These raspberry cupcakes are so fresh and full delicious raspberry flavor. They have a soft vanilla cupcake that are filled with a homemade raspberry jam and topped with delicious raspberry buttercream. The buttercream is made with freeze-dried raspberry giving it max amount of raspberry flavor and a beautiful natrual pink color.
These fresh raspberry cupcakes are such a delicious treat and the texture of the cupcakes are so soft and fluffy. They are full of delicious raspberry flavor, with a delicious raspberry filling and a raspberry buttercream.
These raspberry cupcakes are the perfect cupcake for Valentine's day, baby showers and other celebrations.
For more cupcake recipes, try Chocolate and Vanilla Cupcakes, White Chocolate Cupcakes and Peach Cupcakes.
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WHY THIS RECIPE WORKS
- Vanilla cupcakes: These vanilla cupcakes are so delicious and soft with an airy texture.
- Raspberry Buttercream: This raspberry buttercream is so silky smooth and full of raspberry flavor!
- Perfect for celebrations: These cupcakes are perfect to serve for any gathering or celebrations like birthdays, baby showers, family gathering etc.
INGREDIENT NOTES
These are some of the key ingredients for this recipe. For a full list of ingredients, check out the recipe card below.
- Eggs: Take them out of the fridge 1-2 hours before baking (depending how warm your kitchen is).
- Vegetable oil: I recommend using a flavor neutral oil like canola oil. The oil makes for a super soft and tender cupcake.
- Butter: The butter is used two places. In the cupcakes and in the buttercream. Take it out of the fridge 1-2 hours before baking (depending how warm your kitchen is).
- Sour cream: Sour cream makes for a a super soft and tender cake. I suggest using one with 18% fat. Measure out the sour cream and let it come to room temperature.
- Freeze-dried raspberry: If not already a powder, blend the freeze-dried raspberries into a powder before adding it to buttercream. Freeze-dried raspberry gives the most amazing flavor.
- Raspberries: For the raspberry jam use either fresh or frozen raspberries.
STEP BY STEP INSTRUCTIONS - CUPCAKES
Here is how to make and bake these Raspberry Cupcakes. This recipe needs an electric mixer. You can use either a stand mixer with a paddle attachment, or a hand mixer. You will need a 12-cup cupcake pan and cupcake liners.
The full recipe is down below in the recipe card.
Before starting preheat the oven to 160ºC/ 320ºF conventional oven. Line a 12-cup cupcake tray with 12 cupcake liners.
STEP 1: Sift together the all-purpose flour, baking powder, baking soda and salt and set it aside.
STEP 2: In the bowl of a stand mixer, using the paddle attachment add the butter, and sugar and mix it on medium/high speed for 3 minutes. Add the eggs one at a time into the mixture and mix on low until combined. Scrape down the sides of the bowl and continue by adding the flour mixture, continuing on low speed, mixing until just combined.
STEP 3: Finally add the sour cream, vegetable oil, vanilla extract and mix until just combined, make sure not to over mix the cake batter. Using a rubber spatula, give the batter a gentle fold to make sure all of the ingredients have combined.
STEP 4. Divide the cupcake batter into the 12 cupcake liners and bake them for 23-25 minutes or until a cake tester comes out clean. Let the cupcakes cool in the hot pan. After 5 minutes, gently remove the cupcakes from the cupcake pan and let them cool down completely on a cooling rack.
STEP BY STEP INSTRUCTIONS - JAM AND BUTTERCREAM
STEP 1. Add the raspberries, sugar and lemon juice to a saucepan and heat it up to a bubble. Once bubbling, turn it down to a simmer. Stir occasionally and let it simmer for 5-8 minutes or until the raspberry jam has thickened. Pour the jam into a shallow bowl, to let it cool down faster, and place it in the fridge.
STEP 2: While the cupcakes and jam cools, make the buttercream. If not in powder form, blend the freeze-dried raspberry into powder. Sift together the freeze-dried raspberry powder and powdered sugar together.
STEP 3: Mix the butter in a stand mixer with the paddle attachment or in a large bowl with a hand mixer for 4 minutes on medium/high speed. Scrape down the sides of the bowl and mix for an additional 2 minutes.
STEP 4: Add the freeze-dried raspberry powder and powdered sugar, vanilla extra and milk in 3 parts.
STEP 5: Scrape down the sides of the bowl and give the buttercream a final mix for 2 minutes. Add the buttercream to a piping bag with a star piping tip e.g. a Wilton 1M.
STEP 6: Using an end of a piping tip or cupcake corer, dig out the core of cupcakes, to make an indent for the raspberry jam. Add the raspberry jam in the middle of the cupcakes. Thereafter pipe the buttercream of the cupcakes and decorate with fresh raspberries on top of each cupcake.
EXPERT BAKING TIPS
- Use a kitchen scale: My default setting for my recipes is grams. It is the most precise way of measuring out your ingredients, I therefore highly recommend using a kitchen scale.
- Don't over mix your batter: I always use a spatula after everything has mixed together, to give it one final gentle fold together. This makes sure everything in the bottom of the mixing bowl has been mixed into the batter.
- Light vs. dark baking pans: For the best result, use an aluminum baking pan, greased with butter and lined with baking paper in the bottom. Aluminum pans are light in color and therefore attract less heat. That means it bakes more gently which results in a softer cake. If you use a black baking pan it'll attract a lot more heat. That will then give a darker crust, which can result in a dryer cake.
FAQ
Yes, follow the recipe and bake them for 10-12 minutes or until cake tester comes out clean.
Yes, these cupcakes last well in an airtight container, at room temperature for 1-2 days.
I recommend using a cake tester. Once the time has passed, per the recipe, insert the cake tester in the middle of one of the cupcakes and once it comes out clean, with no cake batter on it, then it's done.
You can typically find it in supermarkets, either in slices or cut into cubes.
If you can't get a hold of freeze-dried raspberries, then replace the milk in the buttercream with 1 tablespoon of the homemade jam.
STORAGE
Store the Raspberry Cupcakes in an airtight container, at room temperature. For the best result enjoy them within a 1-2 days.
Other Cupcake Recipes To Try
Make sure leave a STAR RATING AND REVIEW if you loved this recipe! Make sure to tag me on Instagram @juliemarieeats. To get more ideas by following me on Pinterest.
Raspberry Cupcakes
Ingredients
VANILLA CUPCAKES
- 200 g all-purpose flour
- ¼ teaspoon baking soda
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- 70 g butter room temperature
- 210 g granulated sugar
- 3 large eggs room temperature
- 150 g full-fat sour cream room temperature
- 2 tablespoon vegetable oil e.g. canola oil
- 1 ½ teaspoon vanilla extract
RASPBERRY JAM
- 250 g frozen or fresh raspberries
- 50 g granulated sugar
- 2 teaspoon lemon juice
RASPBERRY BUTTERCREAM
- 200 g butter cool room temperature
- 330 g powdered sugar
- 2 teaspoon vanilla extract
- 1 tablespoon whole milk room temperature
- 2 teaspoon freeze dried raspberry powder
Instructions
VANILLA CUPCAKES
- Preheat the oven at 160ºC/ 320ºF conventional oven and line a cupcake tray with 12 cupcake liners.
- Sift together the all-purpose flour, baking powder, baking soda and salt and set it aside.200 g all-purpose flour, ¼ teaspoon baking soda, ¼ teaspoon baking powder, ¼ teaspoon salt
- In the bowl of a stand mixer, using the paddle attachment, or in a large bowl with a hand mixer add the butter, and sugar and mix it on medium/high speed for 3 minutes.70 g butter room temperature, 210 g granulated sugar
- Add the eggs one at a time into the mixture and mix on low until combined.3 large eggs room temperature
- Scrape down the sides of the bowl and continue by adding the flour mixture, continuing on low speed, mixing until just combined.
- Finally add the sour cream, vegetable oil and vanilla extract and mix until just combined, make sure not to over mix the cake batter.150 g full-fat sour cream, 2 tablespoon vegetable oil e.g. canola oil, 1 ½ teaspoon vanilla extract
- Using a rubber spatula, give the batter a gentle fold to make sure all of the ingredients have combined.
- Divide the cake batter into the 12 cupcake liners and bake them for 23-25 minutes or until a cake tester comes out clean. Let the cakes cool on a cooling rack. After 5 minutes, gently remove the cupcakes from the cupcake tin and let them cool down completely.
RASPBERRY JAM
- While the cupcakes are baking make the raspberry jam.
- Add the raspberries, sugar and lemon juice to a saucepan and heat it up to a bubble. Once bubbling, turn it down to a simmer. Stir occasionally and let it simmer for 5-8 minutes or until the raspberry jam has thickened. To test this, add a bit of the raspberry jam to the back of a spoon and if you can make a line down the middle, with your finger, without it moving, it’s done. Pour the jam into a shallow bowl, to let it cool down faster, and place it in the fridge.250 g frozen or fresh raspberries, 50 g granulated sugar, 2 teaspoon lemon juice
RASPBERRY BUTTERCREAM
- If not in powder form, blend the freeze-dried raspberry into powder. Sift together the freeze-dried raspberry powder and powdered sugar together.2 teaspoon freeze dried raspberry powder, 330 g powdered sugar
- Mix the butter in a stand mixer with the paddle attachment or with a hand mixer for 4 minutes on medium/high speed. Scrape down the sides of the bowl and mix for an additional 2 minutes.200 g butter
- Add the freeze-dried raspberry powder and powdered sugar, vanilla extra and milk in 3 parts. Whipping until each addition is fully incorporated.2 teaspoon vanilla extract, 1 tablespoon whole milk
- Scrape down the sides of the bowl and give the buttercream a final mix for 2 minutes.
- Add the buttercream to a piping bag with a star piping tip e.g. a Wilton 1M.
- Using an end of a piping tip or similar, dig out the core of cupcakes, to make an indent for the raspberry jam. Add the raspberry jam in the middle of the cupcakes.
- Thereafter pipe the buttercream of the cupcakes and decorate with fresh raspberries.
Ditte
Virkelig lækre. Kæmpe anbefaling herfra 👍♥️
Julie Marie
Tusind tak for dine søde ord 🙂
Lilly
These are so delicious! Highly recommend
Madi
Made these for a birthday party. Couldn’t get my hands on the freeze dried raspberry powder in time, so I strained the jam and used it in the frosting and it worked out great!
Phresh
Hi! Thank you so much for sharing this beautiful recipe. Pls at what temperature do we bake this?
Julie Marie
Hi. You will see the baking temperature in the recipe instructions. They are baked at 160ºC/ 320ºF 🙂
Jasmina
Made these for my birthday, except I used strawberries and raspberries. They were very delicious and I got a lot of compliments!
Bunny
Your recipes are amazing but please remember we Americans do not know grams or Celsius, please keep us in mind when posting because they do look wonderful.
Keep up the good work, you are very talented indeed.
Julie Marie
Hi! I'm happy you like my recipes! I always have my American users of my recipes in mind, as I'm so thankful for you all, but as I make all my recipes in grams it sometimes difficult to convert grams into cups as they are less precise. I have converted this recipe now, so it is also in American measurements. I hope that helps!
Olivia
These cupcakes are so fresh and really delicious!