These raspberry filled cupcakes are super moist, fluffy and full of flavor. Stuffed with raspberry jam and topped with my favorite cream cheese frosting, they are a perfect way to enjoy summertime.
So I’ll finish the school’s spring quarter by the end of this week. By telling you this, I mean more time for baking and other things including traveling. As I am writing this post, I just want to take a road trip to somewhere that is covered with lots of trees. More green is needed right now and I am thinking of Lake Tahoe. No decision has been made yet, but I am leaning towards that destination.
Fruit, such as berries or mangoes may be available when you shop in grocery stores but the best time to try them would be in their peak season. Recent months have been the perfect time to get all kinds of berries in my opinion. With that being said, a few days ago I bought a huge box of raspberries that were freshly picked from a farm. Fortunately, I turned them into raspberry jam that can be served for these cupcakes we’re talking about, keep a part frozen for smoothies and then eat fresh. I don’t want them to go bad, so I always find ways to keep them as long as possible.
I use my favorite vanilla cake recipe as the base and add a bit of yogurt to balance with the taste of the raspberry jam, but you can omit the yogurt and only use the milk instead.
Raspberry jam is made from scratch and should be completely cool before filling the cupcakes.
Cream cheese frosting pairs perfectly with any kind of cake in my opinion. It not only adds the tanginess and richness but also holds its shape better.
HOW TO FILL CUPCAKES WITH JAM
To fill the cupcakes, first you have to make a place for the filling to go inside. Once the cupcakes, you can use your finger, a large pastry tip or a paring knife to cut out a small hole in the middle of each cupcake. I prefer to use a pastry tip since it helps cut out evenly the hole. Just place the bottom of the tip (the big round circle, not the pointy end) and press it into the cupcake center, removing the middle cake. Fill each hole with 1 teaspoon jam and replace cutout pieces.
Note that when you make a hole in your cupcake for the filling, try to leave a little cake at the bottom rather than removing the middle all the way down to the bottom. Having a cake base at the bottom will give your filling something to rest on and also help your cupcake hold its shape.
Raspberry Filled Cupcakes
- 1 1/2 cups (195g) all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup (150g) granulated sugar
- 1/2 cup (1 stick/113g) unsalted butter room temperature
- 2 tablespoons (30ml) vegetable oil
- 2 large eggs
- 1/2 tablespoon (3ml) vanilla extract
- 1/4 cup (60ml) whole milk
- 1/4 cup (55g) greek yogurt or plain yogurt
- 1 cup fresh raspberries
- 1/2 cup granulated sugar
- 1/2 tablespoon lemon juice
Cream Cheese Frosting
- 8 ounce (224g) full fat block cream cheese (not cream cheese spread) softened to room temperature
- 1/2 cup (1 stick/113 g) unsalted butter softened to room temperature
- 3 cups (345g) powdered sugar
- 1 teaspoon pure vanilla extract
Make Raspberry Filling
- Combine the raspberries, sugar and lemon juice in a medium saucepan then mash slightly to release some of the berry juice. Set aside for 5-10 minutes to allow the raspberries to macerate and the sugar to dissolve.
- Heat over medium-high heat until it begins to boil. Once it begins to boil, lower the heat to medium-low and cook for 5 minutes until it has thickened. Let it cool completely before adding it to cupcakes.
- Preheat oven to 350ºF/175ºC. Line muffin tin with cupcake liners. Set aside.
- In a medium bowl, sift together flour, baking powder, baking soda and salt. Set aside.
- In a standing mixer fitted with the paddle attachment, beat together butter, oil and sugar on medium speed until light and fluffy, about 3 minutes. Scrape down the sides and bottom of the bowl if needed.
- Beat in eggs, one at a time, beating well after each addition. Add vanilla extract and beat until combined. With the mixer on low speed, slowly add half of the dry ingredients and beat just until combined. Add milk, yogurt and beat until combined. Add the other half of the dry ingredients and beat slowly only until combined. The batter should be smooth and completely incorporated. Do not over mix.
- Scoop out the batter into prepared cupcake liners using the ice cream scoop, filling about 3/4 cup (1 scoop). Bake for 15-20 minutes or until a toothpick inserted into the center of a muffin comes out clean. Remove from the oven. Allow to cool for 10 minutes in the pan, then transfer to a wire rack to cool completely.
Make Cream Cheese Frosting
- In a large bowl, using a mixer fitted with the paddle attachment, beat the cream cheese and butter on medium speed until smooth and creamy. Add powdered sugar and vanilla extract and beat on low speed for 30 seconds until incorporated ( or powdered sugar will fly everywhere), then beat on high speed for 2 minutes until smooth and fluffy.
- Once cupcakes are completely cool, use a large pastry tip to cut out a small hole in the middle of each cupcake. Fill each hole with 1 tablespoon of raspberry jam or until it reaches the top of the cupcake. Frost on top of each cupcake using a piping bag and decorating tip (I use Wilton 1A tip). Drizzle some raspberry sauce over the top if desired.
- Cupcakes without frosting can be kept tightly covered at room temperature for up to 3 days, or in the freezer for up to 2 months. Bring back to room temperature before serving.