raspberry compote cupcakes

Raspberry Compote Cupcakes

Prep time: 30 mins | Cook time: 20 mins | Servings: 12 cupcakes

• 1.5 cups all-purpose flour

• 1.5 tsp baking powder

• 1/4 tsp salt

• 1/2 cup (1 stick) unsalted butter, softened

• 1 cup granulated sugar

• 2 large eggs, room temperature

• 1 tsp pure vanilla extract

• 1/2 cup whole milk, room temperature

• 1 cup fresh or frozen raspberries (for the compote)

• 2 tbsp granulated sugar (for the compote)

• 1 tsp fresh lemon juice

• 1 tsp cornstarch mixed with 1 tsp cold water (slurry)

• 1 cup unsalted butter, softened (for frosting)

• 3 to 4 cups powdered sugar, sifted

• 2 tbsp heavy cream

• 1 tsp vanilla extract

Step-by-Step Instructions

1. Make the Raspberry Compote: Combine 1 cup of raspberries, 2 tablespoons of sugar, and lemon juice in a small saucepan over medium heat. Simmer for 5 minutes until the berries break down. Stir in the cornstarch slurry, boil for 1 minute until thickened, then transfer to a bowl and chill completely.

2. Prep the Oven and Pans: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.

3. Whisk Dry Ingredients: Whisk the flour, baking powder, and salt together in a medium bowl.

4. Cream Butter and Sugar: Beat 1/2 cup of softened butter and 1 cup of sugar in a stand mixer for 3 to 4 minutes until light and fluffy. Add eggs one at a time, beating well, then stir in the vanilla extract.

5. Alternate Milk and Flour: Mix in the dry ingredients and whole milk alternately, starting and ending with the flour, mixing just until combined.

6. Bake: Divide the batter evenly among the 12 liners. Bake for 18 to 20 minutes until a toothpick inserted into the center comes out clean. Cool completely on a wire rack.

7. Core the Cupcakes: Use a small knife or a apple corer to remove a small center core from each cooled cupcake, taking care not to go all the way to the bottom.

8. Fill: Spoon or pipe the chilled raspberry compote into the center of each cupcake.

9. Prepare Frosting: Beat 1 cup of butter until smooth, gradually add powdered sugar, heavy cream, and vanilla extract until light and spreadable. Pipe or spread frosting over the filled cupcakes to seal them in.