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.

Ingredients

Scale

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

Instructions

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.
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.
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.
Fill Cupcake Liners: Spoon approximately 3 tablespoons of batter into each cupcake liner, filling about two-thirds full.
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.
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.
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.
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.
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