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Raspberry Filled Cupcake with Lemon Buttercream Frosting

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This full-flavored moist raspberry cupcake has a raspberry jelly filling, and additional jelly infused into the cupcake batter to pump up the flavor and raspberry seeds for texture. It also uses an intense lemon flavored buttercream frosting.

This is easy to make, but you will also be making the raspberry filling so additional steps are necessary to complete this delicious raspberry lemon cupcake.

Alright, you ready to get started?! Let’s get baking!

How to make Raspberry Filled Cupcakes with Lemon Buttercream

Jelly Filling

You will first want to make the raspberry jelly filling so that it will have time to cool and solidify a little before you need to use it.

Don’t be intimidated about making the jelly filling. It is so easy to make! You can get the recipe and instructions for the homemade raspberry jelly filling here.

Cupcake Batter

I find that this recipe is best weighed out. So, pull out those kitchen scales if you have one! I tried to adapt the original recipe and convert it to use my measuring cups and spoons, but it had a very different bake than when I made it previously. The top was crusty and very hard.

I love using recipes that need to be weighed out because there is less room for user error when doubling, or halving a recipe. Also, some recipes are more sensitive to varying ratios of ingredients that can happen when you are measuring with cups and spoons.

Steps to make the cupcake batter

Preheat the oven to 320 degrees. Line your tins to make approximately 20 cupcakes.

Mix together the flour, granulated sugar, baking powder and salt until well-combined.

Then, add the softened butter and mix on low speed. Blend until there are no remaining butter chunks and the mixture resembles a fine sand texture.

Next, add the eggs, whole milk, vegetable oil, and greek yogurt. Blend on low until all dry ingredients are mixed in. Be sure to use your spatula to incorporate any ingredients that have stuck to the bowl and beater.

I included about five Tablespoons of the raspberry jelly into the batter. You could use more or less depending on how strong you want it flavored and how much texture you want incorporated from the raspberry seeds.

I also added about 20 drops of neon pink McCormick food coloring to get the berry coloring in the cupcake batter.

I discovered McCormick’s neon food colors about six months ago when I was making a tie-dye colored cake for my daughter’s birthday party, and love how vibrant the colors can get! This brand of food coloring is easily found at the local grocery store so it is my main go-to for food dye.

You will want to fill the cupcake tins about 3/4 full. I love this cupcake recipe because the cupcakes will rise with a nice little dome on top.

Baking

Bake the cupcakes for about 40-50 minutes. These cupcakes are baked at a lower temperature setting but for a longer amount of time to make sure they stay moist during baking and maintain the coloring that we added to the cupcake.

At about 40 minutes you will want to insert a toothpick into the center of a cupcake to check for doneness. If the toothpick removes wet batter, continue baking for another 10 minutes, or until the toothpick comes out clean or with crumbs.

Remove the cupcakes and place on a wire rack. After completely cooled, you will want to use a knife to cut a circle into the top of the cupcake. Make sure to cut into the center, and not too deep as you don’t want to touch the bottom of the cupcake. I cut about 1″ diameter by 1.5″ deep. There isn’t a right or wrong here, just make sure that you have enough space to add the filling.

Then, spoon in the filling into the hole that you created. I used about a Tablespoon of filling per cupcake. Try to keep the top clean so that it doesn’t seep out under the frosting, or cause the frosting to become discolored.

Lemon Buttercream Frosting

Alright, you have now made the filling and the cupcakes. The grand finale is the lemon buttercream frosting!

I love this lemon buttercream frosting recipe. It is tart, smooth, and has real lemon shavings in it. It’s so tasty that I may or may not have piped the frosting right into my mouth! You can get the recipe and additional instructions for the lemon buttercream frosting here.

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Raspberry Filled Cupcakes with Lemon Buttercream



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Description

Flavorful raspberry cupcakes with homemade raspberry jelly filling and a tart lemon buttercream. Easy to make, and great for desserts at parties



Scale

Ingredients

  • 430 grams all-purpose flour
  • 265 grams granulated sugar
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter (softened)
  • 2 large eggs
  • 11/2 cups whole milk
  • 1/2 cup vegetable oil
  • 2 tablespoons Greek yogurt (or sour cream)
  • 1 teaspoon vanilla extract
  • 5 tablespoons raspberry jelly filling (plus more for filling cupcake, https://whiskingupyum.com/homemade-raspberry-jelly/)
  • 20 drops neon pink food coloring
  • 12 batches lemon buttercream frosting (depends on how much frosting you like to use)

Instructions

Homemade Raspberry Jelly

  1. You will first want to make the raspberry jelly filling so that it will have time to cool and solidify a little before you need to use it. Get the recipe for the raspberry jelly here: https://whiskingupyum.com/homemade-raspberry-jelly/

Raspberry Cupcake

  1. Preheat the oven to 320 degrees. Line your tins to make approximately 20 cupcakes.
  2. Mix together the flour, granulated sugar, baking powder and salt until well-combined.
  3. Then, add the softened butter and mix on low speed. Blend until there are no remaining butter chunks and the mixture resembles a fine sand texture.
  4. Next, add the eggs, whole milk, vegetable oil, and greek yogurt. Blend on low until all dry ingredients are mixed in. Be sure to use your spatula to incorporate any ingredients that have stuck to the bowl and beater.
  5. Mix in about five Tablespoons of the raspberry jelly into the batter. You could use more or less depending on how strong you want it flavored and how much texture you want to be incorporated from the raspberry seeds.
  6. Add about 20 drops of neon pink McCormick food coloring to get the berry coloring in the cupcake batter.
  7. Fill the cupcake tins about 3/4 full. 
  8. Bake the cupcakes for about 40-50 minutes. These cupcakes are baked at a lower temperature setting but for a longer amount of time to make sure they stay moist during baking and maintain the coloring that we added to the cupcake.
  9. At about 40 minutes you will want to insert a toothpick into the center of a cupcake to check for doneness. If the toothpick removes wet batter, continue baking for another 10 minutes, or until the toothpick comes out clean or with crumbs.
  10. Remove the cupcakes and place on a wire rack. After completely cooled, you will want to use a knife to cut a circle into the top of the cupcake. Make sure to cut into the center, and not too deep as you don’t want to touch the bottom of the cupcake. I cut about 1″ diameter by 1.5″ deep. There isn’t a right or wrong here, just make sure that you have enough space to add the filling.
  11. Then, spoon in the filling into the hole that you created. I used about a Tablespoon of filling per cupcake. Try to keep the top clean so that it doesn’t seep out under the frosting, or cause the frosting to become discolored.

Lemon Buttercream Frosting

  1. You can get the recipe and additional instructions for the lemon buttercream frosting at: https://whiskingupyum.com/lemon-buttercream-frosting/

Notes

Recipe adapted from The Scran Line.

  • Category: Dessert
  • Cuisine: American

Did you try making these cupcakes? Let me know how they turned out! Connect with me on Facebook or Instagram and show me photos of your cupcakes. Be sure to use the hashtag #whiskingupyum!

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