{"id":10005,"date":"2019-07-16T19:17:00","date_gmt":"2019-07-17T00:17:00","guid":{"rendered":"http:\/\/gw.finelimedesigns.com\/2008\/06\/raspberry-cupcakes-with-lemon-and-chocolate-a-vere-inspired-cupcake-3\/"},"modified":"2019-12-19T14:25:28","modified_gmt":"2019-12-19T20:25:28","slug":"raspberry-cupcakes-with-lemon-and","status":"publish","type":"post","link":"https:\/\/www.cupcakeproject.com\/raspberry-cupcakes-with-lemon-and\/","title":{"rendered":"Raspberry Cupcakes with Chocolate Whipped Cream"},"content":{"rendered":"

These raspberry cupcakes are moist, light, and made with fresh raspberries. I love pairing raspberries and chocolate so I top them with chocolate whipped cream<\/a> for a perfect combination!<\/p>\n

\"Raspberry
\nMost raspberry desserts, simply mix in fresh raspberries into the batter or use them on top – like my raspberry scones<\/a>. Other recipes like raspberry lemonade cookies<\/a> call for freeze dried raspberries. What makes these cupcakes special is that in addition to whole raspberries, there is pureed raspberries mixed into the batter<\/strong>. <\/p>\n

Tips for Making the Best Raspberry Cupcakes<\/h2>\n

\"Two<\/p>\n

Raspberry seeds in your batter can yield an off-putting texture and the seeds can get stuck in your teeth. To get strong a raspberry flavor without dealing with the seeds.<\/p>\n

To avoid this, food process the raspberries and then strain out the seeds in a fine <\/strong>sieve<\/b>.<\/p>\n

\"Straining<\/p>\n

Use lemon zest in the batter.<\/strong> Raspberry and lemon go really well together. The lemon will brighten the raspberry flavor!<\/p>\n

Add a couple of fresh raspberries to the cupcakes, but dust the raspberries in flour first<\/strong>. This will help to keep them from sinking to the bottom of the cupcakes during the bake.<\/p>\n

\"Raspberry

The cupcakes should look just like this before going into the oven except the raspberries should be dusted in flour. This was my first batch where I didn’t dust and the raspberries sank.<\/p><\/div>\n

How to Make Raspberry Cupcakes<\/h2>\n

If you’ve never made cupcakes before, read my post on how to make cupcakes<\/a> before starting.<\/p>\n

Whisk together eggs, sour cream, vegetable oil, and vanilla until smooth and soupy.<\/p>\n

\"Whisking<\/p>\n

Mix the flour, baking powder, baking soda, salt, lemon zest, and sugar with butter in a separate bowl<\/strong>. You can do this with an electric mixer or by hand.<\/p>\n

If you use an electric mixer, start on low speed and then increase to high until the ingredients are fully combined.<\/p>\n

Mix the wet ingredients into the dry ingredients a little at a time.<\/strong><\/p>\n

\"Mixing
\nIf necessary, pause and scrape down the side of the bowl during mixing.<\/p>\n

Tip<\/strong>: If you use a beater blade [paid link]<\/a> like the one shown in my photos, the blade will scrape the side of the bowl for you.<\/p>\n

\"cupcake
\nMix in the strained pureed raspberries to lighten up the batter.<\/strong> Be careful not to overmix.<\/em> Mix until just combined.<\/p>\n

Tip<\/strong>: Overmixing batter can make the cupcakes gummy. Read more in my post on overmixing cake batter<\/a>.<\/p>\n

\"Raspberry<\/p>\n

Fill cupcake liners about halfway full.<\/strong> Use an ice cream scoop\/disher to easily transfer the batter to the cupcake liners.<\/p>\n

Dust two raspberries per cupcake in flour and place them on top of the cupcake batter prior to baking.<\/p>\n

Bake!<\/p>\n

You’ll know the cupcakes are done when a toothpick comes out clean.<\/p>\n

Take the hot cupcakes out of the cupcake tin immediately and set them on the counter to cool to room temperature<\/strong> before frosting.<\/p>\n

Which Frostings Go Well With Raspberry Cupcakes?<\/h2>\n

\"Placing
\nI love using chocolate whipped cream<\/a> (the recipe is in this post). It’s light and intensely chocolaty.<\/p>\n

But, you could also use raspberry buttercream<\/a>, chocolate cream cheese frosting<\/a> or a healthy yogurt frosting<\/a>.<\/p>\n

Can You Use Frozen Raspberries?<\/h2>\n

Yes, you can use frozen raspberries instead of fresh raspberries<\/strong>. Bring them to room temperature before using them.<\/p>\n

(If you have extra frozen raspberries, try making raspberry sorbet<\/a>! It’s easy and so good!)<\/p>\n

Did you make this recipe? Leave a review!<\/a><\/div>\n
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\"Raspberry<\/div>\n
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5<\/span> from 11<\/span> votes<\/div><\/div>\n<\/div>\n

Raspberry Cupcakes with Chocolate Whipped Cream<\/h2>\n
<\/div>\n
These raspberry cupcakes are moist, flavorful, and loaded with fresh raspberries! Frost them with chocolate whipped cream!<\/span><\/div>\n\n\n
<\/div>\n
<\/g><\/svg><\/span> Course <\/span>Dessert<\/span><\/div>
<\/g><\/svg><\/span> Cuisine <\/span>American<\/span><\/div><\/div>\n
<\/div>\n
<\/g><\/svg><\/span> Prep Time <\/span>10 minutes<\/span><\/span> minutes<\/span><\/span><\/div>
<\/g><\/svg><\/span> Cook Time <\/span>20 minutes<\/span><\/span> minutes<\/span><\/span><\/div>
<\/g><\/svg><\/span> Total Time <\/span>30 minutes<\/span><\/span> minutes<\/span><\/span><\/div><\/div>\n
<\/div>\n
<\/g><\/svg><\/span> Servings <\/span>15<\/span> cupcakes<\/span><\/span><\/div>\n
<\/g><\/svg><\/span> Calories <\/span>387<\/span>kcal<\/span><\/span><\/div>\n
<\/g><\/svg><\/span> Author <\/span>Stefani<\/a><\/span><\/div>\n\n\n

Ingredients<\/h3>

Cupcake Ingredients<\/h4>