Сupcakes stand on a dark red background. 3 cupcakes stand on a dark red background. They are decorated with raspberry cream and raspberries.

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

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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.

There is a muffin on the plate. There is a muffin on the plate. It's cut. You can see the raspberry filling inside. There is a knife nearby.

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.