Raspberry Cupcakes

Super simple, sweet, and fruity. These Raspberry Cupcakes have a soft, fluffy base, a surprise raspberry jam filling, and a beautifully tangy raspberry buttercream frosting. Whatever the occasion, these cupcakes are as easy to make as they are delicious.

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Shopping List- Raspberry Cupcakes

For the Cupcakes:

• All-purpose flour

• Baking powder

• Kosher salt

• Unsalted vegan butter

• Organic/vegan granulated sugar

• Pure vanilla extract

• Unsweetened, unflavored plant milk

• Cupcake liners

For the Raspberry Jam Filling:

• Raspberry jam (store-bought or homemade)

For the Raspberry Buttercream:

• Unsalted vegan butter

• Powdered sugar

• Fresh raspberries

Equipment Needed

• Mixing Bowls:

  • At least one large and one medium for the batter and dry ingredients.

• Measuring Tools:

  • Measuring cups and spoons (or a kitchen scale for precision).

• Electric Mixer:

  • A hand mixer or stand mixer to cream the butter and sugar and make the frosting.

• Muffin Tin:

  • Standard 12-cup muffin tin.

• Cupcake Liners:

  • Paper or reusable silicone liners to keep the cupcakes from sticking.

• Sieve or Fine Mesh Strainer:

  • For straining raspberry seeds to make the buttercream smooth.

• Piping Bag and Tips (optional):

  • Use a Wilton No. 2D, Wilton 1M, or Ateco #846 piping tip for easy, pretty frosting.

• Spatula:

  • For scraping down the sides of the bowl and evenly distributing the batter.

• Paring Knife or Cupcake Corer:

  • To hollow out the cupcakes for the raspberry jam filling.

• Spoon or Piping Bag (Optional):

  • For filling the cupcakes with raspberry jam.

• Cooling Rack:

  • To allow cupcakes to cool completely before filling and frosting.

Filling Your Cupcakes

Use a paring knife, cupcake corer, or even a piping tip (trust me, it works!) to remove the center of your cupcake and make space for the filling. Just be sure to save the tops so you can place them back on after filling

Key Tips for Making the Best Raspberry Cupcakes

1. Baking Tips for Perfect Cupcakes:

• Use a Scale for Precision: For best results, weigh your flour, sugar, plant milk, and vegan butter. This ensures accuracy and consistency in your cupcakes. If you don’t have a scale, use the scoop-and-level method for flour: spoon the flour into your measuring cup and level it off with a knife to avoid packing in too much.

• Room Temperature Ingredients: Ensure the vegan butter and plant milk are at room temperature for better mixing and fluffier cupcakes.

• Don’t Overmix: Mix the batter just until combined to avoid dense cupcakes.

2. Raspberry Jam Filling:

• Store-Bought vs. Homemade: Both options work great! Store-bought jam is quick and convenient, but homemade jam can add an extra fresh, homemade touch.

• Filling Method: Use a cupcake corer, paring knife, or even a piping tip to make the perfect hole for your jam. Save the tops to cover the filling for a clean finish.

3. No Jam? No Problem!

• If you don’t have raspberry jam, fresh raspberries work beautifully! Fill each cupcake liner halfway with batter, add 2-3 fresh raspberries in the center, then top with more batter until ¾ full. Bake as directed, and enjoy a burst of fruity goodness baked right into your cupcakes.

4. Raspberry Buttercream Tips:

• Straining the Raspberries: Strain the raspberries to remove seeds for a smooth and creamy buttercream. If you like texture, you can skip this step, but it may affect piping consistency.

• Adjusting Consistency: If the buttercream is too thick, add a small splash of plant milk. If it’s too soft, add more powdered sugar, a little at a time.

• Vivid Color: The fresh raspberry puree naturally colors the frosting a beautiful pink. No food coloring is needed!

5. Piping Tips for That “Wow” Factor (With or Without the Gear):

• Want your cupcakes to look bakery-fancy? If you have a piping bag, try using a Wilton No. 2D Large Drop Flower, Wilton 1M, or Ateco #846 tip for a stunning hydrangea-like frosting effect.

• No piping bag? No problem! Use a spoon or small spatula to spread the frosting. It gives your cupcakes an old-school, homemade charm. 

• For an extra pop, add a dollop of frosting in the center and drizzle with raspberry puree for a zingy, decorative touch.

6. Love a Lot of Frosting?

• If you’re the type who loves a towering swirl of frosting (think hi-hat cupcake levels of frosting), double the buttercream recipe. This ensures you have enough to pile it high and still look gorgeous.

7. Garnish and Presentation:

• Add a fresh raspberry or a drizzle of extra raspberry puree on top of the buttercream for a polished, bakery-style look.

8. Storing and Serving:

Storage:Honestly, I think that just about all bakery goods taste the best on the first day, but if you do need to store these cupcakes, you can put them in an airtight container at room temperature for up to 2 days or in the fridge for up to 4 days. Bring to room temperature before serving for the best texture.

My Preferences for Vegan Raspberry Cupcakes

Hey there, just a little note from me to you—I have my personal favorite ingredients that I love using for these cupcakes, but you should absolutely feel free to use what you have or what you prefer. That said, here’s what I usually reach for:

• Vegan Butter: I swear by Violife or Melt unsalted vegan butter. They’re great for baking and make the creamiest buttercream frosting- with no weird aftertaste.

• Plant Milk: Unsweetened, unflavored soy milk is my go-to. I think the little boost of protein helps with the rise, but it’s not a dealbreaker—use whatever plant milk you love or already have in the fridge.

• Raspberry Jam: When it comes to jam, I love St. Dalfour or Trader Joe’s raspberry jam for their rich, fruity flavors. Can’t find these? No stress—just pick your favorite!

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Make your cupcakes to look (kinda) fancy

If you have a piping bag, try using a Wilton No. 2D Large Drop Flower, Wilton 1M, or Ateco #846 tip. These make it super easy to create a gorgeous hydrangea-like frosting effect with minimal effort.

But if you don’t have a piping bag or tips, don’t worry! You can totally go old-school and use a spoon or small spatula to spread the frosting on top. It has that charming, homemade vibe that’s just as beautiful. For an extra pop, you can use the back of a spoon to create an indent in  the center of your frosting and drizzle in the raspberry puree for a zingy, eye-catching touch.

INGREDIENTS

For the Cupcakes:

• 1 ½ cups (190g) all-purpose flour

• 2 tsp baking powder

• ½ tsp kosher salt

• ½ cup (115g) unsalted vegan butter, softened

• ¾ cup (150g) organic granulated sugar

• 1 tbsp pure vanilla extract

• ½ cup + 2 tbsp (150ml) unsweetened, unflavored plant milk

For the Raspberry Jam Filling:

• ½ cup (120g) raspberry jam (store-bought or homemade)

For the Raspberry Buttercream:

• ½ cup (115g) vegan butter, softened

• 2 ½ cups (300g) powdered sugar, sifted

• 3 oz fresh raspberries

• Pinch of salt

DIRECTIONS

Make the Cupcakes:

1. Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.

2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

3. In a large bowl, use an electric or stand mixer to beat the vegan butter and sugar until light and fluffy, about 2-3 minutes. Add the vanilla extract and mix until combined.

4. Gradually mix in the dry ingredients and plant milk in alternating additions, beginning and ending with the dry ingredients. Do not overmix.

5. Divide the batter evenly among the cupcake liners, filling each about ¾ full.

6. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Fill the Cupcakes with Raspberry Jam:

1. Once cooled, use a paring knife or cupcake corer to create a small hole in the center of each cupcake (about ¾ of the way deep). Save the tops to plug the holes later, if desired.

2. Spoon 1-2 teaspoons of raspberry jam into each hole, or use a piping bag for cleaner filling. Press the tops back over the jam to seal.

Make the Raspberry Buttercream:

1. Place the fresh raspberries in a sieve over a small bowl and use a fork or spoon to mash them into a smooth puree. Discard the seeds.

2. In a large bowl, beat the butter with an electric mixer until creamy.

3. Add the powdered sugar, one cup at a time, mixing on low speed until combined.

4. Gradually add the raspberry puree (1-2 tablespoons at a time) and salt, then beat on medium-high speed until light and fluffy. Adjust with more puree for your desired flavor and consistency. I like to use it all.

Assemble the Cupcakes:

1. Use a piping bag with your favorite tip to frost the cupcakes, covering the jam-filled centers.

2. Garnish with a fresh raspberry or a drizzle of raspberry puree for extra flavor and a decorative touch.