Raspberry Jam Cupcakes
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.
Prep Time10 minutes mins
Cook Time21 minutes mins
Total Time31 minutes mins
Course: Dessert
Cuisine: American
Keyword: raspberry jam cupcake recipe, raspberry jam cupcakes
Servings: 18 cupcakes
Calories: 343kcal
- 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
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!
Calories: 343kcal | Carbohydrates: 41g | Protein: 3g | Fat: 18g | Saturated Fat: 11g | Cholesterol: 80mg | Sodium: 221mg | Potassium: 56mg | Sugar: 29g | Vitamin A: 580IU | Vitamin C: 0.9mg | Calcium: 91mg | Iron: 0.8mg