Desserts - Created Date : 16.5.2019
Vanilla Cupcakes with Raspberry Filling and Cream Cheese Frosting
A fantastic vanilla cupcake paired with raspberry jam and topped with a perfectly pipeable cream cheese frosting. These Raspberry Vanilla Cupcakes with Cream Cheese Frosting are going to blow you away!
Vanilla Cupcake Recipe
I chose this specific recipe for its simplicity and depth of flavor. If you love vanilla (and I do) this cupcake is the one to make. The texture is similar to that of a muffin, but the flavor is pure vanilla goodness. There are only 7 ingredients in this vanilla cupcake recipe, so you want to make sure you are using the best quality products you can find. I know I reach for my McCormick Pure Vanilla Extract when I want a reliable, consistent, and perfectly formulated vanilla extract!
Three Things About McCormick Vanilla You Might Not Have Known
A lot of time and care goes into making pure vanilla. It all starts in Madagascar where it takes three years for vanilla orchids to mature. They then flower for just a single day, so each bloom has to be hand-pollinated before it wilts. Then it’s another eight to nine months before they ripen!
Once the vanilla beans from the vanilla orchids mature, the beans dry in the sun and get wrapped up at night to sweat. This helps lock in pure flavor and the ideal amount of moisture.
After three to five months of sun and sweat, the beans are mixed into a special blend that produces vanilla extract. They are then tested for aroma, color, and flavor dozens of times. It’s a long trip for pure vanilla and one McCormick takes very seriously!
I recently attended an event hosted by McCormick that was a pure flavor extravaganza. We were allowed to taste test between McCormick vanilla and a leading competitor.
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A noticable difference was the aroma. McCormick’s had a strong Bourbon smell while the competitor almost smelled like plastic. Like Play-Doh!
The color was different… the competitor was murky and cloudy while McCormick’s was purely dark and rich.
Then most importantly, the taste! The competitor was overly sweet and lacked depth. McCormick’s flavor had beautiful vanilla tones that almost tasted carmelized and was perfectly sweet. It was shocking, to say the least!
It’s safe to say that after a day of knowledge I am obsessed with the pure flavor that is McCormick’s Pure Vanilla Extract!
Raspberry Vanilla Cupcakes
When testing this recipe I knew I wanted the vanilla to be the star. To make that happen I needed to come up with a contrasting flavor that complimented the cupcake beautifully, and that was achieved by adding raspberry jam. I chose a seedless jam for the surprise inside filling simply because I love the texture and the idea of each bite melting in your mouth. You could make your own raspberry filling from scratch or opt for a seeded jam if you prefer!
Cream Cheese Frosting
This cream cheese frosting is sweet. So wonderfully sweet! But it also has undertones of bourbon and vanilla thanks to the addition of the McCormick’s Pure Vanilla Extract. I also wanted to pipe the frosting, so I added more confectioner’s sugar than I normally would. This made the addition of the extract very important! If you don’t mind a rustic looking cupcake you can add half the amount of sugar to the Cream Cheese Frosting recipe listed below. It will not be pipeable, but it will be delicious.
Perfect vanilla cupcakes paired with raspberry and cream cheese. This is a sweet sensation!
Cupcakes, Raspberry Vanilla Cream Cheese Cupcakes, vanilla
Author: Amanda Rettke
1cup(200g) granulated sugar
1 1/2cupsall-purpose flour
4egg whites,room temperature
2teaspoonMcCormick Pure Vanilla Extract
1/3 cupwhole milk,room temperature
1/2cupseedless raspberry jam
Cream Cheese Frosting
1/2cup(113g) unsalted butter,room temperature
1package(8 oz) cream cheese
2tspMcCormick Pure Vanilla Extract
Preheat oven to 350°F. Line a 12-cup cupcake pan with paper baking cups.
In a large bowl, mix butter and sugar with an electric mixer or hand-held mixer until light and fluffy, about 5 minutes.
Stir in the egg whites, one at a time, blending well after each one. Stir in the vanilla and flour just until mixed. Add milk as needed. You want the batter to be similar to a pancake batter consistency. Spoon the batter into the prepared cups, dividing evenly.
Bake until the tops spring back when lightly pressed, 18 to 20 minutes. Cool in the pan set over a wire rack.
Place jam into a piping bag fitted with a 230 tip. Press tip into the baked and cooled cupcake at least half-way down and apply pressure to the piping bag.
Slowly start to move tip up and out of the cupcake applying pressure the whole time. Repeat on all cupcakes.
Cream Cheese Frosting
In the bowl of a stand mixer, combine butter, cream cheese, confectioners' sugar, and vanilla. Mix until creamy, about 3-5 minutes.
Place frosting into a piping bag fitted with a 1M tip. Pipe out cream cheese swirls over the cupcakes that have been filled with jam.
Chill until ready to serve.
It was an absolute joy to learn all about the intricacies of vanilla from my friends at McCormick. I am thankful to partner with a brand that takes quality so seriously! Thank you for supporting the brands that support us here at iambaker.
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Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.
Hi Amanda, vanilla is my favorite flavour in every sense and you shared vanilla cupcakes which I like very much. I will definitely try this recipe once at my home and also I am looking forward you will shared this type of post again. Keep sharing!
I was going to try these, sound delicious, but I’m confused about the baking powder. It isn’t mentioned in the instructions. Also, is there supposed to be salt in the recipe? Please clarify, thank you!
i am baker is a national baking and lifestyle website devoted to inspiring women to embrace their inner-baker. Through easy to-understand tutorials, award-winning photography, and an open, raw and inviting writing style, Amanda will show you how to make her drool-worthy Rose Cake and hopefully make you laugh.
What Designers Can Try From Martha Stewart?
Like every housewife, Martha Stewart, a long-time developer of experience, can teach a few things to UX practitioners to bring back users for more.
You can compare the experience of spending time with people living in their homes to experience a brand. When you enter the home of a truly wonderful host, you are faced with a number of carefully designed options designed to give you a positive experience. In other words: you are experiencing the ın brand ”of that household.
Pleasant tastes, ambience and lighting, welcoming cuddles and talking, the best hosts are planning every experience that their guests will experience, taking into account all their senses and emotional reactions. Like every brand, good hosts want their guests to come back for more.
Although some houses have played a role in persuading people to carefully consider their guests' multi-sensual needs while Martha Stewart, Candice Olson, and Jonathan Adler had such personalities, many homeowners have done this in multiple points of contact for generations. In many ways, we can say that homeowners are original experience designers.
Like every good host, brands also want consumers to enjoy the experience of their products. However, very often, they do not understand the spectrum of the multi-sensory needs of their customers and thus fall behind the expectations of the meeting.
Brands, Martha, Candice and Jonathan, by considering the three important principles, including the best daily hosts, brands can design meaningful, multi-sensory experiences and establish long-term relationships with customers.