Raspberry Vanilla Heart Cupcake
Moist and tender vanilla cupcake is filled with raspberry jam, topped with a smooth and tangy cream cheese frosting. The flavors are a balance of sweet, tarte and tangy. Perfect for a Valentine´s treat!
Ingredients
Raspberry Jam
- 1 pint (250 g) raspberries (thawed if frozen)
- 1/2 cup (1 dl) granulated sugar
- 1 tbsp lemon juice
Vanilla Cupcake
- 1/2 cup (110 g) unsalted butter, room temperatured
- 1 cup (2.3 dl) granulated sugar
- 2 large eggs
- 1/2 cup (1 dl) vegetable oil
- 2 tsp vanilla paste or extract
- 1 1/2 cup (3.5 dl) flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup (1 dl) sour cream
- 1/4 cup (1/2 dl) water, warm
Raspberry Cream Cheese Frosting
- 8 ounces (200 g) cream cheese frosting (Philadelphia), room temperatured
- 1/2 cup (110 g) butter, room temperatured
- 1 1/2 cup powdered sugar
- 1/2 cup freeze dried raspberries, powdered + extra for sprinkling
- 1/2 tbsp vanilla paste or extract
- 1 pinch sea salt
Instructions
Raspberry Jam
- In a small saucepan, combine the raspberries, sugar, water, and lemon juice. Bring it to a simmer over medium heat for 10 min, stirring ocassionally.
- Once thickened, pour into a heat proof container and allow to cool down completely.
Vanilla Cupcakes
- Preheat the oven to 350 ℉ (180 ℃) and line a cupcake form with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Cream the butter with the sugar on medium high speed for 3-4 minutes or until light and fluffy.
- Mix in the vanilla and eggs, one at the time on medium speed until combined.
- In a small bowl, mix together the warm water, sour cream, and oil until smooth.
- Scrape down the sides of the mixing bowl and alternate between adding the dry ingredients and the wet ingredients (1/2 of the dry first, then 1/2 of the wet and so on). Gently folding or mixing on low speed inbetween each addition. Careful not to overmix.
- Pour the batter into the lined cupcake forms about halfway full. Bake for 15-18 minutes or until a wooden skewer comes out clean (crumbs are fine). For jumbo cupcakes bake for 3-5 extra minutes.
- Allow the cupcakes to cool completely before filling and frosting.
Raspberry Cream Cheese Frosting
- In a medium mixing bowl, beat the butter with the cream cheese until smooth.
- Add the powdered sugar, freeze dried raspberries, vanilla extract, and salt. Mix on low speed to incorporate the powders, then high speed until combined and fluffy. Set aside
Assemble Raspberry Vanilla Cupcake
- Use a knife or a teaspoon to dig out a small center in each cupcake.
- Take out the raspberry preserve from the fridge and whisk with a spoon until smooth. Spoon or pipe in the raspberry preserve into the center of each cupcake.
- Cover the cupcakes with the raspberry cream cheese frosting in any style you desire. Either pipe swirls or simply spread them with a knife.
- Finish off by sprinkling some dried raspberries (or a single fresh one) on top or around the edges as I did. Allow to set in the fridge for at least 20 minutes and enjoy!