Raspberry Ripple Cupcakes
These deliciously moist and fluffy Raspberry Ripple Cupcakes are swirled with crushed raspberries, and topped with a raspberry buttercream!
Servings: 12 - 14 cupcakes
Calories: 553kcal
Ingredients
For the Cupcakes
- 2 oz (50g) seedless raspberry jam
- 2 oz (50g) fresh raspberries
- 1 ½ 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.
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.