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Decadent Vanilla Raspberry Jam Cupcakes – Easy Semi-Homemade Cupcake Recipe

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These Vanilla Raspberry Jam Cupcakes are the ultimate raspberry and vanilla indulgence. Moist vanilla cupcakes are topped with fresh raspberry jam, then crowned with a silky smooth, sweet homemade Vanilla Buttercream frosting. Fresh mint and a raspberry or two provide the garnish for these irresistible cupcakes.

There’s just something so good about vanilla and raspberry together and the combination works perfectly in these decadent cupcakes. Soft, moist vanilla cupcakes, sweet raspberry jam, and silky, smooth homemade vanilla buttercream frosting. Yummyyyy! If you are a vanilla and raspberry fan, then these Vanilla Raspberry Jam Cupcakes are the cupcakes for you!

These Vanilla Raspberry Jam Cupcakes are the ultimate raspberry and vanilla indulgence. #cupcakes

Making cupcakes from scratch can be deliciously rewarding. And while I’ve come up with some amazing recipes – like these Lavender Vanilla Cupcakes (my most popular cupcake recipe!) or these oh-so-good Samoa Cupcakes – there’s also something to be said about the simplicity and quickness of using a boxed mix instead.

This easy Raspberry Jam-Topped Cupcake recipe takes a boring boxed cake mix and turns it into a decadent masterpiece! They’ll never believe it came from a box.

vanilla raspberry jam cupcakes finished

Making Jam-Topped Raspberry Cupcakes

Making these Vanilla Raspberry Jam-Topped Cupcakes is as easy as baking the cupcakes, dipping them into the jam, then topping them with the frosting and garnishes.

Of course, you could always use a homemade vanilla cupcake recipe along with a homemade raspberry jam recipe. However, for the sake of simplicity, I decided to make these fruity cupcakes with a box mix and a jar of raspberry jam.

And to make things even easier, here are two of my favorite handy tips that you can use when making any kind of cupcakes:

Handy Tips for Making Picture-Perfect Cupcakes

  1. When filling cupcake papers use a medium-sized ice cream scoop. One scoop is just the right amount per cupcake.
  2. After cooking your cupcakes in the liner, place another one over it for a Pinterest-perfect look!

So, are you ready to get started?

vanilla raspberry jam cupcake garnished with mint leaf and raspberry

Vanilla Raspberry Jam Cupcakes

This recipe makes 18 Cupcakes

Tools to Make Cupcakes

Ingredients to Make Vanilla Raspberry Jam Cupcakes

For the Cupcakes:

For the Frosting (yields 4½ cups, enough for 24 cupcakes)

  •  unsalted sweet cream butter, COLD, cut into pieces
  • powder sugar
  • heavy whipping cream
  • vanilla extract
  • pinch of salt – optional, cuts the sweetness
  • fresh raspberries, for garnishing
  • fresh mint, for garnishing

Vanilla Raspeberry Jam Cupcakes recipe

How to Make Vanilla Raspberry Jam Cupcakes

For the Cupcakes

  • Begin by preheating the oven to 350°F, and fill the cupcake pan with liners.
  • In a medium bowl, combine the cake mix, butter, milk, and vanilla bean paste and mix until completely combined.
  • Using a medium ice cream scoop, scoop the batter into the cupcake liners and fill about ¾ of the way full.
  • Bake for about 20 – 21 minutes.
  • Remove from oven and place to the side to cool.

For the Frosting

  • Using either the paddle attachment of a stand mixer or a hand mixer, whip the butter pieces for 5-7 minutes, scraping down the bowl occasionally. The butter will begin to look light in color.
  • On low speed, add in 2 cups of the powdered sugar, mixing until completely incorporated into the butter.
  • Next, add in 2 tsp of vanilla extract and mix to combine. Beat for about 60 seconds.
  • Then add in an additional 2 cups of powdered sugar and beat on low speed until the powdered sugar is completely mixed in.
  • Increase the speed to medium-high and beat for an additional 3 minutes.
  • Now, add in the last cup of powdered sugar along with 2 tablespoons of heavy whipping cream and ½ tsp of vanilla extract.
  • Continue beating on low speed until the ingredients begin to mix together, then increase the speed to medium-high and beat for another 3-5 minutes. This will whip additional air into the frosting making it airy and light – perfect for piping onto cupcakes!
  • Scoop the frosting into a piping bag fitted with a star tip and set it to the side.

For the Raspberry Topping

  • Scoop some raspberry jam into a microwave safe bowl.
  • Microwave for about 10 to 15 seconds.
  • Stir the jam to check its consistency. If the jam does not ooze off the spoon similar to lava, place it back into the microwave for another 5 to 15 seconds.

Putting It All Together

  • Once the jam has thinned, dip each cupcake into it. Or you can use a spoon to add some to each cupcake.
  • Let the dipped cupcakes sit for about 5 to 10 minutes before piping on the frosting.
  • Garnish with a fresh raspberry or two and a mint leaf.

And there you have it – delicious and amazing-looking Vanilla Raspberry Jam Cupcakes! Now all that’s left is to enjoy!

easy vanilla raspberry jam cupcakes

More Delicious Cupcake Recipes

If you liked this Vanilla Raspberry Jam Cupcakes recipe, then I bet you will love these other delicious cupcakes recipes!

milky way cupcake topped with candy bar

Milky Way Cupcakes

coca cola cupcake topped with sprinkles

Coca-Cola Cupcakes

scarecrow themeds carrot cake cupcakes

Carrot Cake Cupcakes

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Printable Recipe – Vanilla Raspberry Jam Cupcakes

Yield: 18 cupcakes

Vanilla Raspberry Jam Cupcakes

vanilla raspberry jam cupcakes finished

These Vanilla Raspberry Jam Cupcakes are the ultimate raspberry and vanilla indulgence. Moist vanilla cupcakes are topped with fresh raspberry jam, then crowned with a silky smooth, sweet homemade Vanilla Buttercream frosting. Fresh mint and a raspberry or two provide the garnish for these irresistible cupcakes. #recipe #cupcakes #cupcakerecipe #dessertrecipe #cupcakerecipe

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes

Ingredients

For the Cupcakes

  • 1 box Vanilla Cake Mix
  • ½ cup unsalted sweet cream butter, softened
  • 1 cup whole milk
  • 1 jar raspberry jam or preserves
  • 1 tbsp pure vanilla bean paste

For the Frosting

  • 1 ½ cups unsalted sweet cream butter, cold, and cut into pieces
  • 5 cups powdered sugar
  • 2 tbsp heavy whipping cream
  • 2½ tsp vanilla extract
  • ½ cup fresh raspberries, for garnish
  • 1 bunch mint leaves, for garnish

Instructions

For the Cupcakes

  1. Preheat the oven to 350 degrees, and fill the cupcake pan with liners.
  2. In a medium bowl, combine the cake mix, milk, butter, and vanilla bean paste and mix until completely combined.
  3. Using a medium ice cream scoop, scoop the batter into the cupcake liners and fill about ¾ of the way full.
  4. Bake for about 20 - 21 minutes. Remove from oven and place to the side to cool.

For the Frosting

  1. Using either the paddle attachment of a stand mixer or a hand mixer, whip the butter pieces for 5-7 minutes, occasionally scraping down the bowl.
  2. On low speed, add in 2 cups of the powdered sugar, mixing until completely incorporated into the butter.
  3. Add in 2 tsp of vanilla extract and mix to combine. Beat for about 60 seconds.
  4. Add in an additional 2 cups of powdered sugar and beat on low speed until the powdered sugar is completely mixed in.
  5. Increase the speed to medium-high and beat for 3 minutes.
  6. Add in last cup of powdered sugar along with 2 tablespoons of heavy whipping cream and ½ tsp of vanilla extract.
  7. Beat on low speed until the ingredients begin to mix together, then increase speed to medium-high and beat for another 4-5 minutes.
  8. Scoop the frosting into a piping bag fitted with a star tip and set it to the side.

For the Raspberry Topping

  1. Scoop some raspberry jam into a microwave safe bowl.
  2. Microwave for about 15 seconds.
  3. Stir the jam to check its consistency. If the jam does not ooze off the spoon like lava, place it back into the microwave for another 10-15 seconds.

Putting it All Together

  1. Once the jam has thinned, dip each cupcake into it.
  2. Let dipped cupcakes sit for about 5 minutes before piping on the frosting.
  3. Garnish with a fresh raspberry or two and a mint leaf.

Nutrition Information:

Yield:

18

Serving Size:

1 cupcake

Amount Per Serving: Calories: 434Total Fat: 23gSaturated Fat: 14gTrans Fat: 1gUnsaturated Fat: 7gCholesterol: 57mgSodium: 382mgCarbohydrates: 57gFiber: 1gSugar: 45gProtein: 2g

Nutritional information is automatically calculated with ingredients and serving size and may not be accurate. Please always double check with your own nutritional apps as well.

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