Raspberries are one of my favorite fruits. They’re sweet and tart and so easy to pop in your mouth. I have been known to eat entire pints as a snack, never once stopping to think I should stop. My kids have also taken to this habit…which can be unfortunate at times.
A few weeks ago we celebrated my little man’s second birthday, and as Magnus turned two, I decided I’d break from tradition and make cupcakes. My husband had just returned home with a pretty good-sized amount of black raspberries, and I decided they would make for some delicious birthday cupcakes for my youngest.
I had originally planned to incorporate some of the blackberries into the buttercream, but before I knew what was happening, they had been snatched up and scarfed down by tiny hands. Blackberry and topped with a bright lemon buttercream, these cupcakes are sophisticated enough to serve at a shower or tea, but they’re sweet enough for the small berry-snatching people in your life as well.
Black Raspberry Cupcakes inspired by the Vanilla Bake Shop
1 cup unsalted butter
2 cups sugar
1 teaspoon vanilla
5 eggs, separated
2 cups flour
1 cup cake flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup black raspberries, partially mashed
1 cup sour cream
Preheat oven to 350 degrees. Beat butter and sugar together until light and fluffy. Mix in vanilla and then mix in one egg yolk at a time until all are incorporated. In a separate bowl, mid together flours, baking powder and salt. Mix flour mixture into the creamed butter and sugar. Stir in sour cream and black raspberries.
In a new bowl, beat egg whites until stiff peaks form. Fold into cupcake batter. Bake at 350 degrees for 20-25 minutes until enters spring back lightly. Remove from oven.
1/2 cup of butter, softened
2 tablespoons lemon zest
1/4 cup heavy cream
3 1/2 cups powdered sugar
Cream butter and lemon zest until smooth. Add in cream and mix well. Slowly add in powdered sugar until desired consistency is reached. Use to frost cupcakes.
Makes 24 cupcakes.