Vanilla Cupcakes with Raspberry Mascarpone Cream
These vanilla cupcakes are incredibly moist and tender, made from a rich, buttery batter that pairs perfectly with fruit. But adding raspberries really takes the flavor to a new level. With a homemade raspberry compote hidden in the center and topped with a light, airy raspberry mascarpone cream, these treats are genuinely hard to resist.
Ingredients
For the Raspberry Compote Center
- 100 grams of raspberries (I used frozen)
- A pinch of ground cardamom
- 6 grams of glucose syrup
- 9 grams of sugar
- 2 grams of NH pectin
- 3 grams of lemon juice
For the Vanilla Cupcakes
- 80 grams of butter
- 80 grams of sugar
- 65 grams of eggs (approximately 1 whole egg and 1 yolk)
- 25 grams of milk
- 85 grams of flour
- 35 grams of ground almonds
- 3 grams of baking powder
For the Raspberry Mascarpone “Hat” Cream
- 75 grams of raspberries
- 20 grams of sugar
- 280 grams of mascarpone cheese (or another cream cheese)
- 50 grams of powdered sugar
Instructions
1. Prepare the Homemade Raspberry Compote Center
Start by mixing the NH pectin with 9 grams of sugar and a pinch of ground cardamom. This little step is crucial because it helps prevent the pectin from clumping up later.
In a saucepan, combine your raspberries with the glucose syrup. Gently heat the mixture to 30°C (86°F).
Gradually sprinkle the pectin-sugar mixture into the warm raspberries while stirring. Bring the compote to a boil, let it simmer for about 30 seconds, and then remove it from the heat.
Stir in the lemon juice to brighten the flavor. Pour the compote into a pastry bag and let it sit at room temperature for about 30 minutes to cool down. After that, pop it in the fridge until you are ready to assemble the cupcakes.
2. Bake the Moist Vanilla Cupcakes
For the best texture, make sure all your ingredients are at room temperature before you start.
First, grind the almonds with 1 tablespoon of flour (taken from your total 85 grams) until it looks like fine almond flour. This helps improve the final texture of the crumb.
In a stand mixer, beat the butter with the sugar until it looks light and fluffy. Slowly add the eggs and milk into the mixture, beating as you go.
Add the remaining dry ingredients—flour, ground almonds, and baking powder—to the wet mixture. Use a spatula to fold everything together gently. Be careful not to overmix, or the batter can become tough.
Transfer the batter to a pastry bag and fill 6 muffin cups (5 cm diameter) about three-quarters of the way full.
Bake the cupcakes for approximately 22 to 25 minutes at 165°C (325°F).
You can check if they are done by inserting a toothpick into the center; if it comes out dry, they are ready.
Move the baked cupcakes to a wire rack and let them cool completely for at least 30 minutes before you try to frost them.
3. Prepare the Raspberry Mascarpone Cream Frosting
To make the frosting, combine the raspberries and sugar in a saucepan. Bring it to a boil and let it simmer on low heat for 1 minute.
If you prefer a perfectly smooth cream without seeds, press the cooked raspberries through a fine-mesh sieve.
Transfer the sauce to an airtight container and let it cool completely to room temperature.
In a clean bowl, beat the mascarpone cheese (or your preferred cream cheese) with the powdered sugar and the cooled raspberry sauce until the mixture is light and fluffy.
Pipe a generous amount of the cream onto your cooled cupcakes to finish them off.
