Cupcakes & Muffins

Raspberry Ripple Cupcakes

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

PIN IT FOR LATER!

Raspberry Ripple Cupcakes | Marsha's Baking Addiction

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

Raspberry Ripple Cupcakes | Marsha's Baking Addiction

Raspberry Ripple Cupcakes | Marsha's Baking Addiction

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!

Raspberry Ripple Cupcakes | Marsha's Baking Addiction

Raspberry Ripple Cupcakes | Marsha's Baking Addiction

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.

Raspberry Ripple Cupcakes | Marsha's Baking Addiction

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 | Marsha's Baking Addiction

Enjoy!

Raspberry Ripple Cupcakes | Marsha's Baking Addiction
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Raspberry Ripple Cupcakes

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

Ingredients

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

Instructions

For the Cupcakes

  1. Preheat the oven to 180C/350F/Gas 4. Line a 12-cup muffin tin with cupcake cases, and set aside.
  2. Mix the raspberry jam with the 50g of raspberries, lightly crushing them. Set aside.
  3. Whisk together the flour, baking powder, baking soda, and salt. Set aside.
  4. 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.
  5. Divide the batter evenly between the muffin cups, filling only 2/3 full.
  6. 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

  1. 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.
  2. 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.

Raspberry Ripple Cupcakes | Marsha's Baking Addiction

Raspberry Ripple Cupcakes | Marsha's Baking Addiction

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17 Comments

  • Reply
    Liz @ I Heart Vegetables
    June 2, 2016 at 1:18 am

    Those are SO beautiful!!! I’ve been loving raspberries lately so these cupcakes sound delicious 🙂

  • Reply
    Demeter | Beaming Baker
    June 2, 2016 at 4:25 pm

    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
      Marsha
      June 2, 2016 at 5:03 pm

      Thanks, Demeter! 😀 Sending a dozen your way 😉

  • Reply
    Amanda
    June 2, 2016 at 5:09 pm

    These look so sweet! I’m going to dream about that buttercream!

  • Reply
    Shelby @ Go Eat and Repeat
    June 3, 2016 at 12:43 pm

    These cupcakes look so light and airy, Marsha! Plus I love that raspberry cream on top!

  • Reply
    grace
    June 3, 2016 at 7:10 pm

    pretty in pink! tasty too. 🙂

  • Reply
    Adina
    June 4, 2016 at 3:23 pm

    My favorite muffins are made with sour cream as well, so I am sure I would love these. They look so pretty!

  • Reply
    Puja
    June 6, 2016 at 12:44 pm

    Wow… Marsha those pink cup cakes sounds very special. Pinning 🙂

    • Reply
      Marsha
      June 6, 2016 at 4:24 pm

      Thanks, Puja! 🙂

  • Reply
    Dawn @ Girl Heart Fd
    June 6, 2016 at 3:36 pm

    These look so pretty, Marsha! Love using berries like this. Pinning! Perfect Summer dessert 🙂

    • Reply
      Marsha
      June 6, 2016 at 4:25 pm

      Thanks, Dawn! 🙂

  • Reply
    Cheyanne @ No Spoon Necessary
    June 6, 2016 at 5:16 pm

    I am all about fresh berries right now and cupcakes are always welcomed in my belleh! These are absolutely beautiful, Marsha! I’ll take 2 dozen please! Cheers!

    • Reply
      Marsha
      June 6, 2016 at 5:45 pm

      Thanks, Cheyanne! 🙂

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