High Altitude Vanilla Raspberry Cupcakes
Moist vanilla cupcakes frosted with fluffy raspberry buttercream, and decorated with Valentine's Day sprinkles.
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Equipment
- Stand Mixer with Paddle Attachment
Ingredients
Vanilla Cupcakes
- 1 recipe High Altitude Vanilla Cupcakes
Raspberry Buttercream
- 1 ¼ cups unsalted butter, softened to room temperature
- ¼ cup raspberry jam
- 2 ½ cups powdered sugar
- 1 ½ tsp meringue powder, optional
- ¼ tsp coarse Kosher salt (if using table salt, use half the amount)
- 1 ½ tsp vanilla extract
Instructions
Cupcakes
- Prepare the Vanilla Cupcakes as instructed. Let cool completely before frosting.
- If desired, use a cupcake corer to remove the centers of the cupcakes, and fill with raspberry jam.
Buttercream
- In the bowl of your stand mixer fitted with the paddle attachment, beat the butter and jam for 1-2 minutes, until smooth.
- With the mixer on low, gradually add the powdered sugar, meringue powder and salt, mixing until combined. Add the vanilla.
- Increase the speed to medium and whip the buttercream for 4-5 minutes, stopping to scrape the bowl down several times, until very light and fluffy. Turn the speed down to "stir" and mix for 1 more minute.
- Fit a piping bag with tip 1M, fill with buttercream, and pipe the buttercream onto the cooled cupcakes.
- Decorate with sprinkles or fresh raspberries.
Notes
Store leftover cupcakes in an airtight container at room temperature for up to 2 days.
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