Raspberry Filled Cupcakes
Soft and moist cupcakes filled with fresh raspberry jam and topped with cream cheese frosting infused with raspberry flavor.
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.
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Notes
Store cupcakes in an airtight container in the refrigerator for up to 3 days.