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These raspberry cupcakes are bright, fresh, and packed with real raspberry flavor. A soft vanilla cupcake is filled with homemade raspberry jam and finished with a silky raspberry buttercream made using freeze-dried raspberries for maximum flavor and a natural pink hue.
The cupcakes are tender and fluffy with a light crumb. Each bite combines delicate vanilla cake, a sweet-tart raspberry center, and smooth buttercream for a balanced and memorable dessert.
These raspberry cupcakes are ideal for Valentine’s Day, baby showers, birthdays, or any celebration where you want something pretty and flavorful.
WHY THIS RECIPE WORKS
- Vanilla cupcakes: Light, tender cupcakes with an airy texture.
- Raspberry buttercream: Silky, richly flavored frosting thanks to freeze-dried raspberries.
- Perfect for gatherings: Elegant and crowd-pleasing for parties, showers, and family events.
INGREDIENT NOTES
Here are a few key ingredient tips to help the recipe turn out perfectly. For the full ingredient list see the recipe card below.
- Eggs: Bring to room temperature 1–2 hours before baking for better volume and even mixing.
- Vegetable oil: Use a neutral oil like canola for a tender crumb without added flavor.
- Butter: Used both in the cupcakes and the buttercream; allow to soften at room temperature for easier mixing.
- Sour cream: Adds moisture and tenderness—use one labeled 14–18% fat and bring to room temperature.
- Freeze-dried raspberries: If whole, pulse to a powder before adding to the buttercream for intense raspberry flavor and color.
- Raspberries: Fresh or frozen work for the jam—both yield excellent flavor.
STEP-BY-STEP: CUPCAKES
This recipe requires an electric mixer (stand or hand). Use a 12-cup cupcake pan and liners. Preheat the oven to 160ºC/320ºF (conventional) and line a 12-cup pan with liners.
STEP 1: In a large bowl, whisk together granulated sugar, cake flour, baking powder, baking soda, and salt until evenly combined.
STEP 2: Add the butter and mix with a hand mixer or stand mixer using the paddle attachment until the mixture resembles coarse crumbs and the butter has coated the dry ingredients.
STEP 3: In a separate bowl whisk together sour cream, eggs, vegetable oil, and vanilla. Pour the wet ingredients into the dry and mix on low-medium speed just until smooth and lump-free. Divide the batter among the 12 liners and bake 22–23 minutes, or until a cake tester comes out clean. Cool completely on a wire rack.
STEP-BY-STEP: JAM & BUTTERCREAM
JAM — STEP 1: Combine raspberries, sugar, and lemon juice in a saucepan and bring to a gentle boil. Reduce heat and simmer 5–8 minutes, stirring occasionally, until thickened. To test, spoon a little onto the back of a spoon—if a line drawn through it holds, the jam is ready. Transfer to a shallow bowl to cool quickly, then chill.
BUTTERCREAM — STEP 2: If your freeze-dried raspberries aren’t already powdered, blend them to a fine powder. Sift the raspberry powder together with the powdered sugar to remove any lumps.
STEP 3: Beat the butter on medium-high for 4 minutes, scrape the bowl, then beat 2 more minutes until light and fluffy. Add the sifted powdered sugar and raspberry powder in three additions, alternating with the milk and vanilla, and beat until smooth after each addition.
STEP 4: Scrape the bowl and beat 1–2 minutes more to ensure the buttercream is fully incorporated. Transfer to a piping bag fitted with a star tip (Wilton 1M works well).
STEP 5: Core each cupcake using the end of a piping tip or a small corer to create a well. Fill with raspberry jam, then pipe the buttercream on top and finish with a fresh raspberry if desired.
EXPERT BAKING TIPS
- Use a kitchen scale: Measuring by weight (grams) is the most accurate method and gives consistent results.
- Don’t overmix the batter: Finish with a gentle fold using a spatula after mixing to avoid overdeveloping gluten and keep the cupcakes tender.
- Choose light-colored pans: Aluminum pans reflect heat and bake more gently; dark pans can create a darker crust and drier cake.
FAQ
Yes. Use the same batter and bake mini cupcakes 10–12 minutes, or until a tester comes out clean.
Yes. Store in an airtight container at room temperature for 1–2 days for best texture and flavor.
Insert a cake tester or toothpick into the center; if it comes out clean with no wet batter, the cupcakes are done.
Freeze-dried raspberries are usually available in supermarkets, specialty stores, or online in whole or powdered form.
If you don’t have freeze-dried raspberries, you can replace the milk in the buttercream with 1 tablespoon of the cooled jam to add flavor and color.
STORAGE
Store cupcakes in an airtight container at room temperature. For the best taste and texture, enjoy within 1–2 days.
Other Cupcake Recipes To Try
-
Moist Blueberry Cupcakes with Blueberry Buttercream
-
Raspberry Lemon Cupcakes with Lemon Curd Filling
-
Soft Carrot Cake Cupcakes with Cream Cheese Frosting
-
Salted Caramel Cupcakes
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Raspberry Cupcakes
Pin Recipe
Equipment
-
12-cup cupcake pan
-
Cupcake liners
-
Hand mixer or stand mixer
Ingredients
VANILLA CUPCAKES
- 200 g granulated sugar
- 210 g cake flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 80 g butter room temperature
- 240 g sour cream room temperature
- 2 large eggs
- 1 tablespoon vegetable oil (e.g., canola)
- 1 ½ teaspoon vanilla extract
RASPBERRY JAM
- 250 g fresh or frozen raspberries
- 50 g granulated sugar
- 2 teaspoon lemon juice
RASPBERRY BUTTERCREAM
- 200 g butter
- 330 g powdered sugar
- 2 teaspoon freeze-dried raspberry powder
- 1 tablespoon whole milk
- 2 teaspoon vanilla extract
Instructions
VANILLA CUPCAKES
- Preheat oven to 160ºC/320ºF. Line a 12-cup cupcake pan with liners.
- Whisk together sugar, cake flour, baking soda, baking powder, and salt in a large bowl.
- Add the butter and mix until the mixture looks sandy and the butter coats the dry ingredients.
- Whisk sour cream, eggs, vegetable oil, and vanilla together in a separate bowl. Add to dry ingredients and mix until smooth.
- Divide batter among liners and bake 22–23 minutes. Cool in the pan 5 minutes, then transfer to a wire rack to cool completely.
RASPBERRY JAM
- While cupcakes bake, make the raspberry jam.
- Combine raspberries, sugar, and lemon juice in a saucepan. Bring to a boil, then simmer 5–8 minutes until thickened. Cool in a shallow bowl, then chill.
RASPBERRY BUTTERCREAM
- Pulse freeze-dried raspberries to powder if needed and sift with powdered sugar.
- Beat butter 4 minutes on medium-high, scrape, then beat 2 more minutes.
- Add powdered sugar and raspberry powder in three additions, alternating with milk and vanilla, beating until smooth.
- Beat a final 1–2 minutes, then pipe onto filled cupcakes. Garnish with fresh raspberries if desired.
Nutrition
Protein: 4g
Fat: 25g
Let us know how it was!