These Raspberry-Filled Vanilla Valentine’s Day Cupcakes with Pink Buttercream are basically a love letter in dessert form: fluffy vanilla cupcakes, a bright raspberry surprise in the center, and a silky pink frosting that looks like it came straight from a bakery case.
They’re cute enough for date night or Galentine’s, but still totally doable at home. No fussy techniques—just a few smart moves and you’ll have cupcakes that taste as good as they photograph.
Why You’ll Love This
You get the best combo of flavors and textures: classic vanilla cupcake, tangy-sweet raspberry filling, and a rich buttercream that’s not overly sugary. Plus, the pink frosting makes them instantly Valentine’s-ready with minimal effort.
Ingredients
- For the vanilla cupcakes: 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 temp), 2 tsp vanilla extract, 1/2 cup whole milk (room temp)
- For the raspberry filling: 3/4 cup seedless raspberry jam or preserves (seeded is fine too), 1 tsp lemon juice (optional but brightens the flavor)
- For the pink buttercream: 1 cup unsalted butter (softened), 3 1/2 cups powdered sugar, 2 tsp vanilla extract, 2–3 tbsp heavy cream or milk, pinch of salt, 1–3 drops pink gel food coloring (plus a tiny dot of red if you want a deeper pink)
- Optional décor: heart sprinkles, sanding sugar, fresh raspberries, white chocolate curls
How to Make It
- Prep the pan and oven: Preheat to 350°F (175°C). Line a 12-cup muffin pan with liners. For extra insurance against sticking, give the liners a light spritz of baking spray.
- Mix dry ingredients: In a medium bowl, whisk flour, baking powder, and salt. Set aside.
- Cream butter and sugar: In a large bowl, beat softened butter and sugar for 2–3 minutes until light and fluffy. This step is where the “soft bakery crumb” starts, so don’t rush it.
- Add eggs and vanilla: Beat in eggs one at a time, mixing until just combined. Add vanilla and mix again, scraping the bowl as needed.
- Finish the batter: Add the dry ingredients in two additions, alternating with the milk (dry–milk–dry). Mix on low and stop as soon as the flour disappears. Overmixing = tough cupcakes, and we are not doing that today.
- Bake: Divide batter evenly between liners (about 2/3 full). Bake 16–20 minutes, or until a toothpick comes out clean from the cupcake (not the center you’ll fill later). Cool in the pan 5 minutes, then move to a rack to cool completely.
- Fill with raspberry: Stir jam with lemon juice if using. Use a cupcake corer or a small paring knife to remove a cone-shaped piece from the center of each cooled cupcake. Spoon in about 1 to 1 1/2 teaspoons jam. Trim the removed cupcake piece and set a small “cap” back on top to seal.
- Make pink buttercream: Beat butter for 2 minutes until creamy. Add powdered sugar in batches, mixing on low at first. Add vanilla, salt, and 2 tbsp cream. Beat 2–3 minutes until fluffy. If needed, add another splash of cream. Tint with a little pink gel coloring.
- Frost and decorate: Pipe or spread buttercream over each cupcake. Finish with sprinkles, a fresh raspberry, or a sprinkle of sanding sugar for that Valentine’s sparkle.
Tips for the Best Results
- Use room-temperature ingredients: Butter, eggs, and milk mix more smoothly and bake up more evenly.
- Don’t overfill the liners: 2/3 full keeps the tops domed, not exploded.
- Cool completely before filling and frosting: Warm cupcakes melt buttercream and make jam run.
- Go gel for color: Gel food coloring gives vibrant pink without thinning the frosting.
- Control sweetness: A pinch of salt and real vanilla make buttercream taste richer and less like straight sugar.
- Neat filling hack: Put jam in a zip-top bag, snip the corner, and pipe it into the cupcake center like a pro.
Variations
- Raspberry cream: Mix 2–3 tbsp jam into the buttercream for a naturally pink, fruity frosting (you may need a touch more powdered sugar to thicken).
- Chocolate-dipped vibe: Drizzle frosted cupcakes with melted white chocolate (or dark chocolate) and add freeze-dried raspberry crumbs.
- Strawberry swap: Use strawberry preserves and tint the frosting a softer blush pink.
- Lemon-vanilla twist: Add 1 tsp lemon zest to the cupcake batter for a bright, bakery-style flavor.
- Mini cupcakes: Bake in a mini pan for 10–12 minutes; fill with about 1/2 tsp jam each for a party platter moment.
Storage & Reheating
Store frosted cupcakes in an airtight container at room temperature for up to 1 day, or in the fridge for up to 4 days (the jam filling does best chilled). Let refrigerated cupcakes sit at room temp for 30–45 minutes before serving so the cake softens and the buttercream turns silky again; no reheating needed.
FAQ
Can I use fresh raspberries instead of jam for the filling?
Fresh raspberries are delicious, but they’re not as “scoopable” for a cupcake center. For the easiest swap, mash fresh raspberries with a little sugar and simmer 5–8 minutes until thick and jammy, then cool completely before filling.
How do I keep the raspberry filling from leaking into the cupcake?
Make sure the cupcakes are fully cooled, don’t overfill the centers, and always add a small cake “cap” back on top before frosting. Also, thicker preserves leak less than runny jelly.
What piping tip should I use for the pink buttercream?
A large star tip (like 1M) gives that classic swirl, while a large round tip makes a smooth, modern dollop. If you don’t have tips, a zip-top bag with the corner snipped works—just keep your swirl simple and cute.
Can I make these Valentine’s Day cupcakes ahead of time?
Yes. Bake the cupcakes 1 day ahead and store airtight. Make buttercream up to 3 days ahead (re-whip before using). Fill and frost the day you’re serving for the freshest texture, but fully assembled cupcakes hold well overnight in the fridge.
My buttercream looks curdled or too thick—how do I fix it?
If it’s too thick, beat in cream or milk 1 teaspoon at a time. If it looks curdled, the butter may be too cold—keep mixing for a minute or two, or warm the outside of the bowl briefly with a warm towel, then re-whip until smooth and fluffy.