Raspberry Ripple Cupcakes – These deliciously moist and fluffy Raspberry Ripple Cupcakes are swirled with crushed raspberries, and topped with a raspberry buttercream!
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.
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
- large eggs
- caster/granulated sugar
- vanilla extract
- vegetable oil
- sour cream
For the frosting:
- icing/powdered sugar
- unsalted butter
- 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 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.
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.
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 #marshasbakingaddiction. I’d love to see!