Raspberry Creme Cupcakes
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.
Equipment
- Muffin tin + cupcake liners
- Mixing Bowls
- Electric hand or stand mixer
- Sifter or fine mesh sieve
- Piping bag + round or star tip
- Small saucepan
- Melon baller or cupcake corer
- Rubber spatula
Ingredients
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 Creme 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
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.
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.
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.
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.
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.
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.
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.
Notes
Estimated Nutritional Value (Per 1 cupcake)
- Calories: ~330–370 kcal
- Total Fat: ~18g
- Saturated Fat: ~10g
- Carbohydrates: ~40g
- Sugar: ~30g
- Protein: ~3g
- Fiber: ~1g
- Cholesterol: ~60mg
- Sodium: ~150–180mg