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Bite missing from raspberry cupcakes.
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5 from 10 reviews

Raspberry Filled Cupcakes

These raspberry filled cupcakes have fresh raspberry and freeze dried raspberries in the cupcake. They are filled with a raspberry jam and topped with a raspberry cream cheese frosting.
Prep Time45 minutes
Cook Time23 minutes
Decorating Time30 minutes
Total Time1 hour 38 minutes
Servings: 12 cupcakes
Calories: 402kcal
Author: Stephanie Rutherford

Ingredients

Raspberry Cupcakes

  • 1/4 cup Freeze dried raspberries measured and ground into fine crumb
  • 1 3/4 cup All-purpose flour
  • 1/2 TBSP Baking powder
  • 1 tsp Salt
  • 6 TBSP Unsalted butter room temperature
  • 2 TBSP Oil canola or vegetable
  • 3/4 cup White granulated sugar
  • 1/8 cup Sour cream room temperature
  • 1/2 cup Raspberry Salsa 1 cup whole raspberries see instructions
  • 1 tsp Pure vanilla extract
  • 2 Large eggs room temperature
  • 1/2 cup Buttermilk room temperature

Raspberry Jam

  • 1/2 lb Raspberries fresh
  • 3/4 cup White granulated sugar
  • 1 TBSP Lemon juice

Raspberry Cream Cheese Frosting

  • 3/4 cup Unsalted butter slightly cold
  • 4 oz Cream cheese room temperature
  • 4 1/2 cups Powdered sugar sifted
  • 1/4 cup Freeze dried raspberries measured and ground to fine crumb
  • 1 1/2 TBSP Raspberry jam
  • 2 1/2 TBSP Heavy cream
  • 1 tsp Pure vanilla extract
US - Metric

Instructions

Raspberry Cupcakes

  • Preheat oven to 350°F. Line a 12 cup muffin pan with muffin liners. Set aside. In a mixing bowl, sift the flour, baking powder and salt. Using a food processor/blender, pulse freeze dried raspberries into a fine crumb. Mix with the dry ingredients.
    1 3/4 cup All-purpose flour, 1/2 TBSP Baking powder, 1 tsp Salt
  • Make the raspberry salsa. Use a food processor/blender and blend 1 cup of raspberries. Blend until it looks like salsa with very small pieces and medium pieces. Measure it out to 1/2 cup.
    1/2 cup Raspberry Salsa
  • Using a mixer, beat the butter, oil, and sugar on high for 3 minutes. It will be very pale in color and fluffy. Add in the sour cream, raspberry salsa, and vanilla. Mix until combined. Add in the eggs and mix until combined.
    6 TBSP Unsalted butter, 2 TBSP Oil, 3/4 cup White granulated sugar, 1/8 cup Sour cream , 1/2 cup Raspberry Salsa, 1 tsp Pure vanilla extract, 2 Large eggs
  • Add 1/3 of the dry ingredients and half of the buttermilk. Mix until almost combined. Add another 1/3rd of the dry ingredients and the rest of the buttermilk. Finish with the rest of the dry ingredients. Scrape the bowl and mix for another 10 seconds.
    1/2 cup Buttermilk
  • Scoop the batter. Use a cookie scoop to scoop the batter. Fill the tin 2/3rds full. Bake for 23-25 minutes. The cupcakes are done baking when a toothpick inserted comes out clean.
  • Let the cupcakes sit in the hot pan for 10 minutes. Then, transfer to a cooling rack. Let the cupcakes cool completely.

Raspberry Jam

  • In a saucepan over medium-high heat, stir the raspberries, sugar, and lemon juice. Stir until the sugar is melted and the juice starts to separate. Reduce heat to medium. Lightly mash the raspberries. Heat until the jam thickens. 5-8 minutes.
    1/2 lb Raspberries, 3/4 cup White granulated sugar, 1 TBSP Lemon juice
  • Pour the jam into a glass container. Let it cool completely before using in the cupcakes.

Raspberry Cream Cheese Frosting

  • Let the butter sit on the counter for 30 minutes to get slightly cold. Sift the powdered sugar. Mix the ground freeze dried raspberries with the powdered sugar.
    3/4 cup Unsalted butter, 1/4 cup Freeze dried raspberries, 4 1/2 cups Powdered sugar
  • Using a mixer, beat the butter and cream cheese on high for 1-2 minutes. It should be fluffy with no butter/cream cheese chunks remaining.
    4 oz Cream cheese
  • Add in the powdered sugar/ freeze dried raspberries. It will be thick. Scrape the bowl. Add in the raspberry jam, heavy cream, and vanilla. Mix on high for 2 minutes until fluffy.
    1 1/2 TBSP Raspberry jam, 2 1/2 TBSP Heavy cream, 1 tsp Pure vanilla extract
  • Use a cupcake corer or a sharp knife and cut a hole in the cupcakes 2/3rds down. Throw away the tops. Fill to the top with the jam. Pipe the tops with the frosting.

Notes

Flour- Make sure the flour is spooned and leveled or use a kitchen scale. Compacted flour can dry out the cupcakes. 
High altitude baking- Add 1 TBSP of flour to the cupcakes.

Nutrition

Calories: 402kcal | Carbohydrates: 91g | Protein: 3g | Fat: 24g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 60mg | Sodium: 294mg | Potassium: 89mg | Fiber: 2g | Sugar: 28g | Vitamin A: 713IU | Vitamin C: 6mg | Calcium: 67mg | Iron: 1mg