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🍰 Raspberry Butterfly Cupcakes

356 kcal · 30 min · 4 servings

Ingredients

• raspberries, fresh 250 g
• butter 160 g
• sugar 150 g
• cinnamon 0.5 tsp
• salt pinch
• vanilla sugar 8 g
• eggs 2 pcs
• wheat flour, type 405 200 g
• baking powder 1 tsp
• milk 50 ml
• cream cheese, plain 150 g
• powdered sugar 50 g
• sugar pearls 25 g

Instructions

1. 1. Preheat the oven to 175 degrees Celsius using top and bottom heat.
2. 2. Thoroughly wash the raspberries.
3. 3. Remove any damaged or unripe fruits.
4. 4. Puree the raspberries in a tall container.
5. 5. Press the puree through a fine sieve to remove the seeds.
6. 6. Add the soft butter, sugar, cinnamon, salt, and vanilla sugar to a bowl.
7. 7. Beat the ingredients until creamy using a hand mixer.
8. 8. Crack the eggs one by one.
9. 9. Stir each egg into the butter mixture individually.
10. 10. Add the flour, baking powder, milk, and half of the raspberry puree to the bowl.
11. 11. Mix everything until you have a smooth batter.
12. 12. Place paper liners into a muffin tin.
13. 13. Fill the liners with the batter.
14. 14. Bake the cupcakes in the oven for about 30 to 35 minutes.
15. 15. Remove the cupcakes when they are golden brown.
16. 16. Let the cupcakes cool completely on a wire rack.
17. 17. Beat the cream cheese and the remaining butter in a bowl until creamy.
18. 18. Sift the powdered sugar.
19. 19. Slowly stir the powdered sugar into the cream.
20. 20. Beat the cream for about 2 to 3 minutes.
21. 21. Gently fold the remaining raspberry puree into the cream.
22. 22. Cut a cupcake in half horizontally.
23. 23. Slice both halves into thin slices.
24. 24. Place some cream on the bottom of the cupcake base.
25. 25. Insert two cupcake slices vertically into the cream.
26. 26. Decorate the cupcakes as you like with sugar pearls.

Nutrition per serving

• kcal: 356
• Protein: 6 g · Fett/Fat: 18 g · Carbs: 49 g