Raspberry filled cupcakes are soft and moist with fresh raspberries baked right into the batter. They have a sweet and tangy raspberry jam inside and a smooth cream cheese frosting on top. These cupcakes are easy to make and taste delicious, perfect for any time you want a tasty treat.
Why We Love These Raspberry Filled Cupcakes
There’s something magical about the harmony of flavors and textures in these cupcakes. The use of both fresh and freeze-dried raspberries ensures the raspberry flavor shines through vividly, without overpowering the delicate cupcake base. The subtle tang from the sour cream and buttermilk in the batter creates a moist and tender crumb, while the homemade raspberry jam adds a fresh burst of fruity sweetness in the center. Topped with a smooth cream cheese frosting infused with raspberry jam and crumbs, these cupcakes offer a layered raspberry experience that’s anything but ordinary. They’re a wonderful way to enjoy fresh fruit in a classic dessert form, perfect for sharing with friends and family or savoring on your own.
Ingredients for Raspberry Filled Cupcakes
For the Raspberry Cupcakes
- 1/4 cup freeze-dried raspberries, finely ground
- 1 3/4 cups all-purpose flour
- 1/2 tablespoon baking powder
- 1 teaspoon salt
- 6 tablespoons unsalted butter, softened
- 2 tablespoons canola or vegetable oil
- 3/4 cup granulated sugar
- 1/8 cup sour cream, room temperature
- 1/2 cup raspberry salsa (made by blending 1 cup fresh raspberries)
- 1 teaspoon pure vanilla extract
- 2 large eggs, room temperature
- 1/2 cup buttermilk, room temperature
For the Raspberry Jam Filling
- 1/2 pound fresh raspberries
- 3/4 cup granulated sugar
- 1 tablespoon lemon juice
For the Raspberry Cream Cheese Frosting
- 3/4 cup unsalted butter, slightly chilled
- 4 ounces cream cheese, softened
- 4 1/2 cups powdered sugar, sifted
- 1/4 cup freeze-dried raspberries, ground into fine crumbs
- 1 1/2 tablespoons raspberry jam
- 2 1/2 tablespoons heavy cream
- 1 teaspoon pure vanilla extract
How to Make Raspberry Filled Cupcakes
Begin by preparing your oven and cupcake liners. Preheat your oven to 350°F (175°C), then line a 12-cup muffin tin with paper liners. This sets the stage for baking the perfect cupcakes.
To start the batter, sift together the flour, baking powder, and salt in a mixing bowl. Separately, grind the freeze-dried raspberries into a fine crumb using a food processor or blender and stir them into the dry ingredients. This adds an intense raspberry aroma and speckles of color in your cupcake base.
Next, prepare the raspberry salsa by pulsing one cup of fresh raspberries in your food processor until it resembles a chunky salsa with bits of raspberries still visible. Measure out half a cup of this for the batter.
Using a stand or hand mixer, beat the softened butter, oil, and sugar on high speed for about three minutes until the mixture becomes pale and fluffy. This step is crucial for a light cupcake texture. Then, add the sour cream, raspberry salsa, and vanilla extract, mixing until fully combined. Incorporate the eggs one at a time, mixing well after each addition.
Now it’s time to bring it all together with the dry ingredients and buttermilk. Add one-third of the dry ingredients followed by half of the buttermilk to the batter and mix until just combined. Repeat with another third of the dry ingredients and the remaining buttermilk. Finish with the rest of the dry ingredients, mixing just until combined. Scrape down the sides of the bowl and give a final 10-second mix to ensure even incorporation without overmixing.
Scoop the batter into your lined muffin pan using a cookie scoop or spoon, filling each cup about two-thirds full. Bake for 23 to 25 minutes or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.
Meanwhile, prepare the raspberry jam. In a medium saucepan over medium-high heat, combine the fresh raspberries, sugar, and lemon juice. Stir gently until the sugar dissolves and the fruit begins to break down. Lower the heat to medium and mash the raspberries lightly with a spoon or spatula. Continue cooking until the jam thickens, about five to eight minutes. Pour the jam into a clean container and let it cool fully before using.
For the frosting, let the butter chill slightly before beginning. In a mixer bowl, beat the chilled butter and softened cream cheese together on high speed for one to two minutes until fluffy and smooth. Gradually add the powdered sugar mixed with the ground freeze-dried raspberries. Once thick, add the raspberry jam, heavy cream, and vanilla extract. Beat on high for two minutes until the frosting becomes light and airy.
To assemble, use a cupcake corer or a sharp knife to hollow out the center of each cupcake about two-thirds down. Discard the removed cupcake tops. Fill each cavity with the cooled raspberry jam, then pipe the raspberry cream cheese frosting on top, creating a beautiful, inviting swirl.
How to Serve Raspberry Filled Cupcakes
Raspberry filled cupcakes are best enjoyed fresh, at room temperature, allowing all the flavors to shine. Serve them as a sweet ending to a family meal or bring them along to celebrations and gatherings where they are sure to impress. Their delicate appearance and inviting aroma make them a wonderful treat for afternoon tea or a cozy dessert paired with a warm cup of tea or coffee.
For an extra special touch, garnish each cupcake with a few freeze-dried raspberry crumbs or fresh raspberries to highlight the vibrant berry flavor. These cupcakes also pair well with light fruit salads or a scoop of vanilla ice cream for a simple yet elegant dessert experience.
If you’re hosting a party or looking to gift something homemade, placing the cupcakes in decorative boxes or wrapping them with a ribbon adds a personal and thoughtful touch that friends and family will appreciate.
Expert Tips for Raspberry Filled Cupcakes
To achieve the best texture and flavor, make sure all your ingredients—especially eggs, butter, sour cream, and buttermilk—are at room temperature before mixing. This helps the batter blend smoothly and bake evenly.
When measuring your flour, avoid scooping directly with the measuring cup. Instead, spoon the flour into the cup and level it off with a knife. This prevents packing the flour too tightly, which can lead to dense cupcakes.
Freeze-dried raspberries add an intense fruit flavor without extra moisture, but grinding them finely is key. If the crumbs are too coarse, the raspberries won’t integrate well into the batter or frosting.
Don’t overmix the batter once the dry ingredients are added. Overmixing can cause tough cupcakes by developing too much gluten. Mix just until you see no dry flour streaks.
For the jam, cooking it just until it thickens slightly ensures it won’t be too runny inside the cupcakes. Let it cool completely before filling to avoid it melting the frosting or soaking into the cupcake too much.
When frosting, chill your butter so it’s firm but still workable. This helps create a smooth, fluffy texture. Beat the frosting long enough to incorporate air, giving a light mouthfeel without being heavy.
If you want a more vibrant raspberry color, you can add a few drops of natural red food coloring to the frosting. Just be careful not to add too much to keep the natural flavor dominant.
How to Store Raspberry Filled Cupcakes
Store these cupcakes in an airtight container in the refrigerator since the frosting contains cream cheese, which needs to stay chilled. They will keep fresh for up to three days this way.
If you want to prepare them ahead, you can bake and freeze the unfrosted cupcakes. Once cooled, wrap them individually in plastic wrap and place them in a freezer-safe container for up to two months. When ready to enjoy, thaw them overnight in the fridge before filling and frosting.
Keep the raspberry jam refrigerated separately if you’re making it in advance. Use it within one week for the best flavor and texture.
Avoid leaving cupcakes out at room temperature for extended periods, especially in warm weather, to maintain freshness and food safety.
Variation of Raspberry Filled Cupcakes
Feel free to customize these cupcakes to suit your taste or occasion. For a twist, try swapping out the raspberry jam filling with other fruit preserves such as strawberry, blueberry, or blackcurrant. Each option offers a unique flavor profile while keeping the fruity surprise inside.
For a more decadent version, add a handful of white or dark chocolate chips to the cupcake batter before baking. The chocolate complements the tartness of the raspberries beautifully.
If you prefer a lighter frosting, you can replace the cream cheese with whipped cream or a mascarpone-based frosting. This reduces richness while still delivering creamy texture.
For those who like a bit of crunch, sprinkle finely chopped toasted almonds or pistachios on top of the frosting. This adds an appealing texture contrast and a nutty flavor.
To make these cupcakes gluten-free, substitute the all-purpose flour with a blend of gluten-free flour and add a teaspoon of xanthan gum to help maintain the structure.
Frequently Asked Questions About Raspberry Filled Cupcakes
Can I use frozen raspberries instead of fresh?
Yes, frozen raspberries can be used for the jam and salsa, but make sure to thaw and drain excess liquid to avoid a watery filling.
How do I prevent the cupcakes from sinking in the middle?
Ensure your baking powder is fresh and measure your ingredients accurately. Also, avoid opening the oven door during baking, as temperature fluctuations can cause sinking.
Can I make these cupcakes dairy-free?
You can substitute dairy ingredients with plant-based alternatives, such as using vegan butter, coconut cream instead of heavy cream, and dairy-free cream cheese.
How long do the cupcakes stay fresh?
When stored properly in the refrigerator, the cupcakes remain fresh for up to three days. For longer storage, freeze the unfrosted cupcakes and add filling and frosting after thawing.
Is there a way to make the frosting less sweet?
Yes, reduce the amount of powdered sugar slightly or add a bit more cream cheese to balance sweetness without compromising texture.
Can I double the recipe?
Absolutely. Just double all ingredients and bake in batches, ensuring your oven space can accommodate the number of cupcakes.
Raspberry Filled Cupcakes
Ingredients
- 1/4 cup freeze-dried raspberries (finely ground)
- 1 3/4 cups all-purpose flour
- 1/2 tablespoon baking powder
- 1 teaspoon salt
- 6 tablespoons unsalted butter (softened)
- 2 tablespoons canola or vegetable oil
- 3/4 cup granulated sugar
- 1/8 cup sour cream (room temperature)
- 1/2 cup raspberry salsa (made from 1 cup fresh raspberries)
- 1 teaspoon pure vanilla extract
- 2 large eggs (room temperature)
- 1/2 cup buttermilk (room temperature)
- 1/2 pound fresh raspberries
- 3/4 cup granulated sugar
- 1 tablespoon lemon juice
- 3/4 cup unsalted butter (slightly chilled)
- 4 ounces cream cheese (softened)
- 4 1/2 cups powdered sugar (sifted)
- 1/4 cup freeze-dried raspberries (ground into fine crumbs)
- 1 1/2 tablespoons raspberry jam
- 2 1/2 tablespoons heavy cream
- 1 teaspoon pure vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
- Sift together flour, baking powder, and salt in a mixing bowl. Grind freeze-dried raspberries and stir into the dry ingredients.
- Prepare raspberry salsa by pulsing fresh raspberries until chunky. Measure out half a cup for the batter.
- In a mixer, beat butter, oil, and sugar on high speed for 3 minutes until pale and fluffy. Add sour cream, raspberry salsa, and vanilla, mixing until combined.
- Add eggs one at a time, mixing well after each. Incorporate dry ingredients and buttermilk alternately, mixing until just combined.
- Scoop batter into muffin pan, filling each cup about two-thirds full. Bake for 23 to 25 minutes until a toothpick comes out clean.
- Let cupcakes cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- For the raspberry jam, combine fresh raspberries, sugar, and lemon juice in a saucepan. Cook until thickened (5-8 minutes), then cool.
- For frosting, beat chilled butter and cream cheese until fluffy. Gradually add powdered sugar and ground freeze-dried raspberries, mixing until thick.
- Add raspberry jam, heavy cream, and vanilla. Beat until light and airy.
- Use a corer to hollow out the center of each cupcake and fill with cooled raspberry jam. Pipe frosting on top.
Send me this recipe!
Just enter your email below and get it sent straight to your inbox!