Raspberry Ripple Cupcakes – These deliciously moist and fluffy Raspberry Ripple Cupcakes are swirled with crushed raspberries, and topped with a raspberry buttercream!

Overhead shot of frosted Raspberry Ripple Cupcakes with wrapper peeled off one cupcake.

All I can think about lately is baking with fresh, bright, beautiful berries. So, today I bring you Raspberry Ripple Cupcakes!

This is my all-time favourite, go-to cupcake recipe, and I’ve made it even better with berries! These cupcakes are incredibly moist from using oil and sour cream, yet still beautifully fluffy from using cake flour.

The buttercream is simply delicious, and the perfect consistency for spreading on cakes, and frosting cupcakes. I simply added some raspberry jam to the mixture to create the best raspberry buttercream.

Top with fresh raspberries, and you have the most deliciously moist and fluffy, raspberry infused cupcakes ever.

Unfrosted Raspberry Ripple Cupcakes on a marble background.
Frosted Raspberry Ripple Cupcakes served on a white cake stand and a marble background.

How to make Raspberry Ripple Cupcakes

Ingredients you’ll need:

  • seedless raspberry jam
  • fresh raspberries
  • cake flour: see recipe notes below on how to make your own!
  • baking powder
  • baking soda
  • salt
  • large eggs
  • caster/granulated sugar
  • vanilla extract
  • vegetable oil
  • sour cream

For the frosting:

  • icing/powdered sugar
  • unsalted butter
  • milk
  • seedless raspberry jam
  • fresh raspberries, to garnish

To make these cupcakes, simply mix the raspberry jam with the fresh raspberries, lightly crushing them. Set aside.

Whisk together the flour, baking powder, baking soda, and salt. Set aside.

Whisk together the eggs. Add the sugar, and whisk until combined. Add the vanilla extract, vegetable oil, and sour cream, and whisk until combined. Fold in the dry ingredients.

Add the crushed raspberry mixture, and gently stir together to create a marbled appearance.

Divide the batter evenly between a muffin pan lined with muffin cases, filling only 2/3 full. Bake for 15 – 20 minutes, or until a toothpick inserted into the centre comes out clean.

Allow to cool for 5 minutes in the pan, before transferring them to a wire rack to cool completely before frosting.

For the frosting, beat together the icing sugar and butter until light and fluffy. Beat in the milk and raspberry jam until smooth, and spreadable.

Transfer the frosting to a piping bag, and frost the cooled cupcakes. Garnish with fresh raspberries.

The printable recipe card with the full list of ingredients, their measurements, and instructions can be found at the bottom of this post.

NOTE: For best results, I highly recommend using the gram measurements (with a digital scale), rather than the cup measurements. Cup measurements are simply not accurate enough, and I cannot guarantee the best results if you use them.

Overhead shot of Raspberry Ripple Cupcakes on a marble background.
Raspberry Ripple Cupcakes with wrapper peeled off of one cupcake.
Raspberry Ripple Cupcakes on a marble background with a bite taken out of one cupcake.

These Raspberry Ripple Cupcakes are:

  • so quick and easy to make
  • deliciously moist and fluffy
  • perfectly flavoured with raspberries
  • almost too pretty to eat!

How long will these raspberry cupcakes last? These cupcakes can be stored, covered tightly, in the fridge for up to 3 days.

Can I freeze these cupcakes? Yes! Frosted or unfrosted cupcakes can be frozen for up to 3 months. Thaw overnight in the fridge.

These cupcakes can also be made 1 day in advance, covered, and stored at room temperature. You can cover the frosting, and store in the fridge until ready to use, too.

Tried this recipe?

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag me on Instagram and hashtag it #simplybakeblog. I’d love to see!

Raspberry Ripple Cupcakes - These deliciously moist and fluffy Raspberry Ripple Cupcakes are swirled with crushed raspberries, and topped with a raspberry buttercream! #raspberryripple #raspberrycupcakes #cupcakerecipes #recipe

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let’s make

Raspberry Ripple Cupcakes

These deliciously moist and fluffy Raspberry Ripple Cupcakes are swirled with crushed raspberries, and topped with a raspberry buttercream!
Author: Marsha
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Yields: 12 – 14 cupcakes

Ingredients

For the Cupcakes

  • 2 oz 50g seedless raspberry jam
  • 2 oz 50g fresh raspberries
  • 1 and 1/2 cups, 187g cake flour*
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • 2 large eggs
  • ¾ cup 150g caster/granulated sugar
  • 2 teaspoons vanilla extract
  • ¼ cup + 2 tablespoons, 90ml vegetable oil
  • ½ cup 120g sour cream

For the Frosting

  • 4 cups 500g icing/powdered sugar
  • 1 cup 226g unsalted butter, softened
  • 2 -3 tablespoons milk
  • 4 tablespoons seedless raspberry jam
  • 12 fresh raspberries, to garnish

Instructions

For the Cupcakes

  • Preheat the oven to 180C/350F/Gas 4. Line a 12-cup muffin tin with cupcake cases, and set aside.
  • Mix the raspberry jam with the fresh raspberries, lightly crushing them. Set aside.
  • Whisk together the flour, baking powder, baking soda, and salt. Set aside.
  • Whisk together the eggs. Add the sugar, and whisk until combined. Add the vanilla extract, vegetable oil, and sour cream, and whisk until combined. Fold in the dry ingredients.
  • Add the crushed raspberry mixture, and gently mix together to create a marbled appearance.
  • Divide the batter evenly between the muffin cups, filling only 2/3 full.
  • Bake for 15 – 20 minutes, or until a toothpick inserted into the centre comes out clean. Allow to cool for 5 minutes in the pan, before transferring them to a wire rack to cool completely before frosting.

For the Frosting

  • Using a handheld or stand mixer, beat together the icing sugar and butter until light and fluffy. Beat in the milk and raspberry jam until smooth, and spreadable.
  • Transfer the frosting to a piping bag, and frost the cooled cupcakes. You can also frost the cupcakes using a knife, like I have here. Garnish with fresh raspberries.

Recipe Notes

*Make your own cake flour! Measure out 1 and 1/2 cups (187g) of plain/all-purpose flour, remove 3 tablespoons, and replace with 3 tablespoons of cornflour/cornstarch. Sift well.
Leftover cupcakes can be stored, covered tightly, in the fridge for up to 3 days. Frosted or unfrosted cupcakes can be frozen for up to 3 months. Thaw overnight in the fridge.
Cupcakes can be made 1 day in advance, covered, and stored at room temperature. Cover the frosting, and store in the fridge until ready to use.

Nutrition Information:

Serving: 1cupcakeCalories: 553kcalCarbohydrates: 93gProtein: 2gFat: 20gSaturated Fat: 11gPolyunsaturated Fat: 8gCholesterol: 78mgSodium: 134mgFiber: 1gSugar: 85g

Nutrition information is automatically calculated, so should only be used as an approximation.

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22 Comments

  10. Marsha, the color of the frosting on these cupcakes is just… breathtaking. Love that perfect pink color! Meanwhile, can you send over just about a dozen (or two) of these cupcakes? 🙂 Love that you used your favorite cake recipe for these cuties! Pinning, of course! 🙂

    Reply

  12. Marsha, the color of the frosting on these cupcakes is just… breathtaking. Love that perfect pink color! Meanwhile, can you send over just about a dozen (or two) of these cupcakes? 🙂 Love that you used your favorite cake recipe for these cuties! Pinning, of course! 🙂

    Reply