Raspberry Cupcakes | Josh Pan

Hello! I'm Josh Pan, and this is my new Raspberry Cupcake recipe that I came up with to kick off the summer. They're perfect for parties and very easy to make. Learn to make these in 10 simple steps, or watch the video for more detail. Thanks! Show me pictures if you try this out!!

Gather your ingredients and equipment, and preheat your oven to 350 degrees F.

For this cake, you will need...:

• 2 tbsp Butter
• 2 Large Eggs
• 1 1/4 cup Granulated Sugar
• 1 1/4 cup Flour
• 1 tsp Baking Soda
• 1/2 tsp Baking Powder
• 1/2 tsp Salt
• 1/4 cup Whole Milk
• 1/4 cup Heavy Cream
• 1/8 cup Vegetable Oil
• 1/2 tsp Vanilla Extract Generous
• 1/4 cup Raspberry Puree
• (opt.) Red Food Coloring

For the buttercream...

• 2 bars Butter
• 4 cup Powdered Sugar
• 2 tbsp Heavy Cream
• 1 tsp Vanilla Extract

For the garnish...

• Garnish Whole Raspberries

Besides all that, you will need some mode of mixing (preferably an electric mixer), muffin/cupcake tin, cupcakes liners, etc.

Pour all your dry ingredients into a medium bowl and combine well with a whisk. The dry ingredients are...

• Flour
• Baking Soda
• Baking Powder
• Salt

Now, mix together the wet ingredients. The wet ingredients are...

• Whole Milk
• Heavy Cream
• Vegetable Oil
• Vanilla Extract
• Raspberry Puree

Beat the 2 Tbsp of butter in a mixer (or use a whisk) until smooth and creamy. Then slowly add in the granulated sugar until the mixture becomes fluffy and crumbly. Next, add in your two large eggs, one at a time. Be sure the first egg has mixed in completely before adding in the second.

Now, with the mixer on low speed, alternate adding in the dry ingredients and wet ingredients, ending with the dry.

Put a cupcake liner in each hole of a muffin tin. Scoop in about two generous tablespoons of batter into each liner (this should come to about 1/2 to 2/3 of the way up the cupcake liner). Take whole raspberries and push one into the center of each liner. Finally cover the top with a little more batter to cover the raspberries (totally, this should come to about 2/3 to 3/4 of the way up the cupcake liner). When all are filled, give the tin a good shake to even out the surfaces of the batter.

Go ahead and bake your cupcakes on a center rack for 18 minutes at 350 degrees Fahrenheit.

Take your 2 bars of softened butter and beat on a medium speed until smooth and creamy. Then sift in your powdered sugar in two rounds (sift in half and mix on low speed, then sift in second half and continue mixing on low speed). Add in your vanilla extract, and if necessary to thin out the buttercream, add in up to two tablespoons of heavy cream.

Fill your buttercream into a piping bag fitted with a medium sized star tip. Pipe a large mound in the center of the cupcake, and add smaller mounds around the large mound. The mounds should get smaller and smaller as they near the edge of the cupcake. The, add a raspberry to the top of the center mound.

Your cupcakes are done! It's time to eat. This recipe makes one dozen cupcakes. If you enjoyed this recipe, please like my video on YouTube and subscribe to my channel. Also check out my Facebook, Instagram, Twitter, and Tumblr for more pretty photos (@joshpancooking). Thanks for all your support, and don't forget to take pictures of your finished product so I can check them out!!