Raspberry Vanilla Cupcakes Recipe

Name: Raspberry Vanilla Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 (375 mL) cups all purpose flour; 1 1/2 tsp (7 mL) baking powder; 1/4 tsp (1 mL) salt; 1 cup (250 mL) granulated sugar; 1/2 cup (125 mL) vegetable oil; 2 eggs; 1 tsp (5 mL) vanilla; 1/2 cup (125 mL) milk; 1/3 cup (75 mL) raspberry preserves; Frosting (see Frosting suggestions, below); Lemon Cream; Cream Cheese Icing; Muffin pan, lined with paper liners

Servings: persons

1 1/2 (375 mL) cups all purpose flour
1 1/2 tsp (7 mL) baking powder
1/4 tsp (1 mL) salt
1 cup (250 mL) granulated sugar
1/2 cup (125 mL) vegetable oil
2 eggs
1 tsp (5 mL) vanilla
1/2 cup (125 mL) milk
1/3 cup (75 mL) raspberry preserves
Frosting (see Frosting suggestions, below)
Lemon Cream
Cream Cheese Icing
Muffin pan, lined with paper liners

1
Preheat oven to 350F (180C).
2
In a small bowl, mix together flour, baking powder and salt.
3
In a large bowl, whisk together sugar, oil, eggs and vanilla until smooth.
4
Alternately whisk in flour mixture and milk, making three additions of flour mixture and two of milk, beating until smooth.
5
Scoop batter into prepared pan.
6
Bake in preheated oven for 20 to 25 minutes or until golden brown and tops of cupcakes spring back when lightly touched.
7
Let cool in pan on rack for 10 minutes.
8
Remove from pan and let cool completely on rack.
9
Remove paper liners from cupcakes.
10
Slice cupcakes in half horizontally.
11
Spread bottoms with raspberry preserves, replacing tops.
12
Top filled cupcakes with frosting.
13
Variation: Substitute apricot or cherry preserves for the raspberry.

691

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 1/2 (375 mL) cups all purpose flour, 1 1/2 tsp (7 mL) baking powder, 1/4 tsp (1 mL) salt, 1 cup (250 mL) granulated sugar, and more.

Yes, Raspberry Vanilla Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Raspberry Vanilla Cupcakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions