The Dreamiest Raspberry Cream Cupcakes Recipe Ever Made

Crafting delectable raspberry cream cupcakes sparks pure culinary joy for bakers seeking a delightful treat.

Sweet berries dance alongside creamy frosting in this irresistible dessert.

Every bite promises a magical blend of tangy fruit and smooth textures.

Soft, pillowy cake layers cradle vibrant raspberry notes that surprise and delight.

Home kitchens will transform into mini bakeries with this simple yet elegant recipe.

Passionate bakers can whip up these cupcakes in mere moments.

You’ll fall in love with this delectable confection that makes any occasion feel special.

Why Raspberry Cream Cupcakes Steal the Spotlight

• Savor Simplicity: Utilize a cake mix as the base, cutting down on complex preparation steps and making this recipe accessible for bakers of all skill levels.
• Customize with Creativity: Transform standard cupcakes into an elegant dessert by adding fresh raspberries and a luxurious whipped cream topping that elevates the entire experience.
• Crowd-Pleasing Dessert: Perfect for gatherings like bridal showers, birthday parties, or casual weekend get-togethers where guests will appreciate a light, fruity treat that looks professionally made.
• Flexible Flavor Potential: Experiment with different berry variations or extract combinations to personalize the recipe and match your taste preferences or seasonal ingredients.

Sweet Ingredients That Make These Cupcakes Pop

• Cake Mix: Provides the primary structure and flavor for the cupcakes.
• Water: Helps blend the cake mix ingredients.
• Egg Whites: Adds lightness and helps with cupcake texture.
• Melted Butter: Enhances moisture and rich flavor.
• Almond Extract: Adds a delicate nutty undertone.
• Vanilla Extract: Provides classic sweet flavor.

• Heavy Cream: Creates a rich and fluffy base for the whipped cream.
• Powdered Sugar: Sweetens and stabilizes the whipped cream.
• Raspberries: Adds fresh fruit flavor and vibrant color to the cream.

• Powdered Sugar: Provides a delicate sweet finish and decorative touch.
• Additional Raspberries: Offers fresh fruit accompaniment and visual appeal.

How to Whip Up Raspberry Cream Cupcake Bliss

Step 1: Prepare Baking Station

Grab your muffin pan and line 18 muffin cups with papers. Heat the oven to 350°F.

This sets the stage for cupcake magic.

Step 2: Create Cupcake Batter

Combine cake mix, water, egg whites, melted butter, almond extract, and vanilla extract in a large mixing bowl.

Use an electric mixer to blend everything for 2 minutes until the batter looks smooth and well-mixed.

Step 3: Fill Muffin Cups

Scoop about 1/3 cup of batter into each muffin cup.

Distribute evenly to ensure consistent baking.

Step 4: Bake Cupcake Bases

Place the pan in the preheated oven and bake for 15 minutes.

Look for a pale golden top as your signal that they’re done. Transfer cupcakes to a cooling rack and let them cool completely.

Step 5: Prepare Raspberry Cream

In a medium bowl, use a fork to coarsely mash raspberries. In a separate large bowl, whip heavy cream with powdered sugar until firm peaks form.

Gently fold the mashed raspberries into the whipped cream.

Step 6: Assemble Cupcake Masterpieces

Remove muffin papers from cooled cupcakes.

Carefully slice off the cupcake tops. Generously spoon raspberry whipped cream onto the cupcake bottoms.

Replace the tops and dust with a sprinkle of powdered sugar. Garnish with remaining fresh raspberries.

Step 7: Serve and Enjoy

Present your stunning raspberry cream cupcakes and watch everyone’s eyes light up with delight!

Tips to Nail Light, Fluffy Raspberry Cupcakes

• Choose room temperature ingredients for smoother, more even mixing of the cake batter.
• Ensure egg whites are at room temperature to achieve maximum volume when beating.
• Avoid overmixing the batter to prevent tough, dense cupcakes with a rubbery texture.
• Test cupcakes for doneness by inserting a toothpick in the center – it should come out clean.
• Chill the whipped cream mixture briefly before topping cupcakes for better stability and easier spreading.

Tasty Variations for Raspberry Cream Cupcake Fans

• Chocolate Raspberry Fusion: Replace almond extract with cocoa powder, creating a rich chocolate base that complements the raspberry cream filling.
• Lemon Raspberry Zinger: Add lemon zest to the cake batter and incorporate fresh lemon juice into the whipped cream for a bright, tangy flavor profile.
• Coconut Raspberry Paradise: Sprinkle toasted coconut flakes on top of the cupcakes and mix shredded coconut into the raspberry cream for tropical notes.
• Lavender Raspberry Dream: Infuse the whipped cream with dried lavender and add a subtle lavender extract to the cake batter for an elegant, floral undertone.

What Pairs Best with Raspberry Cream Cupcakes

• Pair with Sparkling Rosé: Complement the sweet raspberry cream cupcakes with a light, bubbly rosé that echoes the fruity notes and adds elegant effervescence.
• Serve with Lavender Earl Grey Tea: Brew a delicate lavender-infused Earl Grey tea that brings out the subtle almond and vanilla flavors in the cupcakes while providing a refined, aromatic contrast.
• Match with White Chocolate Truffles: Add small white chocolate truffles on the side to enhance the creamy texture and provide a rich, smooth counterpoint to the tangy raspberry filling.
• Create Vanilla Bean Accompaniment: Offer a small scoop of vanilla bean ice cream that will cool down the cupcake's sweetness and provide a luxurious, smooth complement to the dessert.

Keeping Raspberry Cupcakes Fresh and Frosted

• Refrigerate: Store cupcakes in an airtight container with parchment paper between layers. Keep in the refrigerator for up to 3 days to maintain freshness and prevent cream from spoiling.
• Freeze: Wrap individual cupcakes tightly in plastic wrap, then place in a freezer-safe container. Freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
• Room Temperature: Leave cupcakes at room temperature for no more than 2 hours due to the whipped cream filling. Consume quickly to enjoy optimal taste and texture.
• Reheating: Gently warm cupcakes in the microwave for 10-15 seconds on low power. Avoid overheating to prevent cream from melting or cupcake from becoming dry.

Got Raspberry Cream Cupcake Questions? Read On

• Can I use frozen raspberries instead of fresh ones?

Yes, you can use frozen raspberries. Thaw and drain them completely before mashing to prevent excess moisture in the cream.

• Is almond extract necessary for the recipe?

Almond extract adds depth to the flavor, but you can omit it or substitute with vanilla extract if you prefer.

• How do I know if the whipped cream is ready?

Look for firm peaks that hold their shape when the beater is lifted. Be careful not to overbeat, which can make the cream grainy.

• Can I make these cupcakes ahead of time?

Prepare the cupcakes a day in advance, but add the raspberry cream filling just before serving to keep the cake’s texture fresh and prevent sogginess.

Raspberry Cream Cupcakes Recipe

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4.7 from 28 reviews

• Total Time: 30 minutes
• Yield: 12 1x

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Description

Luscious Raspberry Cream Cupcakes blend sweet summer berries with silky buttercream for an irresistible dessert. Delicate cake layers and tangy fruit create a perfect harmony that will delight your taste buds with each heavenly bite.

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Ingredients

Scale 1x2x3x

Main Ingredients:

• 1 (18.25 ounces/517 grams) box white cake mix (Duncan Hines Moist Deluxe)
• 3 large egg whites
• 2 (6 ounces/170 grams) containers fresh raspberries
• 1 cup (240 milliliters) heavy whipping cream

Liquid Ingredients:

• 1 1/3 cups (320 milliliters) water
• 2 tablespoons unsalted butter, melted

Flavoring and Finishing Ingredients:

• 2 teaspoons almond extract
• 2 teaspoons vanilla extract
• 1/3 cup (40 grams) powdered sugar, plus additional for dusting

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Instructions

1. Prepare muffin tin by inserting paper liners and heat oven to 350°F for optimal baking conditions.
2. Combine cake mix, water, egg whites, melted butter, almond and vanilla extracts in a large mixing bowl, blending thoroughly with electric mixer for 2 minutes until smooth and consistent.
3. Distribute batter evenly into muffin cups, filling each approximately 2/3 full.
4. Bake cupcakes for 15 minutes until tops turn pale golden, then transfer to cooling rack and allow complete cooling.
5. Gently crush raspberries using a fork in a medium bowl, creating a rustic, coarse texture.
6. Whip heavy cream with powdered sugar until stiff peaks develop, then delicately fold crushed raspberries into the cream mixture.
7. Carefully remove paper liners from cooled cupcakes and slice off their tops horizontally.
8. Layer raspberry cream generously onto cupcake bases, replacing original tops and finishing with a light dusting of powdered sugar.
9. Garnish serving plate with remaining fresh raspberries for an elegant presentation.

Notes

• Ensure precise mixing by beating the cake mix and ingredients for exactly 2 minutes to achieve a smooth, well-blended batter.
• Use room temperature ingredients for better incorporation and a more consistent cupcake texture.
• Test cupcake doneness by inserting a toothpick into the center; it should come out clean with minimal crumbs.
• Gently fold raspberry mixture into whipped cream to maintain the cream’s light, airy consistency and prevent deflation.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 180
• Sugar: 6 g
• Sodium: 200 mg
• Fat: 8 g
• Saturated Fat: 5 g
• Unsaturated Fat: 2 g
• Trans Fat: 0 g
• Carbohydrates: 24 g
• Fiber: 1 g
• Protein: 3 g
• Cholesterol: 30 mg