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Gallery Raspberry Cupcakes with Pink Buttercream and Lacy Chocolate Hearts Recipe Summary Servings: 12 Yield: Makes 2 dozen

Ingredients Ingredient Checklist 2 1/2 cups all-purpose flour 2 cups cake flour, (not self-rising) 2 1/4 teaspoons baking powder 1 1/4 teaspoons salt 1 1/4 cups whole milk 1 tablespoon pure vanilla extract 2 sticks plus 2 tablespoons unsalted butter, room temperature 2 1/4 cups sugar 6 large eggs 2 containers (6 ounces each) raspberries, 1 container pureed, 1 container coarsely chopped Gel-paste food coloring, in Tulip Red (optional) Pink Buttercream Chocolate Filigree Hearts

Gallery Raspberry Cupcakes with Pink Buttercream and Lacy Chocolate Hearts

Recipe Summary Servings: 12 Yield: Makes 2 dozen

Raspberry Cupcakes with Pink Buttercream and Lacy Chocolate Hearts

Raspberry Cupcakes with Pink Buttercream and Lacy Chocolate Hearts

Raspberry Cupcakes with Pink Buttercream and Lacy Chocolate Hearts

Recipe Summary Servings: 12 Yield: Makes 2 dozen

Recipe Summary

Servings: 12 Yield: Makes 2 dozen

Servings: 12

Yield: Makes 2 dozen

12

Makes 2 dozen

Ingredients

Ingredients

  • 2 1/2 cups all-purpose flour 2 cups cake flour, (not self-rising) 2 1/4 teaspoons baking powder 1 1/4 teaspoons salt 1 1/4 cups whole milk 1 tablespoon pure vanilla extract 2 sticks plus 2 tablespoons unsalted butter, room temperature 2 1/4 cups sugar 6 large eggs 2 containers (6 ounces each) raspberries, 1 container pureed, 1 container coarsely chopped Gel-paste food coloring, in Tulip Red (optional) Pink Buttercream Chocolate Filigree Hearts

Directions

Preheat oven to 350 degrees. Line two 12-cup muffin tins with baking cups.

Whisk together flours, baking powder, and salt in a medium bowl. Stir together milk and vanilla in a small bowl. Beat butter with a mixer on medium speed until fluffy, about 3 minutes. Add sugar in a slow, steady stream, and beat until pale and fluffy, about 3 minutes. Beat in eggs, 1 at a time, beating well after each addition. Scrape down sides of bowl, and beat until smooth.

Reduce speed to low, and add flour mixture in 3 additions, alternating with milk, beginning and ending with flour. Fold in pureed and chopped raspberries and a small drop of food coloring.

Divide batter among baking cups, filling each three-quarters full. Bake until a toothpick inserted into centers comes out clean, about 20 minutes. Let cool in tins on wire racks for 15 minutes. Remove cupcakes, and let cool completely. Decorate with pink buttercream and lacy chocolate hearts.

Reviews (7)

 Add Rating & Review     38 Ratings   5 star values:        6    4 star values:        10    3 star values:        11    2 star values:        9    1 star values:        2

Reviews (7)

Add Rating & Review     38 Ratings   5 star values:        6    4 star values:        10    3 star values:        11    2 star values:        9    1 star values:        2

Add Rating & Review

38 Ratings 5 star values: 6 4 star values: 10 3 star values: 11 2 star values: 9 1 star values: 2

38 Ratings 5 star values: 6 4 star values: 10 3 star values: 11 2 star values: 9 1 star values: 2

38 Ratings 5 star values: 6 4 star values: 10 3 star values: 11 2 star values: 9 1 star values: 2

  • 5 star values: 6 4 star values: 10 3 star values: 11 2 star values: 9 1 star values: 2

    Martha Stewart Member     Rating: Unrated       03/28/2015   What? Makes 24? I'm on my second batch, which is 24 and I have at least half the batter left. I was suspicious when the recipe called for 6 eggs and 4 1/2 cups flour. Don't you ever test or proof read your recipes? This is not the first time I've found this problem.  

Martha Stewart Member     Rating: Unrated       03/03/2013   I've made this recipe twice and it is very heavy/dense, I thought I'd made a mistake the first time, but they turned out the same the second time. Was better when I pureed all the raspberries and strained them, my kids aren't a fan of seeds. They taste good but I won't be making them again, they're just too heavy.  

Martha Stewart Member     Rating: Unrated       02/01/2013   Did not taste very good barely any sweetness, more like a bread than a cake.  

Martha Stewart Member     Rating: 2 stars       02/11/2012   These are just not very good. They are much more muffin-like than cake-like. The texture from the raspberry seeds makes for an unpleasant "crunch" every once in a while. Will not make again.  

Martha Stewart Member     Rating: Unrated       02/04/2011   First time ever making cupcakes from scratch. I followed the directions to a "T" and although they are pretty tasty my cupcakes seem a little wimpy. Didn't seem to rise much and top sink in. Not sure if I did something wrong. Taste test with the fellow employees tomorrow! Hope they like them!  

Martha Stewart Member     Rating: Unrated       01/28/2011   These cupcakes are the best cupcakes I've ever made. Sooo good. I put in a few drops of Wilton Pink Icing colour drops to make them really pink! The recipe is wonderful, but the yield as at least four dozen by my count! I also made my own "cake flour" with 3/4 all-purpose flour 2 tbsp. of corn meal. Yum!  

Martha Stewart Member     Rating: Unrated       07/29/2010   Can this be made with frozen raspberries

    Martha Stewart Member

    Rating: Unrated 03/28/2015

What? Makes 24? I’m on my second batch, which is 24 and I have at least half the batter left. I was suspicious when the recipe called for 6 eggs and 4 1/2 cups flour. Don’t you ever test or proof read your recipes? This is not the first time I’ve found this problem.

Rating: Unrated

Rating: Unrated 03/03/2013

I’ve made this recipe twice and it is very heavy/dense, I thought I’d made a mistake the first time, but they turned out the same the second time. Was better when I pureed all the raspberries and strained them, my kids aren’t a fan of seeds. They taste good but I won’t be making them again, they’re just too heavy.

Rating: Unrated 02/01/2013

Did not taste very good barely any sweetness, more like a bread than a cake.

Rating: 2 stars 02/11/2012

These are just not very good. They are much more muffin-like than cake-like. The texture from the raspberry seeds makes for an unpleasant “crunch” every once in a while. Will not make again.

Rating: 2 stars

Rating: Unrated 02/04/2011

First time ever making cupcakes from scratch. I followed the directions to a “T” and although they are pretty tasty my cupcakes seem a little wimpy. Didn’t seem to rise much and top sink in. Not sure if I did something wrong. Taste test with the fellow employees tomorrow! Hope they like them!

Rating: Unrated 01/28/2011

These cupcakes are the best cupcakes I’ve ever made. Sooo good. I put in a few drops of Wilton Pink Icing colour drops to make them really pink! The recipe is wonderful, but the yield as at least four dozen by my count! I also made my own “cake flour” with 3/4 all-purpose flour 2 tbsp. of corn meal. Yum!

Rating: Unrated 07/29/2010

Can this be made with frozen raspberries

All Reviews for Raspberry Cupcakes with Pink Buttercream and Lacy Chocolate Hearts

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Raspberry Cupcakes with Pink Buttercream and Lacy Chocolate Hearts

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest