Raspberry Ripple Cupcakes

June 01, 2016

139

These deliciously moist and fluffy Raspberry Ripple Cupcakes are swirled with crushed raspberries, and topped with a raspberry buttercream!

For the Cupcakes
2oz (50g) seedless raspberry jam
2oz (50g) fresh raspberries
1 and 1/2 cups (150g) cake flour*
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
2 large eggs, room temperature
3/4 cup (150g) caster/granulated sugar
2 teaspoons vanilla extract
1/4 cup + 2 tablespoons (90ml) vegetable oil
1/2 cup (120ml) sour cream, room temperature
For the Buttercream
4 cups (500g) icing sugar
1 cup (226g) unsalted butter, softened
4 tablespoons seedless raspberry jam
12 raspberries, to garnish

For the Cupcakes Preheat the oven to 180C/350F/Gas 4. Line a 12-cup muffin tin with cupcake cases, and set aside. Mix the ra
See the full directions on my site

Nutritions

Calories
175

Sodium
101mg
4% DV

Fat
3g
5% DV

Protein
2g
4% DV

Carbs
37g
12% DV

Fiber
8g
35% DV

Snack Baked