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Raspberry Cupcakes with Raspberry Jam and Buttercream Recipe

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4 from 58 reviews

  • Author: Amina
  • Total Time: 55 minutes
  • Yield: 12 cupcakes

Description

Delight in these moist and fluffy Raspberry Cupcakes topped with a luscious raspberry buttercream and a sweet homemade raspberry jam center. Perfectly balanced with a hint of vanilla and fresh raspberries, these cupcakes bring a burst of fruity flavor ideal for any celebration or sweet craving.

Ingredients

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

  1. Preheat and Prepare: Preheat your conventional oven to 160ºC (320ºF) and line a cupcake tray with 12 cupcake liners to ensure an even bake and easy removal of cupcakes.
  2. Sift Dry Ingredients: Combine the all-purpose flour, baking soda, baking powder, and salt by sifting them together in a bowl. Set aside to keep them well aerated and evenly distributed.
  3. Cream Butter and Sugar: Using a stand mixer with the paddle attachment or a hand mixer, cream the butter and granulated sugar on medium-high speed for 3 minutes until the mixture becomes light and fluffy.
  4. Add Eggs: Incorporate eggs one at a time into the butter-sugar mixture on low speed, ensuring each is fully combined before adding the next.
  5. Combine Flour Mixture: Scrape down bowl sides, then add the sifted dry ingredients. Mix on low speed until just combined to avoid overmixing.
  6. Add Sour Cream and Oils: Mix in the sour cream, vegetable oil, and vanilla extract gently until everything is incorporated but the batter stays light.
  7. Fold Batter: Use a rubber spatula to gently fold the batter ensuring all ingredients are combined without deflating it.
  8. Fill Cupcake Liners: Divide the batter evenly among the 12 liners, filling each about 2/3 full to allow room for rising.
  9. Bake Cupcakes: Bake for 23-25 minutes or until a cake tester inserted comes out clean. Cool on a rack; after 5 minutes, remove from the tin to cool completely.
  10. Prepare Raspberry Jam: While cupcakes bake, add raspberries, sugar, and lemon juice to a saucepan. Heat until bubbling, then simmer for 5-8 minutes, stirring occasionally, until the jam thickens. Test by placing a drop on the back of a spoon; if a line can be drawn without it running, it is done.
  11. Cool Jam: Pour the jam into a shallow bowl to cool faster, then refrigerate until needed.
  12. Prepare Raspberry Buttercream: If the raspberry powder isn’t pre-made, blend freeze-dried raspberries into powder. Sift the raspberry powder with the powdered sugar.
  13. Cream Butter: Mix the butter in a stand mixer or hand mixer for 4 minutes on medium-high speed, scrape the bowl, then mix for another 2 minutes until smooth.
  14. Add Dry Ingredients and Milk: Gradually add in the powdered sugar mixture, vanilla extract, and milk in three parts, whipping fully after each addition for a smooth buttercream.
  15. Final Mix: Scrape the sides and mix the buttercream for an additional 2 minutes to ensure it is creamy and fluffy.
  16. Fill and Decorate Cupcakes: Using a piping tip end, hollow out the center of each cooled cupcake to create a cavity. Fill it with the raspberry jam.
  17. Pipe Buttercream Topping: Fill a piping bag fitted with a star tip (such as Wilton 1M) with the buttercream and pipe onto each cupcake, creating an elegant swirl.

Notes

  • Ensure all dairy and eggs are at room temperature for a smoother batter and better rise.
  • Do not overmix the batter once flour is added to keep cupcakes tender.
  • Freeze-dried raspberry powder can be found online or in specialty stores; alternatively, grind your own using freeze-dried raspberries.
  • To test jam thickness, the spoon test is a simple technique for perfect consistency.
  • Use whole milk for buttercream to get the best texture; substitutes may alter consistency.
  • These cupcakes freeze well, both unfrosted and frosted—but add jam after thawing for best results.
  • Make sure cupcakes are fully cooled before piping buttercream to prevent melting.
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://aminabakes.com/raspberry-cupcakes-with-raspberry-jam-and-buttercream-recipe/