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Black Raspberry Cream Cupcakes

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These chocolate cupcakes have a creamy black raspberry filling and are topped with the BEST buttercream frosting I’ve ever tried.  Ever.

When my recipes get pinned on Pinterest and I want to be entertained, I go and read the comments on them.  My favorite are the ones about how incredibly unhealthy my recipes are.  One person figured out how many carbs there were in my Salted Caramel Cookie Cups and was APPALLED.  (If you aren’t counting carbs I really think you’ll like them though!)  We are not dedicated to healthy dining here….not even pretending.

My other favorite comments are from the people who are horrified that I use cake mixes instead of baking things from scratch.  I love cake mixes- LOVE them (EASY baked- right?!?).  We recently had a local bakery that went on Cupcake Wars and (of course!) we had to try some of their cupcakes.  They made a chocolate blackberry cupcake that was beautiful- but dry….all I could think was– this would have been SO much better if it had been a cake mix–and then I had an idea……

A few weeks ago I made a gender reveal cupcake using Betty Crockers new “Fun da-middle” cupcake mix and I wondered if a dab of black raspberry jam in the middle would work (and not leak out).  I decided to experiment and I loved the results.

Frosting…..I also had a recent comment here from someone who “loathes” American buttercream frosting. I’ve never “loathed” ANY frosting, but I wondered about a good buttercream recipe for these cupcakes.  I called my friend Megan over at Happily Ever After Cakes since she sells cupcakes for special events and she gave me her favorite recipe.  She got it from a friend in England and had to convert the measurements.  It is the BEST frosting I have ever had- incredibly smooth and creamy.

Ready to make these?  Here we go:



    • Make cupcakes according to package.
    • Distribute white cream filling according to package
    • Place 1/3c. black raspberry jam in a zip top bag.  Clip a corner and pipe about 1 t. over cream filling in each cup.
    • Finish distributing batter over the top, according to package.
    • Bake according to package.
    • Cool completely.
    • Place both sticks of (room temp!!!) butter in a mixing bowl with the powdered sugar, and flavoring.
    • Beat on high until creamy, smooth and thick.
    • Add coloring until desired frosting shade is reached.
    • Clip the corner of a zip top bag and insert a piping tip (or use a piping bag if you want).  Fill bag with frosting and pipe over cupcakes (Megan recommended this video on You Tube for piping techniques).
    • Place a washed and DRY Blackberry on the top of each cupcake and sprinkle with edible glitter. (The glitter didn’t show up well in my pictures but it adds SO much to the finished product– I loved it!)
    • Store in a cool dry place- mine were just as good three days after I made them as they were on day one!   ENJOY!!!

My thoughts:  Every once in awhile I hit a recipe that I like more than any of the others.  This is one of those recipes.  It is easy (but looks complicated) and MOST importantly, it is soooo yummy.  I’m not kidding you about the frosting.  It is AMAZING.  Many thanks to Megan and Happily Ever After Cakes for sharing the recipe with me!!!!   Enjoy!  r-

Ok– I’m adding a note to this post because I just tried the yellow/white filling Fun-da-Middle mix with Raspberry jam, and the yellow/chocolate filling mix too.  I made them for a birthday party and just couldn’t resist adding a couple of pictures here for you– this is my new go-to cupcake recipe, I just love them!

Red Raspberry Cream Cupcake

Happy Birthday Megan!!!!!

(I love this Wilton’s cupcake display — it holds 23 cupcakes, which is perfect for 2 dozen– it leaves one cupcake without a place so you don’t feel guilty eating it up (which is exactly what I just did!)

A note on the new advertising:  I was invited to try WordPress’ new ad program- WordAds this week.  I signed up with reservations as I am more committed to getting recipes into your hands without annoying pop-ups and distracting ads (honestly, I leave sites that have too much of this).  I am trying it for a few months though (baking ingredients are expensive!).  If you are distracted by it or find anything about it offensive (we don’t get to choose the ads)- please let me know.  I’m hoping this works out well for all of us- but if it doesn’t I will opt out.  Thanks!! -r


About Ruthanne

Ruthanne is a scientist with a passion for baking and food photography. Using her kitchen as a lab, she loves experimenting with a variety of flavors and ingredients to create unique, fun and ultimately tasty delights! Thus she created EasyBaked, a website where sugar and chocolate overflow in fun and easy recipes. Her Motto: Money can’t buy happiness -- but it can buy marshmallows, and that’s nearly the same thing!

52 responses »

  1. box cake mixes are truly the best. my great grandfather worked in a test kitchen… they’re tried and true recipes. we use them at 2 Broke Bakers all the time.

    the cupcakes look amazing 🙂

  2. How cool is that?!? I’m sure it isn’t as fun as it sounds, but working in a test kitchen sounds like an amazing job! I agree with the tried and true part– and your blog is SO fun! Yum- your recipes look delicious and I love all your step-by-step photos!!!!

  3. I’m surprised anyone would go through Pinterest and take the time to write criticism?? Your blog is lovely, your baking is divine.. I hope you Pin this one in all it’s glory:)

  4. When I saw these I kind of made a noise that sound like a cross between ohhhh and hubba hubba. I can’t replicate it in writing, so I’ll just say YUM!

  5. Mmmmm! Sounds delish!! And btw about Pinterest comment…anyone who has to count carbs shouldn’t be eating treats anyhow…and YES it is EASYbaked…don’t take those comments to heart!!!

  6. Oh, wow! I am SO impressed. Delicious.

    • Thanks– your blog is fun too- I will have to take some time to run through your recipes! Love your header- cute spoons! When you visit the states where will you be going? Sounds fun!

  7. Mm, that looks lovely! As a brit, though, I’m a bit confused – I didn’t realise there was any other way to make standard buttercream! That sounds just like the recipe that you get on the back of a box of icing sugar, to me. I suppose I should be grateful that my normal icing recipe is considered to be so great 😉

  8. These look absolutely to die for! Hope you had a good weekend.

  9. Pingback: Black Raspberry Cream Cupcakes « The Cupcake Blog

  10. I am definitely a BIG fan of chocolate, so these cupcales were definitely calling me through the PC screen today lol. Thanks for sharing the recipe. I think I will have to give these a try 🙂

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  12. Just stumbled upon your blog…these cupcakes look unreal!! The chocolate cupcake with the raspberries and the filling…I am in love with these photos. Adding you to my RSS feed now 🙂

  13. Looks great!!! I’ll have to try these! My friend does a similar recipe but uses a regular cake mix and then for the filling uses a bit of jam & a little square of creamcheese for the filling. Sinks down to the middle during baking. Really yummy!

  14. I am now trying to find an occasion that will give me an excuse to make these! I am a carb counter who also happens to be addicted to cake! Thus, I try not to give in too much, but seriously, who counts carbs when you’re eating cake? As for using cake mixes, love `em!! I use mixes and make homemade and no one can tell the difference — they just know I make a yummy cake! Can’t wait to try this! You have a new follower!

  15. I made these last night, loved them! I subbed blackberry jam for the black raspberry, and made plain buttercream frosting and dyed it purple. The grocery store didn’t carry black raspberry jam or reaspberry extract. Thanks for the recipe, they were a hit!

    • I’m going to come right out and say it: of all of my recipes I’ve ever made, these are my favorite. I just LOVE these cupcakes! I can’t get enough of them and I make them for almost every occasion! I’m so glad you tried them and liked them too 🙂

  16. elizabeth kane

    what measure is a stick of butter

    • One stick of butter is 1/2 cup or 8 tablespoons. I would use real butter in sticks for this frosting though, as margarine and anything that comes in tubs probably contains too much water to work well in this recipe. Usually I use butter/margarine interchangeably, but here you need real butter. Good Luck and enjoy!

  17. Just made these tonight and wow, these pack a powerful sweetness. Can’t wait to take these to work and see my co-workers gobble them up 🙂

  18. We must be cut from the same mold. I love doctored cake mix recipes, and constantly have to disappoint people with the fact that I like to use butter and other high calorie ingredients.

    • Haha! Do people call you Paula Deen? I get that a lot. Its just fun to go all-out with desserts. I guess if you eat dessert all the time you’d have to choose healthier recipes– but as a special treat I say break out the whipping cream and butter 🙂 Nice to meet you!

  19. These look wonderful,I am thinking of trying to make them with blue berrries or strawberries.

  20. So I just made these to take to a class tomorrow night. I used my own icing, but they still turned out amazing.My daughter loved them, and I am sure my peers will love them tomorrow night. Thanks for the amazing recipe!

    • You are so welcome– these are some of my favorite cupcakes I’ve ever posted (second only to the cinnamon roll ones!) I’ve made them SO many times since…yum! Enjoy!!!!!!

  21. Up with a sick baby (who seems to be on the mend) and browsing Pinterest and came across these. They look AMAZING! Will have to try them out soon.. as for people who complain about too many carbs etc, my kiddos would tell you my motto: “everything in moderation!”

    • Awww… sad you missed out on sleep last night– hopefully tonight will be different– glad your little one is starting to feel better! I *love* that motto and believe with all of my heart that it is true. Nice to meet you!!!

  22. Pingback: Black Raspberry Cream Cupcakes « The Best Cupcake Recipes

  23. Hi I love this recipe but it seems that I can’t get the link to the frosting to work….do you have the recipe?? Thank you so much!

    • The recipe isn’t at a link…? Its included above…the butter and powdered sugar and raspberry flavoring? The only link I have is just to a YouTube video on how to pip the frosting. Hope you can find it! Its my favorite frosting ever!! yum!!!

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  27. I just came across this and really want to make them this weekend for hubby’s graduation party but I can’t find fun da middles anywhere 😦 any suggestions???

  28. After reading this, you/this recipe/blog are on my new favorite things list! 🙂 However, i found it while searching for a chocolate recipe to use up the fresh black raspberries from our yard- 12 wont put much of a dent in this bucket of berries! Wondering if this could be modified? Or you would know of any other berry chocolate cake-type recipe? Thanks!

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