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Raspberry Cupcakes with Cream Cheese Frosting Recipe

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These raspberry cupcakes are bright, fresh and packed with true raspberry flavor. Soft vanilla cupcakes are filled with homemade raspberry jam and finished with a silky raspberry buttercream made with freeze-dried raspberries for intense flavor and a natural pink hue.

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The cupcakes are tender and fluffy, with a moist crumb that pairs perfectly with the tangy-sweet jam filling and the smooth raspberry buttercream.

They make a lovely treat for Valentine’s Day, baby showers, birthdays or any celebration where a pretty, fruity dessert is welcome.

For more cupcake ideas, try Chocolate and Vanilla Cupcakes, White Chocolate Cupcakes or Peach Cupcakes.

WHY THIS RECIPE WORKS

  • Vanilla cupcakes: Light, tender and airy with a delicate vanilla flavor.
  • Raspberry buttercream: Silky, smooth and bursting with concentrated raspberry flavor from freeze-dried raspberries.
  • Great for gatherings: Elegant and crowd-pleasing—ideal for parties, showers and celebrations.
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INGREDIENT NOTES

A few tips about key ingredients. For the complete list, see the recipe card below.

  • Eggs: Bring to room temperature 1–2 hours before baking for better incorporation.
  • Vegetable oil: Use a neutral oil like canola for moist, tender cupcakes.
  • Butter: Used in both the cupcakes and buttercream—bring to room temperature so it blends smoothly.
  • Sour cream: Adds moisture and tenderness—use one around 14–18% fat and let it warm to room temperature.
  • Freeze-dried raspberries: If not already powdered, pulse them into a fine powder before adding to the buttercream for the best flavor and color.
  • Raspberries: Fresh or frozen raspberries both work well for the jam filling.

STEP BY STEP INSTRUCTIONS – CUPCAKES

This recipe requires an electric mixer—either a stand mixer with a paddle attachment or a hand mixer. You will also need a 12-cup cupcake pan and liners.

The full recipe is in the recipe card below.

Preheat the oven to 160ºC / 320ºF (conventional). Line a 12-cup cupcake tray with liners.

STEP 1: In a large mixing bowl, combine granulated sugar, cake flour, baking powder, baking soda and salt until evenly mixed.

STEP 2: Add the butter and mix with a hand mixer or stand mixer using the paddle attachment until the mixture looks sandy and crumbly and the butter has coated the dry ingredients.

STEP 3: In another bowl whisk together sour cream, eggs, oil and vanilla. Add the wet ingredients to the dry and mix on medium speed until smooth, taking care to remove any lumps. Divide batter among the 12 liners and bake 22–23 minutes. Cool completely on a rack.

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STEP BY STEP INSTRUCTIONS – JAM AND BUTTERCREAM

STEP 1: Combine raspberries, sugar and lemon juice in a saucepan. Bring to a boil, then reduce to a simmer. Cook 5–8 minutes, stirring occasionally, until the jam thickens. Transfer to a shallow bowl and chill to cool.

STEP 2: While cupcakes and jam cool, prepare the buttercream. If needed, blend freeze-dried raspberries to a fine powder and sift together with powdered sugar.

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STEP 3: Beat butter on medium-high speed for 4 minutes, scrape the bowl and beat 2 more minutes until light and fluffy.

STEP 4: Add the freeze-dried raspberry powder and powdered sugar in three additions, alternating with the vanilla and milk, and beat until each addition is fully incorporated.

STEP 5: Scrape the bowl and beat the buttercream a final 2 minutes. Transfer to a piping bag fitted with a star tip such as Wilton 1M.

STEP 6: Core each cupcake using the end of a piping tip or a cupcake corer. Spoon or pipe a small amount of raspberry jam into the cavity. Pipe the buttercream on top and finish with a fresh raspberry if desired.

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EXPERT BAKING TIPS

  • Use a kitchen scale: Weighing ingredients in grams gives the most consistent results.
  • Don’t overmix: Finish with a gentle fold by hand to ensure everything is incorporated without developing too much gluten.
  • Light vs dark pans: Light-colored aluminum pans conduct heat more gently and help create a softer, evenly baked crumb. Dark pans brown faster and can create a firmer crust.
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FAQ

Can they be made into mini cupcakes?

Yes. Use the same batter and bake mini cupcakes for about 10–12 minutes, or until a cake tester comes out clean.

Can they be made a day ahead?

Yes. Store cupcakes in an airtight container at room temperature for 1–2 days for best texture.

How do I know when cupcakes are done?

Insert a cake tester into the center after the suggested baking time. If it comes out clean with no wet batter, they’re done.

Where do I find freeze-dried raspberries?

Freeze-dried raspberries are commonly sold in supermarkets and specialty stores, usually whole or in pieces.

I can’t get freeze-dried raspberries — what can I use instead?

If unavailable, substitute 1 tablespoon of the homemade raspberry jam for the milk in the buttercream to add flavor and color.

STORAGE

Store cupcakes in an airtight container at room temperature. For best flavor and texture, enjoy within 1–2 days.

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Other Cupcake Recipes To Try

  • Moist Blueberry Cupcakes with Blueberry Buttercream
  • Raspberry Lemon Cupcakes with Lemon Curd Filling
  • Soft Carrot Cake Cupcakes with Cream Cheese Frosting
  • Salted Caramel Cupcakes

If you loved this recipe, please leave a star rating and review. Tag on Instagram @juliemarieeats and follow for more ideas on Pinterest.

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Raspberry Cupcakes

Soft vanilla cupcakes filled with homemade raspberry jam and topped with raspberry buttercream made from freeze-dried raspberries.
5 from 5 reviews
Print Recipe
Pin Recipe
Prep Time
30
Cook Time
25
Total Time
55
Course Dessert
Cuisine American
Servings
12 cupcakes

Equipment

  • 12-cup cupcake pan
  • Cupcake liners
  • Hand mixer or stand mixer

Ingredients

VANILLA CUPCAKES

  • 200 g granulated sugar
  • 210 g cake flour
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 80 g butter, room temperature
  • 240 g sour cream (14–18%), room temperature
  • 2 large eggs, room temperature
  • 1 tablespoon vegetable oil (e.g. canola)
  • 1 ½ teaspoon vanilla extract

RASPBERRY JAM

  • 250 g frozen or fresh raspberries
  • 50 g granulated sugar
  • 2 teaspoon lemon juice

RASPBERRY BUTTERCREAM

  • 200 g butter, cool room temperature
  • 330 g powdered sugar
  • 2 teaspoon freeze-dried raspberry powder
  • 1 tablespoon whole milk, room temperature
  • 2 teaspoon vanilla extract

Instructions

VANILLA CUPCAKES

  • Preheat oven to 160ºC/320ºF and line a 12-cup pan with liners.
  • Combine sugar, cake flour, baking powder, baking soda and salt.
  • Add butter and mix until the mixture resembles coarse crumbs.
  • Whisk sour cream, eggs, oil and vanilla; add to dry ingredients and beat until smooth.
  • Divide batter into liners and bake 22–23 minutes. Cool in pan 5 minutes, then transfer to a rack to cool completely.

RASPBERRY JAM

  • While cupcakes bake, make the jam by simmering raspberries, sugar and lemon until thickened (5–8 minutes). Cool in a shallow bowl and chill.

RASPBERRY BUTTERCREAM

  • Pulse freeze-dried raspberries to a powder if needed and sift with powdered sugar.
  • Beat butter 4 minutes, scrape and beat 2 more minutes.
  • Add powdered sugar, raspberry powder, vanilla and milk in three additions, mixing until smooth.
  • Pipe the buttercream onto jam-filled cupcakes and garnish with fresh raspberries.

Nutrition

Carbohydrates: 65g
Protein: 4g
Fat: 25g
Saturated Fat: 15g
Sugar: 50g


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