There are some recipes that make you pause mid-bite because the flavor is that good. These raspberry cupcakes do that every time. I’ve baked a lot of cupcakes over the years, but these jam-filled ones with tangy pink buttercream are special.
What makes them work is balance. The vanilla cake isn’t overly sweet, with just a tiny hint of almond that you’d miss if it weren’t there. Inside is a bright raspberry jam center, and on top is the real star: buttercream flavored with ground freeze-dried raspberries. No food coloring, no artificial flavor. Just real berry taste and a naturally soft pink color.
I usually stick to basic pantry ingredients, but freeze-dried raspberries are essential here. Fresh or jam won’t give that concentrated flavor or the right texture. A small bag makes a huge difference.
Ingredients You’ll Need
Most of these are probably already in your kitchen:
- All-purpose flour for structure
- Granulated sugar for sweetness and tenderness
- Baking powder for lift
- Kosher salt to balance flavor
- Whole milk for richness
- Eggs, room temperature, to bind
- Vanilla extract for base flavor
- Almond extract (optional) for depth
- Unsalted butter, melted and cooled, for flavor
- Neutral oil (canola or avocado) to keep cupcakes moist
- Freeze-dried raspberries for the frosting
- Powdered sugar for buttercream
- Heavy cream to loosen and whip the frosting
- Raspberry jam for filling
- Fresh raspberries for garnish (optional)
How to Make Them?
1. Make the Batter
Preheat oven to 375°F and line a muffin tin.
Whisk flour, sugar, baking powder, and salt. Add milk, eggs, vanilla, and almond extract. Stir until combined, then whisk in melted butter and oil until smooth. Don’t overmix.
2. Bake
Fill liners about ¾ full. Bake 20–22 minutes, until tops spring back and a toothpick comes out clean. Cool completely.
3. Make Raspberry Powder
Grind freeze-dried raspberries into a fine powder and sift out most seeds.
4. Prepare Buttercream
Beat softened butter until smooth. Add powdered sugar, raspberry powder, cream, and vanilla. Mix on low, then beat on medium-high for about 3 minutes until fluffy. Adjust consistency with more cream or sugar if needed.
5. Fill the Cupcakes
Cut a small hole in each cooled cupcake. Spoon in about a teaspoon of jam.
6. Frost
Pipe or spread buttercream on top. Finish with a fresh raspberry if you like.
Helpful Tips
- Bake at 375°F for taller domes that hold more filling.
- Let melted butter cool before mixing so it doesn’t affect the eggs.
- Grind raspberries in small batches for a finer powder.
- If frosting looks separated, keep beating. It will smooth out.
- Use a scoop to portion batter evenly.
- Fill cupcakes close to serving time to avoid sogginess.
Easy Variations
- Swap in strawberry jam and freeze-dried strawberries.
- Use a chocolate cupcake base for a chocolate-raspberry combo.
- Bake the batter in a 9×13 pan for a simple sheet cake version.
Storage
- Room temperature: up to 2 days in an airtight container.
- Refrigerated: up to 3 days. Let come to room temperature before serving.
- Unfrosted cupcakes freeze well for up to 1 month.
- Buttercream can be frozen up to 3 months. Thaw, then rewhip.
These cupcakes are bright, a little nostalgic, and just fancy enough to feel special without being fussy. Once you try that real raspberry buttercream, it’s hard to go back.
Jam-Filled Raspberry Cupcakes Recip
Description
These Raspberry Cupcakes are the ultimate treat for berry lovers—fluffy vanilla cupcakes filled with sweet raspberry jam and crowned with a tangy, naturally pink raspberry buttercream. Inspired by the one-bowl vanilla cake method, they’re moist, springy, and bursting with real raspberry flavor thanks to freeze-dried raspberries in the frosting. Perfect for birthdays, celebrations, or anytime you crave a bright, fruity dessert!
ingredients
For the Cupcakes
For the Raspberry Buttercream & Assembly
Instructions
Make the Cupcakes
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Preheat the oven to 375°F (190°C). Line a muffin tin with cupcake liners and set aside.
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In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
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Add the milk, eggs, vanilla extract, and almond extract (if using). Whisk until combined.
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Add the melted butter and oil. Whisk until the fats begin to emulsify, then switch to a rubber spatula and stir until smooth. A few lumps are okay—do not overmix.
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Fill the cupcake liners about ¾ full using a spring-loaded cookie scoop.
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Bake for 20–22 minutes, or until a toothpick inserted into the center comes out clean. Cool completely on a wire rack.
Make the Raspberry Buttercream
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Grind the freeze-dried raspberries into a fine powder using a food processor or rolling pin. Sift through a mesh sieve to remove seeds; set aside.
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Using a stand or hand mixer, beat softened butter on medium-low until creamy (about 1 minute).
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Add powdered sugar, raspberry powder, heavy cream, and vanilla. Mix on low until combined, then beat on medium-high for 3 minutes until light and smooth.
To Assemble
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Once cupcakes are completely cool, use a paring knife, apple corer, or inverted piping tip to remove the centers.
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Fill each cavity with 1–2 teaspoons of raspberry jam.
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Fit a piping bag with a 1M star tip and fill with raspberry buttercream. Pipe a swirl on each cupcake and top with a fresh raspberry if desired.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 285kcal
- % Daily Value *
- Total Fat 12g19%
- Saturated Fat 7g35%
- Cholesterol 55mg19%
- Sodium 180mg8%
- Potassium 95mg3%
- Total Carbohydrate 42g15%
- Dietary Fiber 1g4%
- Sugars 32g
- Protein 3g6%
- Calcium 60 mg
- Iron 1 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Gluten-free? Substitute all-purpose flour with a 1:1 gluten-free baking blend.
- No freeze-dried raspberries? Stir 2–3 tbsp of seedless raspberry jam into the buttercream—but expect less vibrant color and slightly softer texture.
- Make ahead: Unfrosted cupcakes freeze well for up to 1 month. Frosting can be frozen for 3 months—thaw and rewhip before use.
- Serving tip: Bring frosted cupcakes to room temperature before serving for the best texture and flavor.
