Pink Week // Raspberry Vanilla Bean Cupcakes

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Last week Ashton from Something Swanky was hosting a Pink Week in honor of Breast Cancer Awareness Month. She asked me to share something with her readers so I baked up a batch of these cupcakes topped with raspberry buttercream. The vanilla cupcake base is moist and delicate and perfectly compliments the slightly tart filling. The light and fluffy buttercream is sweet with just the right amount of raspberry flavor- it is definitely the perfect icing for these little cakes!

If you would like to support a great cause and help promote awareness there are so many ways to do so, like purchasing some of these amazing KitchenAid products, joining a walk or race, or simply donating to the cause. 

Raspberry Filled Vanilla Bean Cupcakes with Raspberry Buttercream
½ c. all-purpose flour
1¼ c. cake flour
½ c. unsalted butter, room temperature
⅔ c. whole milk
⅓ c. sour cream
1 c. granulated sugar
2 eggs
1½ tsp. baking powder
½ tsp. baking soda
½ tsp. salt
1 vanilla bean, scraped
1 tbsp. + ½ tsp. vanilla extract

Raspberry filling:
1½ c. seedless raspberry puree
¼ c. sugar
1 tbsp. cornstarch
1 tsp. lemon juice
1 tsp. lemon zest

Raspberry buttercream: 
16 tbsp. (2 sticks) unsalted butter, room temperature
1 tbsp. heavy whipping cream
¼ c. seedless raspberry puree
1½ tsp. vanilla extract
3 - 3½ c. powdered sugar
1 tbsp. cornstarch
¼ tsp. salt
Optional: pink food coloring

1. Preheat oven to 350 degrees. Line 2 cupcake tins with 16 liners, set aside.
2. In a medium size mixing bowl whisk together flours, baking powder, baking soda, and salt. Set aside.
3. In the bowl of a stand mixer, add sugar, butter, sour cream, vanilla extract and vanilla bean. Mix for 1 minute.
4. Add one egg at a time, mixing after each addition. With mixing speed on low, alternate between adding the dry ingredients and the milk. Beat until just combined.
5. Divide batter and fill cupcake liners ⅔ of the way full.
6. Bake for 15-18 minutes, or until a cake tester inserted into the center comes out clean (note: they will not turn golden brown, so do not over bake).
7. Remove from oven and let cupcakes cool in tins for 5 minutes, transfer to a wire rack to cool completely.
8. While cupcakes are cooling, puree raspberries. Combine 1½ c. seedless raspberry puree in a saucepan (over medium low heat) with sugar, lemon juice, and zest. Sprinkle in corn starch. Allow mixture to reduce, whisking frequently (it should be relatively thick, almost curd-like (give it 5 minutes or so). Remove from heat and set aside to cool. Using a cupcake corer, remove center of cupcakes. Pipe or scoop the raspberry filling inside. Place tops back on cupcakes.
9. To make the raspberry buttercream, place ¼ c. seedless raspberry puree into the bowl of a stand mixer. Add butter, vanilla and salt. Beat until smooth. With mixing speed on low, add powdered sugar and cornstarch, then heavy whipping cream. Beat until soft peaks begin to form or until the buttercream becomes fluffy (2-3 minutes). Chill in refrigerator for 10-15 minutes before piping onto cupcakes.
NOTE: The cornstarch will help create a stiff frosting, this is helpful when adding fruit purees.
Stephen + Natalie | Makes approximately 16 cupcakes

This was originally a guest post over at Something Swanky

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