Name: Raspberry Cupcakes with Raspberry Jam and Buttercream Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 55 min
Cuisine: American
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; 2 tsp lemon juice; 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

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If you’re looking for a delightful treat that bursts with fresh raspberry flavor in every bite, you’re going to love this Raspberry Cupcakes with Raspberry Jam and Buttercream Recipe. These cupcakes combine light, moist vanilla cake with a luscious homemade raspberry jam center and a gorgeously fluffy raspberry buttercream frosting. It’s the perfect balance of tart and sweet, making these cupcakes an irresistible showstopper for any occasion or just a cozy afternoon indulgence with friends.

Ingredients You’ll Need

The image shows five round cupcakes arranged on a metal cooling rack. Each cupcake has one layer of light golden yellow cake with a smooth, soft texture. In the center of the top of each cupcake is a dollop of bright red raspberry jam, which looks shiny and slightly chunky with visible small seeds. The cooling rack sits on a white marbled surface, visible in the background. The overall look is simple and homemade, with the raspberry jam adding a pop of color to the light cake. photo taken with an iphone --ar 4:5 --v 7

These ingredients are simple, but each one plays an essential role in bringing the textures and flavors of the raspberry cupcakes to life. From the butter that keeps the cake tender to the freeze-dried raspberry powder that adds a natural pink hue to your frosting, every component counts.

200 g all-purpose flour: the sturdy base that gives structure to the cupcakes.
1/4 tsp baking soda: helps the cupcakes rise and become delightfully fluffy.
1/4 tsp baking powder: works alongside baking soda for perfect leavening.
1/4 tsp salt: enhances all the other flavors in the batter.
70 g butter (room temperature): adds richness and moisture for a tender crumb.
210 g granulated sugar: sweetens and helps achieve a fine crumb.
3 large eggs (room temperature): bind ingredients and contribute to the cake’s lift.
150 g full-fat sour cream (room temperature): infuses moisture and a subtle tang for depth of flavor.
2 tbsp vegetable oil (e.g. canola oil): keeps the cupcakes moist and soft.
1 ½ tsp vanilla extract: adds warm, aromatic notes that complement the raspberries beautifully.
250 g frozen or fresh raspberries: the star ingredient of the jam filling, bursting with fruity goodness.
50 g granulated sugar (for jam): balances the tartness of raspberries in the jam.
2 tsp lemon juice: brightens and intensifies the raspberry flavor in the jam.
200 g butter (cool room temperature, for buttercream): creates a luxuriously creamy frosting base.
330 g powdered sugar: sweetens and stabilizes the buttercream.
2 tsp vanilla extract (for buttercream): enhances the overall flavor of the frosting.
1 tbsp whole milk (room temperature): lightens the buttercream for a smooth, spreadable consistency.
2 tsp freeze-dried raspberry powder: infuses a natural raspberry color and flavor into the buttercream without adding extra moisture.

How to Make Raspberry Cupcakes with Raspberry Jam and Buttercream Recipe

Step 1: Prepare and Bake the Vanilla Cupcakes

Start by preheating your oven to 160ºC/320ºF and lining a cupcake tray with 12 paper liners. Sift the flour, baking powder, baking soda, and salt together—this ensures a light, lump-free batter. Beat the softened butter and sugar together until pale and fluffy, then add the eggs one at a time, mixing gently after each addition. Alternately add the dry ingredients with sour cream, vegetable oil, and vanilla extract, taking care not to overmix. Fill each cupcake liner evenly with batter and bake for about 23-25 minutes or until a toothpick inserted comes out clean. Let them cool completely before moving on.

Step 2: Make the Homemade Raspberry Jam

While the cupcakes are cooling, it’s time to create that irresistibly fruity raspberry jam filling. Combine raspberries, sugar, and lemon juice in a saucepan over medium heat. Bring to a bubble, then lower to a gentle simmer and stir occasionally until the jam thickens—this usually takes 5 to 8 minutes. Test the consistency by dragging a spoon through the jam; if the line holds, it’s ready. Cool the jam in a shallow dish in the fridge.

Step 3: Prepare the Raspberry Buttercream

For the frosting, start by sifting together freeze-dried raspberry powder with powdered sugar for an even and vibrant color. Beat the room temperature butter until fluffy and pale, then gradually add the powdered sugar mixture, vanilla extract, and milk in stages, mixing well after each addition. Scrape down the bowl regularly to ensure an even texture. The result is a luscious, naturally pink buttercream with a fresh burst of raspberry flavor.

Step 4: Assemble the Raspberry Cupcakes with Raspberry Jam and Buttercream Recipe

Using the end of a piping tip or a small spoon, carefully hollow out the center of each cooled cupcake. Spoon a generous amount of the raspberry jam into these wells. Then, transfer your buttercream to a piping bag fitted with a star tip and pipe a beautiful swirl of frosting on top of each cupcake. The combination of soft cake, fruity jam, and smooth frosting creates cupcake magic in every bite.

How to Serve Raspberry Cupcakes with Raspberry Jam and Buttercream Recipe

The image shows light yellow cupcakes with one large swirl layer of pink creamy frosting on top, each decorated with a fresh red raspberry placed on the side of the swirl. The cupcakes have a smooth texture with a white paper liner holding them. They are arranged closely on a white marble textured background, with extra raspberries scattered around. The lighting is soft, highlighting the smoothness of the frosting and the softness of the cupcake base. photo taken with an iphone --ar 4:5 --v 7

Garnishes

To add a little extra charm and texture, top these cupcakes with fresh raspberries or a light dusting of powdered sugar. A few small mint leaves can uplift the presentation and complement the raspberry flavor beautifully. These simple garnishes make the cupcakes look professionally crafted with minimal effort.

Side Dishes

Pair these raspberry cupcakes with a cup of afternoon tea or a rich, creamy coffee for a dreamy combination. They also work wonderfully alongside a dollop of whipped cream or a small bowl of fresh fruit salad for an all-around fresh and light dessert experience.

Creative Ways to Present

Try stacking the cupcakes on a tiered cake stand for a festive celebration display. You could also serve them in colorful cupcake liners that match the occasion, or place each cupcake in a decorative box for gift-giving. For a playful twist, create mini versions of this Raspberry Cupcakes with Raspberry Jam and Buttercream Recipe to serve at parties or gatherings.

Make Ahead and Storage

Storing Leftovers

Store leftover cupcakes in an airtight container in the refrigerator for up to 3 days to keep the buttercream fresh. Bring them to room temperature before serving to enjoy the best flavor and texture.

Freezing

These cupcakes freeze beautifully. Place them in a single layer on a baking sheet and freeze until firm, then transfer to a freezer-safe container. You can freeze them with or without the frosting for up to 2 months. Thaw overnight in the fridge before serving.

Reheating

If your cupcakes are a bit chilled or frozen, let them come to room temperature naturally. Avoid microwaving, as it can cause the buttercream to melt and the cake texture to become soggy. Simply warming the cupcakes gently in a low-temperature oven (around 150ºC or 300ºF) for a few minutes will revive their tender crumb perfectly.

FAQs

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

Absolutely! Fresh raspberries work just as well and will provide a bright, natural flavor. Just keep in mind that fresh raspberries may break down a little faster, so keep an eye on the simmering time to achieve the perfect jam consistency.

What can I substitute for freeze-dried raspberry powder?

If you don’t have freeze-dried raspberry powder, you can lightly crush some freeze-dried raspberries until powdery or omit it and add a few drops of natural raspberry extract to your buttercream instead.

How do I prevent the buttercream from melting during piping?

Make sure your butter is at a cool room temperature, not too soft or warm. Chill the buttercream briefly if it feels too soft before piping, and work in a cool environment to maintain the best texture.

Can I make this recipe gluten-free?

Yes! Simply swap the all-purpose flour for a gluten-free flour blend that’s suitable for baking. The texture might be slightly different but still delicious.

Is it okay to prepare these cupcakes a day ahead?

Definitely. You can bake and assemble the cupcakes a day ahead, storing them covered in the refrigerator. Just bring them to room temperature before serving for the best taste and texture.

Final Thoughts

There’s something truly magical about the combination of soft vanilla cupcakes filled with tangy raspberry jam and topped with airy, flavorful raspberry buttercream. This Raspberry Cupcakes with Raspberry Jam and Buttercream Recipe is your new go-to for any celebration or simply when you want to treat yourself to a cupcake that feels both classic and special. Dive in, share with loved ones, and enjoy every bite of these little raspberry delights!