Raspberry Filled Vanilla Cupcakes
Indulge in the heavenly combination of tart raspberries and luscious vanilla with these Raspberry Filled Vanilla Cupcakes. Perfectly moist vanilla cupcakes are baked to golden perfection, then filled with a vibrant homemade raspberry filling that’s bursting with fresh berry flavor. Topped with a fluffy, buttery vanilla frosting, these cupcakes are as beautiful as they are delicious. With their easy step-by-step instructions, this recipe is ideal for bakers of all skill levels. Whether you're celebrating a special occasion or simply craving a sweet treat, these raspberry-filled delights are guaranteed to impress. Perfect for parties, birthdays, and dessert tables, this recipe is a must-try for any cupcake lover!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 1.5 teaspoons Baking powder
- 0.25 teaspoons Salt
- 0.5 cups Unsalted butter, softened
- 1 cups Granulated sugar
- 2 pieces Large eggs
- 1.5 teaspoons Vanilla extract
- 0.5 cups Whole milk
- 1.5 cups Fresh raspberries
- 0.25 cups Granulated sugar (for raspberry filling)
- 1 teaspoons Cornstarch
- 1 tablespoon Water
- 1 cups Unsalted butter (for frosting)
- 3 cups Powdered sugar
- 2 tablespoons Heavy cream
- 1 teaspoon Vanilla extract (for frosting)
- 0.125 teaspoons Salt (for frosting)
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 bowl, cream the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
Add the eggs one at a time to the butter mixture, beating well after each addition. Stir in the vanilla extract.
Alternate adding the dry ingredients and milk to the wet mixture, starting and ending with the dry ingredients. Mix until just combined; do not overmix.
Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Allow to cool completely on a wire rack.
While the cupcakes cool, prepare the raspberry filling. In a small saucepan over medium heat, combine the raspberries and granulated sugar. Cook until the raspberries release their juices and soften, about 5-7 minutes.
In a small bowl, whisk together the cornstarch and water, then stir into the raspberry mixture. Cook for another 1-2 minutes, or until thickened. Remove from heat and let cool completely.
To make the frosting, beat the butter in a large bowl until creamy. Gradually add powdered sugar, 1 cup at a time, beating well after each addition.
Add the heavy cream, vanilla extract, and salt, and beat until the frosting is light and fluffy, about 2-3 minutes.
To fill the cupcakes, use a small paring knife or cupcake corer to remove the center of each cupcake, leaving a small cavity. Spoon in the raspberry filling, then replace the top piece of the cupcake (trimmed, if necessary).
Frost the cupcakes using a piping bag or an offset spatula. Decorate with fresh raspberries or sprinkles if desired.
Serve immediately, or store in an airtight container at room temperature for up to 2 days.
Nutrition Facts
Calories |
6054 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 314.9 g | 404% | |
| Saturated Fat | 193.8 g | 969% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1192 mg | 397% | |
| Sodium | 1798 mg | 78% | |
| Total Carbohydrate | 792.7 g | 288% | |
| Dietary Fiber | 16.9 g | 60% | |
| Total Sugars | 627.2 g | ||
| Protein | 39.9 g | 80% | |
| Vitamin D | 6.3 mcg | 31% | |
| Calcium | 358 mg | 28% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 896 mg | 19% | |
*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.
