I absolutely love that cupcakes have made a comeback in the last few years. They are the perfect pre-sliced “piece” of cake. You can be creative and pick different cupcake flavors, fill them and then frost them with pretty much anything and pretty sure they will be delicious!
For this cupcake recipe, I decided to just mix it up a bit with the flavors and go for it! I mean it is a cupcake why not? For the base of this cupcake I used a vanilla cupcake recipe from my Tanya Bakes book, you can find my review of the book here. I love this recipe because the cupcake is a bit denser than some other recipes, where you go to pull the wrapper off and they disintegrate.
You may be thinking oh it’s just a boring vanilla cupcake, no no, we are now going to fill it! I had some fresh raspberries and strawberries that I cooked down to almost a jam consistency and filled the cupcakes. And finally for one of my favorite things… the frosting. This might seem a bit odd but it is just one of the best flavor combinations, Matcha Buttercream. I take my gorgeously green Matcha Powder and sift it into the powder sugar to make this perfect sweet, but not too sweet, frosting to go on top of my raspberry filled Vanilla Cupcakes.
Recipe: Vanilla Cupcakes with Raspberry filling and Matcha Buttercream
Servings: 12 cupcakes
Oven Temp: 350F
– Vanilla Cupcakes –
6 tbsp Unsalted Butter, softened
3/4 cup Sugar
2 tsp Vanilla and a Vanilla Bean seeds
1 1/3 cup All – Purpose Flour
2 tsp Baking Powder
2 drops Almond Extract
– Raspberry Filling –
3/4 cup Raspberries
5 Strawberry, chopped
1 tbsp Vanilla extract, and the pod from above
1/4 tsp Grapefruit Zest, use orange if you don’t have grapefruit
– Matcha Buttercream –
3/4 cup Butter
2 tsp Vanilla Extract
2 tbsp Milk
3/4 tbsp Matcha Tea powder
3 cups Powdered Sugar
Cupcakes: Turn your oven on to 350F. Line one muffin tin with cupcake liners. If you want 24 cupcakes then go ahead and double the recipe. In a large mixer cream your butter and sugar together.
Add your egg with the vanilla extract, almond extract and the inside caviar of one vanilla bean into the bowl and mix.
In another bowl add your flour and baking powder and whisk them together really quick. Add half of your dry mixture to your wet mixture and mix together. After, add half of your milk to the batter and mix again. Do the same thing with the rest of your dry mixture and then the rest of your milk.
And as quick as that, your cupcake batter is complete. I like to use an ice cream scoop to place the batter in the lined muffin tins. Fill the tins ¾ the way full. Place in the center of the oven and cook from 18 – 21 mins. The cupcakes are done when they are just a light brown color and you can place a toothpick in the center and it pulls out clean. Set aside the cupcakes to cool.
Raspberry Filling: In a medium sided pot on low medium heat, add all the ingredients into the warmed pot. You may think you need to add liquid, DON’T. The natural juices from the fruit will come out and make the fruit turn into jam. Just keep them low and slow and stir the fruit mix. You will notice in about 15 mins that the fruit will look almost like jam. At this stage turn off the heat and let the fruit sit in the pot until it is room temperature.
Once it is room temp take the vanilla pod out and place your fruit in a blender. I find that with fruit fillings in cupcakes blending them taste much better and has a smoother texture. Place the fruit goop into a large Ziploc bag or piping bag if you have one. It is just so much easier to fill cupcakes this way.
Matcha Buttercreams: In your mixer with your whisk attachment whip your butter by itself for 2 mins.
Once you have whisked your butter, add one cup of the powdered sugar and mix again. Don’t forget to scrape down the sides.
Then add your 1 tbsp. of milk and the extract to the butter mixture and whisk.
In a separate bowl add your Matcha powder and the two remaining cups of Powered sugar. Mix them a bit with a fork so they are incorporated together.
Grab your sifter and sift half of the dry mixture into the wet butter mixture and mix.
Then add your final 1 tbsp of Milk to the frosting. Finally sift in the rest of your dry mixture. Run the mixer for just a bit to make sure the frosting has no lumps and all the powder is mixed well. You should have a beautifully rich green frosting. Grab a piping bag and put all of your frosting in the bag. Place the frosting bag in the fridge for about 15 mins for it to stabilize before decorating the cupcakes.
Assembly: Once your cupcakes are cooled, we are ready to add the filling and get them frosted. Grab a medium sized frosting tip. We are going to use the tip to create a hole in the center of the cupcake where we will place the filling. Place the tip in the center of the cupcake and push down so you cannot see it and pull it out. You will have a perfect hole for the raspberry filling.
Once all the cupcakes have their hole in them, grab your Ziploc bag full of the raspberry filling and place it in the cupcake hole. Lightly pressure the bag and fill the cupcake until you see it come out the top. Once each cupcake is filled grab your frosting bag.
With your frosting in a bag, I like the frosting tip I am using because it almost makes it look like green grass. Pipe the frosting all over the top of the cupcake. You can then decorate with raspberries, sprinkles or a sprinkle of Matcha powder on top.
These were such an easy and fun new take on cupcakes. It’s just a bonus at how awesome they taste. So, if you have a bit of time one afternoon get baking, these are a sure-fire way to impress a crowd…or yourself!