vanilla raspberry jam cupcakes finished

Vanilla Raspberry Jam Cupcakes

Course Dessert
Cuisine American
Keyword cupcakes, raspberry, vanilla cupcakes
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 18 cupcakes
Calories 232kcal
Author Bullock's Buzz
Cost $10


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
  • tsp vanilla extract
  • ½ cup fresh raspberries for garnish
  • 1 bunch mint leaves for garnish


For the Cupcakes

  • Preheat the oven to 350 degrees, and fill the cupcake pan with liners.
  • In a medium bowl, combine the cake mix, milk, butter, 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, occasionally scraping down the bowl.
  • On low speed, add in 2 cups of the powdered sugar, mixing until completely incorporated into the butter.
  • Add in 2 tsp of vanilla extract and mix to combine. Beat for about 60 seconds.
  • 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 3 minutes.
  • Add in last cup of powdered sugar along with 2 tablespoons of heavy whipping cream and ½ tsp of vanilla extract.
  • Beat on low speed until the ingredients begin to mix together, then increase speed to medium-high and beat for another 4-5 minutes.
  • 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 15 seconds.
  • 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

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


Calories: 232kcal