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Vanilla Bean Cupcakes with Raspberry Filling

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Moist and tender vanilla bean cupcakes with a luscious raspberry filling inside, perfect for celebrations or cozy weekends. This easy homemade recipe combines the natural depth of vanilla bean flavor with a sweet-tart raspberry surprise.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup (115g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • Seeds from 1 whole vanilla bean pod (or 1 tablespoon vanilla bean paste)
  • 2 large eggs, room temperature
  • ½ cup (120ml) whole milk, room temperature (or almond/oat milk for dairy-free)
  • 1 cup (about 120g) fresh raspberries, lightly mashed OR ½ cup (160g) high-quality raspberry jam
  • Powdered sugar for dusting or glaze

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. In a large bowl, beat the softened butter and granulated sugar with an electric mixer until light and fluffy, about 3-4 minutes.
  4. Scrape the seeds from the vanilla bean pod and add them to the butter mixture along with the empty pod shell for extra flavor (remove before baking). Alternatively, stir in vanilla bean paste. Mix until combined.
  5. Add eggs one at a time, beating well after each addition.
  6. Add the dry ingredients in three parts, alternating with the milk, starting and ending with the dry ingredients. Mix gently after each addition to avoid overmixing.
  7. Spoon the batter evenly into the cupcake liners, filling each about two-thirds full.
  8. Add about 1 teaspoon of fresh mashed raspberries or raspberry jam into the center of each cupcake batter using a spoon or piping bag. Press down slightly but do not mix into the batter.
  9. Bake for 18-22 minutes, checking doneness with a toothpick inserted near the edge (not in the filling). It should come out clean or with a few moist crumbs.
  10. Let cupcakes cool in the pan for 5 minutes, then transfer to a cooling rack.
  11. Optionally, dust with powdered sugar or drizzle with a simple vanilla glaze made from powdered sugar and milk once cooled.

Notes

Use room temperature eggs and milk for best batter consistency. Avoid overmixing the batter to keep cupcakes tender. Press raspberry filling gently into the batter to prevent leaking. If no piping bag is available, use a small plastic sandwich bag with a corner snipped off. Check cupcakes starting at 18 minutes to avoid overbaking.

Nutrition

Keywords: vanilla bean cupcakes, raspberry filling, homemade cupcakes, easy dessert, vanilla cupcakes, raspberry jam, moist cupcakes

Find it online: https://yumnode.com/vanilla-bean-cupcakes-with-raspberry-filling-easy-homemade-recipe-guide/