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Raspberry Cupcakes

This is a super simple raspberry cupcake and frosting recipe that is a wonderful departure from what you are used to in a cupcake. These hit you with a tangy sweet raspberry flavor which leaves you with a summer fresh feeling... and they are really easy to make, thanks to a little secret.

BLOG POSTINGS > Desserts & Baking

Raspberry Cupcakes

by zirbirt

In this posting I am going to impart on you one of my deepest darkest secrets. You see, I have this recipe for Raspberry cupcakes and people love these cupcakes. They are moist and separate cleanly from the liner and all the other good things that make for a really good cupcake... but more importantly they have a sweet tangy undeniable raspberry flavor that has been described to me as "Almost like eating raspberries straight off the bush". In fact the only thing that really hurst these cupcakes is my terrible, ultra-bad decorating skills.

Everyone assumes I have some deep dark secret concoction which includes not only a ton of fresh raspberries.. but also a ton of work. So, what is the secret? Well.. I guess really it would be that aside from the 2 fresh raspberries I put on top, there are no fresh raspberries in this cupcake or frosting... No frozen raspberries, not even canned raspberries. The answer is much simpler and much more mundane... In fact you might have trouble believing these can be so good.. You will just have to try them and find out... So lets look at the recipe:

(makes about 16 cupcakes)


1 1/2 cups flour
1 tsp baking powder
1/2 tsp salt
1/2 cup (1 stick) butter softened
1 cup sugar
2 eggs
1/2 cup milk
1/2 cup *** seedless raspberry jam ***

First we want to sift the flour, baking powder and salt in a medium bowl... then set that side.

Next up, put butter into a separate bowl and start mixing it till its good an creamy.

Then add 1 cup of sugar and beat it like it owes you money.. or till nice and creamy for about 4 minutes.

Start beating in the eggs, one at a time until fully incorporated.

Then add the super secret Jam.. Seedless is critical, in my example, I used Smuckers Black Raspberry Jam. You can see what it does to the color in the pics below:

Butter, sugar and eggs combined Raspberry Jam added to butter mixture

Ok.. so now move the butter mixture into the flour mixture and add 1/2 cup of milk... and mix, starting slow, and building up to fast as the flour gets mixed in. The final batter should be thick and creamy.. almost like a mousse.

Line 12 cupcake cups.. plus 4 more and fill them about 2/3 the way full with the batter. I use a scooper for this... but a regular spoon would work, of course.

Once you have all the purple goo divied out.. just pop it in a 350 degree oven for about 18-20 mins. ** note, finger pressure test will not work on these.. don't try to press down on them to see if they are done. Just use a toothpick.. insert it in and pull it out, if it is fully clean, they are done.

So, here is something I wanted to show you. Notice I put no care into how the batter sat in the cups. In fact it looks horrible. Something about letting my 2 year old help me with this step... but it really doesn't matter...

As you can see, even though it looked horrid before they went in the oven, they still figured out what I wanted and became closer to cupcakes. Oh and notice that ugly cupcake on the far right, with the big finger print in it? Well, there was my reminder of DO NOT USE THE FINGER TEST ON THESE.. use a toothpick.. duh, I don't have a recipe to remind me of this, just a bunch of ingredients on a list.. Maybe I will remember next time.

Ok, so transfer those cupcakes to bakers rack and let them chill.. to room temperature.

Now we need some frosting.. but boring old every day frosting on these purple wonders seems almost too wrong. Luckily, I like to make a matching Raspberry buttercream for these bad boys.


1 1/2 sticks softened butter
3 cups confectioners sugar (powdered sugar)
2 tsp vanilla
pinch of salt
1/4 cup seedless raspberry jam

Cream butter.. add vanilla, salt and jam to it.. and mix it till its a nasty mess.

Then.. add the powdered sugar one cup at a time.. and.. well.. that's it.

before powdered sugar after powdered sugar

Ok, the recipe for frosting is almost exactly enough to put a fancy decoration on each cupcake.. and more than enough for a basic spread... So.. if only I could do a fancy decoration, these would be awesome.. instead, I mostly focus on trying to make them not look like something you don't want to step in... but I do add a couple raspberries at the end, not just as garnish, but they also complete the flavor profile of these cupcakes.

That is it, I hope you enjoy these as much as I do.

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