Gourmet Valentine’s Cupcakes (Print-Friendly Version)
Moist cupcakes with raspberry jam centers and creamy buttercream topping, ideal for celebrations or sweet moments.
# Ingredients Required:
→ Dry Ingredients
01 -
190 grams all-purpose flour
02 -
200 grams granulated sugar
03 -
50 grams unsweetened cocoa powder
04 -
4 grams baking powder
05 -
2 grams baking soda
06 -
1 gram salt
→ Wet Ingredients
07 -
115 grams unsalted butter, softened
08 -
2 large eggs
09 -
5 milliliters vanilla extract
10 -
120 milliliters buttermilk
→ Fillings and Toppings
11 -
240 milliliters raspberry jam
12 -
240 milliliters buttercream frosting
13 -
Fresh raspberries for garnish
# Detailed Directions:
01 -
Preheat the oven to 175°C and line a muffin tin with cupcake liners.
02 -
In a large mixing bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until evenly incorporated.
03 -
Add softened butter, eggs, vanilla extract, and buttermilk to the dry mixture. Beat with an electric mixer or whisk until the batter is smooth, scraping down the bowl sides as necessary.
04 -
Fill each cupcake liner halfway with batter. Place one teaspoon of raspberry jam in the center, then cover with additional batter until about three-quarters full.
05 -
Bake in the preheated oven for 18 to 20 minutes, or until a toothpick inserted into the cake portion (avoiding the jam center) comes out clean.
06 -
Remove cupcakes from the oven and transfer to a cooling rack. Allow to cool completely before frosting.
07 -
Pipe or spread buttercream frosting over each cooled cupcake and garnish with fresh raspberries before serving.
# Helpful Advice:
01 -
Ensure the cupcakes are fully cooled prior to frosting to prevent melting the buttercream.