Jill's Favourite Vanilla Cupcakes with Raspberry Icing

Jill's Favourite Vanilla Cupcakes with Raspberry Icing

Contributed by : Jill Kanwischer

jill-kanwischer-20220608231807

Canadian Recipes : Desserts

In early 2025, I wanted to create something truly special for the volunteer potluck at the Amherstburg Food and Fellowship Mission. I’d been inspired by the generosity and camaraderie of the group, and I felt it deserved a treat as vibrant and sweet as the people who dedicate their time to making a difference.

These raspberry cupcakes were the result of a few late nights experimenting in the kitchen. I wanted the cake to have a dense, rich texture to contrast with the light and refreshing buttercream. But the real inspiration came when I decided to add a "surprise" in the center—a burst of raspberry filling that symbolizes the joy of giving back.

Presentation was just as important as taste. I took extra care to pipe the buttercream beautifully, adding a few fresh raspberries for that finishing touch. The end result was not only delicious but visually stunning—a little reminder that even the simplest acts of kindness, like sharing a cupcake, can brighten someone’s day.

Total Time

60 minutes

Prepare Time

32 minutes

Cook Time

28 minutes

Recipe Servings

16 cupcakes

Ingredients for
Jill's Favourite Vanilla Cupcakes With Raspberry Icing

2/3 cup vegetable oil
1/3 cup unsalted butter room temperature
1 1/2 cup granulated sugar
Zest from 1 lemon
3 large eggs
2 3/4 cup all purpose flour sifted
1 1/2 tsp baking powder
1 tsp salt
1/2 tsp baking soda
1 1/4 cup sour cream room temperature
1/3 cup whole milk or another milk of your choice
1 tbsp vanilla extract
3/4 cup seedless raspberry jam

Raspberry Buttercream:

1 cup raspberries (120g)
3 tablespoons fresh lemon juice
1 pound confectioner’s sugar (450g/ about 4 cups)
1 cup unsalted butter room temperature (226g)

How to Make
Jill's Favourite Vanilla Cupcakes With Raspberry Icing

Preheat your oven to 325°F then place paper liners in muffin pans.
In your mixer bowl, add oil and butter and beat for 2 minutes on high speed. Add in lemon zest then slowly add in sugar and beat on high speed for an additional 4-5 minutes until very pale yellow and fluffy. Next, add eggs, one at a time, combining well after each addition and scraping down the sides as needed.
Turn your mixer down to its lowest speed, and slowly add flour into batter in two increments then add baking powder, salt and baking soda. Be careful not to over beat.
Lastly, add sour cream, milk, and vanilla extract, scrape down sides and mix until just combined and turn off mixer.
Scoop batter into liners 3/4s full and bake for 16-19 minutes or until a toothpick inserted into the center comes out mostly clean. They should be completely set in the center.
Remove from oven and allow to cool to room temperature before filling and frosting.
While your cupcakes cool go to step 1 & 2 of your buttercream recipe.
Once the cupcakes are completely cooled, poke a chopstick about half way into the centre of your cupcake and twist it around to make a hole to put your jam in.
Put the jam in a piping bag and squirt a dollop into the space you just made in each cupcake.

Buttercream:

Add the raspberries and lemon juice to a saucepan over medium heat. After the mixture heats up for a few minutes, mash the raspberries then allow it to simmer for about 10 minutes.
Strain the mixture into a bowl through a fine mesh sieve, and discard any solids. Cover the raspberry mixture and chill until cold.
Cream the room temperature butter for a few minutes on medium speed with an electric or stand mixer.
Gradually beat in the confectioner’s sugar while mixing on low speed, and add the raspberry reduction a tablespoon at a time until the desired color and consistency are reached. (approximately 1/4 cup.)
Icing with desired tip and add 2 - 3 raspberries to the top of each cupcake.

Notes

You can refrigerate them for up to 5 days but they should come to room temperature again before serving. They will last up to 3 months in the freezer.