Yellow Cupcakes with Raspberry Buttercream Recipe
Refreshing in looks and taste, these sour cream batter cupcakes get their blast of flavor from raspberry preserves mixed into the icing. Perfect for dessert when the girls get together, or as a simple snack with the kids.
Makes: 12 cupcakes.
Skill Level: None
Yellow Cupcakes with Raspberry Buttercream is rated out of 5 by 23.
Rated 2 out of 5 by yummycakes51 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 2 out of 5 by cupcakequeen456 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 5 out of 5 by vtstorm 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