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Raspberry Cupcakes with Raspberry Buttercream and Jam Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://freshrecipehub.com/raspberry-cupcakes-with-raspberry-buttercream-and-jam-recipe/