Pink Velvet Raspberry Cupcakes

These taste as good as they sound.  The velvet buttercream is the perfect accent to this fluffy airy cupcake. The fresh raspberries add a pleasant tartness to this subtle sweet dessert. This will be a recipe you try time and time again.  

Yield: 16 servings

Cuisipro Pink Velvet Raspberry Cupcakes Ingredients

 For the Cupcakes:

215 g all-purpose flour

200 g granulated sugar

1¼ ml (¼ tsp) baking soda

7½ ml (½ tbsp) baking powder

Pinch sea salt


170 g unsalted butter, melted

3 egg whites room temperature

5 ml (1 tsp) vanilla extract

2 drops red food colouring  

120 ml sour cream, room temperature

120 ml 3.25% milk, warm



For Velvet Raspberry Buttercream:

125 g raspberries        

45 ml lemon juice

454 g confectioner's sugar

227 g unsalted butter, room temperature



For the Cupcakes:

  1. Preheat the oven to 350°F/180°C. Place cupcake papers in Cuisipro Cupcake Pan
  2. Sift the flour, sugar, salt, baking soda, and powder into a large bowl, and whisk together.
  3. Separate the eggs. Reserve the egg yolks for other use.
  4. In another bowl, whisk together the wet ingredients until combined.
  5. Add the wet ingredients to the dry ingredients. Mix until combined.
  6. Distribute the batter evenly into cupcake papers, filling each paper cup with about ⅔ the way up.
  7. Bake for about 18 minutes or until the center is springy to the touch.

For the Velvet Raspberry Buttercream:

  1. Add raspberries and lemon juice to a small saucepan over medium heat. After the mixture heats up for a few minutes, mash the raspberries and then allow it to simmer for about 10 minutes. Strain the mixture into a bowl, cover, and let chill.
  2. Cream the room temperature butter for a few minutes. Beat in the confectioner’s sugar and add a tablespoon at a time of the raspberry reduction until the desired color and consistency are reached.
  3. Transfer to a piping bag. Pipe a large dollop of buttercream on each cupcake. Enjoy!