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Cakes & Cupcakes

Fresh Raspberry Chocolate Cupcakes

DSC_4511 (2)

Prep Time: 25 Minutes

Cook Time: 19 minutes

Total Time: 44 minutes

Yield: 18 Servings

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DSC_4511 (2)

Ingredients

Cupcakes

  • 1 ½ C. all-purpose flour
  • ½ C. Dutch-process cocoa powder
  • ¾ tsp. Clabber Girl® Baking Powder
  • ½ tsp. Clabber Girl® Baking Soda
  • ½ tsp. kosher salt
  • ½ C. Crisco® Pure Vegetable Oil
  • 2/3 C. granulated sugar
  • 1/3 C. light brown sugar
  • 2 whole eggs
  • 2 tsp. Spice Islands® Pure Vanilla Extract
  • ¾ C. mashed, fresh raspberries (about 1 ½ pints)
  • 1 C. buttermilk

Frosting

  • 8 oz. full fat cream cheese, softened
  • ½ C. butter, softened
  • ¼ C. raspberry jam
  • ½ tsp. kosher salt
  • 4 C. powdered sugar, sifted

Directions

Cupcakes

  1. Preheat oven to 350°F and line a muffin tin with paper liners or spray with Baker’s Joy® No Stick Spray; set aside.
  2. In a large bowl, whisk together the flour, cocoa, baking powder, baking soda, and salt; set aside.
  3. In the bowl of a stand mixer, or with a hand-held electric mixer, cream the oil, granulated sugar and brown sugar on med-high speed for 2-3 minutes.
  4. Add the eggs, and vanilla and mix on med-low speed until well blended (about 1 minute).
  5. Add the raspberries and mix on low to combine.
  6. Add 1/3 of the dry mixture and blend on low speed while adding ½ the buttermilk. Continue with another 1/3 of dry mixture and the rest of the buttermilk. Add the remaining dry mix and blend just until combined.
  7. Using a ¼ C. portion scoop, fill 18 regular sized muffin tins.
  8. Bake for 17-19 minutes or until a toothpick inserted in the center comes out clean.
  9. Place on a wire rack to cool completely before frosting.

Frosting

  1. In the bowl of a stand mixer, or with a hand-held electric mixer, blend the cream cheese and butter until smooth.
  2. Add the jam and salt and mix until well blended and creamy.
  3. Add the powdered sugar a little at a time until fully incorporated.
  4. Can be stored at room temperature for a few days.

Fresh Raspberry Chocolate Cupcakes

DSC_4511 (2)

Prep Time: 25 Minutes

Cook Time: 19 minutes

Total Time: 44 minutes

Yield: 18 Servings

Ingredients

Cupcakes

  • 1 ½ C. all-purpose flour
  • ½ C. Dutch-process cocoa powder
  • ¾ tsp. Clabber Girl® Baking Powder
  • ½ tsp. Clabber Girl® Baking Soda
  • ½ tsp. kosher salt
  • ½ C. Crisco® Pure Vegetable Oil
  • 2/3 C. granulated sugar
  • 1/3 C. light brown sugar
  • 2 whole eggs
  • 2 tsp. Spice Islands® Pure Vanilla Extract
  • ¾ C. mashed, fresh raspberries (about 1 ½ pints)
  • 1 C. buttermilk

Frosting

  • 8 oz. full fat cream cheese, softened
  • ½ C. butter, softened
  • ¼ C. raspberry jam
  • ½ tsp. kosher salt
  • 4 C. powdered sugar, sifted

Directions

Cupcakes

  1. Preheat oven to 350°F and line a muffin tin with paper liners or spray with Baker’s Joy® No Stick Spray; set aside.
  2. In a large bowl, whisk together the flour, cocoa, baking powder, baking soda, and salt; set aside.
  3. In the bowl of a stand mixer, or with a hand-held electric mixer, cream the oil, granulated sugar and brown sugar on med-high speed for 2-3 minutes.
  4. Add the eggs, and vanilla and mix on med-low speed until well blended (about 1 minute).
  5. Add the raspberries and mix on low to combine.
  6. Add 1/3 of the dry mixture and blend on low speed while adding ½ the buttermilk. Continue with another 1/3 of dry mixture and the rest of the buttermilk. Add the remaining dry mix and blend just until combined.
  7. Using a ¼ C. portion scoop, fill 18 regular sized muffin tins.
  8. Bake for 17-19 minutes or until a toothpick inserted in the center comes out clean.
  9. Place on a wire rack to cool completely before frosting.

Frosting

  1. In the bowl of a stand mixer, or with a hand-held electric mixer, blend the cream cheese and butter until smooth.
  2. Add the jam and salt and mix until well blended and creamy.
  3. Add the powdered sugar a little at a time until fully incorporated.
  4. Can be stored at room temperature for a few days.

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