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