Vanilla Cupcakes with Raspberry Buttercream

vanilla cupcakes with raspberry buttercream

Some women go overboard in the shoe store, but I’m the kind of woman who goes overboard at her local nursery, falling in love with plants at first sight. This explains why our yard has an eclectic collection of flowers and shrubs; I see a plant, I love it, I buy it…then I figure out where I’ll put it later. Our most recent addition is a beautiful blue hydrangea, which lives next to a pink/peach rhododendron, a white azalea, and a yellow-flowering coreopsis plant.

Although we don’t have roses in our yard, I hope to add a few someday. These cupcakes were inspired by roses, easily frosted with the Wilton M1 tip.


  • 1 recipe Crazy Vanilla Cupcakes
  • 8 tablespoons butter, at room temperature
  • 1/3 cup seedless raspberry jam
  • 3 cups powdered sugar
  • 2 teaspoons vanilla extract


Bake cupcakes and allow to cool completely before frosting.

In a mixing bowl, beat butter and raspberry jam on medium speed for about 2-3 minutes; mixture will look crumbly and curdled, but don’t worry – it will be fine when you add the powdered sugar.

Add powdered sugar and beat on low speed until the sugar is incorporated in the butter/jam mixture; this will take a few minutes. Scrape down the bowl, then add your vanilla extract and beat on medium speed for about 5 minutes, until frosting becomes somewhat fluffy. Note: this buttercream will not be as fluffy as regular buttercream, because the jam gives it a different texture.

Fit a 14-inch pastry bag with a Wilton M1 tip; beginning in the center of your cupcake, pipe a swirl and continue piping around the edge to make a rose design.

Store cupcakes in an airtight container at room temperature for up to three days.


Raspberry Buttercream

dark choc with rasp buttercreamThere are many recipes out there for raspberry buttercream that require fresh raspberries. Since it’s winter and raspberries aren’t in season, I searched out a recipe that could use raspberry jam instead and found one very similar to the recipe below, which I adapted in quantities to reach both the consistency and flavor I wanted.

The great thing about this frosting is that it is so easy to make, with just three ingredients; just be sure you use seedless raspberry jam. Pairing-wise, this frosting is a great match for dark chocolate, but it would also complement regular chocolate, white, almond, or lemon cake or cupcakes very well.

If you’re after a more brilliant pink shade, just add a few drops of red food coloring or a bit of pink gel paste food coloring to help it along; just be careful not to thin the frosting too much with liquid food coloring or it’ll be too thin to pipe well.

The recipe below frosted 24 miniature and 10 regular-sized cupcakes, so it would probably be enough for 24 regular-sized cupcakes, depending on how much frosting you like per treat.


  • 8 tablespoons butter, room temperature
  • 1/4 cup seedless raspberry jam
  • 3 cups powdered sugar, sifted


In a mixing bowl, beat butter and jam until very well-combined, about two minutes; the mixture will be lumpy, but that’s okay.

Add powdered sugar, one cup at a time, beating for about 2 minutes between each addition and scraping the sides of the bowl frequently. Continue to beat until frosting is very smooth.

Transfer frosting to a pastry bag fitted with a plain tip and pipe onto cupcakes. Store frosted cupcakes in the refrigerator, but bring to room temperature before serving.