Raspberry-filled Vanilla Cupcakes

/ Jodi

Raspberry-Filled Vanilla Cupcakes.

If you are looking for a super special, absolutely rock-your-world delicious treat to bake for your special Valentine(s), look no further thank these amazing Raspberry-Filled Vanilla Cupcakes!

I have always admired beautiful cupcakes and love those special gourmet ones that have surprise fillings and are extravagantly decorated, but I have never had much success making them.

I had the urge to give it another try yesterday after purchasing some fun sprinkles I was dying to use somehow.

Disclaimer – I have a weird “thing” for sprinkles and buy way more than I ever use!  I bought three different kinds of red/pink Valentiney ones and one big container of regular ones.  My granddaughter had fun shaking them in the cart while we were shopping!

I found a recipe at RockRecipes.com that I tweaked up a bit.  I was so excited with how beautiful and YUMMY they turned out.

When I handed one to Hubby to taste test, I said,  “Are you ready to have your world rocked by this?”

He loved it!

Here is how I made them.  Hope you give them a try.

Raspberry Filled Vanilla Cupcakes

Ingredients:

Cupcake Batter:

  • 1 1/2 cups flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1 stick (1/2 cup) butter, softened
  • 1 cup sugar
  • 2 eggs
  • 2 tsp. vanilla
  • 1/2 cup evaporated milk

Raspberry Filling:

  • 1 cup fresh raspberries
  • 1/4 cup sugar
  • 1 tsp corn starch
  • 1 oz. water

Vanilla Cream Cheese Frosting:

  • 1 stick (1/2 cup) butter, softened
  • 1/2 cup (4 oz.) cream cheese
  • 3 1/2 cups powdered sugar
  • 1 tsp vanilla
  • 2-3 Tbsp milk

Directions:

To make cupcakes, preheat oven to 325 degrees F.

Cream together butter and sugar until light and fluffy.  Add eggs, one at a time, beating until well incorporated.  Stir in vanilla.  Add baking powder and salt, then fold in flour.  Finally stir in milk to create batter.

Pour into paper-lined cupcake/muffin pan.  Bake for approximately 20 minutes, or until toothpick inserted into center comes out clean.

While cupcakes are baking, prepare raspberry filling by stirring 1 cup raspberries and 1/4 cup sugar in small saucepan.  Simmer over low heat for about 10 minutes.

Dissolve cornstarch in water, and slowly pour into boiling berries.  Stir constantly until thickened.  Allow to cool.

Prepare frosting by blending together butter, cream cheese, and vanilla.  Add powdered sugar and enough milk to make a smooth, creamy consistency.

When cupcakes are cooled, use an apple corer to remove a small section from center of cupcake.  Fill with raspberry filling.

Decorate with cream cheese frosting and sprinkles and fresh raspberries if desired.

Enjoy!

Cheers & Hugs,
Jodi

65 thoughts on “Raspberry-filled Vanilla Cupcakes”

    • LOL! Meeee too! Especially when they are really pretty!! But they have to taste good too – not dry. These are moist and full of deliciousness! A Homerun I do believe! 🙂

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    • HI Mark!!! I have to say – I think they are the best I’ve ever made! Can’t wait to find a chocolate filled one that rocks my world as much! I adore pretty cupcakes, but they have to be delish too! 🙂

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  12. These look delicious and purdy too! Funny story, my daughter’s godparents moved out of their house this past summer to a fifth wheel to go traveling for a few years. We got the remnants of their pantry that wouldn’t fit. We ended up with – no lie – almost 50 different sprinkle containers!! 😮 I sent those with my daughter off to college.

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  13. Jodi
    These do look amazing! I’ll take a dozen!! Lol.
    Made a strawberry Lemon-aid truiffle yesterday with home made lemon curd! Having it for a birthday celebration tonight! Hope it is as yummy as your raspberry filled vanilla cupcakes! 😘 Jan

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    • Oh wow! Your triffle sounds so delish!!!! I love anything citrusy! Lemony – Limey – Orange – Grapefruit. Marty – not so much! I’m sure it will be so wonderful with that homemade lemon curt. Wish I could give you some of these cupcakes! xoxo

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