Gluten Free Raspberry Cream Cupcakes

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 Gluten Free Vanilla Cupcakes with Raspberry Cream Filling

Yield: 12 cupcakes

Time: Some





Ingredients:

For the raspberry filling:

  • 6 oz. fresh raspberries
  • 1/2 c. sugar
  • 1 tbsp. lemon juice
  • 1/2 tsp. pectin
For the cream filling:
  • 2 egg yolks
  • 1/4 c. + 2 tbsp. sugar
  • 1/2 tbsp. cornstarch
  • 3/4 c. heavy whipping cream
  • 1/4 c. whole milk
  • 1/4 tsp. salt
  • 1 tsp. vanilla
For the cupcakes:
  • 3/4 c. salted butter, softened
  • 1 c. sugar
  • 3 eggs
  • 2 tbsp. vanilla
  • 1 2/3 c. gluten free flour*
  • 1 tsp. baking powder
  • 1/4 tsp. baking soda
  • 1/4 tsp. salt
  • 1/2 c. sour cream
  • 1/2 c. whole milk
Raspberry frosting:
  • 6 tbsp. salted butter
  • 6 oz. cream cheese
  • 3-4 c. powdered sugar
  • 2 tsp. vanilla
  • 1 tbsp heavy cream
  • 2-3 tbsp. raspberry filling
  • pink food coloring (optional)
*I used Divided Sunset Gluten Free All Purpose Flour


Instructions:

  1. For the raspberry filling: in a medium sized sauce pan stir together the raspberries, sugar, lemon juice, and pectin. Set the pan over a medium heat and allow the berries to cook down into a sauce (10-15 min(ish)). You'll know that the filling is done when a sauce forms and it has slightly thickened.
  2. For the cream filling: beat together the egg yolks and two tablespoons of sugar until the egg yolks turn pale yellow and thicken. Stir in the cornstarch and set aside.
  3. In a medium sized sauce pan stir together the heavy cream, milk, salt, and 1/4 c. of sugar. Set over a low heat and cook until the sugar has dissolved and milk almost comes to a simmer. 
  4. Take the milk off the heat and stir one cup of the milk into the egg yolks while stirring rapidly to temper the egg mixture. Add the egg mixture into the pan with the milk and set the heat to low. While stirring continuously allow the cream to thicken until it coats the back of a wooden spoon. Take the cream off the heat and set the pan in an ice bath. Stir the cream as it cools and then place it in the fridge.
  5. Preheat the oven to 350℉ and line a twelve hole muffin pan with cupcake liners. To make the cupcakes cream together the softened butter and sugar until light and fluffy. Beat in the eggs one at a time and then stir in the vanilla. 
  6. In a separate bowl sift together the flour, baking powder, baking soda, and salt. Add this to the wet ingredients but do not stir. To the wet ingredients add in the sour cream and milk and then stir it all together until just combined. DO NOT OVER MIX. (Or over mix, I'm not a cop.) 
  7. Split the batter into the twelve cupcake liners and bake in the oven for 12-15 minutes or until the center of the cupcakes spring back when touched. Cool completely on a wire rack.
  8. While the cupcakes are cooling make the frosting. Cream together the butter and cream cheese until light and fluffy. Beat in the powdered sugar one cup at a time and then mix in the vanilla, heavy cream, and raspberry filling. You can add a few drops of pink food coloring if you want.
  9. To assemble the cupcakes start by punching out holes in the center of each cupcake with a cupcake corer. Fill each hole with half cream filling and half raspberry filling then pipe frosting roses on the top of each cupcake. 

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