Ultimate Fresh Raspberry Cupcakes with Homemade Jam & Creamy Buttercream
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Indulge in the exquisite flavor of these Fresh Raspberry Cupcakes, a delightful treat that perfectly blends the sweetness of vanilla with the vibrant tang of fresh raspberries. Each cupcake is a masterpiece, featuring a supremely soft and fluffy vanilla cake base, generously filled with luscious homemade raspberry jam, and crowned with a silky-smooth raspberry buttercream. The secret to our intensely flavored, naturally pink buttercream lies in the use of freeze-dried raspberries, ensuring every bite is bursting with authentic berry goodness. These cupcakes aren’t just desserts; they’re an experience, promising a symphony of textures and flavors that will captivate your senses.
These raspberry cupcakes stand out as a truly irresistible dessert. Their texture is a dream – incredibly soft, moist, and airy, melting in your mouth with every bite. The robust raspberry flavor is thoughtfully integrated into every component, from the tangy homemade jam filling that provides a burst of fruitiness to the rich, creamy raspberry buttercream that offers a sweet and tart balance. This harmonious blend makes them a memorable treat for any occasion.
Whether you’re celebrating Valentine’s Day, hosting a baby shower, or simply looking for an elegant dessert to impress your guests, these raspberry cupcakes are the perfect choice. Their beautiful natural pink hue, combined with their irresistible taste, makes them ideal for various celebrations and gatherings. They offer a sophisticated yet comforting appeal that everyone will adore.
If you’re looking for more delightful cupcake recipes to add to your repertoire, be sure to explore our other fantastic creations: Classic Chocolate and Vanilla Cupcakes, Elegant White Chocolate Cupcakes, and Refreshing Peach Cupcakes. Each recipe offers a unique flavor profile to satisfy any craving.
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WHY THIS RECIPE WORKS
- Vanilla Cupcakes: Our vanilla cupcake recipe is meticulously crafted to produce a cake that is exceptionally light, soft, and moist, with a wonderfully airy crumb. The perfect balance of ingredients ensures a delicate vanilla flavor that acts as an ideal canvas for the vibrant raspberry notes. This ensures your cupcakes are never dry or dense, but always a joy to eat.
- Raspberry Buttercream: This isn’t just any buttercream. It’s a velvety smooth, luscious raspberry buttercream that boasts an unparalleled depth of flavor. By using freeze-dried raspberries, we achieve an intense, natural raspberry taste and a stunning, authentic pink color without adding excess moisture or artificial dyes. The result is a truly remarkable frosting that complements the cupcakes beautifully.
- Perfect for Celebrations: With their charming appearance and exquisite taste, these cupcakes are an absolute showstopper for any special occasion. From birthdays and anniversaries to baby showers, bridal brunches, or even a sophisticated family gathering, they add a touch of elegance and festivity. They are easy to transport and serve, making them a hassle-free option for entertaining.
INGREDIENT NOTES
Understanding the role of each ingredient is key to achieving perfect results. Below are insights into some of the crucial components for this recipe. For a complete list and precise measurements, please refer to the recipe card at the bottom of the page.
- Eggs: Using room temperature eggs is vital for achieving a smooth, emulsified batter. Cold eggs can cause the butter to seize and create a lumpy mixture, affecting the final texture of your cupcakes. Remember to take them out of the fridge 1-2 hours before you plan to start baking, depending on your kitchen’s ambient temperature.
- Vegetable Oil: A neutral-flavored oil, such as canola oil, is recommended here. Oil plays a crucial role in creating an exceptionally moist and tender cupcake. Unlike butter, which primarily contributes flavor, oil stays liquid at room temperature, keeping the cake soft long after it’s baked. This contributes to the fluffy texture we aim for.
- Butter: Butter is a star ingredient, used in both the cupcake batter and the buttercream. For both applications, ensuring your butter is at a cool room temperature (soft but not melted) is essential. For the cupcakes, it creams with sugar to create air pockets, contributing to a light texture. For the buttercream, perfectly tempered butter ensures a smooth, non-gritty frosting.
- Sour Cream: Full-fat sour cream (around 18% fat) is a secret weapon for super soft and tender cakes. Its acidity helps tenderize the gluten in the flour, while its fat content adds richness and moisture. Like eggs and butter, bringing sour cream to room temperature allows it to incorporate smoothly into the batter, preventing curdling and ensuring an even texture.
- Freeze-Dried Raspberries: These are the powerhouse behind the intense raspberry flavor and stunning natural pink color of our buttercream. If your freeze-dried raspberries are not already in powder form, simply blend them in a food processor or spice grinder until finely pulverized. This step ensures a smooth buttercream without any gritty texture, delivering maximum flavor concentration.
- Raspberries: For the homemade raspberry jam, you have the flexibility to use either fresh or frozen raspberries. Both work wonderfully, yielding a bright, tangy, and sweet jam. If using frozen raspberries, there’s no need to thaw them beforehand; they can go straight into the saucepan, though cooking time might be slightly extended.
STEP BY STEP INSTRUCTIONS – CUPCAKES
Creating these delightful Raspberry Cupcakes is a rewarding process. For this recipe, an electric mixer is highly recommended to achieve the perfect consistency for your batter. You can opt for a stand mixer fitted with a paddle attachment or a reliable hand mixer. You will also need a 12-cup cupcake pan and a set of cupcake liners to ensure easy removal and a beautiful presentation. The complete, detailed recipe, including all measurements, can be found in the recipe card below.
Before you begin the baking process, ensure your oven is preheated to 160ºC/ 320ºF (conventional oven setting). Prepare your 12-cup cupcake tray by lining each cavity with 12 cupcake liners. This simple step is crucial for preventing sticking and making clean-up a breeze.
STEP 1: In a medium-sized bowl, meticulously sift together the all-purpose flour, baking powder, baking soda, and salt. Sifting helps to aerate the dry ingredients and remove any lumps, ensuring a smooth and evenly textured cupcake. Once combined, set this mixture aside.
STEP 2: In the bowl of your stand mixer, fitted with the paddle attachment, or using a large bowl and a hand mixer, combine the room temperature butter and granulated sugar. Beat on medium-high speed for a full 3 minutes. This crucial step, known as creaming, incorporates air into the mixture, which is essential for light and fluffy cupcakes. The mixture should become pale and fluffy. Next, add the eggs one at a time, mixing on low speed until each egg is just incorporated before adding the next. This prevents the batter from curdling. After the eggs, scrape down the sides of the bowl thoroughly. Gradually add the reserved flour mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix at this stage.
STEP 3: To finish the batter, gently incorporate the room temperature sour cream, vegetable oil, and vanilla extract. Mix on low speed until the ingredients are just combined. Overmixing the batter can develop the gluten in the flour, leading to tough cupcakes. Once mixed, use a rubber spatula to give the batter a final, gentle fold by hand. This ensures all ingredients from the bottom and sides of the bowl are fully incorporated without overworking the mixture.
STEP 4: Evenly divide the prepared cupcake batter among the 12 lined cupcake liners. Fill each liner about two-thirds full to allow for proper rising without overflowing. Bake for 23-25 minutes, or until a wooden skewer or cake tester inserted into the center of a cupcake comes out clean, indicating they are fully baked. Once baked, allow the cupcakes to cool in the hot pan for approximately 5 minutes. This brief resting period helps them set. After 5 minutes, carefully transfer the cupcakes from the pan to a wire cooling rack to cool down completely before filling and frosting. Cooling completely is essential for the jam and buttercream to set properly.
STEP BY STEP INSTRUCTIONS – JAM AND BUTTERCREAM
STEP 1: While your cupcakes are baking and beginning to cool, it’s the perfect time to prepare the delightful raspberry jam. In a medium saucepan, combine the raspberries (fresh or frozen), granulated sugar, and fresh lemon juice. Heat the mixture over medium heat, stirring occasionally, until it comes to a gentle bubble. Once bubbling, reduce the heat to a simmer and continue to cook for 5-8 minutes, or until the jam has visibly thickened. To test for readiness, spoon a small amount onto the back of a cold spoon, let it cool for a moment, then run your finger through it. If the line remains without the jam flowing back together, it’s ready. Pour the warm jam into a shallow bowl or dish to expedite the cooling process, then place it in the refrigerator to chill completely. A well-chilled jam will be easier to work with when filling the cupcakes.
STEP 2: As the cupcakes and jam continue to cool, you can begin preparing the magnificent raspberry buttercream. If your freeze-dried raspberries are not already in a fine powder form, use a food processor or a clean coffee grinder to pulverize them until they resemble a fine powder. This step is crucial for achieving a smooth, vibrant buttercream. Once powdered, sift together the freeze-dried raspberry powder and the powdered sugar into a bowl. Sifting ensures there are no lumps, resulting in a perfectly smooth frosting.
STEP 3: In the bowl of a stand mixer fitted with the paddle attachment, or using a large bowl and a hand mixer, beat the cool room temperature butter on medium-high speed for 4 minutes. This process whips air into the butter, making it light and fluffy. After 4 minutes, stop the mixer, scrape down the sides of the bowl with a spatula to ensure all butter is evenly mixed, and continue beating for an additional 2 minutes. This extended beating time is key to achieving a truly airy and smooth buttercream base.
STEP 4: With the mixer on low speed, gradually add the sifted freeze-dried raspberry powder and powdered sugar mixture to the butter in three separate additions. After each addition, allow the mixture to fully incorporate before adding the next. Once all the powdered ingredients are added, pour in the vanilla extract and room temperature whole milk. Increase the speed to medium-high and whip for another 2-3 minutes until the buttercream is light, fluffy, and smooth. This gradual addition helps prevent a cloud of powdered sugar from erupting in your kitchen!
STEP 5: Stop the mixer and once again, scrape down the sides and bottom of the bowl thoroughly with a rubber spatula. Give the buttercream one final mix on medium speed for 2 minutes to ensure it is perfectly smooth and free of any air pockets. Transfer the finished raspberry buttercream into a piping bag fitted with your preferred star piping tip, such as a Wilton 1M. This tip creates beautiful, classic swirls.
STEP 6: Now for the assembly! Once your cupcakes are completely cool and the raspberry jam is chilled, it’s time to fill them. Using the back end of a piping tip, a small knife, or a specialized cupcake corer, carefully dig out a small core from the center of each cupcake. Don’t go all the way through to the bottom. This creates a perfect pocket for the jam. Spoon a generous amount of the chilled homemade raspberry jam into each hollowed-out cupcake. Finally, pipe the beautiful raspberry buttercream over the top of each filled cupcake, creating an elegant swirl. For a stunning finish, decorate each cupcake with a fresh raspberry on top.
EXPERT BAKING TIPS FOR PERFECT CUPCAKES
Achieving consistently perfect baked goods often comes down to attention to detail and a few expert techniques. Here are some essential tips to elevate your baking:
- Use a Kitchen Scale: For unparalleled accuracy in baking, a kitchen scale is your best friend. My recipes, and many professional ones, often list ingredients in grams because it’s the most precise way to measure. Volume measurements (cups and spoons) can vary wildly based on how ingredients are packed, leading to inconsistent results. A scale ensures you’re using the exact amount every time, guaranteeing the intended texture and flavor.
- Don’t Overmix Your Batter: This is a golden rule in baking, especially for cakes and cupcakes. Overmixing develops the gluten in the flour, which can lead to a tough, dense, and chewy texture instead of a tender and fluffy one. Once you’ve added the dry ingredients to the wet, mix only until just combined. I always recommend a final gentle fold with a rubber spatula by hand to ensure no pockets of dry ingredients remain at the bottom or sides of the bowl without overworking the batter.
- Light vs. Dark Baking Pans: The type of baking pan you use significantly impacts the final product. For the best results with cupcakes and cakes, opt for light-colored aluminum baking pans. These pans attract less heat, allowing the cupcakes to bake more gently and evenly, resulting in a softer, lighter colored crust and a perfectly moist interior. Darker pans, on the other hand, absorb more heat, which can lead to a darker, tougher crust and a drier cake. If you only have dark pans, consider reducing your oven temperature by 25°F (about 15°C) and monitoring closely.
- Room Temperature Ingredients are Key: As mentioned in the ingredient notes, ensuring your eggs, butter, and sour cream are at room temperature is critical. This allows them to emulsify properly with other ingredients, creating a smooth, cohesive batter that holds air more effectively. The result is a more uniform, tender crumb.
- Avoid Opening the Oven Door: Resist the temptation to open the oven door frequently while your cupcakes are baking, especially during the first two-thirds of the baking time. Sudden changes in temperature can cause the cupcakes to deflate, resulting in a dense texture. Trust your oven and the recommended baking time.
FREQUENTLY ASKED QUESTIONS (FAQ)
Absolutely! This recipe adapts beautifully for mini cupcakes. Simply follow all the instructions as written, but adjust the baking time. Mini cupcakes typically require a shorter baking duration, usually around 10-12 minutes. Always use the cake tester method: insert a clean wooden skewer or toothpick into the center of a mini cupcake; if it comes out clean, they are perfectly baked.
Yes, these raspberry cupcakes are excellent for making in advance! They hold up wonderfully. For the best quality and freshness, store the finished cupcakes in an airtight container at room temperature for 1-2 days. The airtight seal prevents them from drying out, ensuring the cake remains moist and the buttercream stays creamy. If you need to store them longer, they can be refrigerated, but bring them to room temperature before serving for optimal flavor and texture.
The most reliable way to determine if your cupcakes are fully baked is by using a cake tester or a thin wooden skewer. Once the suggested baking time in the recipe has passed, gently insert the cake tester into the very center of one of the cupcakes. If the tester comes out clean, with no wet batter attached, your cupcakes are done. If there’s still wet batter, return them to the oven for another 2-3 minutes and test again.
Freeze-dried raspberries are becoming increasingly common and can typically be found in larger supermarkets. Look for them in the baking aisle, the health food section, or sometimes even near the dried fruits and nuts. They are often sold in small bags, either whole, sliced, or cut into small cubes. Online retailers are also a great source if you can’t find them locally.
If freeze-dried raspberries are unavailable, you can still make a delicious raspberry buttercream. To achieve a similar fruity flavor and a hint of color, replace the 1 tablespoon of whole milk in the buttercream recipe with 1 tablespoon of the homemade raspberry jam that you’ll be using for the filling. Be aware that the color might be slightly less vibrant and the flavor slightly less concentrated than with freeze-dried raspberries, but it will still be incredibly tasty!
STORAGE
To maintain the optimal freshness and delightful taste of your Raspberry Cupcakes, store them in an airtight container at room temperature. For the absolute best results and to enjoy them at their peak, we recommend savoring these delicious treats within 1-2 days of baking. This ensures the cake remains moist, and the buttercream retains its perfect creamy texture.
Other Cupcake Recipes To Try
- Salted Caramel Cupcakes
- Apple Pie Cupcakes with Vanilla Buttercream and Apple Pie Filling
- 25 Best Summer Dessert Ideas
- Biscoff Cupcakes
If you adored this recipe, please make sure to leave a STAR RATING AND REVIEW! We love to see your creations, so don’t forget to tag me on Instagram @juliemarieeats. For more culinary inspiration and ideas, be sure to follow me on Pinterest.
Raspberry Cupcakes
Pin Recipe
Equipment
- 12-cup cupcake pan
- Cupcakes Liners
- Hand Mixer
- Stand Mixer
Ingredients
VANILLA CUPCAKES
- 200 g all-purpose flour
- ¼ teaspoon baking soda
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- 70 g butter room temperature
- 210 g granulated sugar
- 3 large eggs room temperature
- 150 g full-fat sour cream room temperature
- 2 tablespoon vegetable oil e.g. canola oil
- 1 ½ teaspoon vanilla extract
RASPBERRY JAM
- 250 g frozen or fresh raspberries
- 50 g granulated sugar
- 2 teaspoon lemon juice
RASPBERRY BUTTERCREAM
- 200 g butter cool room temperature
- 330 g powdered sugar
- 2 teaspoon vanilla extract
- 1 tablespoon whole milk room temperature
- 2 teaspoon freeze dried raspberry powder
Instructions
VANILLA CUPCAKES
- Preheat the oven at 160ºC/ 320ºF conventional oven and line a cupcake tray with 12 cupcake liners.
- Sift together the all-purpose flour, baking powder, baking soda and salt and set it aside.200 g all-purpose flour, ¼ teaspoon baking soda, ¼ teaspoon baking powder, ¼ teaspoon salt
- In the bowl of a stand mixer, using the paddle attachment, or in a large bowl with a hand mixer add the butter, and sugar and mix it on medium/high speed for 3 minutes.70 g butter room temperature, 210 g granulated sugar
- Add the eggs one at a time into the mixture and mix on low until combined.3 large eggs room temperature
- Scrape down the sides of the bowl and continue by adding the flour mixture, continuing on low speed, mixing until just combined.
- Finally add the sour cream, vegetable oil and vanilla extract and mix until just combined, make sure not to over mix the cake batter.150 g full-fat sour cream, 2 tablespoon vegetable oil e.g. canola oil, 1 ½ teaspoon vanilla extract
- Using a rubber spatula, give the batter a gentle fold to make sure all of the ingredients have combined.
- Divide the cake batter into the 12 cupcake liners and bake them for 23-25 minutes or until a cake tester comes out clean. Let the cakes cool on a cooling rack. After 5 minutes, gently remove the cupcakes from the cupcake tin and let them cool down completely.
RASPBERRY JAM
- While the cupcakes are baking make the raspberry jam.
- Add the raspberries, sugar and lemon juice to a saucepan and heat it up to a bubble. Once bubbling, turn it down to a simmer. Stir occasionally and let it simmer for 5-8 minutes or until the raspberry jam has thickened. To test this, add a bit of the raspberry jam to the back of a spoon and if you can make a line down the middle, with your finger, without it moving, it’s done. Pour the jam into a shallow bowl, to let it cool down faster, and place it in the fridge.250 g frozen or fresh raspberries, 50 g granulated sugar, 2 teaspoon lemon juice
RASPBERRY BUTTERCREAM
- If not in powder form, blend the freeze-dried raspberry into powder. Sift together the freeze-dried raspberry powder and powdered sugar together.2 teaspoon freeze dried raspberry powder, 330 g powdered sugar
- Mix the butter in a stand mixer with the paddle attachment or with a hand mixer for 4 minutes on medium/high speed. Scrape down the sides of the bowl and mix for an additional 2 minutes.200 g butter
- Add the freeze-dried raspberry powder and powdered sugar, vanilla extra and milk in 3 parts. Whipping until each addition is fully incorporated.2 teaspoon vanilla extract, 1 tablespoon whole milk
- Scrape down the sides of the bowl and give the buttercream a final mix for 2 minutes.
- Add the buttercream to a piping bag with a star piping tip e.g. a Wilton 1M.
- Using an end of a piping tip or similar, dig out the core of cupcakes, to make an indent for the raspberry jam. Add the raspberry jam in the middle of the cupcakes.
- Thereafter pipe the buttercream of the cupcakes and decorate with fresh raspberries.