Buttercream Cupcakes with Berries

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Buttercream Cupcakes with Berries
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Health Score:
4,6 / 10
1 hr
ready in 5 h.
Ready in


For the batter
250 grams Pastry flour
50 grams finely ground, peeled almonds
2 tsps Baking powder
½ tsp baking soda
100 grams sugar
80 milliliters vegetable oil
150 milliliters Orange juice
120 milliliters Buttermilk
1 egg
12 Paper cupcake liners
For the topping
3 Tbsps Vanilla pudding (finished product)
150 grams butter
2 Tbsps powdered sugar
12 Raspberries
powdered sugar (for dusting)
Sugar pearls (at will)
How healthy are the main ingredients?
Orange juicesugaralmondeggRaspberry

Preparation steps


Line a muffin tin with paper cups. Preheat the oven to 200°C (approximately 400°F).

For the batter, mix the flour, almonds, baking powder and baking soda. Beat the egg, sugar, oil, orange juice and buttermilk. Quickly mix the flour mixture into the egg mixture. Pour the batter into the muffin tin. Bake for 25-30 minutes, until a toothpick inserted into the center comes out clean. Remove from the oven, remove the cupcakes from the pan and cool on a wire rack.


For the topping, beat the butter until fluffy. Gradually stir in the powdered sugar and the pudding. Pour the buttercream into a piping bag with a star and use to decorate the cooled muffins. Sprinkle with sugar pearls and powdered sugar. Top with a raspberry. Chill until the frosting has hardened, then serve.