Raspberry Filled and Frosted Cupcakes - Fluffy and Moist white cupcakes filled with Raspberry Cream Cheese Filling and topped with raspberry buttercream. These are a big crowd pleaser! Recipe and more at The Alchemist.
Raspberry Filled and Frosted Cupcakes
1 batch of 24 or 25 white cupcakes, I strongly recommend my "The Best White and Fluffy Cupcake Recipe" - baked and cooled
1 - 10 oz. (283 g.) package unsweetened frozen raspberries - thawed
For the Filling
1 - 8 oz. (227 g.) package cream cheese, right out of the fridge is fine, or at cool room temperature
1 cup (105 g.) powdered sugar
1/3 cup (79 ml.) raspberry puree - from the frozen raspberries mentioned above
For the Raspberry Buttercream
(this makes enough to generously frost 24 or 25 cupcakes, about the amount per cupcake I've used here. If you are spreading on the frosting I would halve this.)
4 sticks (1 pound) butter - room temperature - salted or unsalted, if using unsalted, I'd add a little pinch of salt
10 cups (1025 g.) powdered sugar
1/2 cup (118 ml.) raspberry puree - from the frozen raspberries mentioned above
Fresh Raspberries for topping, if desired
Start by pureeing the raspberries. If the raspberries are still frozen, put them in a pan on medium high heat and stir frequently until they are thawed and a liquid. Place them (from the pan, or from the bag if thawed) in a blender or food processor and puree. Pour this mixture through a fine mesh strainer sitting on top of a bowl to strain out the seeds. You will need to coax the mixture through the strainer using the back of a spoon. Work the mixture back and forth until all the puree is gone through, and only seeds remain. Discard the seeds and set aside the raspberry puree.
Make the filling - Place the cream cheese in the bowl of a stand mixer, or in a large bowl with a hand mixer. Blend the cream cheese until it's creamy and blended. Add the powdered sugar. Mix together until blended. Scrape down the sides of the bowl with a rubber spatula and mix again. Add the 1/3 cup of raspberry puree and blend again. Scrape down the bowl and blend until all is incorporated.
Spoon this mixture into a pastry bag fitted with a filling tip, (shown in photos above) or a round tip big enough to push the filling through.
Fill the cupcakes with the filling by pushing the tip 3/4 of the way down the cupcake, squeeze, then slowly lift up to fill the entire inside of the cupcake. I recommend using a test cupcake. Fill one, then cut it open to see if you filled it entirely. If you don't fill it with enough filling, the cupcake could just absorb the filling and not come across as a filled cupcake. Once you do a few and get a hang of it, it will go easy from there. Fill them up good, but don't overfill them. If you overfill them, they burst, or crack open. Set the filled cupcakes aside.
Make the Buttercream - At this point, I clean the bowl of my stand mixer and the paddle, to use it again to make the frosting. In the bowl of a stand mixer, or in a large bowl with a hand mixer, place the room temperature butter inside and beat it until creamy. Add half of the powdered sugar and blend, on low at first so you don't spray powdered sugar all over your kitchen, then on medium high to blend. Add the rest and blend again until it's all incorporated. Add the raspberry puree, a little at a time, add some and blend, add a little more and blend, etc. Until it's all been added. Scrape down the sides of the bowl and blend again. Blend until it's quite fluffy about 2 minutes more.
Use the buttercream to frost the cupcakes. Top with fresh raspberries, if desired.
Serve these at room temperature. They will need to be refrigerated eventually because of the cream cheese, but if you do, just bring them to room temperature before serving. If you don't the buttercream will be on the solid side, since you know, cause it's butter, and butter solidifies when cold.