Vanilla Raspberry Stuffed Cupcakes
Vanilla Raspberry Stuffed Cupcakes are homemade vanilla cupcakes stuffed with raspberry jam and topped with vanilla buttercream frosting – festive for birthday or holiday celebrations!
Today is Walter’s birthday! We actually now have 4 Christmas birthdays in our family! A brand new nephew born on 12/19, Walter today, my brother on Christmas and another nephew on the 28th! Since Christmas and birthday celebrations overlap so much in our family, today I’m sharing these Vanilla Raspberry Stuffed Cupcakes that double as festive enough for a birthday OR Christmas!
How to Stuff a Cupcake
There are a whole bunch of fancy cupcake tools out there, but you really don’t need anything special to fill a cupcake. Use a small knife to carefully cut a small hole in the center of the cupcake. Take a small spoon and hollow out as much of the inside as you can without cracking the hole you cut in the top or breaking the structure of the cupcake. Spoon the filling into the hole and fill almost to the top. Replace the piece you cut out of the top so the cupcake top is flat and you can’t see any of the filling. This may sound tedious and time consuming, but it really is quite simple once you get started.
Frosting Instructions
Use a small offset spatula to plop small amounts of the buttercream all the way around the sides of the cupcake. Then take the spatula and flatten out the top, bringing all of the frosting together. Put the spatula upright against the side edge of the cupcake and run it around to get a smooth edge.
This is a bit of a more rustic frosting method than piping, but it can be an easier alternative that doesn’t require much equipment. I also like how the raspberry garnish sits nicely on top. Remember, they don’t have to be perfect!
Vanilla Raspberry Stuffed Cupcakes
- Total Time: 1 hour 10 minutes
- Yield: 1 dozen cupcakes 1x
Ingredients
Cupcakes
1 stick unsalted butter, room temperature
1 1/2 cups white granulated sugar
2 large eggs, room temperature
1 tsp vanilla extract
2 cups white all-purpose flour
2 tsp baking powder
1 tsp salt
1 cup whole milk
Filling
3/4 cup raspberry jam
12 fresh raspberries
Vanilla Buttercream
2 sticks unsalted butter
5 cups powdered sugar, sifted
1 tsp vanilla extract
2 tbsp heavy cream
1/2 tsp salt
Instructions
Cupcakes
Preheat oven to 400°F
In the bowl of an electric mixer fitted with blade attachment, beat the butter until smooth
Add the sugar, beat until fluffy
Add the eggs one at a time, mixing in between
Add the vanilla extract, mix
In a medium sized bowl, sift together the flour, baking powder and salt
Slowly add the flour mixture to the wet ingredients
Alternate adds of flour mixture with adds of whole milk until everything is fully combined
Line a cupcake tin with cupcake liners
Spoon the cupcake mixture into the cupcake liners, filling them 3/4 of the way full
Bake for 5 minutes at 400°F
After 5 minutes, without opening the oven door, reduce the temperature to 350°F
Bake for about 20 more minutes, cupcakes are done when a toothpick when inserted in the center comes out clean
Cool cupcakes for about 5 minutes in the pan, then transfer them to a cooling rack to cool to room temperature
Filling
Use a knife to carefully cut a small hole in the top of each cupcake, reserve the piece you cut out
Use a small spoon to hollow out a space to put the raspberry jam
Fill the hole with raspberry jam
Replace the top piece you cut out, you should not be able to see the jam
Frosting
Add the butter to the bowl on your electric mixer fitted with blade attachment, beat on high
Slowly add 3 cups powdered sugar, beat
Using a plastic spatula scrape down the sides of the bowl, beat
Add 1 tbsp heavy cream and the vanilla extract, beat
Slowly add the remaining 2 cups powdered sugar, beat
Add the other tbsp heavy cream and the salt
Using a plastic spatula scrape down the sides of the bowl, beat
Beat on high for 5 minutes until frosting is light and fluffy
See post for frosting instructions*
Top each cupcake with a fresh raspberry right before serving
Notes
*You may also pipe the frosting
- Prep Time: 45 minutes
- Cook Time: 25 minutes
- Category: cupcakes
Keywords: #raspberrystuffedcupcakes, #bakedwithlove, #cupcakes
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