Description
Moist vanilla cupcakes with homemade raspberry jam, topped with tangy cream cheese frosting.
Ingredients
Scale
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 ¾ cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ¼ cups buttermilk
- 1 cup fresh or frozen raspberries
- 2 tablespoons granulated sugar
- 1 tablespoon lemon juice
- 8 ounces cream cheese, softened
- ½ cup (1 stick) unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 2–3 tablespoons milk or heavy cream (optional, for consistency)
Instructions
- Combine the raspberries, sugar, and lemon juice in a small saucepan.
- Place the saucepan over medium heat and bring to a simmer, stirring occasionally.
- Simmer for 8-10 minutes, or until the raspberries have broken down and the mixture has thickened. Stir frequently to prevent sticking.
- (Optional) Strain the mixture through a fine-mesh sieve to remove the seeds.
- Transfer the raspberry swirl to a small bowl and let it cool completely to room temperature.
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, cream together the softened butter and sugar until light and fluffy (3-5 minutes).
- Beat in the eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
- Fill each cupcake liner about two-thirds full with the cupcake batter.
- Drop a small spoonful of the cooled raspberry swirl onto the top of each cupcake.
- Use a toothpick or a skewer to gently swirl the raspberry swirl into the cupcake batter.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
- In a large bowl, cream together the softened cream cheese and butter until smooth and creamy.
- Gradually add the powdered sugar, one cup at a time, mixing well after each addition. Start on low speed to prevent the powdered sugar from flying everywhere.
- Stir in the vanilla extract.
- (Optional) Adjust the consistency with milk or heavy cream (if too thick) or powdered sugar (if too thin).
- Once the cupcakes are completely cool, frost them with the cream cheese frosting.
- (Optional) Decorate the cupcakes with fresh raspberries, sprinkles, or any other toppings you like.
Notes
- Make sure your butter and cream cheese are properly softened for the best results in both the cupcakes and the frosting.
- Don’t overmix the cupcake batter, as this can result in tough cupcakes.
- Cool the raspberry swirl completely before adding it to the cupcake batter.
- Cool the cupcakes completely before frosting them.
- If the batter looks curdled after adding the eggs, don’t worry; it will come together when you add the dry ingredients.
- Prep Time: 30 minutes
- Cook Time: 20 minutes