Soft, fluffy vanilla cupcakes packed with homemade raspberry jam, topped with the creamiest raspberry cream cheese frosting you've ever piped onto a cupcake. These Raspberry Filled Cupcakes have that bright berry punch from both fresh and freeze-dried raspberries, and the flavor is deep, a little tangy, and just sweet enough to feel like a real treat. I started making these when I was looking for something a little more special than a plain vanilla cupcake for my niece's birthday, and honestly, I haven't looked back since.
If you love fruit-forward desserts, you might also want to peek at my Berries and Cream Cake for another gorgeous berry centerpiece. And for something a little indulgent on the side, my Mango Mousse Cake always gets rave reviews too. These cupcakes come together with everyday ingredients, and the homemade jam takes less than 15 minutes, so don't let that part scare you.
Why You'll Love These Raspberry Filled Cupcakes
These Raspberry Filled Cupcakes pack a double hit of raspberry flavor, fresh berries blended into the batter and freeze-dried raspberry crumble mixed into both the cake and the frosting. Then there's the jam filling hiding in the center, which makes every single bite taste like it came from a real bakery.
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Raspberry Filled Cupcakes Ingredients
Here's everything you'll need, broken into three parts: the Raspberry Filled Cupcakes, the jam, and the frosting.
See Recipe Card Below This Post For Ingredient Quantities
Raspberry Cupcakes
- Freeze-dried raspberries : Ground freeze-dried raspberries add concentrated berry flavor directly into the dry ingredients. They make a big difference in both taste and color.
- All-purpose flour : The base of the cupcake. Spoon it into your measuring cup and level it off so you don't accidentally pack in too much.
- Baking powder : Gives the cupcakes their lift and keeps them light and fluffy.
- Salt : Balances all the sweetness and makes the raspberry flavor pop.
- Unsalted butter : Adds richness and helps create that soft, tender crumb. Room-temperature butter blends much more smoothly than cold butter.
- Canola or vegetable oil : Keeps the cupcakes moist even after they cool. Butter adds flavor; oil adds moisture. Together they're great.
- White granulated sugar : Sweetens the batter and helps the cupcakes bake up golden.
- Sour cream : Adds a subtle tang and keeps the texture extra moist.
- Raspberry salsa : This is blended fresh raspberry, somewhere between a puree and a chunky salsa. It folds real berry flavor right into the batter.
- Pure vanilla extract : Rounds out the flavor and adds that classic warm note underneath the fruit.
- Large eggs : Bind everything together and add structure. Room-temperature eggs mix in more evenly.
- Buttermilk : Adds tenderness and a gentle tang that works really well with raspberry. Don't skip it or substitute it with regular milk if you can help it.
Raspberry Jam
- Fresh raspberries : The base of the filling. Fresh berries give the jam a bright, natural flavor that's nothing like the jarred stuff.
- White granulated sugar : Sweetens and thickens the jam as it cooks down.
- Lemon juice : Brightens the flavor and helps the jam set properly.
Raspberry Cream Cheese Frosting
- Unsalted butter : Slightly cold butter whips up stiffer than fully soft butter, which helps the frosting hold its shape when piped.
- Cream cheese : Adds a smooth, tangy richness that makes this frosting feel more complex than a basic buttercream.
- Powdered sugar : Sweetens and gives the frosting its body. Sifting it first keeps the frosting silky and lump-free.
- Freeze-dried raspberries : Mixed into the powdered sugar, these give the frosting its naturally pink color and real raspberry flavor without adding extra liquid.
- Raspberry jam : A little spoonful of the homemade jam folded into the frosting deepens the berry flavor and ties everything together beautifully.
- Heavy cream : Loosens the frosting just enough to make it light and pipeable.
- Pure vanilla extract : Adds warmth and rounds out the frosting flavor.
How to Make Raspberry Filled Cupcakes
Here's a short note before you start: make the raspberry jam first so it has time to cool completely before you fill the Raspberry Filled Cupcakes.
Raspberry Jam
Cook the jam: Combine the fresh raspberries, sugar, and lemon juice in a saucepan over medium-high heat. Stir gently until the sugar dissolves and the berries start releasing their juice.
Mash and simmer: Reduce the heat to medium and lightly mash the raspberries with the back of a spoon. Keep cooking for 5 to 8 minutes, stirring occasionally, until the jam has thickened nicely. It should coat the spoon.
Cool completely: Pour the jam into a glass container and let it cool all the way to room temperature. You can pop it in the fridge to speed this up. The jam needs to be fully cool before you fill the cupcakes.
Raspberry Cupcakes
Preheat the oven: Set your oven to 350 degrees F and line a 12-cup muffin pan with cupcake liners.
Make the dry mix: Sift the flour, baking powder, and salt together in a bowl. Grind the freeze-dried raspberries into a fine crumb using a food processor or blender, then stir them into the dry ingredients.
Make the raspberry salsa: Blend 1 cup of fresh raspberries until the mixture looks like salsa with small and medium-sized berry pieces. Measure out exactly ½ cup and set aside.
Cream the butter and sugar: In a large bowl, beat the butter, oil, and sugar on high speed for about 3 minutes until the mixture looks pale and fluffy. This step builds the base of your cupcake texture, so don't rush it.
Add the wet ingredients: Mix in the sour cream, raspberry salsa, and vanilla extract until everything is combined. Then add the eggs and mix until fully incorporated.
Alternate dry and wet: Add one-third of the dry ingredients to the bowl, followed by half of the buttermilk. Mix until almost combined. Add another third of the dry ingredients and the remaining buttermilk. Finish with the last of the dry ingredients. Scrape down the sides of the bowl and mix for an extra 10 seconds to make sure everything is evenly incorporated.
Fill the liners: Use a cookie scoop to fill each cupcake liner about two-thirds full. This gives them room to rise without spilling over.
Bake: Bake for 23 to 25 minutes, or until a toothpick inserted into the center comes out clean. The tops should look set and spring back gently when touched.
Cool: Let the cupcakes rest in the pan for 10 minutes, then move them to a cooling rack. They need to be completely cool before you fill and frost them.
Raspberry Cream Cheese Frosting
Prep the butter: Let the butter sit at room temperature for about 30 minutes. You want it slightly cold, not soft, so it whips up firm enough to hold a piped swirl.
Mix the sugar and raspberry crumb: Sift the powdered sugar, then stir in the ground freeze-dried raspberries until combined.
Beat butter and cream cheese: Beat the butter and cream cheese together on high speed for 1 to 2 minutes until smooth and fluffy.
Add the sugar mixture: Pour in the powdered sugar and raspberry crumb mixture and mix until thick, scraping down the bowl as needed.
Finish the frosting: Add the raspberry jam, heavy cream, and vanilla extract. Beat on high speed for 2 minutes until the frosting is light, fluffy, and a beautiful natural pink color.
Assemble the Cupcakes
Core the cupcakes: Use a cupcake corer or a sharp knife to cut out the center of each cupcake, going about two-thirds of the way down. Remove and discard the tops of the cut-out pieces.
Fill with jam: Spoon the cooled raspberry jam into each cupcake until it reaches the top of the hole.
Pipe the frosting: Transfer the frosting to a piping bag fitted with your favorite tip and pipe a swirl onto each cupcake. Serve right away or refrigerate until ready.
Ingredient Substitutions
Buttermilk: If you don't have any, stir ½ tablespoon of white vinegar or lemon juice into ½ cup of regular milk and let it sit for 5 minutes. Works great.
Canola oil: Any neutral vegetable oil works fine here.
Sour cream: Full-fat plain Greek yogurt is a solid swap, same amount.
Fresh raspberries for the jam: Frozen raspberries work well. Just thaw them first and drain any excess liquid before cooking.
Cream cheese in the frosting: You can use mascarpone if that's what you have on hand. The frosting will be a little richer and less tangy.
Freeze-dried raspberries: These are hard to replace in terms of concentrated flavor, but in the frosting you could try a small amount of raspberry extract instead. The color and depth won't be quite the same, but it'll still taste good.
Equipment For Raspberry Filled Cupcakes
- 12-cup muffin pan
- Cupcake liners
- Mixing bowls
- Stand mixer or hand mixer
- Food processor or blender
- Fine mesh sifter
- Measuring cups and spoons
- Cookie scoop
- Saucepan
- Glass container
- Cooling rack
- Cupcake corer or sharp knife
- Piping bag and decorating tip
How to Store Raspberry Filled Cupcakes
Refrigerator: Because of the cream cheese frosting and jam filling, these Raspberry Filled Cupcakes need to be stored in the fridge. Place them in an airtight container and they'll stay fresh for up to 4 days.
Room temperature: You can set them out about 20 to 30 minutes before serving so the frosting softens slightly. They taste best that way.
Freezer: Freeze the unfrosted, unfilled Raspberry Filled Cupcakes in an airtight container for up to 2 months. Thaw at room temperature, then fill and frost before serving.
Jam: Leftover raspberry jam keeps in a sealed glass container in the fridge for up to 2 weeks. It's also great on toast, stirred into yogurt, or spooned over ice cream.
Serving Ideas
These Raspberry Filled Cupcakes are already a showstopper on their own, but here are a few ways to make them feel even more special:
With a glass of cold milk: Classic, simple, and somehow always the right call with a fruit-filled cupcake.
On a birthday dessert table: Set them alongside something like my French Silk Brownies or Peach Crumb Bars for a spread that covers every craving.
With a hot cup of tea: The tartness of the raspberry frosting pairs beautifully with a mild black tea or an herbal blend.
As a Valentine's Day treat: The natural pink color and berry flavor make these a genuinely sweet gift. Wrap them in a bakery box with a ribbon and you've got something really lovely.
Expert Tips
Spoon and level your flour. Don't scoop directly from the bag. Spooning flour into the measuring cup and leveling it off keeps the batter from getting too dense. Or use a kitchen scale if you have one.
Cool everything before assembling. Warm Raspberry Filled Cupcakes and warm jam are a soggy combination. Give both plenty of time to cool completely.
FAQ
How do you fill cupcakes with raspberry jam?
Use a Raspberry Filled Cupcakes corer or sharp knife to cut out the center, going about two-thirds deep. Spoon in the cooled jam until it reaches the top. Make sure the jam is fully cooled first so it doesn't soak into the cake.
Can you use fresh raspberries in cupcakes?
Yes! In this recipe, fresh raspberries are blended into a puree and folded right into the batter. It adds real berry flavor without making the cake wet or heavy.
What frosting goes best with raspberry cupcakes?
Cream cheese frosting. The slight tang balances the sweetness of the raspberry filling beautifully. This version also has freeze-dried raspberries and a spoonful of jam mixed in for extra flavor and that natural pink color.
How do you keep filled cupcakes from getting soggy?
Cool the jam completely before filling, store the cupcakes in the fridge, and fill them the same day you plan to serve. If making ahead, freeze the cupcakes unfilled and add the jam and frosting on the day of.
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Pairing
These are my favorite dishes to serve with Raspberry Filled Cupcakes
Raspberry Filled Cupcakes
Ingredients
Method
- Preheat the oven to 350°F and line a 12-cup muffin pan with cupcake liners. Whisk together the flour, baking powder, salt, and powdered freeze-dried raspberries until evenly combined.
- Blend fresh raspberries until mostly smooth with a little texture remaining, then measure out ½ cup of the puree.
- Beat the butter, oil, and granulated sugar until very light and fluffy. Mix in the sour cream, raspberry puree, vanilla extract, and eggs until smooth.
- Add the dry ingredients in three additions, alternating with the buttermilk in two additions. Mix only until the batter is fully incorporated.
- Divide the batter evenly between the cupcake liners, filling each about two-thirds full. Bake for 23-25 minutes or until a toothpick inserted into the center comes out clean.
- Cool the cupcakes in the pan for 10 minutes before transferring them to a wire rack to cool completely.
- Combine the raspberries, sugar, and lemon juice in a saucepan over medium heat. Stir until the sugar dissolves, gently mash the berries, and simmer for 5-8 minutes until thickened.
- Transfer the jam to a heat-safe container and allow it to cool completely before filling the cupcakes.
- Whisk together the powdered sugar and powdered freeze-dried raspberries. Beat the butter and cream cheese until smooth and fluffy.
- Mix the raspberry sugar into the butter mixture, then add the raspberry jam, heavy cream, and vanilla extract. Beat until light, creamy, and easy to pipe.
- Core the center of each cooled cupcake, fill each cavity with raspberry jam, and pipe a generous swirl of raspberry cream cheese frosting over the top.
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