Raspberry Cupcakes with Chocolate Whipped Cream

Introduction

These cupcakes are a perfect blend of bright, fruity flavor and rich chocolate indulgence. The soft raspberry cake is dotted with whole berries, and it’s all crowned with a light, airy chocolate whipped cream that’s less sweet than traditional buttercream. You’ll love the contrast between the tart raspberries and the deep cocoa flavor.

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

1. Prepare: Preheat your oven to 350°F (175°C). Line a muffin tin with 15 cupcake liners. In a small bowl, lightly toss the 30 whole raspberries with a small dusting of the extra cake flour; set aside.
2. Puree Raspberries: Place the 6 ounces of raspberries in a bowl and mash thoroughly with a fork to create a chunky puree. Set aside.
3. Mix Wet Ingredients: In a medium bowl, whisk together the eggs, sour cream, vanilla extract, and vegetable oil until smooth. Stir in the mashed raspberry puree and lemon zest.
4. Combine Dry Ingredients: In the bowl of a stand mixer fitted with the paddle attachment (or a large bowl with a hand mixer), combine the cake flour, baking powder, baking soda, salt, and the 1 cup of granulated sugar. Add the room-temperature butter. Mix on low speed until the mixture resembles fine, damp sand.
5. Make Batter: With the mixer on low, gradually add the wet raspberry mixture. Increase speed to medium and beat for about 60 seconds, until the batter is smooth and well combined.
6. Fill Cups & Add Berries: Divide the batter evenly among the 15 cupcake liners (they should be about 2/3 full). Gently press 2 of the flour-dusted raspberries into the center of each cupcake batter portion. They will sink slightly.
7. Bake: Bake for 18-22 minutes, or until a toothpick inserted into the cake part (not directly into a berry) comes out clean. Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
8. Make Chocolate Whipped Cream: Ensure your mixing bowl and beaters are very cold. Combine the cold heavy whipping cream, cocoa powder, and the 1/2 cup sugar in the chilled bowl. Start mixing on low to combine, then increase speed to high. Whip until firm peaks form. Be careful not to over-whip.
9. Frost & Serve: Once cupcakes are completely cool, frost them generously with the chocolate whipped cream using a piping bag or an offset spatula. Serve immediately or chill.

Variations

• Piped Frosting: Use a large star piping tip to create elegant swirls of the chocolate whipped cream on top.
• Glaze Instead: For a simpler finish, skip the whipped cream and drizzle the cooled cupcakes with a simple chocolate ganache.
• Layered Parfait: Crumble the cupcakes in a glass, layer with the chocolate whipped cream and extra fresh raspberries for a delicious dessert parfait.
• Infused Whipped Cream: Steep a few of the 6 ounces of raspberries in the cold cream for 30 minutes before straining and proceeding with the recipe for a subtle raspberry-chocolate flavor.

Tips for Success

• Room Temperature Ingredients: Having the eggs, sour cream, and butter at room temperature ensures a smooth, evenly mixed batter that rises well.
• Cold for Whipping: Chill your mixing bowl and beaters in the freezer for 15 minutes before making the whipped cream. Cold tools help the cream whip up faster and hold its shape better.
• Don’t Over-Mix Batter: Mix the batter just until combined after adding the wet ingredients. Over-mixing can lead to tough, dense cupcakes.
• Test for Doneness: The toothpick test is the best method. Avoid inserting it into a hidden raspberry, which will make it appear wet even when the cake is done.

Storage & Reheating

Store unfrosted cupcakes in an airtight container at room temperature for up to 2 days. Frosted cupcakes must be stored in the refrigerator for up to 2 days due to the whipped cream. The whipped cream is best made and used the same day. These cupcakes are not suitable for reheating.

FAQ

Can I use frozen raspberries?

Yes, for the puree, thaw and drain frozen raspberries well before mashing. For the whole berries inside, use fresh if possible, as frozen berries will release too much moisture and can make the batter soggy.

Can I use all-purpose flour instead of cake flour?

You can, but the texture will be slightly less tender. For a closer substitute, replace 2 tablespoons per cup of all-purpose flour with cornstarch (for 1 3/4 cups, use 1 1/2 cups + 2 tbsp AP flour + 1/4 cup cornstarch, sifted together).

Why dust the raspberries with flour?

The light coating of flour helps prevent the berries from sinking straight to the bottom of the cupcakes during baking.

My whipped cream is runny or won’t thicken. What happened?

This is usually because the cream, bowl, or beaters weren’t cold enough, or the cream had a lower fat content. Ensure everything is very cold and use full-fat heavy whipping cream.

Can I make the cupcakes ahead of time?

Absolutely. Bake and cool the cupcakes completely, then store unfrosted in an airtight container. Make the whipped cream and frost on the day you plan to serve them.

Is the chocolate whipped cream very sweet?

No, this recipe balances the cocoa powder with just enough sugar to offset its bitterness, resulting in a rich, chocolatey, and lightly sweetened frosting that isn’t cloying.