Raspberry Cupcakes
These raspberry cupcakes taste just like summer! They have the perfect balance of sweet and tart & are packed w/ raspberry flavor!
Servings: 13
Calories: 367kcal
Ingredients
Raspberry Cupcakes:
- 1 1/4 cup all-purpose flour or gluten free flour blend 150g
- 1 cup granulated sugar 200g
- 1 1/2 tsp baking powder 6g
- 1/2 tsp fine salt 3g
- 1/2 cup full-fat sour cream, room temperature 125g
- 1/2 cup water 120g
- 1/4 cup unsalted butter, melted and cooled 56g
- 1 large egg, room temperature 56g
- 1 tsp vanilla extract or vanilla bean paste 4g
- 1 cup fresh raspberries, tossed in 1 Tbsp of flour 125g
Optional Filling
- 3/4 cup raspberry jam 240g
Raspberry Buttercream:
- 1 cup unsalted butter, room temperature 226g
- zest of 1 small lemon - about 2 tsp 4g
- 1 tsp vanilla extract or vanilla bean paste 4g
- 1/4 tsp fine salt 1g
- 3 Tbsp seedless raspberry jam or jelly 60g
- 2 cups powdered sugar 250 grams
- 1 Tbsp heavy whipping cream, room temperature 15 grams
- red gel food coloring - optional
Tools & Decorations
- Electric hand mixer or stand mixer
- Muffin tin
- Cupcake liners
- Fresh raspberries
- 1 Tbsp seedless raspberry jam
- Large round piping tip like an Ateco 807
- Large piping bag
Instructions
Raspberry Cupcakes:
- Preheat oven to 350°F (177°C), and place 12 cupcake liners in a muffin pan.
- Whisk together 1 ¼ cups all-flour, 1 cup of sugar, 1 1/2 tsp baking powder and 1/2 tsp salt. Set aside.
- In a separate medium-sized bowl, whisk together 1/2 cup sour cream, 1/2 cup water, 1/4 cup melted and cooled butter, 1 large egg and 1 tsp vanilla extract until combined.
- Pour the wet ingredients into the dry ingredients, and whisk together until the ingredients are just combined and you can’t see any streaks of flour.
- Fill the cupcake liners half way full, then add the flour-coated raspberries on top of the batter. I like to tear large raspberries in half to help the batter around them bake more easily.
- Add a bit of batter on top of the raspberries, filling each liner 3/4 way full. Bake for 19-21 minutes, or until a toothpick comes out clean.
- Allow the cupcakes to cool for 5 minutes before moving them onto a cooling rack to finish cooling.
Raspberry Buttercream:
- While the cupcakes bake and cool, make the raspberry buttercream.
- Beat 1 cup of unsalted butter on a medium speed for 30 seconds with stand mixer or hand mixer until smooth.
- Add in the zest of 1 small lemon, 1 tsp vanilla extract and 1/4 tsp salt and beat on low until the ingredients are incorporated.
- Add 3 Tbsp of seedless raspberry jam and mix until fully combined.
- Mix in 2 cups of powdered sugar and 1 Tbsp of heavy cream on a low speed. Scrape the sides and bottom of the bowl as needed.
- If you want a deeper pink color, mix in a drop of red gel food coloring. It sounds odd but it really enhances the natural pink color of the frosting.
- Once fully mixed, if the frosting seems too thick, add in additional cream (1 tsp at a time). If the frosting is too thin, add in more powdered sugar (quarter of a cup at a time).
- If your frosting looks broken before adding it into the piping bag, add in more room-temperature butter, 1 Tbsp at a time until it comes back together.
- Stir the frosting by hand with a rubber spatula once it's made for a minute or two to make the frosting super smooth.
- If desired, add 1 Tbsp of raspberry jam into a large piping bag and spread it out to create a thin layer all around the bag.
- Cut off the tip of the bag, and fit it with a large piping tip (like an Ateco 807).
- Place the buttercream in the piping bag and seal the top with a rubber band.
Decorating these Raspberry Cupcakes:
- Once the cupcakes have fully cooled, remove the centers with a small sharp knife or a 3/4 inch circle cutter.
- Fill each cupcake with 1 Tbsp of raspberry jam.
- Pipe a generous swirl of raspberry buttercream frosting on top of each cupcake, and garnish with fresh raspberries if desired.
Video
Notes
Yield:
One batch of this recipe makes 13 standard sized cupcakes. The raspberries take up a decent amount of space, so you'll end up with a tiny bit of extra batter once you fill a standard, 12-muffin pan.Variations:
- To make eggless, dairy free raspberry cupcakes, use an alternative dairy milk to replace the whole milk (almond, oat, or soy) and dairy free yogurt (almond, oat, or soy) in place of the sour cream.
- To make gluten free raspberry cupcakes, swap in your favorite gluten free flour blend for the AP flour this recipe calls for, and be sure to over-mix your batter and let it sit for at least 30 minutes before baking for best results.
Tips for Making the Best Raspberry Cupcakes:
- Be sure to properly measure your flour (fluff and level with a knife, or use a scale).
- Ingredients at room temp mix together better! Set any cold ingredients ahead of time.
- Use a cookie scoop to easily fill your cupcake liners and make sure they all have the same amount of batter.
- Bang your cupcake pan on the counter before putting it in the oven. This brings any air bubbles that are trapped in the batter to the surface.
- To really pack these cupcakes with raspberry flavor, fill them with your favorite raspberry jam.
- Spread a thin layer of raspberry jam inside your piping bag before filling it with frosting. It'll give your frosting swirls even more delicious raspberry flavor.
- Use a large round piping tip to frost large swirls on top of these cupcakes! I used an Ateco 807 to frost these.
- The frosting recipe makes enough to pipe large swirls like the pictures. If you prefer less frosting, feel free to cut the frosting recipe in half.
- To make gluten free raspberry cupcakes, swap in your favorite GF flour blend for the AP flour in this recipe. Be sure to give your batter some extra stir time (helps give GF baked goods proper structure) and let it sit for at least 30 minutes before baking for best results.
Making these Raspberry Cupcakes in Advance & Storage Tips:
Make your cupcakes in advance! If stored unfrosted and unfilled in an airtight container, they can last for 1 day at room temp, up to a week in the fridge, or up to a month in the freezer Make your frosting ahead of time too, or save any leftover frosting! It can be stored in an airtight container in the fridge for up to a month, or in the freezer for up to 3 months. Be sure to give it a good stir once it thaws to get the consistency nice and smooth again. Frosted cupcakes can sit out at room temperature overnight in an airtight container, but I find frosting and filling them right before serving is best.Nutrition
Serving: 1 | Calories: 367kcal | Carbohydrates: 55g | Protein: 5g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 8g | Cholesterol: 42mg | Sodium: 245mg | Fiber: 2g | Sugar: 34g