Vanilla Cupcakes with Raspberry Buttercream

vanilla cupcakes with raspberry buttercream

Some women go overboard in the shoe store, but I’m the kind of woman who goes overboard at her local nursery, falling in love with plants at first sight. This explains why our yard has an eclectic collection of flowers and shrubs; I see a plant, I love it, I buy it…then I figure out where I’ll put it later. Our most recent addition is a beautiful blue hydrangea, which lives next to a pink/peach rhododendron, a white azalea, and a yellow-flowering coreopsis plant.

Although we don’t have roses in our yard, I hope to add a few someday. These cupcakes were inspired by roses, easily frosted with the Wilton M1 tip.

Ingredients

  • 1 recipe Crazy Vanilla Cupcakes
  • 8 tablespoons butter, at room temperature
  • 1/3 cup seedless raspberry jam
  • 3 cups powdered sugar
  • 2 teaspoons vanilla extract

Preparation

Bake cupcakes and allow to cool completely before frosting.

In a mixing bowl, beat butter and raspberry jam on medium speed for about 2-3 minutes; mixture will look crumbly and curdled, but don’t worry – it will be fine when you add the powdered sugar.

Add powdered sugar and beat on low speed until the sugar is incorporated in the butter/jam mixture; this will take a few minutes. Scrape down the bowl, then add your vanilla extract and beat on medium speed for about 5 minutes, until frosting becomes somewhat fluffy. Note: this buttercream will not be as fluffy as regular buttercream, because the jam gives it a different texture.

Fit a 14-inch pastry bag with a Wilton M1 tip; beginning in the center of your cupcake, pipe a swirl and continue piping around the edge to make a rose design.

Store cupcakes in an airtight container at room temperature for up to three days.

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