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
Cake recipe adapted from Cupcakes, Cupcakes, and more Cupcakes
Ingredients:
For the cakes:
- 3 cups flour
- 1 tbs baking powder
- 1/4 teas salt
- 1/4 teas baking soda
- 1/2 (one stick) butter, softened
- 1 cup sugar
- 1 tbs vanilla extract
- 2 eggs
- 1 1/2 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 2/3rds 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!
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.
Aubrey says
mmm that looks so good! i never would have thought to pair raspberry jam with cream cheese frosting!
Lauren at Keep It Sweet says
I love the pretty color of that frosting! I need to try that!
Adora's Box says
Lovely cupcake. I like jams on cakes. Most popular cake filling in the UK is raspberry jam and buttercream. Top marks for this one.
Megan @ pipandebby says
Raspberry cream cheese frosting? Oh my goodness. Even the sound of that leaves me weak in the knees.
RavieNomNoms says
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!
Joanne says
Such a beautiful presentation of a raspberry cupcake. You have me craving one right now.
Vicki @ Wilde in the Kitchen says
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!
[email protected] says
Cupcakes are always so fun to eat! I am loving the sound of these!!
Geni says
Beautiful cupcakes! I wish I had one right now to nibble on!
[email protected] says
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.
briarrose says
Lovely…..the raspberry frosting looks so good.
Lora @cakeduchess says
You are the cupcake queen:)These raspberry cupcakes look fabulous!!
Katie says
I used that exact jam when I made up a recipe for raspberry cream cheese frosting. It turned out pretty excellent!
The Harried Cook says
These look and sound fabulous! I think jam and cake are very good together! Thanks for sharing 🙂
the constant hunger says
So easy to make. Perfect activity for a lazy weekend. Great photos, by the way.
Liz says
Oh, boy, I bet these are fabulous cupcakes with the buttermilk added. And adding jam to the icing is a fabulous idea 🙂
Stephanie says
Ooh, sounds like a great flavor and what a lovely color!
Lynn @ I'll Have What She's Having says
Gorgeous cupcakes! The frosting sounds wonderful!
A little bit of everything says
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
Jen says
This is our go to cake recipe now!! We love this recipe. We do different jams sometimes too
Holly says
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?