Raspberry Cupcakes with Raspberry Filling and Russian Buttercream
If you’re in the mood for a dessert that radiates summer vibes, these Raspberry Cupcakes with Raspberry Filling and Russian Buttercream are the answer! These delightful cupcakes are packed with fresh raspberry flavor, making them an irresistible treat for any occasion. Whether you’re celebrating a birthday or just looking to sweeten up your afternoon, these vibrant cupcakes will impress family and friends alike. The combination of a luscious raspberry filling and creamy buttercream frosting creates a delicious bite that’s both beautiful and satisfying.
- Prep Time: 30 minutes
- Cook Time: 17 minutes
- Total Time: 47 minutes
- Yield: Makes approximately 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 24 oz raspberries (fresh or frozen)
- ⅔ cup white sugar
- ½ cup unsalted butter
- 1 cup white sugar
- 1 large egg
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ⅓ cup milk
- 1 teaspoon vanilla extract
- 1 can sweetened condensed milk
Instructions
- Prepare the raspberry coulis by heating raspberries and sugar in a saucepan until bubbling. Blend until smooth, strain, and let cool.
- Preheat oven to 350°F (180°C) and line a cupcake pan with liners.
- Cream butter and sugar until fluffy; add the egg. Combine dry ingredients in another bowl, then mix into wet ingredients alternating with milk, vanilla, and cooled coulis.
- Fill cupcake liners with batter and bake for about 17 minutes or until springy.
- Once cooled, fill each cupcake with raspberry coulis.
- For the frosting, whip room-temperature butter until fluffy, then gradually add condensed milk and more coulis.
- Frost each cupcake generously and top with fresh raspberries.
Nutrition
- Serving Size: 1 cupcake (75g)
- Calories: 319
- Sugar: 29g
- Sodium: 189mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 36mg