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Yellow Cupcakes with Raspberry Buttercream Zoom

Yellow Cupcakes with Raspberry Buttercream Recipe


Makes: 12 cupcakes.
Skill Level: None

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Step 1

Preheat oven to 350°F. Prepare muffin pan with paper baking cups.

Step 2

In medium bowl, sift together flour, baking powder and salt; set aside. In large bowl, beat butter and sugar with electric mixer until light and fluffy. Add egg and vanilla to butter mixture, mixing until well combined. Add flour mixture alternately with sour cream, beating well after each addition. Continue beating 1 minute. Pour batter into muffin cups until they are 2/3 full.

Step 3

Bake 17-20 minutes or until toothpick inserted in center of cupcake comes out clean. Cool 5 minutes. Transfer to a cooling grid; cool completely before icing.

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Ingredients

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sifted cake flour

1-1/2 cups sifted cake flour

baking powder

1 teaspoon baking powder

salt

1/4 teaspoon salt

butter

1/3 cup butter

granulated sugar

1 cup granulated sugar

egg

1 egg

sour cream

1/2 cup sour cream

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Yellow Cupcakes with Raspberry Buttercream is rated 4.565217391304348 out of 5 by 23.
Rated 5 out of 5 by from I had never done a cake from scratch- it was very easy! It is definately more dense compared to a box mix. The Flavor was awesome! I paired it with the ras. butter cream as suggested as well as a ghirardeli choc buttercream frosting that I made using the wilton boxed icing mix and 3/4 c of the chocolate cocoa. They were the favorite of the 4 flavors offered at our pary! I may not use a boxed mix again!
Date published: 2011-05-13
Rated 4 out of 5 by from I love these with a raspberry coulis drizzled over the top. 8 oz. fresh raspberries Powdered sugar or superfine bakers sugar to taste. Puree the raspberries and then strain them through fine mesh strainer or cheesecloth (cheesecloth is easiest) discard the seeds. Add sugar to taste, just enough so it is tart yet sweet at the same time. Put it in a piping bag and drizzle! Wonderful!
Date published: 2011-04-22
Rated 2 out of 5 by from I decided to use the yellow cupcake recipe with chocolate frosting. I didnt use the raspberry buttercream, although it sounded delightful. To me, the yellow cupcakes were dry and they didnt rise. I was a little surprised to see that the only liquid in the batter was sour cream but i went with it. Im not an expert but i wont be using this recipe again.
Date published: 2012-05-19
Rated 2 out of 5 by from I truly love the taste of biting into a warm cupcake with decadent frosting. But honestly I have always had trouble maintaining the buttercream from melting. The frosting became so difficult to use, that i couldn't even frost the cupcakes, without the frosting melting off. So, i don't recommend these.
Date published: 2012-06-30
Rated 5 out of 5 by from This is a must for all those who love lemon and raspberry! My mom loves this recipe! She does not eat chocolate so this recipe gives her the indulgence of a great dessert without the decadence of chocolate!
Date published: 2010-12-03
Rated 5 out of 5 by from I have been looking for a good cupcake recipe. Yes! I found it. This is one that I would recommend to anyone either beginner or expert. Whenever I need an idea or recipe first place I turn to is Wilton.com
Date published: 2010-12-06
Rated 5 out of 5 by from This was SO delicious! I also did this as a full sized cake for a friend of mine's birthday. Light I fluffy and different than the old stand by! I'll be making this again!
Date published: 2010-12-06
Rated 5 out of 5 by from Really easy, Simply ingredients This could be a project for the grand children. The cupcakes are moist, the icing is smooth and sweet
Date published: 2010-11-29
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