Are you ready to indulge in a treat that dances on your palate with a burst of fruity goodness? Enter the world of Raspberry Cupcakes with Raspberry Filling and Russian Buttercream! These delectably fluffy cupcakes are not just a feast for the taste buds, but they also bring a stunning pop of color to any dessert table. Picture this: a moist cupcake, a sweet-and-tart raspberry filling, all topped with velvety Russian buttercream. Trust me, your taste buds will be doing a happy dance!

As a food blogger, I can tell you that the kitchen can often be a battleground. However, this recipe is a peaceful truce. The simplicity of making these cupcakes gives you more time to cherish family gatherings over scrumptious sweets rather than laboring over the stovetop. Plus, think about it—who doesn’t love desserts that are both impressive and easy to whip up? If you enjoyed my Chocolate Chip Cookies recipe, then you’re in for a treat! These Raspberry Cupcakes will quickly become a new favorite in your baking repertoire.

What is Raspberry Cupcakes with Raspberry Filling and Russian Buttercream?

So, what exactly are these delightful treats? Well, imagine a pillowy cupcake made from scratch, filled with a luscious raspberry filling that offers an invigorating burst of flavor with each bite. To top it off, the cupcakes are adorned with Russian buttercream—a creamy, dreamy frosting that melts in your mouth.

Now, you might wonder, why the name “Russian Buttercream”? Maybe it’s because it carries with it a certain mystique that draws you in; or perhaps it’s because this frosting is so rich and satisfying that it truly feels like a warm hug for your taste buds. As the saying goes, “the way to a man’s heart is through his stomach,” and I’m pretty sure these cupcakes will earn you some serious brownie points! So roll up your sleeves and get ready to impress everyone the next time you gather with family!

Why You’ll Love This Raspberry Cupcakes with Raspberry Filling and Russian Buttercream

When it comes to dessert, nothing beats the highlight of a cupcake that bursts with flavor. Raspberry Cupcakes with Raspberry Filling and Russian Buttercream are not your average dessert; they are a ticket to a fruity paradise! The balance of sweetness and tartness from the raspberry filling paired with the luxurious buttercream creates flavor dynamics like no other.

Not only are these cupcakes delicious, but baking at home also saves you money compared to purchasing gourmet desserts. Think about the last fancy cupcake you bought — they can be pricey! With this recipe, you’ll save a few coins to spend on more delicious way to treat yourself or your loved ones. The versatility of toppings also offers an exciting twist; consider adding fresh raspberries, a dusting of powdered sugar, or even a raspberry drizzle to elevate your presentation. Trust me, you’ll want to make a double batch!

How to Make Raspberry Cupcakes with Raspberry Filling and Russian Buttercream

Quick Overview

The beauty of Raspberry Cupcakes with Raspberry Filling and Russian Buttercream lies in their simplicity and rich flavor. Prep your kitchen for an exciting baking adventure that takes about 30 minutes to prepare and just 20 minutes to bake. You’ll be rewarded with cupcakes that are soft, fluffy, and bursting with raspberry notes!

Key Ingredients for Raspberry Cupcakes with Raspberry Filling and Russian Buttercream

For this delightful recipe, you’ll need the following ingredients:

For the Cupcakes:

• 1 ¾ cups all-purpose flour
• 1 cup granulated sugar
• ½ cup unsalted butter, softened
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ teaspoon baking soda
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 cup buttermilk
• 1 cup fresh raspberries (plus extra for decoration)

For the Raspberry Filling:

• 1 cup fresh raspberries
• ½ cup granulated sugar
• 1 tablespoon cornstarch
• 2 tablespoons water

For the Russian Buttercream:

• 1 cup unsalted butter, softened
• 4 cups powdered sugar
• 1 tablespoon vanilla extract
• 2 to 4 tablespoons heavy cream (optional for consistency)

Step-by-Step Instructions

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Prepare your muffin tins by lining them with cupcake liners.
2. Make the Cupcake Batter: In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
3. Combine Dry Ingredients: In another bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry mixture into the butter mixture, alternating with the buttermilk. Mix until just combined, being careful not to overmix.
4. Fold in Raspberries: Gently fold in the fresh raspberries until evenly distributed.
5. Bake: Divide the batter evenly among the prepared cupcake liners. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool completely.
6. Prepare the Raspberry Filling: In a small saucepan, combine the fresh raspberries, granulated sugar, cornstarch, and water. Heat over medium until the mixture thickens. Once cooled, strain the filling to remove seeds.
7. Create the Buttercream: Beat the softened butter until creamy. Gradually add the powdered sugar and vanilla extract, mixing until smooth. If needed, add heavy cream to reach your desired consistency.
8. Assemble: Once the cupcakes are completely cool, create a small hole in the center of each cupcake and fill it with the raspberry filling. Frost the cupcakes with the Russian buttercream.
9. Decorate: Top each cupcake with a fresh raspberry for an added touch of elegance.

Top Tips for Perfecting Raspberry Cupcakes with Raspberry Filling and Russian Buttercream

To achieve stunning Raspberry Cupcakes with Raspberry Filling and Russian Buttercream, here are some expert tips:

• Substitutions: If you’re out of buttermilk, you can make your own by mixing one cup of milk with a tablespoon of lemon juice or vinegar. Let it sit for five minutes before using.
• Timing: Be careful not to overmix the batter when adding the flour, as this can lead to dense cupcakes.
• Frosting: If your Russian buttercream is too sweet, you can balance it out by adding a touch of lemon juice for acidity.

These simple adjustments will elevate your cupcakes to professional bakery standards, making any occasion feel special.

Storing and Reheating Tips

To keep your Raspberry Cupcakes with Raspberry Filling and Russian Buttercream fresh, store them in an airtight container in the refrigerator for up to five days. You can also freeze them (without frosting) for up to three months. To reheat, simply bring them to room temperature or warm them in the microwave for a few seconds. Frosting can be added after thawing for the best presentation.

These cupcakes are truly a labor of love, and I’m sure they’ll sweeten your family gatherings. Happy baking!

Raspberry Cupcakes with Raspberry Filling and Russian Buttercream

Indulge in these fluffy Raspberry Cupcakes filled with a sweet-and-tart raspberry filling and topped with luxurious Russian buttercream. A perfect treat for any occasion!

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 20 minutes mins

Total Time 50 minutes mins

Course Dessert, Snack

Cuisine American, Baking

Servings 12 cupcakes

Calories 300 kcal

Ingredients

  

For the Cupcakes

• 1.75 cups all-purpose flour
• 1 cup granulated sugar
• 0.5 cup unsalted butter, softened
• 2 large eggs
• 1 teaspoon vanilla extract
• 0.5 teaspoon baking soda
• 1 teaspoon baking powder
• 0.5 teaspoon salt
• 1 cup buttermilk
• 1 cup fresh raspberries (plus extra for decoration)

For the Raspberry Filling

• 1 cup fresh raspberries
• 0.5 cup granulated sugar
• 1 tablespoon cornstarch
• 2 tablespoons water

For the Russian Buttercream

• 1 cup unsalted butter, softened
• 4 cups powdered sugar
• 1 tablespoon vanilla extract
• 2 to 4 tablespoons heavy cream (optional for consistency)

Instructions

 

Preparation

• Preheat your oven to 350°F (175°C) and prepare muffin tins by lining them with cupcake liners.
• In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
• In another bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry mixture into the butter mixture, alternating with the buttermilk. Mix until just combined, being careful not to overmix.
• Gently fold in the fresh raspberries until evenly distributed.

Baking

• Divide the batter evenly among the prepared cupcake liners and bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool completely.

Making the Raspberry Filling

• In a small saucepan, combine fresh raspberries, granulated sugar, cornstarch, and water. Heat over medium until the mixture thickens. Once cooled, strain the filling to remove seeds.

Making the Buttercream

• Beat the softened butter until creamy. Gradually add the powdered sugar and vanilla extract, mixing until smooth. If needed, add heavy cream to reach your desired consistency.

Assembling the Cupcakes

• Once the cupcakes are completely cool, create a small hole in the center of each and fill it with the raspberry filling. Frost the cupcakes with the Russian buttercream.
• Top each cupcake with a fresh raspberry for an added touch of elegance.

Notes

You can make homemade buttermilk by mixing one cup of milk with a tablespoon of lemon juice or vinegar; let it sit for five minutes. Be cautious not to overmix the batter, as this can result in dense cupcakes. Adding a touch of lemon juice to the buttercream can balance its sweetness.

Keyword Baking at Home, Cupcake Recipe, Dessert, Raspberry Cupcakes