Raspberry Cupcakes with Raspberry Filling and Russian Buttercream

Indulge in the ultimate sweet treat: Raspberry Cupcakes with a luscious raspberry filling and creamy Russian buttercream. Perfect for any occasion!These decadent cupcakes are sure to satisfy your sweet tooth and impress your guests. The combination of fresh raspberries and rich buttercream is simply irresistible. Treat yourself to these delightful treats and experience a burst of flavor with every bite.

Why You’ll Love This Recipe:

These Raspberry Cupcakes are bursting with fruity flavor, complemented by a rich and creamy Russian buttercream. The addition of a tangy raspberry filling adds a delightful surprise in every bite. Whether you’re hosting a party or simply craving a decadent dessert, these cupcakes are sure to impress!


  • For the Cupcakes:
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, at room temperature
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup sour cream
  • 1/4 cup milk
  • 1/2 cup raspberries (fresh or frozen)
  • For the Raspberry Filling:
  • 1 cup raspberries
  • 1/4 cup granulated sugar
  • 2 teaspoons cornstarch
  • For the Russian Buttercream:
  • 1 cup unsalted butter, at room temperature
  • 1 can (14 oz) sweetened condensed milk
  • 1 teaspoon vanilla extract


  1. Preheat and Prepare: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  2. Mix Dry Ingredients: Whisk together the flour, baking powder, baking soda, and salt in a medium bowl.
  3. Cream Butter and Sugar: Beat the butter and sugar until light and fluffy in a large bowl.
  4. Add Eggs and Vanilla: Beat in the eggs one at a time, then stir in the vanilla extract.
  5. Combine Dry and Wet Ingredients: Alternately mix in the dry ingredients with the sour cream and milk, starting and ending with the dry.
  6. Fold in Raspberries: Gently fold in the raspberries.
  7. Bake: Fill the cupcake liners 2/3 full and bake for 20-25 minutes. Let them cool afterward.
  8. Raspberry Filling: Cook the raspberries, sugar, and cornstarch over medium heat until thickened. Cool before filling the cupcakes.
  9. Russian Buttercream: Beat the butter until creamy. Gradually add sweetened condensed milk and vanilla, beating until smooth.
  10. Frost: Fill the cupcakes with the raspberry filling and frost with the Russian buttercream.

Prep Time: 30 minutes | Cooking Time: 25 minutes | Total Time: 55 minutes
Kcal: 350 kcal | Servings: 12 cupcakes

Store these Raspberry Cupcakes in an airtight container in the refrigerator for up to 3 days to maintain their freshness.

Recipe Tips:

For an extra burst of raspberry flavor, you can add a few fresh raspberries on top of the cupcakes before serving. Ensure the cupcakes are completely cooled before filling and frosting to prevent the filling from melting. Enjoy these delightful treats with a cup of tea or coffee for a truly indulgent experience!

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