Super soft and delicious Triple Raspberry Cupcakes recipe below👇🏻🩷 / Used my @NIIMBOT B21 Pro Label Printer at the end for the boxes, which makes everything feel a bit more put together! Perfect for labeling pastry boxes if you’re gifting or selling. 15% promo code is in the link in my bio ✨🛍️ / AD Ingredients: For the jam: - 350g frozen raspberries (2 cups + 1/2 cup) - 80g granulated sugar (1/3 cup + 1 tablespoon) - Add a bit more if you prefer a sweeter jam! - Juice of half a lemon - 1 teaspoon vanilla extract - 8g (1 tablespoon) of cornstarch dissolved in 1 tablespoon of water For the cupcakes: - 130g unsalted butter, softened (1/2 cup + 1 tablespoon) - 200g granulated sugar (1 cup) - 16g vanilla sugar (Dr Oetker Vanilin) (1 tablespoon + 1 teaspoon) - 2 large eggs - 1 tsp vanilla bean paste - 100g buttermilk (1/3 cup + 1 tablespoon) - 180g plain yogurt (3/4 cup) - 220g all purpose flour (1 cup + 3/4 cup) - 8g baking powder (1 teaspoon + 1/2 teaspoons) - Zest of one lemon - 130g raspberries , coated in a tablespoon of flour (1 cup) For the frosting: - 400g cream cheese (1 cup + 3/4 cup) - 120g granulated sugar (1/2 cup + 2 tablespoons) - 150g whipping cream (2/3 cup) - 120g raspberry jam (1/3 cup + 1 tablespoon) Instructions: 1. Start by preparing the jam. 2. In a medium saucepan, combine the raspberries, granulated sugar, lemon juice and vanilla extract. 3. Cook over medium heat for about 20 minutes, until some of the liquid has evaporated but the mixture is still juicy. 4. Stir in the cornstarch slurry and cook for another 2 minutes, whisking constantly until thickened. 5. Blend until smooth using a hand blender or regular blender. 6. Strain to remove the seeds, then cover and let it cool completely in the fridge. 7. Next, prepare the cupcake batter. 8. Preheat the oven to 180°C and line a muffin tin with 12 cupcake liners (this recipe makes 12-15 cupcakes depending on the size of your muffin tin). 9. In a large bowl, rub the lemon zest into the sugar and vanilla sugar. 10. Add the butter and mix until combined. 11. Mix in the eggs and vanilla bean paste. 12. Add the yogurt along with the buttermilk and mix until incorporated. 13. Add the flour and baking powder. Mix until just combined. Do not overmix. 14. Gently fold in the raspberries. 15. Divide the batter evenly between the cupcake liners. 16. Bake in the preheated oven for about 18 minutes. 17. Remove from the oven and let the cupcakes sit in the pan for 10 minutes, then transfer to a wire rack to cool completely. Cover loosely with a clean kitchen towel to prevent the tops from drying out. 18. Once the cupcakes are completely cool, prepare the frosting. 19. In a large bowl, mix the cream cheese, raspberry jam and sugar until smooth. 20. Add the whipping cream and beat until thick and pipeable. 21. To assemble, pipe the frosting onto the cupcakes and top with jam. You can also add some jam inside if you like. 22. Enjoy! #niimbot #cupcake #baketok #asmr #asmrfood - @welcometoangieskitchen