By Ole & Shaina Olmanson
Raspberries are one of my favorite fruits. They’re sweet and tart and so easy to pop in your mouth. I have been known to eat entire pints as a snack, never once stopping to think I should stop. My kids have also taken to this habit…which can be unfortunate at times.
A few weeks ago we celebrated my little man’s second birthday, and as Magnus turned two, I decided I’d break from tradition and make cupcakes. My husband had just returned home with a pretty good-sized amount of black raspberries, and I decided they would make for some delicious birthday cupcakes for my youngest.
I had originally planned to incorporate some of the blackberries into the buttercream, but before I knew what was happening, they had been snatched up and scarfed down by tiny hands. Blackberry and topped with a bright lemon buttercream, these cupcakes are sophisticated enough to serve at a shower or tea, but they’re sweet enough for the small berry-snatching people in your life as well.
More Raspberry Cupcakes recipe:
Chocolate Cupcakes With Raspberry Filling & Raspberry Buttercream
Funfetti® Valentine Raspberry Brownie Cupcakes
Black Raspberry Cupcakes
Ingredients
- 1 cup unsalted butter
- 2 cups sugar
- 1 teaspoon vanilla
- 5 eggs, separated
- 2 cups flour
- 1 cup cake flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup black raspberries, partially mashed
- 1 cup sour cream
Directions
- Preheat oven to 350 degrees. Beat butter and sugar together until light and fluffy. Mix in vanilla and then mix in one egg yolk at a time until all are incorporated. In a separate bowl, mid together flours, baking powder and salt. Mix flour mixture into the creamed butter and sugar. Stir in sour cream and black raspberries.
- In a new bowl, beat egg whites until stiff peaks form. Fold into cupcake batter. Bake at 350 degrees for 20-25 minutes until enters spring back lightly. Remove from oven.
Lemon-Infused Buttercream
Ingredients
- 1/2 cup of butter, softened
- 2 tablespoons lemon zest
- 1/4 cup heavy cream
- 3 1/2 cups powdered sugar
Directions
- Cream butter and lemon zest until smooth. Add in cream and mix well. Slowly add in powdered sugar until desired consistency is reached. Use to frost cupcakes.
- Makes 24 cupcakes.
