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Raspberry Cream Cupcakes with Cream Cheese Frosting

Raspberry Cream Cupcakes with Cream Cheese FrostingRecipe courtesy of CanolaInfo.org.

Recipe Ingredients:

Cupcakes:
2 cups granulated sugar
4 large eggs
1 cup milk
3/4 cup canola oil
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
2 teaspoons baking powder
2 cups raspberries, fresh or frozen

Cream Cheese Frosting:
2 (8-ounce) packages cream cheese at room temperature
1 1/2 cups powdered sugar, sifted
1 teaspoon vanilla extract

Cooking Directions:

  1. For Cupcakes: Preheat oven to 350°F (175°C). Line muffin tin with 24 cupcake liners.
  2. In medium bowl, combine sugar and eggs. Using electric mixer combine until mixture thickens, about 1 minute. Add milk, canola oil and vanilla extract. Continue to mix. Slowly add flour and baking powder until fully combined making sure to scrape sides of bowl with a spatula get out all lumps.
  3. Remove bowl from mixer. Add 1 cup raspberries and gently mix by hand.
  4. Spoon mixture into muffin cups until about two-thirds full.
  5. Bake for 20 minutes or until cupcakes spring back to touch. Remove from oven and cool cupcakes completely.
  6. For Cream Cheese Frosting: In medium bowl, mix cream cheese on medium speed until lump-free. Slowly add powdered sugar and vanilla extract until fully combined.
  7. Spoon cream cheese frosting into pastry bag with medium round tip and pipe onto cooled cupcakes. Top with one raspberry per cupcake.
  8. Serve right away or refrigerate until serving.

Makes 24 cupcakes.

Nutritional Information Per Serving (1/24 of recipe): Calories: 270; Total Fat: 14g; Saturated Fat: 6g; Cholesterol: 50mg; Total Carbs: 30g; Fiber: 0g; Sugar: 22g; Protein: 4g; Sodium: 115mg; Potassium: 29mg.

Recipe and photograph courtesy of CanolaInfo.org.