Today I want to share with you my all time favorite cupcake recipe. I found it a few years ago in a magazine, changed it a tiny little bit and baked for a friend’s birthday. Ever since it is been wanted for every possible occasion – Just last week I baked those raspberry cupcakes for a fun girls night. They combine everything you wish for – a sweetness of the dough, a fruity touch of the raspberries and the perfect cream on top – not too heavy and slightly sweet. I promise if you try it, you will love it for ever! So before I go on and on about how much I love these cupcakes, here comes the recipe.
Ingredients for 6 cupcakes:
For the dough:
- 60g soft butter
- 85g sugar
- 100g flour
- 1 teaspoon vanilla sugar
- 1 teaspoon baking powder
- 1 egg
- 65ml milk
- 50g raspberries (This time I used frozen ones, but in summer fresh ones are the best!)
For the cream:
- 125g cream cheese
- 25g soft butter
- 40g powdered sugar
Preheat the oven to 160°C. Start by mixing the butter, sugar and vanilla sugar. Add the egg and keep mixing. Then continue by adding the flour and baking powder. To avoid a dusty mess, mix in one part of the flour with one part of the milk and continue until everything is finished.
Now wash the raspberries, puree them with a mixer and stir into the dough.
Prepare your muffin tray and simply spread the dough in six forms. Bake for around 30 min.
While the muffins are in the oven start preparing the frosting. Simply blend all the listed ingredients together until you get a smooth cream.
Take the muffins out of the oven when ready and let them cool for around 15 min. Then the fun begins – decorate the muffins with the cream as you desire. Enjoy!
For the girls night I also tried out another cupcake recipe and it turned out amazing too. That time lots of coconut will be involved! Be sure to check it out the when I post it by the end of this week.