Name: Raspberry Cupcakes with Raspberry Filling and Russian Buttercream Recipe
Prep time: 20 min
Cook time: 17 min
Total time: 1 h 15 min
Cuisine: Russian
Ingredients: 24 oz (700 g) raspberries, fresh or frozen; ⅔ cup white sugar; ½ cup (113 g) unsalted butter, room temperature; 1 cup (200 g) white sugar; 1 large egg; 1 ½ cups (190 g) all-purpose flour; 1 teaspoon baking powder; ½ teaspoon baking soda; ½ teaspoon salt; ⅓ cup (80 g) milk; 1 teaspoon vanilla extract; ½ cup (120 g) raspberry coulis (from above); 1 cup (227 g) unsalted butter, room temperature; 1 can (400 g) sweetened condensed milk; ½ cup (120 g) raspberry coulis (from above); 12 fresh raspberries

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Introduction

These Raspberry Cupcakes with Raspberry Filling and Russian Buttercream offer a delightful burst of fresh berry flavor in every bite. Light, fluffy cupcakes are filled and topped with a luscious raspberry-infused buttercream, perfect for any celebration or sweet craving.

A close-up view of three cupcakes arranged on a white marbled surface, each cupcake having three distinct layers: a golden yellow cake base wrapped in a white paper liner, topped with a bright red layer that looks soft and moist, followed by a swirl of light pink frosting with a smooth and creamy texture, and crowned with a single fresh raspberry on top. The background is softly blurred, highlighting the main cupcake in the center. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

For the Raspberry Coulis:

24 oz (700 g) raspberries, fresh or frozen
⅔ cup white sugar

For the Raspberry Cupcakes:

½ cup (113 g) unsalted butter, room temperature
1 cup (200 g) white sugar
1 large egg
1 ½ cups (190 g) all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
⅓ cup (80 g) milk
1 teaspoon vanilla extract
½ cup (120 g) raspberry coulis (from above)

For the Raspberry Russian Buttercream:

1 cup (227 g) unsalted butter, room temperature
1 can (400 g) sweetened condensed milk
½ cup (120 g) raspberry coulis (from above)

To Decorate:

12 fresh raspberries

Instructions

Step 1: Make the Raspberry Coulis. In a tall saucepan, combine the raspberries and sugar. Cook over medium heat until the berries break down and the mixture begins to bubble and reduce.
Step 2: Once thickened and bubbling vigorously, remove from heat. Blend the mixture until smooth, then pass through a sieve to remove seeds. Let the coulis cool completely; it should have a thick, pourable consistency similar to ketchup.
Step 3: Preheat oven to 350°F (180°C). Line a 12-cup cupcake pan with liners.
Step 4: In a large bowl, cream together the butter and sugar until light and fluffy. Add the egg and mix until fully combined.
Step 5: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
Step 6: Add half of the dry mixture to the butter mixture and stir until incorporated. Mix in the milk, vanilla, and ½ cup of the cooled raspberry coulis.
Step 7: Add the remaining dry ingredients and stir until just combined. The batter should be a vibrant pink color.
Step 8: Divide the batter evenly among the cupcake liners and bake for about 17 minutes, or until the tops spring back when lightly pressed.
Step 9: Allow cupcakes to cool in the pan for a few minutes, then transfer to a wire rack to cool completely.
Step 10: Once cooled, use a spoon or cupcake corer to remove a small portion from the center of each cupcake. Fill with about 1 teaspoon of raspberry coulis.
Step 11: Make the Raspberry Russian Buttercream. Let the butter sit at room temperature for about 1 hour before starting. It should be soft but not greasy.
Step 12: In a stand mixer, whip the butter on high speed for 5 minutes, scraping the bowl as needed.
Step 13: Gradually add the condensed milk in small portions, whipping between each addition until fully incorporated.
Step 14: Add the raspberry coulis and whip again until the frosting is smooth, thick, and glossy. If the buttercream feels too soft, refrigerate briefly and re-whip.
Step 15: Frost each cupcake with the Russian buttercream and top with a fresh raspberry to decorate.

Tips & Variations

Use fresh raspberries when in season for a brighter flavor; frozen raspberries work well too and are more convenient year-round.
For a tangier filling, add a teaspoon of lemon juice to the raspberry coulis.
Substitute half of the all-purpose flour with almond flour for a moist, nutty cupcake.
If you prefer a less sweet frosting, reduce the sweetened condensed milk slightly and adjust to taste.

Storage

Store the cupcakes in an airtight container in the refrigerator for up to 3 days. Allow to come to room temperature before serving for the best texture and flavor. The buttercream may firm up when chilled; let it soften slightly before eating.

How to Serve

The image shows a cupcake with three clear layers: the bottom layer is light golden yellow sponge in a white cupcake liner, the middle layer is a rich red cake layer on top of the base, and the top layer is a swirl of smooth, light pink frosting with a soft texture. A single fresh, red raspberry with visible small drupelets sits on the very top center of the frosting swirl. The cupcake is placed on a white marbled surface with more cupcakes blurred in the background, showing the same layering and decoration. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the raspberry coulis ahead of time?

Yes, the coulis can be made up to 3 days in advance and refrigerated in a sealed container. Bring it to room temperature before using in the batter or frosting.

What is Russian buttercream and how is it different from other frostings?

Russian buttercream is a silky, smooth frosting made by whipping butter with sweetened condensed milk, resulting in a rich, creamy texture without the need for egg whites or sugar syrups used in other buttercreams.