Best 2 Raspberry Filled Vanilla Cupcakes Recipes

Indulge in a delightful culinary experience with our enticing raspberry-filled vanilla cupcakes. These delectable treats combine the perfect balance of sweet and tangy flavors, making them an irresistible treat for any occasion.

Our recipe features a moist and fluffy vanilla cupcake batter, generously filled with a burst of raspberry jam and topped with a velvety vanilla buttercream frosting. The combination of the sweet and tangy raspberry filling and the rich vanilla flavors creates an explosion of taste that will tantalize your taste buds.

These cupcakes are not only delicious, but also visually appealing, making them perfect for parties, bake sales, or simply as a sweet treat to enjoy at home. The vibrant raspberry filling peeping through the vanilla frosting adds a touch of color and charm that will impress your friends and family.

Our recipe includes step-by-step instructions to guide you through the process of making these delightful cupcakes, ensuring that even novice bakers can achieve perfect results. We've also included tips and tricks to help you troubleshoot common baking problems and achieve the best possible outcome.

So gather your ingredients, preheat your oven, and embark on a culinary adventure that will leave you with a batch of delectable raspberry-filled vanilla cupcakes that are sure to become a favorite in your household.

Check out the recipes below so you can choose the best recipe for yourself!

RASPBERRY FILLED VANILLA CUPCAKES

Raspberry Filled Vanilla Cupcakes image

Make and share this Raspberry Filled Vanilla Cupcakes recipe from Food.com.

Provided by Born with a whisk

Categories Dessert

Time 1h20m

Yield 24 cupcakes, 24 serving(s)

Number Of Ingredients 13

Ingredients

18 ounces duncan hines moist deluxe French vanilla cake mix (1 box)
3 eggs
1/2 cup butter, melted
1 cup water
2 cups raspberries
1/3 cup sugar
1 1/4 cups water
3 tablespoons cornstarch
1 teaspoon lemon juice
1/2 cup butter
1 cup powdered sugar
1 teaspoon vanilla
2 teaspoons hot water

Steps:

To make the cupcakes, Melt the butter in the microwave. Add cake mix, eggs and water to the butter in large bowl.Mix on low for 1 minute Then mix on high for 1 min.Pop them in the oven on 350 for 20 minutes.Let cool.
For filling, in a medium sauce pan, combine water, sugar, flour and lemon juice and mix well.Heat and stir until mixture boils and thickens.Cool completely!Stir in raspberries. (Will make a lot!).
To fill cupcakes, cut a small round out, fill with raspberry filling, then replace with what you cut out. Frosting will cover it up.
For the frosting, Beat together the butter and sugar with an electric beater. Once well combined, add the vanilla and water. Beat until smooth and creamy.

RASPBERRY-FILLED CHOCOLATE CUPCAKES WITH VANILLA BUTTERCREAM

Raspberry-Filled Chocolate Cupcakes with Vanilla Buttercream image

A delicious chocolate cupcake with a gooey raspberry preserve filling, and classic vanilla buttercream icing! Top with fresh raspberries. These are cute, tasty, and great for parties!

Provided by Juliebug108

Categories Desserts Cakes Cupcake Recipes Chocolate

Time 1h

Yield 12

Number Of Ingredients 13

Ingredients

1 ½ cups all-purpose flour
¼ cup Dutch-process dark chocolate cocoa powder
1 ½ teaspoons baking powder
⅔ cup white sugar
½ cup whole milk
½ cup vegetable oil
2 large eggs, at room temperature
1 teaspoon vanilla extract
½ cup seedless raspberry preserves
1 ½ cups powdered sugar
½ cup unsalted butter, softened
1 teaspoon vanilla extract
1 tablespoon milk, or more as needed

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
Sift flour, cocoa powder, and baking powder together in a bowl. Whisk sugar, milk, oil, eggs, and vanilla extract together in another bowl. Gradually add flour mixture to sugar mixture, whisking until combined. Spoon batter into the prepared muffin cups, filling each 2/3 full.
Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, 12 to 15 minutes. Allow to cool in the tin for 5 to 10 minutes. Transfer to a cooling rack to cool completely.
Place raspberry preserves into a pastry bag fitted with a round tip. Insert the tip into each cupcake and squeeze about 1 tablespoon of filling into the center of each.
Beat powdered sugar and butter for frosting together using a hand-held electric mixer until creamy and smooth. Beat in vanilla extract. If frosting seems too dry, add milk to reach desired consistency. Frost cooled, filled cupcakes.

Nutrition Facts : Calories 370.1 calories, Carbohydrate 49.6 g, Cholesterol 52.5 mg, Fat 18.4 g, Fiber 1 g, Protein 3.5 g, SaturatedFat 6.7 g, Sodium 79.2 mg, Sugar 35.7 g

Tips:

Use fresh raspberries for the best flavor. If using frozen raspberries, thaw them completely and drain well before using.
To make sure the cupcakes are cooked through, insert a toothpick into the center of a cupcake. If it comes out clean, the cupcakes are done.
Let the cupcakes cool completely before frosting them. This will help the frosting to set properly.
If you don't have a piping bag, you can use a spoon to spread the frosting on the cupcakes.
For a special touch, garnish the cupcakes with a fresh raspberry or a sprinkle of powdered sugar.

Conclusion:

These raspberry-filled vanilla cupcakes are a delicious and easy-to-make treat that is perfect for any occasion. The combination of sweet vanilla cake and tart raspberry filling is sure to please everyone. Whether you're serving them at a party or enjoying them as a snack, these cupcakes are sure to be a hit.

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