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Home » Method » Baking

Raspberry Cupcakes from Scratch

By: Kita · Published Apr 28, 2011 · Updated: Aug 2, 2016 · This post may contain affiliate links

Raspberry cupcakes are filled with raspberry preserves and topped with a fluffy raspberry cream cheese frosting. They're delicious!

I couldn't let the whole week go by without a sweet treat!

Last week, I was totally prepared with candy, having Spring and Easter treats all lined up for everyone. This week, I have completely failed. I have no recipes planned to use up the Easter supper leftovers. I have a ham bone in my freezer that I will utilize later, but after the smorgasbord on Sunday, I had to ration my ham recipes.

Don't get my wrong, I love ham, but I already had things thawing, and can very quickly get overloaded by the same thing a few days in a row. In other words, I had no forethought and had already made a big pot of chili. Duh.

So please forgive me, and make these homemade raspberry cupcakes instead!

Raspberry cupcakes, made from scratch. \\ Recipe on PassTheSushi.com

Raspberry Cupcakes

Cake recipe adapted from Cupcakes, Cupcakes, and more Cupcakes

Raspberry cupcakes, made from scratch. \\ Recipe on PassTheSushi.comIngredients:

For the cakes:

  • 3 cups flour
  • 1 tbs baking powder
  • ¼ teas salt
  • ¼ teas baking soda
  • ½ (one stick) butter, softened
  • 1 cup sugar
  • 1 tbs vanilla extract
  • 2 eggs
  • 1 ½ cups buttermilk

Raspberry Cream Cheese frosting

  • 8oz cream cheese
  • 6 - 8 cups confectioners' sugar
  • 4 tbs raspberry jam

Preparation:

Preheat the oven to 325 degrees. Grease a muffin pan.

In a bowl, sift flour, baking powder, salt, and baking soda.

In a separate bowl, place butter and sugar, whip with an electric mixer at medium speed. Add the vanilla extract (scraping sides of bowl) until batter is light and airy.

Gradually add the dry ingredients and buttermilk, mixing well until batter is smooth.

Pour batter into prepared muffin tin so that cupcakes are no more than ⅔rds full.

Bake for 20-25 minutes, or until cakes are springy to the touch and a toothpick into the cupcake’s center comes out clean. Cool.

Meanwhile, prepare the icing. Beat the cream cheese with confectioners' sugar and raspberry jam until well combined. Add more or less confectioners' sugar as needed.

Pipe, and enjoy!

 

Raspberry cupcakes, made from scratch. \\ Recipe on PassTheSushi.com

I made these raspberry cupcakes for the bake sale at my store, but they didn't sell nearly as quickly as a cupcake with cookie dough on the inside did. Which was a shame, because these were pretty freakin awesome. I am not a fan of jams or jellies, but it really worked for this cupcake.

I am going to get through the next few days with our pup-sitting, kick my feet up and relax. See you all again on Monday.

 

More Baking

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    Recipe Rating




  1. Aubrey says

    April 28, 2011 at 6:24 am

    mmm that looks so good! i never would have thought to pair raspberry jam with cream cheese frosting!

    Reply
  2. Lauren at Keep It Sweet says

    April 28, 2011 at 7:00 am

    I love the pretty color of that frosting! I need to try that!

    Reply
  3. Adora's Box says

    April 28, 2011 at 8:39 am

    Lovely cupcake. I like jams on cakes. Most popular cake filling in the UK is raspberry jam and buttercream. Top marks for this one.

    Reply
  4. Megan @ pipandebby says

    April 28, 2011 at 8:44 am

    Raspberry cream cheese frosting? Oh my goodness. Even the sound of that leaves me weak in the knees.

    Reply
  5. RavieNomNoms says

    April 28, 2011 at 8:56 am

    Those are so so pretty! I love that you used raspberry jam. I seriously love jelly and jams they are so yummy. Gorgeous cupcakes Kita!

    Reply
  6. Joanne says

    April 28, 2011 at 10:25 am

    Such a beautiful presentation of a raspberry cupcake. You have me craving one right now.

    Reply
  7. Vicki @ Wilde in the Kitchen says

    April 28, 2011 at 10:47 am

    You are forgiven, because the color of the frosting is just too perfect! I always use raspberry jam on my pb&j sandwiches, so I always have some sitting around. I've got to try this frosting!

    Reply
  8. Steph@stephsbitebybite says

    April 28, 2011 at 12:21 pm

    Cupcakes are always so fun to eat! I am loving the sound of these!!

    Reply
  9. Geni says

    April 28, 2011 at 3:25 pm

    Beautiful cupcakes! I wish I had one right now to nibble on!

    Reply
  10. Angela@RecipesFromMyMom says

    April 28, 2011 at 6:24 pm

    If I was at the bake sale I would've bought your raspberry cupcakes because it's the one berry I can never resist. Just says spring to me.

    Reply
  11. briarrose says

    April 28, 2011 at 7:09 pm

    Lovely.....the raspberry frosting looks so good.

    Reply
  12. Lora @cakeduchess says

    April 29, 2011 at 11:35 am

    You are the cupcake queen:)These raspberry cupcakes look fabulous!!

    Reply
  13. Katie says

    April 29, 2011 at 11:52 am

    I used that exact jam when I made up a recipe for raspberry cream cheese frosting. It turned out pretty excellent!

    Reply
  14. The Harried Cook says

    April 30, 2011 at 1:52 am

    These look and sound fabulous! I think jam and cake are very good together! Thanks for sharing 🙂

    Reply
  15. the constant hunger says

    April 30, 2011 at 8:57 am

    So easy to make. Perfect activity for a lazy weekend. Great photos, by the way.

    Reply
  16. Liz says

    April 30, 2011 at 11:55 am

    Oh, boy, I bet these are fabulous cupcakes with the buttermilk added. And adding jam to the icing is a fabulous idea 🙂

    Reply
  17. Stephanie says

    May 01, 2011 at 12:22 am

    Ooh, sounds like a great flavor and what a lovely color!

    Reply
  18. Lynn @ I'll Have What She's Having says

    May 01, 2011 at 11:30 am

    Gorgeous cupcakes! The frosting sounds wonderful!

    Reply
  19. A little bit of everything says

    May 02, 2011 at 11:01 pm

    your piping skills are perfect. I love cupcakes but when it comes to frosting I have two left hands :((
    cream cheese and raspberry - interesting and tempting combo.
    thanks for sharing Kita

    Reply
  20. Jen says

    June 19, 2015 at 9:51 am

    This is our go to cake recipe now!! We love this recipe. We do different jams sometimes too

    Reply
  21. Holly says

    November 16, 2016 at 8:08 pm

    Hello,
    I think I did something wrong. My batter was extremely thick for cupcakes and it was hard to scoop into the muffin tins. When they came out of the oven, they were hard not soft.
    I followed the recipe but mixed up the buttermilk because it didn't say whether to add dry or mix up like pancakes...was this correct?

    Reply

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Hi, I'm Kita! The mountain biking, travel junkie, professional freelance photographer, and creator behind the scenes.

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