Raspberry Cupcakes Recipe
Raspberry Cupcakes- Moist vanilla Bean cupcake filled with a raspberry filling, vanilla bean buttercream and topped with fresh raspberries.
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These raspberry cupcakes are soft and bursting with fresh raspberries in every bite. Its sweetness is cut with the freshness of the raspberry filling. They are the perfect dessert for any special occasion, get together, Valentine's Day, baby showers and many other celebrations.
For More cupcake recipes you'll love these cinnamon roll cupcakes, pineapple coconut cupcakes and ube cupcakes with Oreo buttercream.
Why you'll love this recipe:
- Not too sweet: My vanilla buttercream recipe isn't the classic American buttercream recipe, my ratio of butter to sugar is a equal which results in a less sweet buttercream. The raspberry filling is also a bit tart which helps balance the sweetness of the cupcake.
- Versatile: Swap the raspberry filling for a lemon curd or a blueberry filling. You can even use store bought raspberry jam.
- Perfect for Any Occasion: These cupcakes are everyone's favorite. You can't just go wrong with this combo. It's simple and decorated so beautiful it can be elegant or cute for a birthday party or a wedding.
Ingredients for Raspberry Cupcakes
- Cake Flour: For best results don't substitute with all purpose flour or your cupcake will end up denser and heavier. Cake Flour is usually packaged in a box on top of the regular flours in the grocery aisle with the baking ingredients.
- Baking Powder/Baking Soda: Read my ultimate baking powder and baking soda guide to learn more. Substitutions are not recommended.
- Salt: A little salt goes a long way; I always use sea salt.
- Sugar: Use regular white granulated sugar, I haven't substituted with other sugars, but sugar adds moisture to a cake and decreasing the sugar in a recipe can mess with the overall texture and moisture.
- Vanilla Bean paste: Use pure vanilla extract if that's all you have. I love vanilla bean paste and use it very often.
- Oil: A neutral oil like canola or vegetable oil is best as it's flavorless
- Butter Unsalted butter is recommended, at room temperature.
- Buttermilk: You can make your own by using 1 cup of whole milk, taking out 1 tablespoon of milk and adding 1 tablespoon of vinegar or lemon juice. Let it set for 10 minutes before using.
- Eggs: This recipe calls for a whole egg and extra egg white, which helps create a whiter cupcake.
Let's Make Raspberry Cupcakes:
Preheat Oven to 350F and line cupcake tin with 12 paper liners.
In a large bowl add your softened butter, oil and all your dry ingredients.
Mix until well combined. If it creates clumps, then that's okay.
Add in the whole egg and the egg white along with the vanilla.
Mix it together until it comes to a thick consistency and then add in your buttermilk.
Batter should be runny.
Bake for 14 to 16 minutes or until a toothpick is inserted into the middle of the cupcake and comes out clean.
Allow cupcakes to cool for 5 minutes before transferring to a a cooling rack to fully cool.
Raspberry Filling:
In a medium saucepan add 8 ounces of washed and cleaned raspberries or frozen is using. Add the sugar and cook on medium low heat.
Mash the raspberries to break up the raspberries. Cook on low for an additional 10 minutes or until thick and desired consistency.
Allow the raspberry preserves cool before storing in the fridge for later use.
The raspberry filling can be made one week in advance and refrigerated until needed.
Vanilla Bean Buttercream:
In the bowl of a stand mixer fitted with the paddle attachment, cream the room temperature butter on medium speed until smooth and creamy.
Gradually add the powdered sugar, mixing on low speed until fully incorporated. Scrape down the sides of the bowl as needed to ensure all ingredients are well combined.
Add the vanilla extract or vanilla bean paste and then increase to medium-high speed. Beat until the frosting is light and fluffy, about 4-5 minutes.
If the frosting is too thick, add additional heavy cream, 1 tablespoon at a time, until it reaches the desired consistency.
Once the frosting is smooth and fluffy, it's ready to use place frosting into piping bag with your favorite piping tip.
Raspberry Cupcakes Assembly:
If using a cupcake corer take out the middle of all the cupcakes and save them for snacking. And if you don't have one you can take a small spoon or knife and cut out the middle of each cupcake. Fill the center of the cupcake with raspberry filling and then frosting the tops of the cupcakes with vanilla buttercream. Add fresh raspberries on top of the cupcakes.
Storage:
Store raspberry cupcakes in an airtight container and leave at room temperature for the first day and then refrigerate it. Cupcakes will stay moist for 2 days but is best enjoyed the same day.
Raspberry Cupcakes Variations:
- Change the Vanilla Buttercream to a Cream cheese buttercream frosting
- Make a delicious raspberry buttercream with freeze dried raspberries, grind freeze-dried raspberries until a fine powder and then add ¼ cup to the vanilla buttercream.
- Add 2 tablespoon of lemon zest to the vanilla cupcake and 1 tablespoon of fresh lemon juice and turn the cupcakes into a lemon raspberry cupcakes. Decorate with a lemon slice and a fresh raspberry on top.
Want to reduce overbaking the bottom of the cupcakes?
Add in some uncooked rice grains to the bottom of the cupcake tin and this helps not over brown the cupcakes.
Raspberry cupcake tips:
- Measure flour in grams or fluff, scoop and level flour off
- Don't overbake cupcakes, every oven is not the same check the cupcakes around the 12-minute mark and add more minutes as needed
- Overmixing- Once dry ingredients are mixed with wet ingredients the gluten starts to form. Overmixing can cause a hard cupcake.
Raspberry Cupcakes Recipe
Ingredients
Vanilla Cupcake
- 1 ½ cup Cake Flour (150g)
- ¾ cup Sugar (150g)
- 1 teaspoon Baking Powder
- ¼ teaspoon Baking Soda
- ½ teaspoon Salt
- 4 tablespoon Butter room temperature
- 4 tablespoon Oil
- 1 large Whole Egg room temperature
- 1 large Egg White room temperature
- ¾ cup Buttermilk
- 1 ½ teaspoon Vanilla
Raspberry Filing:
- 8 ounces Raspberries fresh or frozen
- 4 ounces Sugar
Vanilla Buttercream:
- 12 ounces Unsalted Butter Room temperature
- 3 cups Confectioners' Sugar
- 3 tablespoon Heavy Cream
- 2 teaspoon Vanilla Extract
- Pinch Of salt Salt
Decorations
- 12 Raspberries
Instructions
Vanilla Cupcake:
- Preheat Oven to 350F and line cupcake tin with 12 paper liners.
- In a large bowl, combine softened butter, oil, and all your dry ingredients. Mix until well combined, clumps are fine!
- Add a whole egg, an egg white, and vanilla extract, then mix until smooth.
- Pour in the buttermilk and mix until the batter is slightly runny.
- Scoop the batter into 12 cupcake liners and bake for about 13 minutes. Check at the 12-minute mark and bake longer if needed.
- Use an ice cream scoop and divide the cupcake batter into all 12 cavities filling it ¾ full.
- Bake for 14 to 16 minutes or until a toothpick is inserted into the middle of the cupcake and comes out clean.
- Allow cupcakes to cool for 5 minutes before transferring to a a cooling rack to fully cool.
Raspberry Filling:
- In a medium saucepan add 8 ounces of washed and cleaned raspberries or frozen is using.
- Add the sugar and cook on medium low heat. Mash the raspberries to break up the raspberries. Cook on low for an additional 10 minutes or until thick and desired consistency.
- Allow the raspberry preserves cool before storing in the fridge for later use.
- The raspberry filling can be made one week in advance and refrigerated until needed.
Vanilla Bean Buttercream:
- In the bowl of a stand mixer fitted with the paddle attachment, cream the room temperature butter on medium speed until smooth and creamy.
- Gradually add the powdered sugar, mixing on low speed until fully incorporated. Scrape down the sides of the bowl as needed to ensure all ingredients are well combined.
- Add the vanilla extract or vanilla bean paste and then increase to medium-high speed. Beat until the frosting is light and fluffy, about 4-5 minutes.
- If the frosting is too thick, add additional heavy cream, 1 tablespoon at a time, until it reaches the desired consistency.
- Once the frosting is smooth and fluffy, it's ready to use place frosting into piping bag with your favorite piping tip.
Raspberry Cupcakes Assembly:
- If using a cupcake corer take out the middle of all the cupcakes and save them for snacking. And if you don't have one you can take a small spoon or knife and cut out the middle of each cupcake.
- Fill the center of the cupcake with raspberry filling and then frosting the tops of the cupcakes with vanilla buttercream. Add fresh raspberries on top of the cupcakes.
Storage:
- Store raspberry cupcakes in an airtight container and leave at room temperature for the first day and then refrigerate it. Cupcakes will stay moist for 2 days but is best enjoyed the same day.
