If you’re looking for a show-stopping dessert that’s as elegant as it is delicious, Elegant Red Currant Cupcakes are the perfect choice. These soft, fluffy cupcakes are infused with the tart and tangy flavor of fresh red currants, creating a light, refreshing treat that pairs beautifully with a velvety cream cheese frosting. The touch of sweetness from the frosting and the vibrant red currants make these cupcakes not only a visual delight but also a burst of flavor in every bite. Whether you’re hosting a tea party, attending a special event, or simply treating yourself to something sophisticated, these cupcakes are sure to impress.
What makes these cupcakes so special is the balance of flavors: the tartness of the red currants is perfectly complemented by the sweetness of the cake and frosting. The fluffy cupcake texture contrasts wonderfully with the juicy, slightly tangy currants that pop in your mouth. These cupcakes are not only perfect for special occasions but also a great way to showcase the natural beauty and flavor of red currants.
I first made these Elegant Red Currant Cupcakes for a summer gathering and was blown away by how beautifully the currants brightened up the flavor of the cake. Since then, they’ve become my go-to recipe for elegant events, and every time I make them, they’re met with rave reviews. With their delicate flavor and pretty presentation, these cupcakes are bound to be a hit wherever you serve them!
Why These Elegant Red Currant Cupcakes Will Be Your New Favorite
- Delicate and flavorful: The tart red currants add a sophisticated and refreshing twist to the classic cupcake.
- Light and fluffy: The cupcakes themselves are soft, airy, and perfectly balanced with the cream cheese frosting.
- Beautifully presented: The bright red currants on top of the cupcakes make for a gorgeous presentation, perfect for special events or afternoon tea.
- Customizable: While the red currants give them a unique touch, you can substitute other berries like raspberries or blueberries if you prefer.
- Perfect for any occasion: Whether it’s a wedding, birthday, or elegant dinner party, these cupcakes will be a standout dessert.
Ingredients
For the Cupcakes:
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup whole milk
- 1/2 cup fresh red currants, washed and de-stemmed
- 1 tbsp flour (for tossing currants)
For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2-3 cups powdered sugar (depending on desired sweetness and consistency)
- 1 tsp vanilla extract
- Pinch of salt
How to Make Elegant Red Currant Cupcakes
- Preheat the oven: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners or grease the cups with butter or cooking spray.
- Prepare the dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Cream the butter and sugar: In a large mixing bowl, beat the softened butter and granulated sugar together with an electric mixer on medium speed until light and fluffy, about 3-4 minutes.
- Add the eggs and vanilla: Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
- Alternate adding dry ingredients and milk: Gradually add the dry ingredients to the butter mixture, alternating with the milk. Start and end with the dry ingredients, mixing until just combined.
- Toss the currants in flour: In a small bowl, toss the red currants with 1 tablespoon of flour to prevent them from sinking to the bottom of the cupcakes during baking. Gently fold the currants into the batter.
- Fill the cupcake liners: Divide the batter evenly among the 12 cupcake liners, filling each about 2/3 of the way full.
- Bake the cupcakes: Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Let the cupcakes cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- Make the cream cheese frosting: While the cupcakes are cooling, make the frosting. Beat the softened cream cheese and butter together until smooth. Gradually add powdered sugar, 1 cup at a time, until the frosting reaches your desired consistency. Stir in the vanilla extract and a pinch of salt.
- Frost the cupcakes: Once the cupcakes are completely cool, frost them generously with the cream cheese frosting using a knife or piping bag. Top each cupcake with a few red currants for decoration.
- Serve and enjoy: Your Elegant Red Currant Cupcakes are ready to serve! Enjoy them with a hot cup of tea or as a sweet treat for any occasion.
Tips
- Don’t overmix the batter: To keep the cupcakes light and fluffy, be careful not to overmix the batter once the dry ingredients are added.
- Toss the currants in flour: This helps prevent the berries from sinking to the bottom of the cupcakes while baking, ensuring they are evenly distributed.
- Make the frosting thicker: If the frosting is too thin, add a bit more powdered sugar until you reach your desired consistency.
Substitutions and Variations
- Different berries: You can substitute red currants with other berries like raspberries, blackberries, or even chopped strawberries for a different flavor profile.
- Flavored frosting: If you prefer a different frosting flavor, try adding lemon zest to the cream cheese frosting for a citrusy twist that complements the berries.
- Gluten-free version: To make these cupcakes gluten-free, swap the all-purpose flour with a gluten-free flour blend and ensure the other ingredients are also gluten-free.
Make a Healthier Version
- Lower sugar frosting: You can reduce the sugar in the frosting for a less sweet option or use a sugar substitute like stevia or monk fruit sweetener.
- Whole wheat flour: Use whole wheat flour instead of all-purpose flour to add fiber to the cupcakes.
- Dairy-free: To make these cupcakes dairy-free, substitute the butter and cream cheese with dairy-free versions, and use almond milk or coconut milk in place of regular milk.
Closing
And there you have it! Elegant Red Currant Cupcakes are the perfect combination of light, fluffy texture and sweet, tart flavor, making them an irresistible treat for any occasion. Whether you’re serving them at a tea party, holiday gathering, or as a special dessert, these cupcakes are sure to impress your guests with their beauty and taste. Don’t forget to let us know how your cupcakes turn out, and check out more of our delicious and elegant dessert recipes for even more inspiration!
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Frequently Asked Questions
- Can I make these cupcakes ahead of time?
Yes, you can bake the cupcakes a day ahead of time and store them in an airtight container at room temperature. Frost them just before serving for the best presentation. - Can I use frozen red currants?
Yes! If using frozen red currants, make sure to thaw and drain them well before folding them into the batter. - Can I use a different frosting?
Absolutely! If you prefer a different frosting, a vanilla buttercream or whipped cream frosting would also work well with these cupcakes. - How do I store leftovers?
Store any leftover cupcakes in an airtight container at room temperature for up to 2 days. You can also refrigerate them for up to 5 days. - Can I add more currants to the frosting?
Yes, you can fold some finely chopped red currants into the frosting for added flavor and a nice visual effect. - Can I make these cupcakes gluten-free?
Yes, you can use a gluten-free flour blend to make these cupcakes gluten-free. Just make sure to adjust the baking time as needed. - Can I use a different type of berry?
Yes, you can substitute red currants with other berries like raspberries, blackberries, or strawberries, depending on your preference. - Can I make these cupcakes without the frosting?
Yes, these cupcakes can be enjoyed without frosting, especially if you prefer a lighter option. You can simply sprinkle powdered sugar on top for a simple finish. - How do I know when the cupcakes are done?
The cupcakes are done when they are golden brown on top and a toothpick inserted into the center comes out clean. - Can I freeze these cupcakes?
Yes, you can freeze the cupcakes before frosting. Wrap them tightly in plastic wrap or foil and freeze for up to 3 months. Thaw before frosting and serving.
Elegant Red Currant Cupcakes
4
servings30
minutes40
minutes300
kcal0
minutesKeep the screen of your device on
Ingredients
- For the Cupcakes:
1 1/2 cups 1 1/2 all-purpose flour
1 tsp 1 baking powder
1/2 tsp 1/2 baking soda
1/4 tsp 1/4 salt
1/2 cup 1/2 unsalted butter, softened
1 cup 1 granulated sugar
2 large 2 eggs
1 tsp 1 vanilla extract
1/2 cup 1/2 whole milk
1/2 cup 1/2 fresh red currants, washed and de-stemmed
1 tbsp 1 flour (for tossing currants)
- For the Cream Cheese Frosting:
8 oz 8 cream cheese, softened
1/4 cup 1/4 unsalted butter, softened
2 2 -3 cups powdered sugar (depending on desired sweetness and consistency)
1 tsp 1 vanilla extract
Pinch salt
Directions
- Preheat the oven: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners or grease the cups with butter or cooking spray.
- Prepare the dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Cream the butter and sugar: In a large mixing bowl, beat the softened butter and granulated sugar together with an electric mixer on medium speed until light and fluffy, about 3-4 minutes.
- Add the eggs and vanilla: Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
- Alternate adding dry ingredients and milk: Gradually add the dry ingredients to the butter mixture, alternating with the milk. Start and end with the dry ingredients, mixing until just combined.
- Toss the currants in flour: In a small bowl, toss the red currants with 1 tablespoon of flour to prevent them from sinking to the bottom of the cupcakes during baking. Gently fold the currants into the batter.
- Fill the cupcake liners: Divide the batter evenly among the 12 cupcake liners, filling each about 2/3 of the way full.
- Bake the cupcakes: Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Let the cupcakes cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- Make the cream cheese frosting: While the cupcakes are cooling, make the frosting. Beat the softened cream cheese and butter together until smooth. Gradually add powdered sugar, 1 cup at a time, until the frosting reaches your desired consistency. Stir in the vanilla extract and a pinch of salt.
- Frost the cupcakes: Once the cupcakes are completely cool, frost them generously with the cream cheese frosting using a knife or piping bag. Top each cupcake with a few red currants for decoration.
- Serve and enjoy: Your Elegant Red Currant Cupcakes are ready to serve! Enjoy them with a hot cup of tea or as a sweet treat for any occasion.
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