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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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Prep Time 25 minutes
Cook Time 35 minutes
Resting Time 30 minutes
Total Time 1 hour 30 minutes
Course Dessert
Cuisine American
Servings 12 Cupcakes
Calories 579 kcal

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.

Nutrition

Calories: 579kcalCarbohydrates: 67gProtein: 4gFat: 34gSaturated Fat: 19gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 92mgSodium: 217mgPotassium: 92mgFiber: 2gSugar: 53gVitamin A: 935IUVitamin C: 5mgCalcium: 58mgIron: 0.4mg
Keyword American Buttercream, Lemon raspberry, raspberry cupcake, Vanilla Buttercream, Vanilla cupcake
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