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. If you cannot get hold of cake flour, find out how to make your own in the recipe notes below!
To make the raspberry swirl mixture, I simply crushed some fresh raspberries with a little raspberry jam, and gently mixed it into the cupcake batter to create a marbled appearance.
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.
Raspberry Ripple Cupcakes
For the Cupcakes
- 2 oz seedless raspberry jam 50g
- 2 oz fresh raspberries 50g
- 1 and 1/2 cups cake flour* 150g
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 2 large eggs room temperature
- 3/4 cup caster/granulated sugar 150g
- 2 teaspoons vanilla extract
- 1/4 cup + 2 tablespoons vegetable oil 90ml
- 1/2 cup sour cream 120ml, room temperature
For the Buttercream
- 4 cups icing sugar 500g
- 1 cup unsalted butter 226g, softened
- 4 tablespoons seedless raspberry jam
- 2 - 3 tablespoons milk
- 12 raspberries to garnish
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 50g of 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 and vegetable oil, and whisk until combined. Mix in the dry ingredients, alternating with the sour cream. 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 center 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 butter and icing sugar until light and fluffy. Beat in the raspberry jam and milk 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.