor in every single bite. It’s the perfect treat for when you want to impress but don’t want to spend hours in the kitchen.
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 small bowl, puree the 6 ounces of fresh raspberries until smooth. Strain through a fine mesh sieve to remove the seeds, pressing with a spoon to extract all the liquid. Discard the seeds. Set the puree aside.
- In a large bowl, sift together the cake flour, baking powder, baking soda, and salt. Set aside.
- In a separate bowl, combine the granulated sugar and lemon zest. Rub them together with your fingers until fragrant and the sugar is slightly moist. This releases the lemon oils.
- To the lemon sugar, add the room-temperature butter and vegetable oil. Beat with an electric mixer on medium speed until light and fluffy, about 2 minutes.
- Beat in the eggs one at a time, fully incorporating each before adding the next. Mix in the vanilla extract, sour cream, and the reserved raspberry puree until just combined.
- Dust the 30 reserved fresh raspberries lightly with cake flour. Gently fold them into the batter.
- Divide the batter evenly among the 15 prepared cupcake liners, filling each about 2/3 full.
- Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Let the 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, chilled bowl, combine the cold heavy whipping cream, cocoa powder, and the 1/2 cup sugar.
- Start whipping on low speed to incorporate the cocoa and sugar, then increase to medium-high speed. Whip until firm peaks form, being careful not to over-whip into butter.
- Once cupcakes are completely cool, frost them generously with the Chocolate Whipped Cream using a piping bag or a spoon. Top with an extra fresh raspberry if desired.
Variations
- Lemon Buttercream: Skip the chocolate whipped cream and top with a simple lemon buttercream for a brighter, all-citrus flavor.
- Baked Berry Surprise: Press a single dark chocolate chip into the center of each cupcake batter scoop before baking for a hidden chocolate surprise.
- Mini Cupcakes: Bake as mini cupcakes for a party-friendly version; adjust baking time to 10-12 minutes.
- Frozen Treat: Freeze unfrosted cupcakes individually. Thaw at room temperature and top with fresh whipped cream just before serving for a cool summer dessert.
Tips for Success
- Room temperature is key for eggs, butter, and sour cream to ensure proper emulsification and a tender, even crumb.
- Freeze your mixing bowl and whisk/beaters for 10 minutes before making the whipped cream. Cold equipment helps the cream whip up faster and hold its shape better.
- Dusting the raspberries with a little cake flour helps prevent them from sinking to the bottom of the cupcakes during baking.
Storage & Reheating
FAQ
Can I use frozen raspberries for the puree?
Yes, you can use frozen raspberries that have been thawed and drained well. Fresh raspberries will yield the brightest flavor.
My whipped cream is too soft/runny. What happened?
Your cream, bowl, or beaters were likely not cold enough, or you may have under-whipped it. Ensure everything is very cold and whip until firm peaks form that hold their shape when the whisk is lifted.
Can I use all-purpose flour instead of cake flour?
For best results, use cake flour. If you must substitute, for every cup of cake flour, use 1 cup minus 2 tablespoons of all-purpose flour.
Why do I need to strain the raspberry puree?
Straining removes the seeds, which can create a gritty texture in the otherwise soft cupcake crumb.
Can I make the cupcake batter ahead of time?
It’s best to bake the batter immediately after mixing for optimal rise and texture. You can bake the cupcakes a day ahead and frost them the day of serving.
My raspberries sank to the bottom. How can I prevent this?
Make sure you dust them lightly with cake flour. Also, avoid overmixing the batter after folding them in, as this can break them down and release moisture, making them heavier.