These cupcakes get a double dose of raspberry flavor, with raspberry liqueur in the cake as well as the frosting. Top with fresh raspberries, too, if you like!

Source: Midwest Living

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Recipe Summary test

prep:
40 mins
stand:
30 mins
bake:
20 mins at 350°
cool:
45 mins
Servings:
26
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Red Velvet Raspberry Cupcakes

Ingredients

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Directions

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  • Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, line twenty-six 2-1/2-inch muffin cups with paper bake cups or parchment-paper squares. In a medium bowl stir together flour, cocoa powder, and salt. Set aside.

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Instructions Checklist
  • Preheat oven to 350 degrees F. In a very large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, about 1/4 cup at a time, beating on medium speed until combined. Scrape sides of bowl; beat on medium speed for 2 minutes more or until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in red food coloring, liqueur, and vanilla. Alternately add flour mixture and buttermilk, beating on low speed after each addition just until combined. In a small bowl combine baking soda and vinegar; fold into batter.

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  • Spoon into prepared muffin cups, filling each about three-fourths full. Use the back of a spoon to smooth out batter in cups.

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  • Bake about 20 minutes or until tops spring back when lightly touched. Cool cupcakes in muffin cups on wire racks for 5 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks.

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  • Spread cupcakes with Cream Cheese-Raspberry Frosting. If desired, top each with a raspberry. Makes 26 (2-1/2- inch) cupcakes.

*Test Kitchen Tip:

To make 1-1/3 cups sour milk, place 4 teaspoons lemon juice or vinegar in a glass measuring cup. Add enough milk to make 1-1/3 cups liquid; stir. Let stand for 5 minutes before using.

Nutrition Facts (Red Velvet Raspberry Cupcakes)

298 calories; total fat 10g; saturated fat 6g; polyunsaturated fat 1g; monounsaturated fat 3g; cholesterol 50mg; sodium 230mg; potassium 56mg; carbohydrates 49g; fiber 0g; sugar 37g; protein 3g; trans fatty acid 0g; vitamin a 292IU; vitamin c 0mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 1mg; vitamin b6 0mg; folate 32mcg; vitamin b12 0mcg; calcium 30mg; iron 1mg.

Cream Cheese-Raspberry Frosting

Ingredients

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Directions

Instructions Checklist
  • Allow cream cheese and butter to stand at room temperature for 30 minutes. In a large mixing bowl beat cream cheese, butter, liqueur, and vanilla with an electric mixer on medium speed until light and fluffy. Gradually beat in powdered sugar. If necessary, beat in milk, 1 teaspoon at a time, until frosting reaches spreading consistency.

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