Dessert+baking

Vanilla Cupcakes with Raspberry Mascarpone Cream

Prep Time: 1 hr 30 min / Cook Time: 50 min / Total Time: 2 hrs 20 min

This vanilla cupcake recipe is incredibly delicious and bursting with flavor, and you can even fill it with strawberries or any different types of berries.

Author and photographs: Olga

Share:
Jump to Recipe

These moist and tender vanilla cupcakes are crafted from a buttery batter, but the addition of raspberries takes their taste to a whole new level. With a homemade raspberry compote at its core and a delicate, airy raspberry whipped cream frosting, these cupcakes are impossible to resist.

Vanilla Cupcakes with Raspberry Mascarpone Cream

Yield: 6 muffins

Ingredients

Raspberry Compote for 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

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

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

Raspberry Compote for Center

Combine pectin with sugar and cardamom to prevent pectin from clumping.
Mix raspberries with glucose syrup in a saucepan. Heat the mixture to 30°C (86°F).
Gradually add the pectin-sugar mixture to the raspberries, bring it to a boil, let it simmer for 30 seconds, then remove it from heat.
Add lemon juice, transfer the mixture to a pastry bag, and let it cool at room temperature for 30 minutes. Then refrigerate it until assembly.

Vanilla Cupcakes All ingredients should be at room temperature.

Grind the almonds with 1 tablespoon of flour (taken from the total amount of flour) until it resembles almond flour.
Beat the butter with sugar until fluffy, gradually add eggs and milk.
Add the dry ingredients to the mixture and gently mix with a spatula.
Transfer the batter to a pastry bag and fill 6 muffin cups (5 cm in diameter) to about 3/4 full.
Bake for approximately 22-25 minutes at 165°C (325°F).
Check for doneness with a toothpick; it should come out dry.
Transfer the finished cupcakes to a wire rack and let them cool for 30 minutes.

Raspberry Mascarpone "Hat" Cream

In a saucepan, combine raspberries and sugar, and simmer on low heat for 1 minute after it comes to a boil. If you don't like seeds, strain the raspberries through a sieve.
Put the sauce in an airtight container and let it cool to room temperature.
Beat the cream cheese with powdered sugar and the raspberry sauce until fluffy.
Decorate the cupcakes with the cream.

You might also like

Close-up photo of three beautifully decorated, flower-shaped cookies. This photo showcases a close-up of three beautifully decorated, flower-shaped cookies. Each cookie has a golden-brown, textured base, resembling a delicate flower with six rounded petals. Atop each petal sits a generous dollop of smooth, creamy nut-flavored ganache, creating a visually pleasing contrast with the darker cookie base. In the center of each flower, there are fresh, plump raspberries, adding a vibrant red pop of color. The cookies are further adorned with small, delicate, purple edible flowers, and a few tiny green leaves, enhancing their elegant and refined appearance.

Dessert+baking

Sablé Breton with Nut Ganache and Raspberry

Tart standing on the table Pear-Thyme-Brie's Tart standing on the table in the square pan.

Not sweet+baking

Pear, Thyme, and Brie Tart

There is a chocolate banana cupcake on the table. There is a chocolate banana cupcake on the table. It's cut. View from above. The texture of the cake is visible.

Dessert+baking

Chocolate Banana Bread

The woman holds in her fingers a coconut cookie. The woman holds in her fingers a coconut cookie. Showing the texture of cookie

Dessert+baking

Coconut Cookies FlourLess

Leave a comment and rate this recipe!

Ivadebtsource.Co.uk on 12/20/2023 at 8:22 PM

Do you have any video of that? I'd want to find out more details.

banks that accept iva on 12/13/2023 at 6:57 AM

You have made some really good points there. I looked on the net for additional information about the issue and found most people will go along with your views on this web site.

D Change on 12/1/2023 at 6:02 AM

Having read this I thought it was very enlightening. I appreciate you finding the time and effort to put this content together. I once again find myself spending a lot of time both reading and commenting. But so what, it was still worth it!

D Change on 11/29/2023 at 6:01 PM

A person necessarily help to make severely articles I'd state. That is the very first time I frequented your web page and so far? I amazed with the analysis you made to make this particular submit amazing. Magnificent task!

d-change.net on 11/29/2023 at 7:22 AM

I like the valuable info you provide in your articles. I will bookmark your blog and check again here regularly. I'm quite sure I will learn plenty of new stuff right here! Best of luck for the next!

d-change.net on 11/24/2023 at 3:19 AM

It is appropriate time to make some plans for the future and it is time to be happy. I've read this post and if I could I want to suggest you few interesting things or tips. Perhaps you can write next articles referring to this article. I desire to read more things about it!

d-change.net on 11/18/2023 at 3:41 PM

I needed to thank you for this wonderful read!! I absolutely loved every little bit of it. I have got you bookmarked to check out new stuff you post…

skdjht3eigjsfdgfddf.com on 11/14/2023 at 5:03 PM

I'm not sure where you're getting your info, but great topic. I needs to spend some time learning much more or understanding more. Thanks for excellent info I was looking for this info for my mission.