Kitchen Fun With My 3 Sons

Raspberry Jam Cupcakes

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These raspberry jam cupcakes are heavenly. This recipe takes a boring boxed cake mix and turns it into a masterpiece. Topping these with raspberry jam and a sweet homemade buttercream icing makes these taste like they are straight from a bakery. 

Raspberry Jam Cupcakes

Raspberry Jam Cupcakes

Makes 18 Cupcakes

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Ingredients

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Frosting Ingredients

  • 1 C unsalted sweet cream butter, softened
  • 2 1/2 C powder sugar
  • 1 tsp vanilla
  • 3-5 TBSP heavy whipping cream
  • 1/2 C fresh raspberries
  • 1 piping bag fitted with a star tip
  • fresh mint and raspberries for topping

Raspberry Jam CupcakesCupcake Directions

  1. Preheat oven to 350 and line cupcake pan with the liners
  2. In a medium bowl, combine the cake mix, butter, milk, and vanilla bean pasta and mix until combined
  3. Using a medium ice cream scoop, scoop the batter into the cupcake liners and fill about 3/4 of the way full
  4. Bake in the oven for about 21 minutes
  5. Pull out and place on the side to cool

Frosting Directions

  1. Using a standing mixer, combine all ingredients and mix on medium speed
  2. If your frosting starts looking like powdery rocks, add another tablespoon of heavy whipping cream
  3. Mix until you see creamy stiffed peaks
  4. Scoop frosting into the piping bag
  5. Scoop some raspberry jam into a microwave safe bowl.
  6. Place the jam into the microwave for about 15 seconds
  7. Stir the jam with a smooth to see if its thinned out. If the jam doesn’t fall off the spoon like lava, place it back into the microwave for another 10-15 seconds
  8. Once thinned, take your cupcake and dip it into the jam
  9. Once all the cupcakes have been dipped, let them sit for about 5 minutes before piping on frosting.
  10. Top with a fresh raspberry and mint.
  11. Enjoy!

Raspberry Jam Cupcakes

Raspberry Jam Cupcakes
 
Serves: 18 cupcakes
Ingredients
  • Ingredients
  • 1 box of vanilla cake mix
  • 3 eggs
  • ½ C of softened unsalted sweet cream butter
  • 1 C whole milk
  • 1TBSP pure vanilla bean paste
  • cupcake liners
  • cupcake pan
  • 1 Jar of Raspberry preserves
  • Frosting Ingredients
  • 1 C unsalted sweet cream butter, softened
  • 2½ C powder sugar
  • 1 tsp vanilla
  • 3-5 TBSP heavy whipping cream
  • ½ C fresh raspberries
  • 1 piping bag fitted with a star tip
  • fresh mint and raspberries for topping
Instructions
  1. Cupcake Directions
  2. Preheat oven to 350 and line cupcake pan with the liners
  3. In a medium bowl, combine the cake mix, butter, milk, and vanilla bean pasta and mix until combined
  4. Using a medium ice cream scoop, scoop the batter into the cupcake liners and fill about ¾ of the way full
  5. Bake in the oven for about 21 minutes
  6. Pull out and place on the side to cool
  7. Frosting Directions
  8. Using a standing mixer, combine all ingredients and mix on medium speed
  9. If your frosting starts looking like powdery rocks, add another tablespoon of heavy whipping cream
  10. Mix until you see creamy stiffed peaks
  11. Scoop frosting into the piping bag
  12. Scoop some raspberry jam into a microwave safe bowl.
  13. Place the jam into the microwave for about 15 seconds
  14. Stir the jam with a smooth to see if its thinned out. If the jam doesn't fall off the spoon like lava, place it back into the microwave for another 10-15 seconds
  15. Once thinned, take your cupcake and dip it into the jam
  16. Once all the cupcakes have been dipped, let them sit for about 5 minutes before piping on frosting.
  17. Top with a fresh raspberry and mint.
  18. Enjoy!

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