Raspberry Jell-O Swirled Vanilla Cupcakes with Raspberry Buttercream Frosting Recipe

Introduction

Raspberry cupcakes are a delightful treat featuring vanilla cupcakes swirled with raspberry gelatin powder for a burst of flavor and a pretty pink hue. Topped with creamy raspberry buttercream frosting and fresh raspberries, they make a perfect dessert for any occasion.

Ingredients

• For the Raspberry Cupcakes:
• ½ cup Vegetable Oil
• 1 ½ cups Sugar
• 2 Large Eggs
• 1 teaspoon Pure Vanilla Extract
• 2 ¾ cups All-Purpose Flour
• 2 teaspoons Baking Powder
• ½ teaspoon Salt
• ½ cup Sour Cream
• ½ cup Milk
• 3 ounces Box Raspberry Jell-O Powder (divided)
• Toothpick (for swirling)
• For the Raspberry Buttercream Frosting:
• 1 cup Butter, softened
• 4 cups Confectioners’ Sugar
• ⅓ cup Raspberry Jell-O Powder
• 1 teaspoon Pure Vanilla Extract
• ½ teaspoon Salt
• 2-3 tablespoons Heavy Whipping Cream
• Fresh Raspberries, for topping

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and line a cupcake pan with liners.
2. Step 2: In a large mixing bowl, combine vegetable oil, sugar, and vanilla extract. Blend in the eggs until smooth.
3. Step 3: Add sour cream and milk to the bowl and mix well.
4. Step 4: Sift together flour, baking powder, and salt. Gradually add these dry ingredients to the wet mixture and stir until fully combined.
5. Step 5: Spoon about 3 tablespoons of batter into each cupcake liner.
6. Step 6: Sprinkle ¼ teaspoon of raspberry Jell-O powder on top of the batter in each liner. Use a toothpick to gently swirl the powder into the batter for a marbled effect.
7. Step 7: Bake for 12-16 minutes, or until a toothpick inserted into the center comes out clean. Let cupcakes cool completely before frosting.
8. Step 8: To make the raspberry buttercream frosting, beat softened butter with raspberry Jell-O powder, vanilla extract, salt, and 1 tablespoon of heavy cream.
9. Step 9: Gradually add the confectioners’ sugar, alternating with 1-2 additional tablespoons of heavy cream, until the frosting reaches a creamy and spreadable consistency.
10. Step 10: Frost the cooled cupcakes using a spatula or piping bag with your preferred tip. Top each cupcake with a fresh raspberry for garnish.

Tips & Variations

• Use fresh or frozen raspberries blended into the frosting for extra texture and flavor.
• For a more intense raspberry taste, add a teaspoon of raspberry extract to the frosting.
• Try piping the frosting with decorative tips like Wilton No. 6B for a professional look.
• Substitute sour cream with Greek yogurt for a tangier cupcake.

Storage

Store cupcakes in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving for the best flavor and texture. You can also freeze unfrosted cupcakes for up to 2 months; thaw completely before frosting.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh raspberries instead of gelatin powder?

Fresh raspberries add great flavor but can affect the cupcake texture and color. Using raspberry gelatin powder helps maintain the vibrant pink color and consistent flavor easily.

How can I make the frosting less sweet?

Reduce the confectioners’ sugar slightly or add a bit more heavy cream to lighten the sweetness while keeping a smooth consistency.

Raspberry Jell-O Swirled Vanilla Cupcakes with Raspberry Buttercream Frosting Recipe

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★★★★★

4.6 from 105 reviews

• Author: anna
• Total Time: 41 minutes
• Yield: 24 Cupcakes 1x

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Description

Delight in these vibrant raspberry cupcakes featuring classic vanilla batter swirled with raspberry Jell-O for a burst of fruity flavor and a beautiful pink hue. Topped with a luscious raspberry buttercream frosting that’s rich, creamy, and perfectly balanced with a hint of tartness, these cupcakes are a festive treat ideal for any occasion.

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Ingredients

Scale 1x2x3x

Raspberry Cupcakes

• ½ cup Vegetable Oil
• 1 ½ cups Sugar
• 2 Large Eggs
• 1 teaspoon Pure Vanilla Extract
• 2 ¾ cups All-Purpose Flour
• 2 teaspoons Baking Powder
• ½ teaspoon Salt
• ½ cup Sour Cream
• ½ cup Milk
• 3 ounces Raspberry Jell-O Powder, divided
• Toothpick (for swirling)

Raspberry Buttercream Frosting

• 1 cup Butter, softened
• 4 cups Confectioners’ Sugar
• ⅓ cup Raspberry Jell-O Powder
• 1 teaspoon Pure Vanilla Extract
• ½ teaspoon Salt
• 2–3 tablespoons Heavy Whipping Cream (adjust for consistency)
• Fresh Raspberries, for topping

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Instructions

1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Line a cupcake pan with cupcake liners to prevent sticking and ensure easy removal.
2. Mix Wet Ingredients: In a large mixing bowl, combine vegetable oil, sugar, and vanilla extract. Beat in the eggs until the mixture is smooth and well combined. Then add the sour cream and milk, mixing thoroughly.
3. Incorporate Dry Ingredients: Sift together the all-purpose flour, baking powder, and salt, then gradually add these dry ingredients to the wet mixture. Stir until just combined to avoid overmixing.
4. Fill Cupcake Liners: Spoon approximately 3 tablespoons of batter into each cupcake liner, filling about two-thirds full.
5. Add Raspberry Jell-O Swirl: Sprinkle ¼ teaspoon of raspberry Jell-O powder onto the top of the batter in each cupcake. Using a toothpick, gently swirl the powder into the batter to create a marbled effect.
6. Bake Cupcakes: Bake the cupcakes in the preheated oven for 12-16 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and let them cool completely on a wire rack before frosting.
7. Prepare Raspberry Buttercream Frosting: In a mixing bowl, combine softened butter, raspberry Jell-O powder, vanilla extract, salt, and 1 tablespoon of heavy whipping cream. Begin gradually adding confectioners’ sugar while blending until smooth. Add additional heavy whipping cream (1-2 tablespoons) as needed to reach a creamy, spreadable consistency.
8. Frost the Cupcakes: Once the cupcakes are fully cooled, use a piping bag fitted with a Wilton 6B tip (or similar decorating tip) to pipe the raspberry buttercream frosting onto each cupcake in a tall decorative swirl.
9. Decorate: Top each frosted cupcake with a fresh raspberry for an elegant and flavorful finishing touch.

Notes

• Using raspberry Jell-O powder provides vibrant color and flavor without the need for fresh raspberry preparation.
• You can substitute the vegetable oil with a mild-flavored oil like canola or light olive oil if preferred.
• Ensure cupcakes are completely cooled before frosting to prevent melting and sliding of the buttercream.
• If you desire a more intense raspberry flavor, you can add a bit more Jell-O powder to the frosting, adjusting the sugar for sweetness as needed.
• Practice piping frosting on parchment paper to perfect your technique before decorating all cupcakes.
• Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.

• Prep Time: 25 minutes
• Cook Time: 16 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Keywords: raspberry cupcakes, vanilla cupcakes, raspberry jell-o, buttercream frosting, dessert cupcakes, raspberry buttercream, homemade cupcakes, easy cupcake recipe