These raspberry cupcakes taste just like summer! They have the perfect balance of tart and sweet and are packed with raspberry flavor.

They’re made with raspberry-studded vanilla cupcakes, raspberry jam filling, and a delicious raspberry buttercream.

Marbling this Frosting with Raspberry Jam

I really wanted these raspberry cupcakes to burst with flavor, so I decided to coat the inside of my piping bag with raspberry jam before filling it up with buttercream.

It gives each frosting swirl a beautiful marbled look, and makes each cupcake look so delicious!

This step is totally optional, but it’s a fun way to mix things up and give these cupcakes such a fun finished look.

Substitutions and Swaps – Raspberry Cupcake

While I love this recipe just the way it is, I know some of you might not have all these ingredients on hand!

Below are some swaps and substitutions that can be made in this recipe:

• All-purpose flour – This recipe turns out best with AP flour, but you can use a cup for cup gluten free flour blend if needed.
• Granulated sugar – I do not recommend reducing the amount of sugar or changing the type of sugar, as it will change the texture of the cupcakes.
• Sour cream – You can also use full fat yogurt, buttermilk, whole milk, or an alternative yogurt or milk (almond, soy, oat, etc.) if you’re dairy free.
• 1 large egg – If you don’t have eggs on hand or you have an egg allergy you can use a vegan egg replacer instead.

• Melted butter – You can also use any flavorless oil in the cupcake portion of this recipe like canola or sunflower oil. I advise against olive oil because of its strong flavor.
• Fresh Raspberries – If you want to add raspberries into the cupcake batter, be sure to use fresh raspberries rather than frozen! Frozen berries release a lot of extra moisture as they bake and can throw off the consistency of these cupcakes.

• Seedless raspberry jam – It’s important that you use seedless jam or jelly in this recipe! It ensure the frosting turns our smooth and makes it a lot easier to pipe.
• Fresh lemon zest – You can also use 1 tsp of lemon extract in its place in the frosting. However, the flavor won’t be quite as strong or bright.
• Unsalted butter – If you only have salted butter on hand you can use it in place of the unsalted butter in this recipe. Just be sure to omit the salt that this frosting recipe calls for. You can also use vegan butter in its place!

Tips for Making the Best Raspberry Cupcakes:

• Properly measure your flour (fluff and level with a knife or use a scale).
• Ingredients at room temp mix together better! Set any cold ingredients ahead of time.
• Use a cookie scoop to easily fill your cupcake liners and make sure they all have the same amount of batter.
• Bang your cupcake pan on the counter before putting it in the oven. This brings any air bubbles that are trapped in the batter to the surface.
• To really pack these cupcakes with raspberry flavor, fill them with your favorite raspberry jam.
• Spread a thin layer of raspberry jam inside your piping bag before filling it with frosting. It’ll give your frosting swirls even more delicious raspberry flavor.
• Use a large round piping tip to frost large swirls on top of these cupcakes! I used an Ateco 807 to frost these.
• This frosting recipe makes enough to pipe large swirls like the pictures. If you prefer less frosting, feel free to cut the frosting recipe in half.
• To make gluten free raspberry cupcakes, swap in your favorite GF flour blend for the AP flour in this recipe. Be sure to give your batter some extra stir time (helps give GF baked goods proper structure) and let it sit for at least 30 minutes before baking for best results.

Making these Raspberry Cupcakes in Advance & Storage Tips

You can make these cupcakes in advance! If stored unfrosted and unfilled in an airtight container, they can last for 1 day at room temperature or up to a week in the fridge.

These cupcakes can also last up to a month in the freezer. If you plan to freeze them, wait to fill and frost them until they’re thawed.

You can also make your frosting ahead of time or save any leftover frosting! It can be stored in an airtight container in the fridge for up to 3 weeks.

Be sure to give the frosting a good stir once it thaws to get the consistency nice and smooth again.

Frosted cupcakes can sit out at room temperature overnight in an airtight container, but I find frosting and filling them right before serving is best.

Let Me Know What You Think!

If you try this recipe for raspberry cupcakes, I’d love to hear what you think of it! Let me know your thoughts and sharing a comment and rating below.

Tag me @chelsweets and use #chelsweets so that I can see your amazing creations on social media!

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