Description
Delight in these moist and tender Raspberry Cupcakes topped with a luscious raspberry buttercream and a sweet homemade raspberry jam center, perfect for all occasions.
Ingredients
Scale
Cupcakes
- 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
Raspberry Jam
- 250 g frozen or fresh raspberries
- 50 g granulated sugar
- 2 tsp lemon juice
Raspberry Buttercream
- 200 g butter, cool room temperature
- 330 g powdered sugar
- 2 tsp vanilla extract
- 1 tbsp whole milk, room temperature
- 2 tsp freeze-dried raspberry powder
Instructions
- Preheat Oven: Preheat the oven to 160ºC (320ºF) using the conventional oven setting and line a cupcake tray with 12 cupcake liners.
- Mix Dry Ingredients: Sift together the all-purpose flour, baking powder, baking soda, and salt; set aside.
- Cream Butter and Sugar: In a stand mixer bowl with paddle attachment or a large bowl if using a hand mixer, beat the butter and granulated sugar on medium/high speed for 3 minutes until fluffy.
- Add Eggs: Add the eggs one at a time, mixing on low speed until fully incorporated after each addition.
- Combine Flour Mixture: Scrape down the sides of the bowl, then add the sifted flour mixture and mix on low speed just until combined.
- Add Sour Cream, Oil, and Vanilla: Add sour cream, vegetable oil, and vanilla extract; mix gently until combined, being careful not to overmix the batter.
- Fold Batter: Use a rubber spatula to gently fold the batter ensuring all ingredients are incorporated.
- Fill Cupcake Liners and Bake: Divide the batter evenly among the 12 cupcake liners. Bake for 23–25 minutes or until a toothpick inserted in the center comes out clean. Cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
- Prepare Raspberry Jam: While cupcakes bake, place raspberries, sugar, and lemon juice in a saucepan. Heat until it bubbles, then reduce to a simmer. Stir occasionally and cook for 5–8 minutes until thickened. Test by placing jam on the back of a spoon and drawing a line with a finger; if it holds, jam is ready. Cool jam in a shallow bowl and refrigerate.
- Prepare Raspberry Buttercream: If needed, powder the freeze-dried raspberries. Sift together raspberry powder and powdered sugar.
- Cream Butter: Beat butter in a stand mixer or with a hand mixer on medium/high speed for 4 minutes. Scrape bowl sides and beat for another 2 minutes.
- Add Sugar Mixture and Flavorings: Gradually add the powdered sugar and raspberry powder blend, vanilla extract, and milk in three parts, whipping thoroughly after each addition.
- Final Mix: Scrape down bowl sides and whip buttercream for 2 more minutes until smooth and fluffy.
- Prepare Cupcakes for Filling: Using the end of a piping tip or similar tool, hollow out the center of each cupcake to create an indent for the jam.
- Fill with Jam and Pipe Buttercream: Spoon raspberry jam into the hollow of each cupcake. Pipe the raspberry buttercream on top using a star tip (e.g., Wilton 1M).
- Decorate: Garnish the frosted cupcakes with fresh raspberries for a final touch.
Notes
- Room temperature ingredients help ensure a smooth batter and better rise.
- Do not overmix the batter to keep cupcakes tender.
- Freeze-dried raspberry powder enhances buttercream flavor and color.
- Use fresh or frozen raspberries for the jam—if frozen, thaw slightly before cooking.
- Let cupcakes cool completely before filling and frosting to prevent buttercream from melting.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: raspberry cupcakes, vanilla cupcakes, raspberry jam, raspberry buttercream, homemade cupcakes, berry desserts
