Raspberry Cupcakes with Raspberry Buttercream and Jam Recipe

Introduction

These Raspberry Cupcakes combine a tender vanilla base with a luscious raspberry jam core and a vibrant raspberry buttercream frosting. Perfect for any celebration or a delightful treat, they bring a burst of fresh berry flavor in every bite.

Ingredients

• 200 g all-purpose flour
• 1/4 tsp baking soda
• 1/4 tsp baking powder
• 1/4 tsp salt
• 70 g butter, room temperature
• 210 g granulated sugar
• 3 large eggs, room temperature
• 150 g full-fat sour cream, room temperature
• 2 tbsp vegetable oil (e.g. canola oil)
• 1 ½ tsp vanilla extract
• 250 g frozen or fresh raspberries
• 50 g granulated sugar (for jam)
• 2 tsp lemon juice
• 200 g butter, cool room temperature (for buttercream)
• 330 g powdered sugar
• 2 tsp vanilla extract (for buttercream)
• 1 tbsp whole milk, room temperature
• 2 tsp freeze-dried raspberry powder

Instructions

1. Step 1: Preheat the oven to 160ºC (320ºF) conventional. Line a cupcake tray with 12 cupcake liners.
2. Step 2: Sift together all-purpose flour, baking powder, baking soda, and salt. Set aside.
3. Step 3: In a stand mixer bowl with paddle attachment, or using a hand mixer, beat butter and granulated sugar on medium-high speed for 3 minutes until creamy.
4. Step 4: Add eggs one at a time, mixing on low speed after each until just combined. Scrape down the bowl sides as needed.
5. Step 5: Add the sifted flour mixture and mix on low speed until just combined.
6. Step 6: Add sour cream, vegetable oil, and vanilla extract. Mix gently until just combined; avoid overmixing.
7. Step 7: Fold the batter gently with a rubber spatula to ensure all ingredients are combined.
8. Step 8: Divide batter evenly into the 12 cupcake liners. Bake for 23-25 minutes or until a toothpick inserted comes out clean.
9. Step 9: Remove cupcakes from oven and cool on a rack. After 5 minutes, remove cupcakes from the tin and let cool completely.
10. Step 10: While cupcakes bake, make the raspberry jam. In a saucepan, combine raspberries, 50 g sugar, and lemon juice. Heat until bubbling, then reduce to a simmer for 5-8 minutes, stirring occasionally until thickened.
11. Step 11: To test jam, put a spoonful on the back of a spoon and draw a line with your finger; if it holds, it’s ready. Transfer jam to a shallow bowl and refrigerate to cool.
12. Step 12: Prepare the raspberry buttercream. If needed, grind freeze-dried raspberries into powder. Sift raspberry powder with powdered sugar.
13. Step 13: Beat butter on medium-high speed for 4 minutes. Scrape down the bowl and mix 2 more minutes.
14. Step 14: Add the sifted powdered sugar mixture, vanilla extract, and milk in three parts, beating well after each addition.
15. Step 15: Scrape down the bowl sides, then beat buttercream for another 2 minutes until smooth and fluffy.
16. Step 16: Fill a piping bag fitted with a star tip (e.g. Wilton 1M) with the buttercream.
17. Step 17: Using the end of a piping tip or similar tool, carefully hollow out the center of each cooled cupcake.
18. Step 18: Fill the indent with raspberry jam, then pipe buttercream over the top as desired.

Tips & Variations

• Use fresh raspberries when in season for a brighter flavor or frozen ones year-round.
• For extra moisture, brush cupcakes with a simple syrup before filling.
• Substitute lemon juice with lime juice for a subtle twist in the raspberry jam.
• Freeze dried raspberry powder can be replaced with finely crushed freeze-dried strawberries for a different berry note.

Storage

Store cupcakes in an airtight container in the refrigerator for up to 3 days to keep the buttercream fresh. Bring to room temperature before serving for best flavor and texture. You can also freeze unfrosted cupcakes for up to 2 months; thaw completely before frosting and filling.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh raspberries instead of frozen for the jam?

Yes, fresh raspberries work beautifully and often provide a fresher taste. Just be sure to adjust the simmering time if the mixture is too watery.

How do I prevent the buttercream from being too soft?

Make sure your butter and milk are at cool room temperature, not warm. Chilling the buttercream briefly before piping can also help it hold its shape better.

Raspberry Cupcakes with Raspberry Buttercream and Jam Recipe

Print Recipe

★★★★★

4.5 from 68 reviews

Delight in these moist and fluffy raspberry cupcakes topped with homemade raspberry buttercream and a sweet, tangy raspberry jam center. This recipe features tender vanilla cupcakes enhanced by fresh or frozen raspberries, creamy sour cream, and a vibrant raspberry buttercream frosting made with freeze-dried raspberry powder. Perfect for any celebration or a special treat, these cupcakes combine classic flavors with a burst of raspberry goodness.

• Author: Grace
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 1 hour 10 minutes
• Yield: 12 cupcakes 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Cupcakes

• 200 g all-purpose flour
• 1/4 tsp baking soda
• 1/4 tsp baking powder
• 1/4 tsp salt
• 70 g butter, room temperature
• 210 g granulated sugar
• 3 large eggs, room temperature
• 150 g full-fat sour cream, room temperature
• 2 tbsp vegetable oil (e.g., canola oil)
• 1 ½ tsp vanilla extract

Raspberry Jam

• 250 g frozen or fresh raspberries
• 50 g granulated sugar
• 2 tsp lemon juice

Raspberry Buttercream

• 200 g butter, cool room temperature
• 330 g powdered sugar
• 2 tsp vanilla extract
• 1 tbsp whole milk, room temperature
• 2 tsp freeze-dried raspberry powder

Instructions

1. Preheat and Prepare: Preheat your conventional oven to 160ºC (320ºF) and line a cupcake tray with 12 cupcake liners to get ready for baking.
2. Sift Dry Ingredients: Sift together all-purpose flour, baking powder, baking soda, and salt; set this mixture aside for later use.
3. Cream Butter and Sugar: In a stand mixer bowl with a paddle attachment or a large bowl using a hand mixer, beat the butter and granulated sugar on medium-high speed for 3 minutes until light and creamy.
4. Add Eggs: Incorporate the eggs one at a time, mixing on low speed until each egg is fully combined before adding the next.
5. Combine Dry Ingredients: Scrape down the sides of the bowl, then add the dry flour mixture gradually while mixing on low speed until just combined.
6. Add Sour Cream, Oil, and Vanilla: Mix in the sour cream, vegetable oil, and vanilla extract until the batter is just combined—avoid overmixing to keep the cupcakes tender.
7. Fold Batter: Use a rubber spatula to gently fold the batter, ensuring everything is evenly incorporated without deflating.
8. Fill and Bake: Divide the batter evenly into the cupcake liners and bake for 23-25 minutes or until a toothpick inserted comes out clean. Let the cupcakes cool on a rack; after 5 minutes, gently remove them from the tin and allow them to cool completely.
9. Make Raspberry Jam: While the cupcakes bake, combine raspberries, sugar, and lemon juice in a saucepan. Bring to a boil, then reduce to a simmer and cook for 5-8 minutes, stirring occasionally, until thickened. Test thickness by drawing a line on the back of a spoon—it should hold without merging. Cool the jam in a shallow bowl in the fridge.
10. Prepare Buttercream: If necessary, grind freeze-dried raspberries into powder. Sift the raspberry powder together with powdered sugar to remove lumps.
11. Cream Butter: Beat the butter on medium-high speed for 4 minutes, scrape down the bowl, then beat for an additional 2 minutes until fluffy.
12. Add Sugar Mixture and Flavorings: Gradually add the sifted raspberry powder and powdered sugar, vanilla extract, and milk in three parts, whipping well after each addition.
13. Final Mix: Scrape down the sides of the bowl and beat the buttercream for a final 2 minutes to achieve a smooth, fluffy texture.
14. Core Cupcakes: Fill a piping bag fitted with a star tip (such as Wilton 1M) with the buttercream. Using the end of a piping tip or similar tool, carefully dig out the center of each cupcake to create a hollow for the jam.
15. Fill and Pipe: Spoon the cooled raspberry jam into each cupcake core, then pipe the raspberry buttercream generously on top to finish.

Notes

• To ensure even baking, allow all wet ingredients and eggs to be at room temperature before mixing.
• You can substitute freeze-dried raspberry powder with raspberry puree reduced to thick syrup if unavailable, though texture may vary.
• For best results, use fresh raspberries for the jam if possible, but frozen raspberries work well too.
• Store cupcakes in an airtight container in the refrigerator due to the buttercream and jam, and bring to room temperature before serving.
• These cupcakes can be made a day ahead; store jam and buttercream separately and assemble just before serving for freshness.

Keywords: raspberry cupcakes, vanilla cupcakes, raspberry jam, raspberry buttercream, homemade cupcakes, fruity cupcakes, dessert, baking