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
Makes 18 Cupcakes
Ingredients
- 1 box of vanilla cake mix
- 3 eggs
- 1/2 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
- 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
Cupcake Directions
- Preheat oven to 350 and line cupcake pan with the liners
- In a medium bowl, combine the cake mix, butter, milk, and vanilla bean pasta and mix until combined
- Using a medium ice cream scoop, scoop the batter into the cupcake liners and fill about 3/4 of the way full
- Bake in the oven for about 21 minutes
- Pull out and place on the side to cool
Frosting Directions
- Using a standing mixer, combine all ingredients and mix on medium speed
- If your frosting starts looking like powdery rocks, add another tablespoon of heavy whipping cream
- Mix until you see creamy stiffed peaks
- Scoop frosting into the piping bag
- Scoop some raspberry jam into a microwave safe bowl.
- Place the jam into the microwave for about 15 seconds
- 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
- Once thinned, take your cupcake and dip it into the jam
- Once all the cupcakes have been dipped, let them sit for about 5 minutes before piping on frosting.
- Top with a fresh raspberry and mint.
- Enjoy!
Raspberry Jam Cupcakes
Ingredients
- 1 box vanilla cake mix
- 3 large eggs
- 1/2 C softened unsalted sweet cream butter
- 1 C whole milk
- 1 TBSP pure vanilla bean paste
- 1 jar Raspberry preserves
Frosting:
- 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
- fresh mint and raspberries for topping
Instructions
Cupcakes:
- Preheat oven to 350 and line cupcake pan with the liners
- In a medium bowl, combine the cake mix, butter, milk, and vanilla bean pasta and mix until combined
- Using a medium ice cream scoop, scoop the batter into the cupcake liners and fill about 3/4 of the way full
- Bake in the oven for about 21 minutes
- Pull out and place on the side to cool
Frosting:
- Using a standing mixer, combine all ingredients and mix on medium speed
- If your frosting starts looking like powdery rocks, add another tablespoon of heavy whipping cream
- Mix until you see creamy stiffed peaks
- Scoop frosting into the piping bag
- Scoop some raspberry jam into a microwave safe bowl.
- Place the jam into the microwave for about 15 seconds
- 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
- Once thinned, take your cupcake and dip it into the jam
- Once all the cupcakes have been dipped, let them sit for about 5 minutes before piping on frosting.
- Top with a fresh raspberry and mint.
- Enjoy!
Last Step:
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