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.
Nutrition
Notes
Every bite hides a sweet raspberry center surrounded by soft, fluffy cake. These colorful cupcakes are perfect for birthdays, spring gatherings, or anytime you want a bakery-style treat at home.