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Mini Raspberry Cupcakes Recipe


Mini cupcakes are kissed with icing flavored with bright freeze-dried raspberries flavor and topped with Sugar Pearls and Nonpareils Sprinkles. So pretty and ready to serve to your guests for showers, parties and special occasions.
Makes: About 4 dozen
Skill Level: None

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Step 1

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

Step 2

In medium bowl, combine flour, baking powder and salt.

Step 3

In large bowl, beat butter and sugar with electric mixer until light and fluffy. Add eggs, one at a time, and vanilla; mix well. Add flour mixture alternately with milk; blend until just combined. Fill baking cups 2/3 full with batter.

Step 4

Bake 11-13 minutes, rotating pan after 5 minutes, or until toothpick inserted in center of cakes comes out clean. Cool in pan on cooling grid 5 minutes. Remove from pan; cool completely on grid.

Step 5

For buttercream, place raspberries in the bowl of a food processor and pulse until a fine powder forms. Sift raspberry powder with confectioners’ sugar, discarding any seeds.

Step 6

In large bowl, beat butter with electric mixer on medium speed until smooth. Gradually add sugar mixture, 1 cup at a time, beating well after each addition (icing will appear dry). Add 2 tablespoons milk; beat on medium speed until light and fluffy, adding 1 additional tablespoon milk if needed. Ice cupcakes and top with sprinkles, if using.

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Expected ship date: 12/22/18

all-purpose flour

2 cups all-purpose flour

baking powder

1 teaspoon baking powder

salt

1/4 teaspoon salt

butter, softened

butter, softened (1/2 cup (1 stick) for cupcakes, 1 cup (2 sticks) for frosting)

granulated sugar

1 cup granulated sugar

Eggs

2 Eggs

milk

milk (2/3 cup for cupcakes, 2-3 tablespoons)

freeze-dried raspberries

1 cup freeze-dried raspberries

confectioners' sugar

4 cups confectioners' sugar

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