Raspberry cupcakes

Raspberry Cupcakes – The Delight of Summer in Every Bite

Today, I invite you to delve into the aromatic universe of raspberry cupcakes, a dessert that brings all the charm of summer. These fluffy treats, with a delicate vanilla flavor and a splash of fresh fruit, are perfect for any occasion. Whether you serve them at a party, a gathering with friends, or simply as a personal indulgence, you will be delighted with the final result.

General Information:
- Preparation time: 30 minutes
- Baking time: 18-20 minutes
- Total time: 50 minutes
- Number of servings: 12 cupcakes

Ingredients:

*For the cupcakes:*
- 80 g butter (at room temperature)
- 120 g sugar
- 1 teaspoon vanilla sugar
- 250 g flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 240 ml milk
- 1 teaspoon vanilla extract
- 2 large eggs (at room temperature)

*For the frosting:*
- 300 g cream cheese (or 200 g cottage cheese + 200 g sour cream for an organic version)
- 100 g butter (at room temperature)
- 80 g powdered sugar with vanilla
- Fresh raspberries (for decoration)

*For the filling:*
- 100 g fresh raspberries

Brief History:
Cupcakes emerged in the 19th century and quickly evolved from simple recipes to elaborate creations, now being a symbol of celebrations and special occasions. These treats are appreciated not only for their flavor but also for their versatility, as they can be customized with various flavors and ingredients.

Step-by-Step Preparation:

1. Preparing the ingredients: It is essential for the butter and eggs to be at room temperature. This will help achieve a smooth and fluffy texture. Before starting, make sure you have all the ingredients at hand.

2. Mixing the dry ingredients: In a medium bowl, sift the flour, salt, and baking powder. This step not only helps eliminate any lumps but also ensures even distribution of the baking powder.

3. Preparing the batter: In another bowl, add the butter and mix at medium speed for about a minute until creamy. Then, add the sugar and vanilla sugar, continuing to mix for another minute.

4. Incorporating the dry ingredients: Reduce the mixer speed to low and gradually add the flour mixture. Mix until the batter becomes crumbly.

5. Adding the wet ingredients: In a small bowl, beat the eggs with a fork and add the milk, followed by the vanilla extract. Gradually pour this mixture over the flour batter, mixing on low speed until you achieve a smooth batter.

6. Preheating the oven: Preheat the oven to 190 degrees Celsius. Prepare a muffin tin with special liners or grease the molds with butter and dust with flour.

7. Filling the molds: Fill the cupcake molds about 3/4 full to allow for expansion during baking.

8. Baking: Place the tray in the oven and bake for 18-20 minutes. Check with a cake tester; if it comes out clean, the cupcakes are ready. Do not leave them for more than 20 minutes, or you risk them becoming dry.

9. Cooling: Remove the tray from the oven and let the cupcakes cool in the tray for 5 minutes, then transfer them to a wire rack to cool completely. This step is essential to prevent moisture.

10. Preparing the frosting: If you opt for a store-bought cream cheese version, mix the softened butter with powdered sugar until fluffy. Then, add the cream cheese and continue mixing until smooth. If you choose the organic version, blend the cottage cheese with sour cream and sugar until you achieve a fine consistency.

11. Filling the cupcakes: Wash the raspberries well and drain them. With a thin-tipped knife, make a small hole in the center of each cupcake. Fill each hole with two pieces of raspberry, then place the cap back on top.

12. Decorating: Remove the frosting from the fridge and use a spatula or knife to apply the frosting on top of each cupcake. Decorate each treat with fresh raspberries, choosing the most beautiful fruits to impress.

Serving and Variations:
These raspberry cupcakes are excellent served alongside a cup of fruit tea or a refreshing lemonade. You can experiment with different types of fruits or flavors, such as blueberries or peaches, to create unique combinations. Also, try adding a teaspoon of lemon zest to the batter for a citrusy note.

Frequently Asked Questions:
1. Can I use frozen raspberries?
Yes, but make sure to thaw and drain them well to avoid excess moisture.

2. How can I make the frosting less sweet?
You can reduce the amount of powdered sugar and add a tablespoon of lemon juice for a tangy taste.

3. How long can I keep the cupcakes?
These treats are best stored in the fridge in an airtight container for 3-4 days.

Nutritional Benefits:
Raspberries are rich in vitamins, antioxidants, and fiber, providing not only a delicious taste but also health benefits. These cupcakes can be a healthier choice, especially if you opt for organic ingredients and reduce the sugar.

I hope you will try this easy and delicious raspberry cupcake recipe! Each bite will bring a touch of summer to your table. Enjoy!