Raspberry Cupcakes
Vanilla cupcakes with a tart raspberry filling and a pink raspberry buttercream. Elegant and fruity.
Ingredients
Total time: 48 minutes
Cupcakes
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tbsp vanilla extract
- 1/2 cup whole milk
Filling & frosting
- 1/2 cup seedless raspberry jam
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- 3 tbsp raspberry jam or reduced raspberry purée
Instructions
- 1
Heat the oven to 350°F and line a 12-cup tin with liners.
- 2
Whisk the flour, baking powder, and salt together.
- 3
Cream the butter and sugar, beat in the eggs and vanilla, then add the dry ingredients alternately with the milk.
- 4
Bake 16–19 minutes; cool completely.
- 5
Core each cupcake and fill with seedless raspberry jam.
- 6
Beat the butter and powdered sugar, then beat in the raspberry jam until pink and fluffy.
- 7
Pipe onto the cupcakes and top with a fresh raspberry.
Zoe's Tips
- Seedless jam gives the cleanest filling and frosting.
- Reduce fresh raspberry purée for a more natural flavor and color.
- Don't overfill the centers or the cupcakes get soggy.
Nutrition estimate
Approximate, per serving — a rough guide, not a lab measurement.
A note from Zoe:this recipe is newly developed from classic, trusted baking ratios — it hasn't been through rounds of reader testing yet. Bake with a baker's eye, and if you try it, I'd genuinely love your feedback so I can make it even better.
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