Raspberry Filled Cupcakes with Vanilla Butter Cream Frosting
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These Raspberry Filled Cupcakes are the perfect combo of vanilla and raspberry. Tender vanilla cupcakes are filled with a fresh raspberry filling, then topped with silky smooth vanilla buttercream. Perfect for any occasion!
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While these raspberry filled cupcakes are perfect for any occasion, they are a fun treat for Easter or Spring, along with Lemon Filled Cupcakes, Homemade Chocolate Peanut Butter Eggs and Homemade Carrot Cake.
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Table of Contents
Raspberry Filled Cupcakes
So……. last week I showed you the cookies I made for Easter.
But Allison wanted cupcakes.
I wanted simple.
I was originally just going to make vanilla cupcakes with vanilla buttercream frosting.
But I thought that sounded a little boring……what could I do to “kick it up a notch?”
When I thought………RASPBERRY FILLING!!
I love vanilla and raspberry together and the combo works beautifully in these cupcakes.
Vanilla is the star of the show here, but the raspberry filling is the surprise guest star!!
These raspberry filled cupcakes are oh so decadent! If you are a vanilla and raspberry, these are the cupcakes for you and make a wonderful Easter treat!
The cupcakes are really easy to make when you use my trick of making a box mix taste like homemade!
While the cupcakes are cooling, make the raspberry filling and vanilla buttercream frosting.
Do I Use Salted or Unsalted Butter?
This question has been asked a few times in the comments. I respond to comments via email, but sometimes forget to copy my reply into the blog comments. so I thought I would address it here in the post.
How To Fill Cupcakes
First, bake your cupcakes and let them cool completely.
Using a small knife with a pointed tip (like a paring knife), cut out a small cone-shaped section from the center of the cupcake. Set the cone-shaped section aside keeping it intact as much as possible
Spoon a little raspberry filling into the hole of each of the cupcakes.
Finally, replace the cupcake tops (just do the best you can- they will be covered with frosting) on each cupcake to cover the filling.
Now they are ready to frost.
Optional Method for Filling Cupcakes
Use a large piping tip and press into the middle of each cupcake. Press the tip down about a third of the way and then remove it. It should remove a circle of cake from the center of the cupcake.
Then fill hollowed out cupcakes with filling.
Replace cupcake top that was removed and frost.
Not a fan of vanilla cupcakes? Chocolate raspberry filled cupcakes would be just as delicious!
If you enjoy filled cupcakes, you may want to check out the Chocolate Strawberry Filled Cupcakes I made.
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Raspberry Filled Vanilla Cupcakes with Butter Cream Frosting
These Raspberry Filled Cupcakes are the perfect combo of vanilla and raspberry. Tender vanilla cupcakes are filled with a fresh raspberry filling, then topped with silky smooth vanilla buttercream. Perfect for any occasion!
Ingredients
Vanilla Cupcakes
- Vanilla Cake Mix (I like to use Duncan Hines French Vanilla)
- 3 Large Eggs
- 1/2 cup butter, melted
- 1 cup of water
Raspberry Filling
- 2 full cups frozen unsweetened raspberries, thaw with 1/4 cup sugar (or thaw sweetened raspberries with out adding sugar, unsweeted was what I had on hand)
- 1/3 cup sugar
- 1-1/4 cups water*
- 6 Tbsp flour (or 3 T. corn starch – I didn’t have corn starch)
- 1 tsp lemon juice
Butter Cream Frosting
- 1 cup real butter (not margarine) *room temperature
- 1 cup vegetable shortening
- pinch of salt
- 1 tsp vanilla
- 4 cups powdered (confectioners) sugar
- 1/4 – 1/3 cup heavy whipping cream
- paste food coloring
Instructions
Vanilla Cupcakes
- Preheat oven to 350° and place 24 cupcake papers in a muffin pan.
- Melt the butter in the microwave.
- Add cake mix, eggs and water to the butter in large bowl and mix on low for 1 min. Then, mix on high for 1 min. (your batter should be thick and creamy - not thin and runny like it is when you follow the box instructions)
- Fill cupcake papers – tip: use an icecream scooper! – One scoop is just the right amount per cupcake!
- Place cupcakes on middle rack in the oven for 20 minutes (or until inserted toothpick comes out clean)
- Let cool.
Raspberry Filling
- In a medium sauce pan, combine water*, sugar, flour and lemon juice and mix well. If there is any juice in your raspberries, drain the juice and add to water = 1-1/4 liquid. (I didn’t have much juice at all, but if you by sweetened raspberries, they may yield more sauce.)
- Heat and stir until mixture boils and thickens.
- Cool completely.
- Stir in thawed raspberries.
- Yields approximately 2 cups of filling.
- (I made 1/2 of this recipe because I didn’t want to fill all of my cupcakes.)
Filling your cupcakes
- Bake cupcakes and cool completely
- Cut out a small cone shaped section in the center of the cupcake
- add raspberry filling to the hole
- replace the tops (just do the best you can- they don’t have to be perfect)
- Now they are ready to frost.
Butter Cream Frosting
- Thoroughly cream butter and shortening . Beat in the vanilla. Add sugar, one cup at a time until blended. When the sugar is completely beaten in and the sides of the bowl are scraped down, add the whipping cream, beating at the highest speed until super fluffy, about one minute.
- If you wish to add color to your frosting, like I did, use the gel paste food coloring. It’s stronger and more vibrant. Add frosting to a pastry bag with your favorite tip and frost! I only filled 1/2 of my cupcakes, so I frosted the filled cupcakes in white frosting with sprinkles….the cupcakes with the pink and yellow frosting do not have filling.
Notes
Do I Use Salted or Unsalted Butter?
Generally speaking, you can use either salted or unsalted butter. Unsalted gives you more control of the flavor and how much salt is in your recipe. Most baked good recipes that call for butter are created with unsalted butter. Unsalted butter is the standard in baking and is always implied unless otherwise specified.
That said, salted butter is best for buttercream frosting.
So, if you are in a bind and don't have unsalted for your cupcakes, or salted for your frosting -- use what you have on hand.
Hi there, I'm Cheryl!
As a wife, mom, and caffeine enthusiast, my journey has taken me from bustling mornings with my family to sharing delicious recipes, home care tips, and heartfelt decorating insights with wonderful readers like you. My love for baking, photography, and tidiness shines through every post I craft. Dive into my world and discover the art of homemaking, one tidy moment at a time. Read more...
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These look so good!! I’d love to make them. Can you tell me whether or not the raspberry filling makes the cupcakes soggy after a while? There are only two of us and the cupcakes would probably spend a few days in the fridge. Thanks so much!
Hi this looks delicious & I am going to try them but I have a trick for you to try that will make it easier for you to fill them you will need the following. 1. Pastry Bag ( or a zip lock baggie) 2. # 230 round decorating tip. **Tip does not works with couplers. Use with parchment or uncut bags only. For filling cupcakes, eclairs & bismarcks
I decorate so I keep the decorating bags on hand but if this isn’t something you will use allot you can just use a zip lock baggie, cut a hole in the corner & crop the #230 tip inside & fill the baggie with the raspberry filling.
The #230 is longer than an average tip this on is designed to stick down into the cupcake & as your filling you pull back & you will not need to scoop out the middle just fill the #230
Thanks…..I’ve done this, but I prefer to cut out a section. When I use a tip to fill, I can never tell how much filling I’m adding.
But yes, it’s another great way to fill cupcakes
When you say real butter you mean unsalted butter or salted butter?
Wondering the same… But no answer from a comment made un 2012 is not a good sign.
I respond to comments via email, but sometimes forget to copy my reply into the blog comments. You can use either salted or unsalted butter. Unsalted give you more control of the flavor and how much salt is in your recipe. Most baked good recipes that call for butter are created with unsalted butter. It is the standard in baking and is always implied unless otherwise specified.That said, salted butter is best for buttercream frosting.
Love these stuffed cupcakes!
I just finished making your cupcakes – I can’t wait to try them! I have 2 concerns – how long do they keep before the filling starts to make the cupcake soggy? and, how do you store them? There’s a big open house tomorrow, and I’m running out of room in my fridge!!! THANKS!
The cupcakes were delicious! They were soft, and moist, not crumbly. The filling did not make the cupcake soggy – I served them a full 24 hours after making them, and they were still fresh. The frosting didn’t melt or go flat. THANKS for a great recipe!
Made these cupcakes for work: EVERYONE loved them… I made these for a wedding – the cupcakes had to be gluten-free, dairy-free and no artificial color. The raspberry filling was perfect for those cupcakes. Thanks much!
OMG…..I JUST made these but with white almond batter! They are the most amazing little miracles I have ever tasted! I will decorate with a fresh raspberry and hide them in my room! Actually I am taking them to work as a surprise treat! Thank you for sharing!
These sound delicious, the raspberry filling sounds so good!
These cupcakes look so moist & fluffy!! I love raspberry & vanilla together! My family would devour them!
mine didnt turn out quite as pretty but they sure tasted amazing! it was easier than i thought to make these! im not much of a baker but my girls and i enjoyed preparing and eating these 🙂
One of my favorite cupcake recipes!
My kids love these cupcakes! They get such a kick out of the raspberry filling.
Going to make these for the birthday party we have this weekend!
Can u use veg oil instead of shortening
Do the cupcakes with the whipping cream icing need refrigerated? Is it alright to leave the icing at room temperature?
I want to make cupcakes for a family dinner but I would like to make both chocolate and vanilla. I don’t want 24 of each! Is there any way to use a white or yellow cake mix and add cocoa or something to half of the batter to get a chocolate batter?
I found this from Betty Crocker: you can use a white cake mix and make a chocolate cake. Add 1/4 cup of cocoa to the cake mix and add all other ingredients as directed.
Looks very good. Do leftovers need to be refrigerated?
you can refrigerate or leave these cupcakes out at room temperature in an airtight container, as long as it’s not a hot room.
If you choose to make an all butter buttercream, then it’s a good idea to refrigerate.
Is heavy whipping cream considered 35%?
Heavy whipping cream has a milkfat content between 36 – 40 percent