Name: Raspberry Cupcakes with Raspberry Filling and Russian Buttercream Recipe
Prep time: 20 min
Cook time: 17 min
Total time: 1 h 45 min
Cuisine: American
Ingredients: 24 oz (700 g) raspberries, fresh or frozen; ⅔ cup white sugar; ½ cup (113 g) unsalted butter, room temperature; 1 cup (200 g) white sugar; 1 large egg; 1 ½ cups (190 g) all-purpose flour; 1 teaspoon baking powder; ½ teaspoon baking soda; ½ teaspoon salt; ⅓ cup (80 g) milk; 1 teaspoon vanilla extract; ½ cup (120 g) raspberry coulis (from above); 1 cup (227 g) unsalted butter, room temperature; 1 can (400 g) sweetened condensed milk; ½ cup (120 g) raspberry coulis (from above); 12 fresh raspberries

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Introduction

These Raspberry Cupcakes with Raspberry Filling and Russian Buttercream are a delightful treat bursting with fresh berry flavor. Light, fluffy cupcakes are filled and topped with a luscious raspberry buttercream for a perfect balance of sweet and tart. They’re perfect for celebrations or whenever you want a special dessert.

The image shows a cupcake with three main layers. The bottom layer is a light yellow cake with a soft, spongy texture inside a white pleated paper liner. The middle layer is a thick, deep red cake layer that looks moist and slightly crumbly, sitting on top of the yellow cake. The top layer is a smooth, light pink swirl of creamy frosting piped in a spiral pattern, crowned with a fresh, bright red raspberry. The background is a white marbled texture with hints of other similar cupcakes blurred softly. photo taken with an iphone --ar 4:5 --v 7

Ingredients

24 oz (700 g) raspberries, fresh or frozen (for coulis)
⅔ cup white sugar (for coulis)
½ cup (113 g) unsalted butter, room temperature (for cupcakes)
1 cup (200 g) white sugar (for cupcakes)
1 large egg
1 ½ cups (190 g) all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
⅓ cup (80 g) milk
1 teaspoon vanilla extract
½ cup (120 g) raspberry coulis (from above, for cupcakes)
1 cup (227 g) unsalted butter, room temperature (for buttercream)
1 can (400 g) sweetened condensed milk
½ cup (120 g) raspberry coulis (from above, for buttercream)
12 fresh raspberries (to decorate)

Instructions

Step 1: Make the Raspberry Coulis. In a tall saucepan, combine raspberries and sugar. Cook over medium heat until berries break down and the mixture bubbles and thickens.
Step 2: Remove from heat once vigorously bubbling. Blend until smooth and pass through a sieve to remove seeds. Let cool completely until it has a thick, pourable consistency.
Step 3: Preheat oven to 350°F (180°C) and line a 12-cup cupcake pan with liners.
Step 4: Cream together butter and sugar until light and fluffy. Add egg and mix until combined.
Step 5: Whisk flour, baking powder, baking soda, and salt in a separate bowl. Add half of these dry ingredients to the butter mixture and stir.
Step 6: Mix in milk, vanilla, and ½ cup of cooled raspberry coulis. Then add remaining dry ingredients and stir until just combined. Batter should be vibrant pink.
Step 7: Divide batter evenly among cupcake liners and bake for about 17 minutes, or until tops spring back when pressed gently.
Step 8: Cool cupcakes in the pan for a few minutes, then transfer to a wire rack to cool completely.
Step 9: Once cooled, remove a small portion from the center of each cupcake and fill with about 1 teaspoon of raspberry coulis.
Step 10: For the Russian Buttercream, let butter soften to room temperature. Whip butter on high speed for 5 minutes.
Step 11: Gradually add sweetened condensed milk in small portions, whipping well between additions.
Step 12: Add ½ cup raspberry coulis and whip until smooth, thick, and glossy. Chill briefly and re-whip if too soft.
Step 13: Frost cupcakes generously and top each with a fresh raspberry for decoration.

Tips & Variations

Use fresh raspberries in season for the best flavor or frozen if not available.
For a more intense color, add a few drops of natural pink food coloring to the batter.
Try substituting raspberry coulis with other berry purees like strawberry or blackberry for a new twist.
Russian buttercream is rich and silky; ensure your butter is well softened but not melted for best texture.

Storage

Store the cupcakes in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving for best flavor and texture. The frosting can be refrigerated as well, but may need a quick whip to restore its smooth consistency before frosting.

How to Serve

A close-up of a cupcake with three main layers, starting from the bottom with a light golden yellow cake base wrapped in a white paper liner with ridges, a middle bright red layer of cake or filling that looks moist and dense, and a top swirl of light pink creamy frosting with smooth soft peaks. On the very top of the frosting sits a fresh, bright red raspberry with a bumpy texture. The background shows parts of other similar cupcakes and a few loose raspberries scattered on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the raspberry coulis ahead of time?

Yes, the coulis can be made up to 3 days in advance and stored in the refrigerator in a sealed container.

What is Russian buttercream and how is it different?

Russian buttercream is a silky, rich frosting made from butter and sweetened condensed milk. It’s less sweet than American buttercream and has a smooth, creamy texture that holds up well on cakes and cupcakes.