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Raspberry Cupcakes

Raspberry Cupcakes

This is a recipe for raspberry cupcakes made with vanilla cupcakes that have Raspberry Jell-O swirled into the batter topped with raspberry buttercream frosting.
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Course: Desserts
Cuisine: American
Prep Time: 25 minutes
Cook Time: 16 minutes
Total Time: 41 minutes
Servings: 24 Cupcakes
Author: Tiffany

Ingredients

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 of Raspberry Jell-O, divided (Will also be used in the frosting)
  • Toothpick

Raspberry Buttercream Frosting

  • 1 cup Butter, softened
  • 4 cups Confectioners' Sugar
  • cup Raspberry Jell-O Powder
  • 1 teaspoon Pure Vanilla Extract
  • ½ teaspoon Salt
  • 2-3 tablespoons Heavy Whipping Cream, until desired consistency
  • Fresh Raspberries, for topping

Instructions
 

Raspberry Cupcakes

  • Preheat oven to 350 degrees Fahrenheit. Line cupcake pan with cupcake liners.
  • In a large mixing bowl, add oil, sugar, and vanilla. Blend in eggs. Add sour cream and milk. Sift flour, baking powder, and salt together and add to the bowl. Mix well and add about 3 tablespoons of batter to each cupcake liner.
  • Spoon ¼ teaspoon of raspberry Jell-O powder onto the top of batter in each cupcake liner. Using a toothpick, swirl the powder into the batter.
  • Bake for 12-16 minutes until a toothpick comes out clean when inserted into the center of a cupcake.

Raspberry Buttercream Frosting

  • Add butter, Jell-O powder, vanilla, salt, and 1 tablespoon of the heavy cream to the mixing bowl. Begin slowly adding confectioners' sugar until well blended. Add 1-2 additional tablespoons of heavy cream as necessary until reaching the desired consistency.

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Nutrition

Calories: 418 kcalCarbohydrates: 64 gProtein: 3 gFat: 17 gSaturated Fat: 8 gPolyunsaturated Fat: 8 gTrans Fat: 1 gCholesterol: 50 mgSodium: 221 mgFiber: 1 gSugar: 52 g