Raspberry Cupcakes Recipe

Oh my gosh, these raspberry cupcakes are my absolute favorite because they perfectly blend tart, juicy raspberries with a sweet, fluffy cake base—it’s like a deliciously sweet surprise in every bite! Plus, the dollop of raspberry jam in the center takes them to the next level, making me feel like I’m indulging in a little piece of homemade heaven whenever I bake them.

I adore the pop of freshness that comes with every mouthful of Raspberry Cupcakes. They are made with such ingredients as 1 and 1/2 cups of all-purpose flour, 1 cup of fresh raspberries, and 1/2 cup of sour cream, and they are a delightful dessert.

The optional gooey filling of raspberry jam takes the flavor to a whole new level. My favorite part is the balance of sweet and tart, which makes these cupcakes utterly irresistible.

Ingredients

All-purpose flour supplies the structural framework; it, and the carbohydrates it contains, are the basis of energy.

Baking powder: Rises cupcakes; necessary leavening agent.

Butter, having no salt, is a natural fat.

It contributes to the overall flavor profile of a culinary product.

Unsalted Butter: Imparts richness, moisture; has a creamy texture.

Sugar that has been turned into granules: Makes the cupcakes sweet; crumb tender.

Bindings ingredients; add moisture and fluffiness: These are the jobs of eggs.

Extract of vanilla: Strengthens taste; warm aromatic tones.

Sour Cream: Moisture; tang; tender crumb.

Raspberries are juicy, sweet, and provide an ample amount of fiber and antioxidants.

Raspberry Preserve: Fruity flavors with sweetness and a hint of tartness.

Ingredient Quantities

• 1 and 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened to room temperature
• 3/4 cup granulated sugar
• 2 large eggs, at room temperature
• 2 teaspoons pure vanilla extract
• 1/2 cup sour cream, at room temperature
• 1/4 cup whole milk, at room temperature
• 1 cup fresh raspberries, gently washed and patted dry
• 1/2 cup raspberry jam or preserves (for optional filling)
• Raspberry frosting (optional, ingredients vary by recipe)

Instructions

1. Heat your oven to 350°F (175°C) and put cupcake liners in a 12-cup muffin tin.

2. In a bowl of medium size, combine and mix well the flour, baking powder, baking soda, and salt. Set this mixture aside.

3. In a large bowl, combine the softened butter and granulated sugar, and beat together until light and fluffy, about 2-3 minutes.

4. Incorporate the eggs one at a time, mixing thoroughly after each egg. Blend in the vanilla extract.

5. Slowly incorporate the dry ingredients into the wet ingredients, alternating with the sour cream and milk. Begin and end with the flour mixture. Mix until just combined.

6. Fold in the fresh raspberries delicately, being careful not to overmix.

7. Evenly divide the batter among the cupcake liners, filling each about two-thirds full.

8. In the event that raspberry jam is utilized, create a small indentation in the center of each cupcake and add a teaspoon of jam.

9. Cook in the oven that has been preheated to the temperature of your choice for a period of time between 18 and 22 minutes, but don’t hold me to that if your cupcakes don’t seem done. Remember: a toothpick should emerge clean when poked into a done cupcake.

10. Cool the cupcakes in the pan for 5 minutes, then move them to a wire rack to cool completely before topping them with the frosting of your choice.

Equipment Needed

1. Oven
2. 12-cup muffin tin
3. Cupcake liners
4. Medium-sized mixing bowl
5. Large mixing bowl
6. Measuring cups
7. Measuring spoons
8. Electric mixer or hand whisk
9. Spatula
10. Spoon (for dividing batter)
11. Toothpick
12. Wire cooling rack

FAQ

• Can I use frozen raspberries instead of fresh? Yes, you can use frozen raspberries, but be sure to thaw and drain any excess liquid before adding them to the batter.
• What can I use as a substitute for sour cream? You can substitute sour cream with plain Greek yogurt in equal amounts for a similar texture and taste.
• How can I make these cupcakes dairy-free? Replace the butter with a plant-based margarine, the milk with a non-dairy milk like almond or soy, and use a dairy-free yogurt instead of sour cream.
• Do I need to fill the cupcakes with raspberry jam? Filling the cupcakes with raspberry jam is optional. They are delicious with or without the filling.
• How do I ensure the cupcakes are moist? Make sure not to overmix the batter, which can result in dry cupcakes. Also, do not overbake; check for doneness with a toothpick inserted into the center.
• Can I use self-rising flour instead of all-purpose flour? While it’s possible, it’s not recommended as self-rising flour contains added salt and leavening agents, which can alter the recipe’s balance.
• What’s a simple raspberry frosting recipe? Mix softened butter, powdered sugar, a dash of vanilla, and fresh raspberry puree for a simple raspberry buttercream frosting.

Substitutions and Variations

Instead of using all-purpose flour, you can use whole wheat flour for a texture that is slightly more robust.
Replace the granulated sugar with brown sugar in order to add a modest flavor of molasses.
Substitute Greek yogurt for sour cream when you want a similar taste and texture.
Whole milk can be replaced with almond milk for a version that is free of dairy.
Frozen raspberries (thawed and drained) can be used if fresh raspberries are unavailable.

Pro Tips

1. Ensure the butter, eggs, sour cream, and milk are all at room temperature before starting. This helps the ingredients to blend more smoothly and creates a better texture in your cupcakes.

2. When beating the butter and sugar together, aim for a pale and fluffy consistency. This step is crucial as it incorporates air into the batter, helping the cupcakes rise properly.

3. Be gentle when folding in the raspberries to avoid crushing them, which could lead to an overly wet batter. Consider lightly coating the raspberries in a bit of flour first; this helps distribute them more evenly and prevents them from sinking.

4. To evenly fill the cupcake liners, use an ice cream scoop or a large spoon. This ensures consistent cupcake sizes, which helps them bake evenly.

5. If you’re adding raspberry jam, make sure not to overfill the indentation to avoid it bubbling over during baking. A small spoon or melon baller works well for this step.