Raspberry Vanilla Bean Cupcakes

Hello! I’m Natalie and I blog over at Life {Made} Simple. I’m very excited to be guest posting again today! As many of you know October is Breast Cancer Awareness Month. In order to support a great cause and help promote awareness, we can all do a little. There are so many ways to do so, like purchasing some of these amazing KitchenAid products, joining a walk or race, or simply donating to the cause. 


In honor of Think Pink Week, I made these raspberry filled vanilla bean cupcakes topped with raspberry buttercream. The vanilla cupcake base is moist and delicate and perfectly compliments the slightly tart filling. The light and fluffy buttercream is sweet with just the right amount of raspberry flavor- it is definitely the perfect icing for these little cakes!


Raspberry Filled Vanilla Bean Cupcakes with Raspberry Buttercream


  • ½ c. all-purpose flour
  • 1¼ c. cake flour
  • ½ c. unsalted butter, room temperature
  • 2/3 c. whole milk
  • 1/3 c. sour cream
  • 1 c. granulated sugar
  • 2 eggs
  • 1½ tsp. baking powder
  • ½ tsp. baking soda
  • ½ tsp. salt
  • 1 vanilla bean, scraped
  • 1 tbsp. + ½ tsp. vanilla extract
  • Raspberry filling:
  • 1½ c. seedless raspberry puree
  • ¼ c. sugar
  • 1 tbsp. cornstarch
  • 1 tsp. lemon juice
  • 1 tsp. lemon zest
  • Raspberry buttercream:
  • 16 tbsp. (2 sticks) unsalted butter, room temperature
  • 1 tbsp. heavy whipping cream
  • ¼ c. seedless raspberry puree
  • 1½ tsp. vanilla extract
  • 3 - 3½ c. powdered sugar
  • 1 tbsp. cornstarch
  • ¼ tsp. salt
  • Optional: pink food coloring


  2. 1. Preheat oven to 350 degrees. Line 2 cupcake tins with 16 liners, set aside.
  3. 2. In a medium size mixing bowl whisk together flours, baking powder, baking soda, and salt. Set aside.
  4. 3. In the bowl of a stand mixer, add sugar, butter, sour cream, vanilla extract and vanilla bean. Mix for 1 minute.
  5. 4. Add one egg at a time, mixing after each addition. With mixing speed on low, alternate between adding the dry ingredients and the milk. Beat until just combined.
  6. 5. Divide batter and fill cupcake liners ? of the way full.
  7. 6. Bake for 15-18 minutes, or until a cake tester inserted into the center comes out clean (note: they will not turn golden brown, so do not over bake).
  8. 7. Remove from oven and let cupcakes cool in tins for 5 minutes, transfer to a wire rack to cool completely.
  9. 8. While cupcakes are cooling, puree raspberries. Combine 1½ c. seedless raspberry puree in a saucepan (over medium low heat) with sugar, lemon juice, and zest. Sprinkle in corn starch. Allow mixture to reduce, whisking frequently (it should be relatively thick, almost curd-like (give it 5 minutes or so). Remove from heat and set aside to cool. Using a cupcake corer, remove center of cupcakes. Pipe or scoop the raspberry filling inside. Place tops back on cupcakes.
  10. 9. To make the raspberry buttercream, place ¼ c. seedless raspberry puree into the bowl of a stand mixer. Add butter, vanilla and salt. Beat until smooth. With mixing speed on low, add powdered sugar and cornstarch, then heavy whipping cream. Beat until soft peaks begin to form or until the buttercream becomes fluffy (2-3 minutes). Chill in refrigerator for 10-15 minutes before piping onto cupcakes.
  11. NOTE: The cornstarch will help create a stiff frosting, this is helpful when adding fruit purees.
  12. Makes approximately 16 cupcakes
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Thanks again Ashton for having me!
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  1. Yum Natalie–it probably makes your house smell so good too!
    Steph @ Crafting in the Rain recently posted..Better Mom Day 16: Reading (and Pool Noodle Stamped Pillowcases)My Profile

  2. Cute cupcake liners!!!
    Aimee @ ShugarySweets recently posted..Pumpkin Coffee Cake with Cinnamon StrueselMy Profile

  3. Natalie those are beautiful cupcakes!! I love how bright pink you made the frosting and the liners are the perfect touch!!!!
    Jocelyn @BruCrewLife recently posted..Trick or Treat TuesdayMy Profile

  4. These are gorgeous!
    Ashley @ Kitchen Meets Girl recently posted..7-Layer Mexi-Dip {Individual Sized}My Profile

  5. um these look incredible!!! Im going to make these!

  6. These cupcakes are totally beautiful! I love the pairing of raspberry + vanilla bean.
    Hayley @ The Domestic Rebel recently posted..Pumpkin Pudding Monster CookiesMy Profile

  7. Those are totally precious and perfect for BCA :)

  8. LOVE those liners! and the cupcakes of course:) gorgeous
    Heather @French Press recently posted..Skinny {mini} Apple Cider DoughnutsMy Profile

  9. Cute with a capital C!
    Shiloh Barkley recently posted..Zeppole with Coffee GlazeMy Profile

  10. Hi Ashton! I love your new blog design! How gorgeous! So easy to navigate and read. Beautiful! I am a sucker for all things PINK! I’m wearing a pink scarf today to celebrate with you since I wasn’t able to contribute a pink recipe. :)
    sally @ sallys baking addiction recently posted..reese’s peanut butter white chocolate bark.My Profile

  11. These cupcakes are adorable. but the cake stand is so cute. Do you mind telling me where you got it? I’ve seen them all over the internet, but I can’t find them!!!

  12. this look absolutely delicious!! I seriously want them now :) I’d love for you to stop by and link up to Handmade Tuesdays @ Ladybug Blessings http://www.ladybug-blessings.com

  13. The cupcakes look absolutely perfect in pink- I might have to take a break from apples and pumpkin and embrace the raspberry!

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