Golden Vanilla Cupcakes With Raspberry Buttercream Frosting Recipes
RASPBERRY FILLED VANILLA CUPCAKES
Make and share this Raspberry Filled Vanilla Cupcakes recipe from Food.com.
Provided by Born with a whisk
Categories Dessert
Time 1h20m
Yield 24 cupcakes, 24 serving(s)
Number Of Ingredients 13
Steps:
- To make the cupcakes, Melt the butter in the microwave. Add cake mix, eggs and water to the butter in large bowl.Mix on low for 1 minute Then mix on high for 1 min.Pop them in the oven on 350 for 20 minutes.Let cool.
- For filling, in a medium sauce pan, combine water, sugar, flour and lemon juice and mix well.Heat and stir until mixture boils and thickens.Cool completely!Stir in raspberries. (Will make a lot!).
- To fill cupcakes, cut a small round out, fill with raspberry filling, then replace with what you cut out. Frosting will cover it up.
- For the frosting, Beat together the butter and sugar with an electric beater. Once well combined, add the vanilla and water. Beat until smooth and creamy.
GOLDEN VANILLA CUPCAKES WITH RASPBERRY BUTTERCREAM FROSTING
The hardest recipe for me to develop was a really light yellow cake that was still nutritious, moist, and delicious. Well, here it is, and it's gluten-free to boot. Without the food coloring, the frosting will be a pale lavender color.
Yield serves 9 (makes 9 cupcakes)
Number Of Ingredients 20
Steps:
- Preheat the oven to 325°F. Line a cupcake pan with 9 paper liners and fill the empty cups half full of water to prevent scorching.
- To prepare the cupcakes, using an electric mixer beat together the canola oil, agave nectar, and eggs. Add the yogurt mixture, vanilla extract, and lemon zest. Beat again.
- Mix the garbanzo bean flour, potato starch, tapioca flour, xanthan gum, baking powder, baking soda, and salt in a large bowl. Slowly add the flour mixture to the yogurt mixture and mix on low speed until just combined. Spoon the batter into the prepared cupcake pan and bake for 20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Cool the cupcakes completely on a cooling rack.
- To prepare the frosting, use an electric mixer to beat the butter until smooth. Add the agave nectar and beat again until fluffy. Add the raspberry jam and beat well. Add the dry milk, vanilla extract, and food coloring if using. Beat on high speed until light and fluffy, scraping down the bowl as necessary. You will have about 2 cups of frosting.
- Frost the cooled cupcakes liberally and garnish with fresh raspberries if desired.
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- Add cake mix, eggs and water to the butter in large bowl and mix on low for 1 min. Then, mix on high for 1 min. (your batter should be thick and creamy - not thin and runny like it is when you follow the box instructions)
- Fill cupcake papers – tip: use an icecream scooper! – One scoop is just the right amount per cupcake!
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