Raspberry Filled Cupcakes
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 summer time.
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Servings: 12 cupcakes
Ingredients
Vanilla 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
Raspberry Filling
- 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
Instructions
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.
Make 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.
Assemble Cupcakes
- 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.
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