Best Rockin Raspberry Cupcake Recipes

Chocolate Vodka Raspberry Rock Star Cupcake image

Provided by Food Network

Number Of Ingredients 18

Steps:

Preheat the oven to 350 degrees F.
In a large mixing bowl, combine flour, sugar, cocoa powder, baking soda, and salt. Add remaining ingredients (with hot water and vodka set aside). Beat with electric mixer for 1 minute. Stop the mixer and scrape down the sides and bottom of mixing bowl with rubber spatula making sure to incorporate all ingredients. Add warm water and vodka slowly while mixing for one more minute or until smooth.
Line 12 cup cupcake or muffin pan 3/4-full with batter. Bake until the cupcakes are puffed and a toothpick inserted into the center comes out clean, about 20 minutes. Cool the cupcakes completely.
Melt butter and stir in cocoa in a mixing bowl. Alternately add powdered sugar and milk, beating on medium speed to spreading consistency. Add more milk, if needed. Stir in vanilla extract.
Mix raspberry preserves and vodka to an even consistency. (Add more vodka if desired)
To assemble: Core the cupcakes and add raspberry filling to top. Generously frost each cupcake with pastry bag and cut 1/2-inch off the tip. Add fresh raspberries to top if desired.

Lemon Raspberry Cupcakes image

Provided by Food Network

Categories dessert

Time 1h10m

Yield 12 cupcakes

Number Of Ingredients 16

1 1/2 cups granulated sugar
1 1/4 cups pastry flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 1/4 cups buttermilk, at room temperature
1 cup olive oil
1 teaspoon lemon zest
3 whole eggs, at room temperature
2 tablespoons granulated sugar
1 1/2 lemons, juiced
1/2 cup raspberries, halved, plus more for garnish
1 cup cream cheese, at room temperature
1 stick unsalted butter, at room temperature
1/2 cup melted white chocolate
2 cups powdered sugar

Steps:

For the cupcakes: Preheat the oven to 345 degrees F. Line a cupcake pan with liners.
Combine the granulated sugar, pastry flour, baking powder, baking soda and salt in a bowl. In a separate bowl, combine the buttermilk, olive oil, lemon zest and eggs. Combine the wet ingredients with the dry ingredients and mix with a whisk until smooth.
Scoop the batter into the cupcake liners and bake for 12 to 15 minutes. Check for doneness by inserting a toothpick into the cupcakes. If it comes out clean, they are done.
For the soaker: In a small pot over medium heat, add the granulated sugar, lemon juice and 2 tablespoons water. Once the sugar has been dissolved, it is ready to be used.
After the cupcakes are baked, brush the soaker on top of each cupcake and add a few halved raspberries.
For the frosting: Mix the cream cheese until smooth using the paddle attachment on a mixer. Add in the butter and mix until mixed in. Add the white chocolate and mix until fully incorporated. Add the powdered sugar until you reach a smooth frosting-like consistency. Put the frosting into a piping bag with piping tip of your choice.
To assemble: Decorate the way you like with the cream cheese frosting. Garnish with fresh raspberries for a refreshing look. Get creative and have a blast!