Raspberry Cream Cupcakes
Indulge in the ultimate dessert experience with these Raspberry Cream Cupcakes, a delightful combination of light vanilla cake, lush raspberry cream filling, and velvety raspberry cream cheese frosting. Bursting with fresh raspberries in every bite, these cupcakes are the perfect balance of fruity sweetness and creamy decadence. From their moist, fluffy texture to the surprise filling tucked inside, every step of this recipe is designed to impress. Topped with a gorgeous swirl of pale pink frosting and garnished with fresh berries, these treats are as beautiful as they are delicious. With just 20 minutes of prep time, they’re an effortless showstopper for parties, birthdays, or any occasion that calls for a touch of elegance and irresistible flavor.
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 1 cup granulated sugar
- 0.5 cup unsalted butter
- 2 large eggs
- 0.5 cup whole milk
- 1 teaspoon vanilla extract
- 1.5 teaspoons baking powder
- 0.25 teaspoon salt
- 1 cup fresh raspberries
- 0.75 cup heavy cream
- 1.5 cups powdered sugar
- 4 ounces cream cheese
- 0.25 cup raspberry jam
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, beat the butter and granulated sugar together until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
Alternately add the dry ingredients and milk to the butter mixture, starting and ending with the dry ingredients. Mix until just combined.
Gently fold in 1/2 cup of fresh raspberries, being careful not to break them apart.
Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool completely on a wire rack.
While the cupcakes cool, prepare the raspberry cream filling by whipping the heavy cream and 2 tablespoons of powdered sugar until stiff peaks form. Gently fold in the remaining 1/2 cup of fresh raspberries, mashing slightly to release their juices. Refrigerate until ready to use.
For the frosting, beat the cream cheese and remaining powdered sugar together until smooth. Mix in the raspberry jam until well incorporated and the frosting is a light pink color.
Once the cupcakes have cooled, use a small paring knife or cupcake corer to cut a small hole in the center of each cupcake. Fill the holes with the raspberry cream mixture.
Pipe or spread the raspberry frosting on top of each cupcake.
Garnish with additional fresh raspberries or a dusting of powdered sugar, if desired.
Nutrition Facts
Calories |
3364 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 161.2 g | 207% | |
| Saturated Fat | 92.3 g | 462% | |
| Polyunsaturated Fat | 1.8 g | ||
| Cholesterol | 805 mg | 268% | |
| Sodium | 1888 mg | 82% | |
| Total Carbohydrate | 454.7 g | 165% | |
| Dietary Fiber | 8.0 g | 29% | |
| Total Sugars | 432.5 g | ||
| Protein | 25.4 g | 51% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 362 mg | 28% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 681 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
