These Raspberry-Filled Vanilla Valentine’s Day Cupcakes with Pink Buttercream are basically a love letter in dessert form: soft vanilla cupcakes, a bright raspberry center, and a fluffy pink swirl on top. They look like they came from a bakery, but they’re totally doable in your own kitchen.
Make them for date night, a Galentine’s hang, a classroom party, or just because you deserve a cute treat. The best part? That little surprise raspberry filling moment when you bite in.
Why You’ll Love This
They’re sweet-but-not-too-sweet, super festive, and the raspberry filling adds a fruity pop that keeps the vanilla cupcake and buttercream from feeling heavy. Plus, they’re easy to prep ahead so you can decorate stress-free.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp fine salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs, room temperature
- 2 tsp vanilla extract
- 1/2 cup whole milk, room temperature
- 1/4 cup sour cream or plain Greek yogurt, room temperature
- 1/2 cup raspberry jam or preserves (seedless if you prefer)
- Optional: 1–2 tsp lemon juice (to brighten the jam)
- For the pink buttercream: 1 cup unsalted butter, softened
- 3 to 3 1/2 cups powdered sugar, sifted if lumpy
- 2 tsp vanilla extract
- 2–3 tbsp heavy cream or milk (as needed)
- Pinch of salt
- Pink gel food coloring (or a tiny drop of liquid coloring)
- Optional toppings: heart sprinkles, freeze-dried raspberry crumbs, fresh raspberries
How to Make It
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, beat the softened butter and sugar until light and fluffy, about 2–3 minutes. Add eggs one at a time, mixing well after each, then mix in the vanilla.
- Stir the sour cream into the milk (quick DIY “buttermilk-ish” moment). Add the dry ingredients to the butter mixture in two additions, alternating with the milk mixture, mixing just until combined. Don’t overmix.
- Divide batter evenly among liners, filling each about 2/3 full. Bake 18–22 minutes, or until a toothpick comes out clean. Cool in the pan for 5 minutes, then move cupcakes to a rack to cool completely.
- While cupcakes cool, prep the filling: if your jam is super thick, stir in 1–2 teaspoons lemon juice to loosen and brighten it. Set aside.
- Core the cupcakes once fully cool. Use a cupcake corer or a small paring knife to remove a small center (save the little “lid” pieces if you want). Spoon or pipe about 1–2 teaspoons jam into each cupcake, then replace the lid (or just leave it open; buttercream will cover it).
- Make the pink buttercream: beat butter until creamy, about 2 minutes. Add powdered sugar gradually, then vanilla and salt. Add cream/milk 1 tablespoon at a time until it’s fluffy and pipeable. Tint with pink gel coloring, starting with the tiniest amount and building up.
- Pipe frosting on top (a large star tip is the classic move), then finish with sprinkles or raspberry crumbs. Serve and watch them disappear.
Tips for the Best Results
- Room temp ingredients matter: they blend smoother, which gives you a softer crumb and better rise.
- Measure flour the easy way: spoon it into the measuring cup and level it off so you don’t pack in too much.
- Don’t overbake: pull cupcakes when the tops spring back lightly and a toothpick comes out clean (a few moist crumbs are fine).
- Use gel coloring for the prettiest pink without thinning your frosting.
- If your buttercream is too soft, chill it for 10 minutes. If it’s too stiff, add a splash more cream.
- For the neatest filling, pipe jam in with a small round tip or a zip-top bag with the corner snipped.
Variations
- Strawberry-filled: swap raspberry jam for strawberry preserves for a classic Valentine vibe.
- Chocolate-dipped: after frosting, drizzle with melted white chocolate (or dip the top lightly for a “fancy bakery” look).
- Lemon-raspberry: add 1 tbsp lemon zest to the cupcake batter and use lemon juice in the jam for extra brightness.
- Almond twist: replace 1/2 tsp vanilla with 1/2 tsp almond extract in the cupcake batter (go easy; it’s strong).
- Natural pink: tint frosting with a little powdered freeze-dried raspberries plus a tiny drop of coloring if needed.
Storage & Reheating
Store frosted cupcakes in an airtight container at room temperature for up to 1 day (cool kitchen) or in the fridge for up to 4 days. Bring to room temp for 30–60 minutes before serving for the best fluffy texture; these don’t need reheating.
FAQ
Can I make these cupcakes ahead of time for Valentine’s Day?
Yes. Bake cupcakes up to 1 day ahead, cool completely, and store airtight. You can also make buttercream 2–3 days ahead and refrigerate it; re-whip before piping. Fill and frost the day you’re serving (or the night before) for the freshest look.
How do I fill cupcakes without a cupcake corer?
Use a small paring knife: cut a small cone shape out of the center, about 3/4 inch deep. Spoon in jam, then trim the “lid” piece to fit back on top. A small spoon (like a teaspoon) also works to scoop out the center.
What kind of raspberry jam works best for the filling?
Thick preserves are ideal because they stay put. Seedless jam gives the smoothest bite, but regular raspberry preserves taste great too. If your jam is very stiff, stir in a little lemon juice to make it easier to pipe.
Why is my pink buttercream grainy or too sweet?
Grainy usually means the powdered sugar wasn’t mixing in fully or had lumps. Sift if needed and beat a little longer. If it’s too sweet, add a pinch more salt and a splash of cream; you can also beat in 1–2 tablespoons freeze-dried raspberry powder for a more balanced, fruity finish.
Can I freeze Raspberry-Filled Vanilla Valentine’s Day Cupcakes?
You can freeze the unfrosted, unfilled cupcakes for up to 2 months (wrap well). Thaw at room temperature, then fill and frost. Freezing fully decorated cupcakes can work, but the buttercream may sweat after thawing, so it’s best for make-ahead emergencies rather than perfect presentation.