Ingredients
Scale
- 24 oz raspberries (fresh or frozen)
- ⅔ cup white sugar
- ½ cup unsalted butter
- 1 cup white sugar
- 1 large egg
- 1½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ⅓ cup milk
- 1 teaspoon vanilla extract
- 1 can (400 g) sweetened condensed milk
Instructions
- Make the raspberry coulis by combining raspberries and sugar in a saucepan over medium heat until thickened. Set aside.
- Preheat oven to 350°F (180°C). Cream together butter and sugar until fluffy. Add egg, mix well, then incorporate dry ingredients with milk and vanilla.
- Fill cupcake tins with batter and bake for about 20 minutes until golden brown.
- Cool cupcakes completely, then create wells in each cupcake to fill with raspberry coulis.
- For the frosting, whip butter until fluffy, gradually mix in sweetened condensed milk followed by raspberry coulis until smooth.
- Frost the cooled cupcakes with the raspberry Russian buttercream and top with fresh raspberries.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake (75g)
- Calories: 320
- Sugar: 26g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg