Shaym’s Intro
Hey fam, I’m Shaym, the cook, creator, and flavor-chaser behind SoolFood. If you’re into bold bites, crave-worthy textures, and recipes that slap without taking all day, you’re in the right place. These Raspberry Filled Valentine Cupcakes are straight-up love letters in cupcake form. We’re talking vanilla or chocolate sponge, a juicy raspberry center, and creamy frosting swirled on top like a crown. If you’ve already bookmarked my Banana Chocolate Chip Cookies or drooled over the Christmas Cookie Cheesecake, just know, these are the moment. Let’s bake the love.
Why You’ll Love These Cupcakes
- Raspberry jam center that bursts with flavor
- Soft, moist vanilla or chocolate sponge
- Buttery frosting that pipes like a dream
- Cute AF for Valentine’s Day parties or gifting
- Customizable with berries, sprinkles, or white chocolate
- Bakery look with low-stress steps
- You can make ‘em a day ahead (flavor gets better!)
- That bite with the filling? TOTAL SLAY.
Ingredient Breakdown
All-purpose flour
Gives the cupcakes a soft but sturdy base.
Granulated sugar
Sweetness that balances the tang of the raspberry.
Baking powder + salt
For that fluffy lift and balanced flavor.
Butter + oil
Butter = flavor, oil = moisture. The dream team.
Eggs
Structure and richness, a must.
Buttermilk
Keeps the crumb soft, tangy, and luxe.
Vanilla extract
Because we want warmth and classic vanilla flavor.
Raspberry jam
The heart of the cupcake. Bright, tart, juicy.
Buttercream or cream cheese frosting
Whatever vibe you want, both SLAP on top.
Toppings
Freeze-dried raspberries, sprinkles, mini hearts, white chocolate drizzle.
Step-by-Step Shaym Style
1. Make the Batter
Preheat oven to 350°F. Line your muffin pan with pink or heart-pattern liners.
Beat butter, oil, and sugar until light. Add eggs one at a time. Mix in vanilla.
Whisk flour, baking powder, and salt. Alternate adding dry mix and buttermilk. Don’t overmix.
2. Bake the Cupcakes
Scoop into liners, about 2/3 full. Bake 18–20 mins until springy and golden. Let cool fully before filling.
3. Fill with Raspberry
Use a cupcake corer or a knife to hollow out a small center. Fill with raspberry jam using a spoon or piping bag. Pop the top back on.
4. Frost Like You Mean It
Pipe on your frosting in big romantic swirls. Sprinkle with hearts, drizzle white chocolate, or top with a fresh raspberry.
5. Chill & Serve
Let them chill 10 mins to set. Then serve, slice, or stack, however you do Valentine’s.
Tips, Variations & Flavor Boosts
- Use seedless jam for smooth bites
- Fill with whipped ganache for chocolate lovers
- Add almond extract for a bakery twist
- Use chocolate cupcake base if you’re going rich
- Top with crushed freeze-dried raspberries for punchy color + crunch
- Make it gluten-free with a 1:1 baking flour blend
Serving Ideas
These cupcakes are the star of any Valentine’s dessert table. Serve them with:
- Mini Valentine’s Day Cakes for a tiny treat tower
- Banana Chocolate Chip Cookies if you want cozy + cute
- Olympic Village Chocolate Muffins for brunchy romance
- Red Velvet Cinnamon Roll Cake to go full bakery mode
- Christmas Cookie Cheesecake for a creamy contrast
Storage & Reheating Tips
- Store in fridge for 4–5 days (cover tightly)
- Bring to room temp before serving, softens the sponge & frosting
- Freeze unfrosted cupcakes up to 1 month
- Fill and frost after thawing for best texture
FAQs
Can I use store-bought cake mix?
Yes, but the homemade version is softer and richer. Just sayin’.
Can I use fresh raspberries?
Totally. Mix into the jam or press one into the center with it.
How do I core cupcakes without a corer?
Use a sharp paring knife to cut a cone shape. Eat the scraps. Obviously.
Can I use cream cheese frosting instead?
Heck yes, tangy + sweet = Valentine’s magic.
Raspberry Filled Valentine Cupcakes (Juicy Center, Frosted Love)
- Total Time: 40 minutes
- Yield: 12 cupcakes
- Diet: Vegetarian
Description
Soft and fluffy cupcakes filled with juicy raspberry jam and topped with sweet swirled frosting. These Raspberry Filled Valentine Cupcakes are a fruity, flirty hit for date nights, parties, or treat-yourself days.
Ingredients
**Cupcakes**
1 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup unsalted butter, softened
1/4 cup vegetable oil
3/4 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1/2 cup buttermilk
**Filling**
1/2 cup raspberry jam (seedless preferred)
**Frosting**
1/2 cup unsalted butter, softened
2 cups powdered sugar
2–3 tbsp milk or cream
1 tsp vanilla extract
Pink food coloring (optional)
**Toppings (optional)**
Freeze-dried raspberries
Valentine’s sprinkles
Fresh raspberries
Instructions
1. Preheat oven to 350°F and line a muffin pan with 12 Valentine’s-themed liners.
2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
3. In a large bowl, beat butter, oil, and sugar until light and fluffy.
4. Add eggs one at a time, then mix in vanilla.
5. Alternate adding dry ingredients and buttermilk, mixing just until combined.
6. Scoop batter into liners, filling 2/3 full.
7. Bake for 18–20 minutes or until tops spring back. Cool completely.
8. Use a cupcake corer or knife to remove centers. Fill each with raspberry jam.
9. In a separate bowl, beat butter until fluffy. Gradually add powdered sugar, vanilla, and milk. Tint pink if desired.
10. Pipe frosting on filled cupcakes and decorate with sprinkles or berries. Chill 10 minutes to set.
Notes
Use a piping bag or small spoon to easily fill the cupcakes.
Swap raspberry jam for strawberry or cherry for a twist.
Store cupcakes in the fridge and let sit at room temp before serving.
Double the frosting if you want tall swirls!
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Flavor-Packed Conclusion
These Raspberry Filled Valentine Cupcakes bring the full vibe, soft sponge, surprise jammy center, and frosting that deserves its own photo shoot. They’re sweet, fruity, and 100% made for love. Whether you’re gifting, sharing, or treating yourself, these cupcakes always get a yes.