These Raspberry-Filled Vanilla Valentine’s Day Cupcakes with Pink Buttercream are basically a love letter in dessert form: soft vanilla cupcakes, a surprise raspberry center, and a swoop of pretty-in-pink frosting on top. They look bakery-level, but the vibe is totally doable at home.
Make them for a Galentine’s hang, a cozy date-night dessert, or just because you want something cute and sweet that also tastes legit. That first bite—vanilla cake + tangy raspberry—hits every time.
Why You’ll Love This
You get classic vanilla cupcakes with a bright raspberry filling that keeps them from being too sweet, plus a fluffy pink buttercream that pipes beautifully and makes the whole batch look instantly festive without any complicated decorating.
Ingredients
- 1 1/2 cups (190g) all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp fine salt
- 1/2 cup (113g) unsalted butter, softened
- 3/4 cup (150g) granulated sugar
- 2 large eggs, room temperature
- 2 tsp vanilla extract
- 1/2 cup (120g) sour cream, room temperature
- 1/2 cup (120ml) whole milk, room temperature
- 3/4 cup (about 240g) raspberry jam or preserves (seedless if you prefer)
- 1 cup (226g) unsalted butter, softened (for buttercream)
- 3 1/2 to 4 cups (420–480g) powdered sugar, sifted
- 2–3 tbsp heavy cream or milk (for buttercream)
- 1 tsp vanilla extract (for buttercream)
- Pinch of salt (for buttercream)
- Pink gel food coloring (or a tiny drop of red)
- Optional decor: heart sprinkles, sanding sugar, or freeze-dried raspberry crumbs
How to Make It
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin pan with cupcake liners.
- Whisk together the flour, baking powder, and salt in a medium bowl. Set aside.
- Cream the softened butter and sugar in a large bowl (or stand mixer) until light and fluffy, about 2–3 minutes. Scrape down the sides.
- Add eggs one at a time, mixing well after each. Mix in the vanilla extract.
- Mix in the sour cream. Then add the dry ingredients in 2 additions, alternating with the milk, mixing just until combined. Don’t overmix—stop as soon as the batter looks smooth.
- Divide batter evenly among liners, filling each about 2/3 full. Bake 18–22 minutes, or until a toothpick comes out clean (a few moist crumbs are fine). Cool 5 minutes in the pan, then move to a rack to cool completely.
- Fill the cupcakes: use a small knife or cupcake corer to remove a small center (about 1 inch wide). Spoon or pipe in raspberry jam until it’s level with the top. Save the little cake “plug” if you want to pop it back on top.
- Make the pink buttercream: beat butter until creamy, about 1 minute. Add powdered sugar gradually, then add vanilla, pinch of salt, and 2 tbsp cream. Beat 2–3 minutes until fluffy. Add more cream if needed, then tint with pink gel coloring.
- Pipe or spread frosting on cooled, filled cupcakes. Finish with sprinkles or raspberry crumbs if you want extra Valentine energy.
Tips for the Best Results
- Use room-temperature eggs, milk, and sour cream for a smoother batter and more even rise.
- Don’t overfill the liners—2/3 full keeps the tops nicely domed without overflow.
- For a clean raspberry center, pipe the jam using a zip-top bag with the corner snipped off.
- If your jam is super thick, stir it well (or microwave 5–10 seconds) so it fills smoothly.
- Gel food coloring gives a bright pink without watering down the buttercream like liquid coloring can.
- Buttercream too stiff to pipe? Add cream 1 teaspoon at a time. Too soft? Add a little more powdered sugar.
- Chill cupcakes for 10 minutes after frosting if your kitchen is warm—helps the swirls hold their shape.
Variations
- Strawberry-filled: swap raspberry jam for strawberry preserves for a softer, sweeter berry vibe.
- Lemon-raspberry: add 1 tsp lemon zest to the cupcake batter and a squeeze of lemon juice to the buttercream.
- Chocolate-dipped: dip frosted cupcakes in melted white chocolate, then top with sprinkles (let the frosting chill first).
- Seedless center: use seedless raspberry jam or strain warmed jam through a fine sieve for an extra-smooth filling.
- Extra Valentine look: pipe tall swirls with a large star tip and top with a heart sprinkle or a raspberry.
Storage & Reheating
Store cupcakes in an airtight container. They’re best at cool room temperature for up to 1 day, or refrigerated up to 4 days (bring to room temp for 30–60 minutes before serving for the softest cake). These don’t need reheating—warming will melt the buttercream—so just let them sit out a bit before eating.
FAQ
How do I keep the raspberry filling from soaking into the cupcake?
Make sure the cupcakes are completely cool before filling, and use a thicker jam/preserves. If your jam is runny, simmer it for a few minutes to thicken, then cool before using. Also, don’t overfill—keep the jam level with the top of the cupcake.
Can I make these cupcakes the day before Valentine’s Day?
Yes. Bake and cool the cupcakes, then store unfrosted in an airtight container at room temp overnight. Fill and frost the next day for the freshest texture. If you need to fully assemble ahead, refrigerate and let them come to room temperature before serving.
What’s the best way to core cupcakes without a special tool?
Use a small paring knife: cut a small circle in the center at a slight angle, then lift out the piece. You can also use the wide end of a piping tip to “punch” out the center. Keep the hole about 1 inch wide and don’t go all the way to the bottom.
My buttercream looks grainy—how do I fix it?
Usually it’s powdered sugar that didn’t fully mix in. Keep beating for another 2–3 minutes, and add 1 tablespoon of cream to help it smooth out. Sifting the powdered sugar before mixing makes a big difference, too.
Can I use fresh raspberries instead of jam for the filling?
Fresh raspberries are delicious, but they’re juicy and can make the center watery. If you want to use them, mash raspberries with a little sugar and cook 5–8 minutes until thick like a quick compote, then cool completely before filling.