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Raspberry Vanilla Bean Cupcakes

Soft Raspberry Vanilla Bean Cupcakes topped with creamy raspberry frosting.
Print Recipe Pin Recipe
Prep Time 20 minutes
Course Dessert
Cuisine American

Ingredients
  

  • 1/2 cup unsalted butter room temperature
  • 1 cup granulated sugar
  • 3 egg whites
  • 1 Tbsp vanilla bean paste
  • 1/4 tsp almond extract
  • 1 3/4 cups cake flour
  • 3/4 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp kosher sea salt
  • 1/2 cup + 1 Tbsp sour cream
  • 1/2 cup whole milk

Frosting

  • 1 cup unsalted butter room temperature
  • 1 cup freeze-dried raspberries powdered
  • 3 1/2 cups powdered sugar
  • 3 Tbsp cooked raspberry puree
  • 2 –3 Tbsp whole milk
  • 1/2 tsp vanilla bean paste
  • 1/8 tsp kosher sea salt

Instructions
 

  • Preheat oven to 175°C (350°F) and line a cupcake pan with liners.
  • Beat butter and sugar until light and fluffy (2–3 minutes).
  • Add egg whites one at a time, mixing well after each.
  • Mix in vanilla bean paste and almond extract.
  • In another bowl, whisk flour, baking powder, baking soda, and salt.
  • Gradually alternate adding dry ingredients with sour cream and milk on low speed.
  • Mix briefly on medium speed until smooth.
  • Fill cupcake liners evenly and bake for 18–22 minutes.
  • Cool completely on a wire rack.

Frosting:

  • Beat butter until creamy.
  • Add raspberry powder and mix on low.
  • Gradually add powdered sugar, raspberry puree, milk, vanilla, and salt.
  • Beat on high until fluffy (about 3 minutes).
  • Pipe frosting onto cooled Raspberry Vanilla Bean Cupcakes and garnish if desired.

Notes

  • Swap sour cream with Greek yogurt if needed