Raspberry Cupcakes with Mascarpone Frosting Recipe

These Raspberry Cupcakes have a soft vanilla crumb with fresh raspberries and creamy gently sweetened mascarpone icing. A cupcake is always a great treat! When raspberries are abundant, these raspberry cupcakes are a delicious summer treat.

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Ingredient

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Direction

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Raspberry Cupcakes Start with a 350-degree oven. Reserve a 12-well cupcake pan. Mix 1 1/4 cups flour, baking powder, and salt in a bowl. Set aside.

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Mix butter and sugar in a large bowl with an electric mixer on medium speed until creamy. Add eggs, milk, oil, and vanilla. Blend well.

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Mix the dry ingredients with the wet until combined. Mix raspberries with 2 tablespoons flour. Stir raspberries into the batter with a spatula until evenly distributed.

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Fill each well with batter in the prepared muffin pan to 2/3 filled. Bake the cupcakes until a toothpick inserted into the centre comes out with a few wet crumbs, 20–23 minutes.

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The cupcakes should cool in the pan for 5 minutes before transferring to a wire rack. This should take an hour.

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Mascarpone Frosting Combine mascarpone, powdered sugar, heavy cream, vanilla, and salt in a bowl.

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Mix ingredients with an electric whisk on low speed. Increase speed to medium and whisk for 1 minute after they combine.

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Whisk for 30 seconds to 1 minute after scraping the sides to thicken the frosting. Frost each cupcake. Spruce up each cupcake with glittering sugar and a raspberry.

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Serving: 1cupcakeCalories: 395kcalCarbohydrates: 33gProtein: 5gFat: 28gSaturated Fat: 14gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.3gCholesterol: 88mgSodium: 206mgPotassium: 74mgFiber: 1gSugar: 21gVitamin A: 783IUVitamin C: 3mgCalcium: 90mgIron: 1mg

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