Ingredients

200 g all-purpose flour

1/4 tsp baking soda

1/4 tsp baking powder

1/4 tsp salt

70 g butter, room temperature

210 g granulated sugar

3 large eggs, room temperature

150 g full-fat sour cream, room temperature

2 tbsp vegetable oil (e.g. canola oil)

1 ½ tsp vanilla extract

250 g frozen or fresh raspberries

50 g granulated sugar (for raspberry jam)

2 tsp lemon juice

200 g butter, cool room temperature (for buttercream)

330 g powdered sugar

2 tsp vanilla extract (for buttercream)

1 tbsp whole milk, room temperature

2 tsp freeze-dried raspberry powder

Instructions

Step 1: Preheat the oven to 160ºC (320ºF) conventional. Line a cupcake tray with 12 cupcake liners.

Step 2: Sift together the flour, baking powder, baking soda, and salt. Set aside.

Step 3: In a mixer bowl, beat the 70 g butter and 210 g sugar on medium-high speed for 3 minutes until creamy.

Step 4: Add eggs one at a time, mixing on low speed until combined after each addition.

Step 5: Scrape the bowl sides. Add the sifted flour mixture and mix on low speed until just combined.

Step 6: Add sour cream, vegetable oil, and vanilla extract; mix gently until just combined. Avoid overmixing.

Step 7: Fold the batter gently with a spatula to ensure even mixing.

Step 8: Distribute the batter evenly into the liners and bake for 23-25 minutes, until a cake tester comes out clean.

Step 9: Remove cupcakes from the tin after 5 minutes and cool completely on a rack.

Step 10: To make the raspberry jam, combine raspberries, 50 g sugar, and lemon juice in a saucepan over medium heat. Bring to a gentle bubble, then simmer for 5-8 minutes, stirring occasionally until thickened.

Step 11: Test jam by placing a spoonful on the back of a spoon—if you can draw a line through it without the jam running, it’s ready.

Step 12: Transfer jam to a shallow bowl and refrigerate to cool quickly.

Step 13: For the buttercream, sift freeze-dried raspberry powder with powdered sugar.

Step 14: Beat 200 g butter on medium-high speed for 4 minutes until creamy, scrape sides, then beat an additional 2 minutes.

Step 15: Add raspberry powder mixture, vanilla extract, and milk gradually in three parts, mixing well after each addition.

Step 16: Scrape sides once more and whip the buttercream for 2 more minutes.

Step 17: Fill a piping bag fitted with a star tip (e.g., Wilton 1M) with buttercream.

Step 18: Using the end of a piping tip or a similar tool, carefully remove the core from each cupcake to create a cavity.

Step 19: Spoon the cooled raspberry jam into the cavities.

Step 20: Pipe the buttercream over the cupcakes and garnish with fresh raspberries if desired.

Tips & Variations

For a more intense raspberry flavor, substitute fresh raspberries for frozen, but thaw and drain them well before cooking.

If freeze-dried raspberry powder is unavailable, finely crush freeze-dried raspberries or omit for a classic vanilla buttercream.

Use a small spoon or piping tip to carefully remove the cupcake centers to avoid tearing.

Try adding a pinch of almond extract to the batter for a complementary nutty note.

FAQs

Can I use fresh raspberries instead of frozen for the jam?

Yes, fresh raspberries work perfectly. Just be sure to wash and drain them well before cooking. Both fresh and frozen will yield delicious jam.

How do I prevent the cupcakes from becoming too dense?

Be careful not to overmix the batter once the flour is added. Mixing until just combined keeps the cupcakes light and fluffy.

Dessert

Raspberry Cupcakes Recipe

Introduction