Raspberry Creme Cupcakes

These raspberry creme cupcakes are the kind of treat that makes you do a little happy dance after the first bite. Soft, fluffy vanilla cupcakes filled with a sweet-tart raspberry cream, then topped with a swirl of luscious raspberry buttercream — they strike the perfect balance between fruity and decadent. Whether you’re planning a party, need a cute dessert for a summer brunch, or just want to treat yourself midweek, these cupcakes are pure joy in every bite.

I love how the tangy flavor of raspberries complements the richness of the buttercream and the lightness of the cupcake itself. It doesn’t feel heavy or overly sweet — just creamy, fruity, and perfectly balanced. Plus, that pop of pink from the raspberries gives them such a pretty, fresh look. They’re the kind of dessert that stands out on a table, but still feels homemade and inviting.

One of my favorite things about these cupcakes is the raspberry crème filling. It’s not just jam — it’s a smooth blend of fresh raspberries and cream that adds a burst of flavor and a fun surprise inside. When someone takes a bite and discovers that filling, the reaction is always priceless. You can use fresh or frozen raspberries for it, so they’re doable all year round, not just when berries are in season.

Whether you’re baking them for a special celebration or just want to make an average day feel a little extra, these raspberry crème cupcakes are totally worth it. They’re elegant enough to impress but simple enough to whip up without stress — and that’s my kind of dessert.

Why You’ll Love It

• Creamy Raspberry Surprise: Each cupcake is filled with a smooth raspberry creme center that adds a tangy twist to every bite — way more exciting than your average cupcake.
• Perfectly Balanced Flavors: The combo of fluffy vanilla cake, tart raspberries, and rich buttercream creates that ideal sweet-but-not-too-sweet moment.
• Beautiful & Eye-Catching: That soft pink frosting and juicy raspberry topping make these cupcakes as gorgeous as they are tasty — perfect for baby showers, birthdays, or brunch tables.
• Flexible & Seasonal: You can use fresh or frozen raspberries depending on what you have — they turn out great either way.
• Fun to Bake & Share: From the surprise filling to the final piping swirl, these are genuinely fun to make — and even more fun to watch people enjoy.

Ingredient List

For the Cupcakes

• 1 ½ cups all-purpose flour
• 1 ½ tsp baking powder
• ¼ tsp salt
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 2 tsp vanilla extract
• ½ cup whole milk
• ¼ cup sour cream

For the Raspberry Crème Filling

• 1 cup fresh or frozen raspberries
• 2 tbsp sugar
• 1 tsp lemon juice
• ⅓ cup heavy cream
• 2 tbsp cream cheese, softened

For the Raspberry Buttercream

• ½ cup unsalted butter, softened
• 2 ½ cups powdered sugar
• 2–3 tbsp raspberry purée (strained)
• 1 tsp vanilla extract
• Pinch of salt
• Optional: fresh raspberries for garnish

Ingredient Notes

• Sour cream: Adds moisture and a slight tang — don’t leave it out! It helps keep the cupcakes soft and fluffy.
• Raspberries: Fresh or frozen both work. If using frozen, thaw and drain them before puréeing.
• Heavy cream: Helps create that silky, rich texture for the crème filling.
• Cream cheese (for filling): A little goes a long way in giving the filling a creamy texture and slight tang.
• Raspberry purée for frosting: Strain it well to remove seeds for a smooth buttercream.
• Powdered sugar: Sift before using if it’s clumpy — this keeps the frosting smooth and easy to pipe.

Kitchen Equipment Needed

• Muffin tin & cupcake liners – Essential for baking and easy cleanup. I love using parchment-style liners — they peel off cleanly every time.
• Mixing bowls – You’ll need a few: one for dry ingredients, one for wet, and one for the frosting.
• Electric hand or stand mixer – Makes creaming butter and whipping frosting so much easier and fluffier.
• Sifter or fine mesh sieve – For sifting flour and powdered sugar, and straining the raspberry purée.
• Piping bag + round or star tip – For neatly filling and decorating cupcakes. I like the Wilton 1M for a beautiful swirl.
• Small saucepan – Needed to cook down the raspberry filling.
• Melon baller or cupcake corer – Optional, but super handy for removing the center before filling.
• Rubber spatula – Great for folding and scraping every last bit from the bowl.

Instructions

Step 1: Prep Your Workspace

• Preheat your oven to 350°F (175°C).
• Line a standard 12-cup muffin tin with cupcake liners.
• Set your butter, eggs, and cream cheese out to soften at room temperature. This helps them mix smoothly later.

Pro Tip: Softened butter should give slightly when pressed — not melted, not cold.

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Step 2: Make the Cupcake Batter

• In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
• In a large bowl, use an electric mixer to cream the softened butter and sugar until light and fluffy (about 2–3 minutes).
• Add the eggs one at a time, mixing well after each, then stir in the vanilla extract.
• Mix in the sour cream until smooth.
• Add the dry ingredients in two parts, alternating with the milk, starting and ending with flour. Mix on low until just combined — don’t overmix!

Pro Tip: Overmixing = dense cupcakes. Stir until the flour just disappears.

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Step 3: Bake the Cupcakes

• Divide the batter evenly among the 12 cupcake liners, filling each about ⅔ full.
• Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
• Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

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Step 4: Make the Raspberry Crème Filling

• In a small saucepan, combine raspberries, sugar, and lemon juice.
• Cook over medium heat, stirring and gently smashing the berries until the mixture bubbles and thickens slightly (about 5–6 minutes).
• Remove from heat and strain through a fine mesh sieve to remove seeds. Let it cool.
• In a bowl, beat the heavy cream until soft peaks form. In another bowl, beat cream cheese until smooth.
• Fold the raspberry sauce into the cream cheese, then gently fold in the whipped cream.

Pro Tip: Chill the mixing bowl for the whipped cream — it helps it whip faster and hold its shape better.

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Step 5: Fill the Cupcakes

• Once cupcakes are completely cool, use a melon baller or cupcake corer to remove a small section from the center of each.
• Spoon or pipe the raspberry crème filling into each hole, then gently press the top back on if you want a smooth surface for frosting.

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Step 6: Make the Raspberry Buttercream

• Beat the softened butter until creamy (about 2 minutes).
• Gradually add sifted powdered sugar, ½ cup at a time, mixing on low.
• Stir in the vanilla, salt, and 2 tbsp of raspberry purée. Beat on medium-high until fluffy and smooth (2–3 minutes).
• Add an extra tablespoon of purée if needed for more color or flavor.

Pro Tip: If the frosting is too soft, chill it for 10–15 minutes before piping. If it’s too stiff, add a splash of cream or milk.

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Step 7: Decorate and Serve

• Transfer the frosting to a piping bag fitted with your favorite tip and pipe swirls onto each cupcake.
• Garnish with fresh raspberries or a sprinkle of powdered sugar if you like.
• Serve immediately or store in an airtight container in the fridge for up to 3 days. Let sit at room temp for 20 minutes before eating.

Tips and Tricks for Success

• Room temperature ingredients = smoother batter. Cold eggs or butter can make the batter curdle or mix unevenly, so give them time to warm up.
• Use a cookie scoop for even cupcakes. This helps portion the batter perfectly so they all bake the same.
• Cool completely before filling or frosting. Warm cupcakes will melt the filling and frosting — patience pays off here!
• Don’t skip straining the raspberry purée. It makes the frosting silky and seed-free, which pipes much better.
• Practice piping on parchment first. If you’re new to piping, try a few swirls on parchment to get the hang of the pressure and motion.

Ingredient Substitutions and Variations

• No sour cream? Use plain Greek yogurt — it adds the same moisture and tang.
• Gluten-free option: Swap in a 1:1 gluten-free baking flour blend. Just check that it contains xanthan gum for structure.
• Dairy-free version: Use plant-based butter, dairy-free milk, and coconut cream (chilled and whipped) in place of heavy cream.
• Berry swap: Try strawberries, blackberries, or blueberries if raspberries aren’t available — just adjust the sweetness to taste.
• Lemon twist: Add 1 tsp lemon zest to the cupcake batter or frosting for an extra fresh pop of citrus flavor.

Serving Suggestions

• Perfect for brunch tables: These cupcakes look gorgeous next to a fruit platter and mimosas — great for bridal showers or spring gatherings.
• With afternoon tea or coffee: I personally love enjoying one with a hot cup of tea in the afternoon. The tart raspberry pairs so nicely with something warm and cozy.
• Dress them up for parties: Add edible flowers or gold sprinkles for a fancier vibe at birthdays or baby showers.
• Make it a dessert trio: Serve with a scoop of vanilla bean ice cream and a drizzle of raspberry sauce for a restaurant-style plate.
• Cute for gifting: Pop them in a cupcake box for sweet homemade gifts — just keep them chilled until ready to give!

Storage and Reheating Instructions

• Store in an airtight container in the fridge for up to 3 days — because of the filling and frosting, they’re best kept chilled.
• Let them sit out for 20–30 minutes before serving so the frosting and filling soften back up.
• Avoid microwaving — the frosting will melt! If you need to warm it, remove the frosting and heat the cupcake base gently, then re-frost.
• Freeze unfrosted cupcakes (and even the filling) for up to 1 month. Wrap individually in plastic wrap, then place in a zip-top bag.
• Make ahead tip: Bake the cupcakes a day early, fill and frost the next day for stress-free prep before events.

Frequently Asked Questions

Can I use raspberry jam instead of making the crème filling?

Yes, you can! If you’re short on time, a high-quality raspberry jam works as a quick substitute. Just note that the flavor and texture will be a bit sweeter and less creamy.

Can I make these cupcakes a day ahead?

Absolutely. In fact, the flavor gets even better the next day. Just store them in the fridge and bring them to room temp before serving for the best texture.

How do I keep the cupcakes from sinking in the middle?

Make sure not to overmix the batter and avoid opening the oven door too early. Also, measure your baking powder correctly — too much can cause sinking.

What’s the best tip for piping pretty frosting swirls?

Use a large open star tip (like Wilton 1M), and start from the outside working in. Go slow and steady — practice makes perfect!

Can I make this recipe without a piping bag?

Totally! You can spoon the filling in and use a zip-top bag with the corner snipped off to pipe the frosting. Not as fancy, but just as delicious.

Do I have to strain the raspberry purée for the buttercream?

If you want a super smooth and pipeable frosting, yes. But if you don’t mind some seeds, you can skip it — just expect a little more texture.

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Did you try this recipe? Let me know in the comments how it turned out!

Don’t forget to share your photos on Instagram and tag me @tasiahub_ or use the hashtag #tasiahub. I’d love to see your creations!