Raspberry Cupcakes with Raspberry Filling and Russian Buttercream Recipe
Delight in these vibrant Raspberry Cupcakes featuring a luscious raspberry coulis filling and topped with smooth, creamy Russian buttercream infused with fresh raspberry flavor. Perfectly moist and bursting with berry goodness in every bite, these cupcakes make an elegant dessert for any occasion.
- Prep Time: 20 minutes
- Cook Time: 17 minutes
- Total Time: 1 hour 15 minutes
- Yield: 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: Russian
- Diet: Vegetarian
Ingredients
Scale
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
- Make the Raspberry Coulis: In a tall saucepan, combine raspberries and sugar. Cook over medium heat until berries break down and the mixture thickens with vigorous bubbling. Remove from heat, blend until smooth, then strain through a sieve to remove seeds. Let cool completely to a thick, pourable consistency.
- Bake the Raspberry Cupcakes: Preheat the oven to 350°F (180°C). Line a 12-cup cupcake pan with liners. In a large bowl, cream butter and sugar until light and fluffy. Add the egg and mix thoroughly. In a separate bowl, whisk flour, baking powder, baking soda, and salt. Add half the dry ingredients to the butter mixture and stir to combine. Mix in milk, vanilla, and half the cooled raspberry coulis. Add remaining dry ingredients and stir gently until just combined, resulting in a bright pink batter. Divide evenly among liners and bake for approximately 17 minutes, until tops spring back when pressed. Cool in pan briefly, then transfer to a wire rack until completely cooled.
- Fill the Cupcakes: Once cooled, remove a small portion from the center of each cupcake using a spoon or corer. Fill each cavity with about 1 teaspoon of raspberry coulis.
- Prepare Raspberry Russian Buttercream: Allow butter to soften at room temperature for about one hour. Using a stand mixer, whip butter on high speed for 5 minutes, scraping sides as needed. Gradually add condensed milk in small increments, whipping between additions until fully incorporated. Add raspberry coulis and continue whipping until frosting is smooth, thick, and glossy. If too soft, chill briefly and re-whip.
- Decorate: Frost the filled cupcakes generously with the raspberry buttercream and garnish each with a fresh raspberry on top.
Notes
- For best results, use fresh raspberries for the coulis if available, but frozen works well too.
- Ensure butter is softened but not melted before making the buttercream to achieve ideal texture.
- The batter will have a vibrant pink hue from the raspberry coulis—do not overmix once dry ingredients are added to keep cupcakes tender.
- If the buttercream seems too soft for piping, refrigerate briefly then whip again to firm up.
- Cupcakes are best enjoyed within 2 days if refrigerated; bring to room temperature before serving.
Keywords: raspberry cupcakes, raspberry filling, Russian buttercream, berry dessert, festive cupcakes, homemade cupcakes
