Jam-Filled Raspberry Cupcakes
This cupcake recipe is about to blow your mind! It produces the fluffiest cupcakes with jam filling and tangy, pink raspberry buttercream. Moist, tart, and sweet - these Raspberry Cupcakes are my new favorite treat.
These cupcakes are greater than the sum of thier parts. The vanilla cake is springy and super easy to make. The creamy raspberry buttercream is packed with raspberry flavor.
Combine the moist cupcakes together with jam and WOW! I eat a lot of cake/cupcakes, and these raspberry filled cupcakes exceeded my expectations.
For the Cupcakes
- 1 ½ cup all-purpose flour
- 1 cup granulated sugar
- 1 ½ tea baking powder
- ½ tea kosher salt
- ¾ cup whole milk
- 2 large eggs
- 1 ½ tea vanilla extract
- ¼ tea almond extract (optional)
- ¼ cup unsalted butter melted and cooled
- ¼ cup avocado or canola oil
For the Raspberry Buttercream
- ¾ cup freeze-dried raspberries
- ¾ cup unsalted butter softened
- 3 cups powdered sugar
- 2 tablespoon heavy cream
- ½ tea vanilla extract
- raspberry jam for filling
- fresh raspberries for topping
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