Red Velvet Cupcakes with Raspberries, Blueberries and Vanilla Icing

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Red Velvet Cupcakes with Raspberries, Blueberries and Vanilla Icing Recipe

These moist and delicious Red Velvet Cupcakes are topped with a creamy vanilla icing and studded with fresh raspberries and blueberries. These cupcakes are perfect for any special occasion or just as a sweet treat.

Ingredients

• 1 teaspoon vanilla extract
• 1/2 cup blueberries
• 1 cup buttermilk
• 1/2 cup vegetable oil
• 1 cup granulated sugar
• 1/2 tsp baking soda
• 1 teaspoon baking powder
• 1 cup powdered sugar
• 1 tablespoon red food coloring
• 1/2 tsp salt
• 1 teaspoon vanilla extract
• 2 tbsp milk
• 1/4 cup cocoa powder (unsweetened)
• 1/2 cup unsalted butter, softened
• 1 1/2 cups all-purpose flour
• 1/2 cup raspberries
• Two large eggs

Time Needed

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes

Instructions

• Preheat the oven to 350°F (180°C) and prepare a muffin tin with cupcake liners.
• Whisk together the flour, sugar, baking powder, baking soda, salt and cocoa powder in a medium-sized mixing bowl until well combined.
• To the dry ingredients, stir in the vegetable oil, eggs, buttermilk, vanilla extract, and red food coloring until just combined.
• Incorporate the raspberries and blueberries.
• Divide the batter evenly among the cupcake liners, about 2/3 full.
• Bake the cupcakes for 18-20 minutes, or until a toothpick inserted into the centre comes out clean.
• Allow the cupcakes to completely cool before preparing the icing.
• Mix the powdered sugar, softened butter, vanilla extract, and milk in a large mixing bowl until smooth and creamy.
• Frost the cooled cupcakes with the vanilla icing, then garnish with additional raspberries and blueberries.

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