Jam-Filled Raspberry Cupcakes Recip

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.