Raspberry chia cupcakes are sure to put a smile on your face. The fresh raspberries sitting on of these chia cupcakes are the perfect complement to the tart raspberry chia jam and the light and airy raspberry mascarpone frosting.
12 cupcakes can be made with this recipe
- ¾ cup (150 g) granulated sugar
- ⅓ cup (80 ml) vegetable oil
- ¼ teaspoon fine sea salt
- ¼ teaspoon baking soda
- 2 teaspoons (8 g) baking powder
- 1¾ cups (221 g) all-purpose flour
- 1 egg, at room temperature
- ½ cup (120 ml) milk, at room temperature
- 2 teaspoons (3 g) chia seeds
- ½ teaspoon vanilla extract
raspberry chia jam
- 3 tablespoons (45 ml) maple syrup or honey
- 3 cups (360 g) fresh raspberries
- 2 tablespoons (30 ml) lemon juice
- 2 tablespoons (30 ml) water
- 1½ tablespoons (15 g) chia seeds
raspberry mascarpone frosting
- 1 cup (226 g) mascarpone cheese, cold
- 1 cup (240 ml) heavy cream, cold
- ¾ cup (93 g) powdered sugar
- 2 tablespoons (12 g) freeze-dried raspberry powder (see Note)
- 1 teaspoon vanilla extract
- For garnish, small fresh mint leaves are optional
- Fresh raspberries, for garnish (optional)
In order to bake the chia cupcakes, first set the oven temperature to 350 degrees Fahrenheit (177 degrees Celsius), and then line 12 muffin tins with cupcake liners.
The flour, baking powder, baking soda, and salt should be sifted together in a large bowl. Leave aside.
In a large bowl, combine the sugar and oil using a whisk. To a smooth mixture, add the egg and whisk again. Stir in the milk and vanilla extract with a whisk. Stir in the chia seeds and the rest of the dry ingredients that you sifted together using a rubber spatula.
Fill the cupcake liners about two-thirds of the way with the batter and distribute evenly. Set the timer for around 18 minutes. As soon as 15 minutes have passed, check on the cupcakes and continue baking if necessary. To test if the cupcakes are done baking, press your finger lightly against the top of the cupcakes; if they spring back, the cupcakes are ready. It's best to wait until the cupcakes are totally cold before filling and icing them.
The components for raspberry chia jam are simple: just a small saucepan, some raspberries, maple syrup, water, and lemon juice. Bring the mixture to a boil over medium heat, stirring often, and then let it simmer for about 10 minutes, or until the raspberries have softened and started to break down.
After adding the chia seeds, continue cooking and stirring for an additional 5–8 minutes over low heat. Take the jam off the stove and store it in a container. Put it in the fridge for at least two hours before you use it.
Prepare the Raspberry Mascarpone Frosting by sifting the powdered sugar and freeze-dried raspberries together in a large bowl. Leave aside. In a large bowl, use a stand mixer on medium speed to whip the heavy cream until soft peaks form, about 1 to 2 minutes.
Sift the powdered sugar into a bowl, and then add in the raspberries. Blend in the mascarpone cheese and continue whipping for an additional 2 minutes on medium-high speed, or until firm peaks form. Put in the vanilla and mix thoroughly. Frosting should be piped as soon as possible after it is made for optimal results, but once piped onto cupcakes, it will keep its form for a few days.
Use a spoon to scoop out the center of each cupcake and set it aside for the raspberry chia cupcake filling. Put a little bit of the raspberry chia jam in the center of each cupcake. Prepare a piping bag with your preferred piping tip and fill it with the raspberry Mascarpone Frosting. You may decorate the cupcakes by piping on the frosting. If you want to add a charming and delicate touch, you may decorate each cupcake with fresh raspberries and mint leaves, but this is completely optional.
Cupcakes can be refrigerated for up to 4 days if kept covered.
Note that in order to obtain 2 tablespoons (12 g) of freeze-dried raspberry powder, you will need around 1/2 cup (12 g) of whole freeze-dried raspberries processed in a small food processor or blender.