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Raspberry Cupcakes with Raspberry Filling and Russian Buttercream Recipe

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★★★★★

4.9 from 108 reviews

These Raspberry Cupcakes feature a moist and vibrant pink batter infused with fresh raspberry coulis. Each cupcake is filled with a luscious raspberry filling and topped with a creamy, smooth Russian-style buttercream made with sweetened condensed milk and raspberry coulis. Perfect for berry lovers looking for a rich, fruity dessert with a silky finish.

Ingredients

Scale

For the Raspberry Coulis

  • 24 oz (700 g) raspberries, fresh or frozen
  • ⅔ cup white sugar

For the Raspberry Cupcakes

  • 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)

For the Raspberry Russian Buttercream

  • 1 cup (227 g) unsalted butter, room temperature
  • 1 can (400 g) sweetened condensed milk
  • ½ cup (120 g) raspberry coulis (from above)

To Decorate

  • 12 fresh raspberries

Instructions

  1. Make the Raspberry Coulis: In a tall saucepan, combine the raspberries and sugar. Cook over medium heat until the berries break down and the mixture begins to bubble and reduce. Once thickened and bubbling vigorously, remove from heat. Blend the mixture until smooth, then pass through a sieve to remove seeds. Let the coulis cool completely to a thick, pourable consistency similar to ketchup.
  2. Bake the Raspberry Cupcakes: Preheat oven to 350°F (180°C) and line a 12-cup cupcake pan with liners. In a large bowl, cream together the butter and sugar until light and fluffy. Add the egg and mix until combined. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Add half of the dry mixture to the butter mixture and stir until incorporated. Mix in the milk, vanilla, and ½ cup of the cooled raspberry coulis. Add the remaining dry ingredients and stir until just combined, resulting in a vibrant pink batter. Divide batter evenly among cupcake liners and bake for about 17 minutes or until tops spring back when lightly pressed. Cool cupcakes in the pan briefly, then transfer to a wire rack to cool completely. Once cooled, remove a small portion from the center of each cupcake and fill with about 1 teaspoon of raspberry coulis.
  3. Make the Raspberry Russian Buttercream: Let the butter sit at room temperature for about 1 hour until soft but not greasy. In a stand mixer, whip the butter on high speed for 5 minutes, scraping the bowl as needed. Gradually add the sweetened condensed milk in small portions, whipping between each addition until fully incorporated. Add the raspberry coulis and whip again until the frosting is smooth, thick, and glossy. If the buttercream is too soft, refrigerate briefly and re-whip before using.
  4. Decorate: Frost the filled cupcakes with the raspberry Russian buttercream and top each with a fresh raspberry for an elegant finish.

Notes

  • Ensure the butter for the buttercream is at the right temperature for optimal whipping—soft but not melted.
  • Passing raspberry coulis through a sieve removes seeds for a smoother texture.
  • Filling the cupcakes with raspberry coulis adds an extra burst of flavor in every bite.
  • If the buttercream feels too soft, chilling it briefly makes it easier to pipe or spread.
  • Use fresh or frozen raspberries for the coulis; just thaw frozen berries before cooking.

Keywords: raspberry cupcakes, raspberry filling, Russian buttercream, raspberry coulis, berry cupcakes, creamy frosting, dessert recipe

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