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 fluffy pink frosting moment that looks straight out of a bakery case.
They’re sweet, a little extra (in the best way), and totally doable at home—even if you’re baking between meetings, school pickup, or your latest “I’m going to be a person who meal preps” era.
Why You’ll Love This
You get classic vanilla cupcake vibes with a bright, fruity raspberry filling and a pretty-in-pink buttercream that’s festive without being fussy—perfect for Valentine’s Day parties, Galentine’s brunch, or a random Tuesday that needs a little sparkle.
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
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 2 tsp vanilla extract
- 1/2 cup sour cream (or full-fat Greek yogurt)
- 1/2 cup whole milk, room temperature
- For the raspberry filling: 3/4 cup seedless raspberry jam or preserves
- 1 tsp lemon juice (optional, for extra brightness)
- For the pink buttercream: 1 cup unsalted butter, softened
- 3 1/2 to 4 cups powdered sugar, sifted if lumpy
- 2 tsp vanilla extract (or 1 tsp vanilla + 1/2 tsp almond extract)
- 2–3 tbsp heavy cream or milk, as needed
- Pinch of salt
- Pink gel food coloring (start with a tiny amount)
- Optional toppings: Valentine sprinkles, fresh raspberries, white chocolate curls, sanding sugar
How to Make It
- Prep. Heat oven to 350°F (175°C). Line a 12-cup muffin pan with cupcake liners. (This recipe makes about 12–14 cupcakes, depending on how you fill.)
- Mix dry ingredients. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- Cream butter + sugar. In a large bowl, beat softened butter and sugar until light and fluffy, about 2–3 minutes. Add eggs one at a time, beating after each. Mix in vanilla.
- Add the tangy stuff. Beat in sour cream until smooth. This is the secret to a soft, plush crumb.
- Alternate dry + milk. Add the flour mixture in 2 additions, alternating with milk (start and end with flour). Mix just until combined—don’t overdo it or the cupcakes can get dense.
- Bake. Fill liners about 2/3 full. Bake 18–22 minutes, or until a toothpick comes out clean. Cool in pan 5 minutes, then move to a rack to cool completely.
- Fill with raspberry. Stir jam with lemon juice (if using). Once cupcakes are cool, cut a small cone out of the center of each cupcake (about 1 inch wide). Spoon or pipe in 1–2 teaspoons jam, then replace the top piece (trim the pointy end if needed).
- Make pink buttercream. Beat butter until creamy, about 2 minutes. Add powdered sugar in batches, mixing on low so it doesn’t explode everywhere. Add vanilla, salt, and 2 tbsp cream. Beat 2–3 minutes until fluffy. Add a tiny dot of pink gel color and mix; build color slowly.
- Frost + decorate. Pipe or spread buttercream on cupcakes. Top with sprinkles, a fresh raspberry, or whatever makes you happy. Serve and accept compliments.
Tips for the Best Results
- Room-temp ingredients matter. Butter, eggs, milk, and sour cream blend smoother, giving you a softer cupcake.
- Don’t overmix. Once flour goes in, mix just until you don’t see streaks. Overmixing = tough cupcakes.
- Cool completely before filling and frosting. Warm cupcakes melt buttercream and can make the jam runny.
- Use seedless jam for the smoothest center. If you only have seeded, it still works—just a little more rustic.
- Gel coloring is your best friend. It gives a cute pink without watering down the buttercream like liquid dye can.
- Make frosting texture adjustable. Too thick? Add 1 tsp cream at a time. Too loose? Add a little more powdered sugar.
Variations
- Strawberry-filled: Swap raspberry jam for strawberry preserves for a classic Valentine vibe.
- Lemon-raspberry: Add 1 tbsp lemon zest to the cupcake batter and use lemon extract in the buttercream.
- Chocolate-dipped look: Drizzle cooled frosted cupcakes with melted white chocolate (tinted pink if you want).
- Heart-core cupcakes: Use a small heart-shaped cutter to remove the center, then fill and replace with a heart “lid.”
- Mini cupcakes: Bake in a mini tin (about 10–12 minutes) for a party tray that disappears fast.
Storage & Reheating
Store frosted cupcakes in an airtight container at room temperature for up to 1 day, or refrigerate for up to 4 days. If refrigerated, let them sit at room temp for 30–45 minutes before serving so the cupcake crumb softens and the buttercream gets fluffy again (no reheating needed).
FAQ
How do I fill cupcakes without a special tool?
Use a small paring knife to cut a cone-shaped piece from the center, then spoon in jam. A 1-teaspoon measuring spoon also works to scoop out a little well. Trim the point off the “cone” and pop the top back on.
Can I use fresh raspberries instead of jam for the filling?
Fresh raspberries alone tend to be too dry and don’t give that gooey center. If you want fresh flavor, mash 1 cup raspberries with 2–3 tbsp sugar and simmer 5–7 minutes until thick, then cool completely before filling.
Why did my cupcakes sink in the middle?
The usual culprits are overmixing the batter, opening the oven door too early, or underbaking. Bake until the tops spring back lightly and a toothpick comes out clean, and try not to peek before the 15-minute mark.
How do I get the buttercream a perfect Valentine pink?
Start with a toothpick dot of pink gel color and mix fully before adding more. Buttercream deepens slightly as it sits, so aim for “a little lighter than you want” when you first mix it.
Can I make these cupcakes ahead for a party?
Yes. Bake cupcakes 1 day ahead and store airtight at room temp. You can also make the buttercream 1–2 days ahead and refrigerate it; bring to room temp and re-whip. Fill and frost the day of (or the night before) for the freshest look and texture.