Beautiful pinks and delicate flavors make these roasted raspberry cupcakes from Grandbaby Cakes are not only delicious, but perfect for upcoming Valentines Day!
Today we’re talking cupcakes. Not just any cupcakes, but light -and- fluffy raspberry cupcakes with a frosting that is naturally colored with raspberries, so it’s pink!
[Tag me on Instagram, @philiakelnhofer “These roasted raspberry cupcakes are light -and- fluffy!”]
So I have to tell you guys about a wonderful cookbook I’m loving – Grandbaby Cakes: Modern Recipes, Vintage Charm, Soulful Memories written by one of my blogging friends Jocelyn Delk Adams of the blog Grandbaby-Cakes. The book is full of decadent dessert recipes, all with rich family history and stories accompanying them.
Last year I had the pleasure of spending time with Jocelyn in Chicago and Kohler. I love when I get to meet internet friends in real life, it’s nice putting a ‘face’ to a ‘blog’. Jocelyn is super vivacious and if you are lucky enough to spend any time with her, you’ll immediately be drawn in by her outgoing personality and want to pick up a copy of her cookbook and get to baking! In the picture below from left to right: Amanda, Me, Jocelyn!
When I received the Grandbaby Cakes Cookbook and was looking through it, I had the hardest time deciding what I wanting to make, because every single dessert sounded incredible – from cinnamon roll pound cake, Mississippi mudslide cake to these roasted raspberry cupcakes, I want to make/bake/eat them ALL!! I also love how the directions are super descriptive and really walk you through the baking process, so even if you’re a novice baker I would suggest this cookbook.
To make these cupcakes you’re going to roast raspberries – something I had never done before, but something that I will definitely start doing now all the time – it gives the raspberries an even better flavor. Then you make the batter for the cupcakes and bake them and make a super pretty frosting. Aren’t these cupcakes just so pretty to look at? As you can tell they were divoured in our house!
I would highly recommend buying this gorgeous cookbook, and the next time you’re in need of dessert (hint hint – Valentine’s day is coming up) these cupcakes should be the front runner!
Other sweets and dessert recipes you might enjoy:
- Homemade Chocolate Birthday Cake with Frosting
- 5 Ingredient Stovetop Blueberry Crisp
- Nutty Buddy Freezer Peanut Butter Pie
Roasted Raspberry Cupcakes from Grandbaby Cakes
- Roasted Raspberries:
- 3 cups fresh raspberries divided
- 1 teaspoon granulated sugar
- 1 3/4 cup granulated sugar
- 3/4 cup 1.5 sticks or 6 ounces unsalted butter, room temperature
- 3 large whole eggs room temperature
- 3 cups sifted all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup sour cream room temperature
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 teaspoon raspberry extract
- 3-4 drops red food coloring optional
- 3.5 cups confectioner's powdered sugar
- 1 cup 2 sticks unsalted butter, room temperature
- 1/2 teaspoon raspberry extract
- pinch salt
- fresh raspberries for garnish (optional)
For the Roasted Raspberries:
- Preheat your oven to 450 degrees Fahrenheit. Line a baking sheet with parchment paper.
- On one end of the prepared baking sheet, place 2 cups of raspberries in a single layer - this will be for your cupcake batter. On the other end of the baking sheet, place the remaining 1 cup raspberries - this will be for your buttercream. Make sure the 2 sections are well separated. Sprinkle both sections with the granulated sugar
- Bake for 20 minutes, until the juices are just beginning to release. Remove the raspberries from the oven and set aside to cool.
For the Cupcakes:
- Reduce your oven temperature to 350 degrees Fahrenheit (if you have a separate oven thermometer, make sure to check it before baking the cupcakes, to ensure the temperature is correct. Because the berries were just roasted at a very high temperature, you don't want to burn or over bake your cupcakes! Line two 12-well muffin pans with 20 to 24 cupcake liners.
- In the bowl of your stand mixer fitted with the whisk attachment, add the granulated sugar and butter and cream together on medium-high speed for about 6 minutes, until very pale yellow and fluffy.
- While the batter mixture is beating, add the 2 cup section of of roasted raspberries to your food processor and puree. Pour the mixture through a fine-mesh strainer to remove the seeds. Repeat with the remaining 1 cup section of roasted raspberries, keeping the 2 raspberry purees separate.
- Add the eggs 1 at a time to your stand mixer, combining well after each addition and scraping down the sides and bottom of the bowl as needed. Reduce your mixer speed to low and mix in the first (2 cup; it won't actually measure to be this amount) portion of raspberry puree, a small amount at a time.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Slowly add 1/2 of the flour mixture to your stand mixer. Mix on the lowest speed until combined.
- In a small bowl, whisk together the sour cream and oil. Add to your stand mixer bowl.
- Add the remaining flour mixture to your stand mixer bowl and mix on low speed until well incorporated. Be careful not to overbeat. Add the vanilla and raspberry extracts and food coloring, if using. Scrape down the sides and bottom of the bowl and mix the batter until just combined. Be careful not to overmix.
- Using an ice cream scoop (with trigger release) or a spoon, scoop the batter into the cupcake liners until each is 3/4 full. Be careful not to overfill. Bake for 17 to 21 minutes, or until a toothpick inserted into the center of a cupcake comes out mostly clean but still moist.
- Let the cupcakes cool in the pans for 10 minutes, then transfer to a wire rack. Let cool to room temperature. Lightly cover the cupcakes with foil or plastic wrap so they do not dry out.
For the Buttercream:
- Clean your stand mixer bowl and whisk attachment. Add the confectioners' sugar and butter and mix on low speed, increasing the speed to medium-high once the sugar is fully incorporated. Continue to mix until light and fluffy.
- Add the remaining portion of raspberry puree, raspberry extract, and salt and beat until the mixture is cotton-candy pink and the puree is fully incorporated.
- Once the cupcakes have cooled completely, frost them with the buttercream (I used a large star tip). Garnish with raspberries (optional) and serve.
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