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Day 77: Raspberry Filled Cupcakes

These rich and moist cupcakes complement the raspberry whipped cream filling inside. It's delightful to have on a hot sunny day, and I absolutely love them! I made these for a friend's birthday, so I just added a candle and it worked out great! Top them with raspberries, sprinkles or even fresh chopped fruit.

If you want, you can add orange zest to your batter to give it a fruity note.

You will know these cupcakes are baked once they've puffed up a lot!

To fill these cut a small hole in the center of the cupcake (make sure not to cut so much that you take the bottom off) and fill with 1 teaspoon of raspberry whipped cream.

Make sure to frost your cupcakes! The whipped cream is actually so light that you kind of want it.


Level: 👩🏽‍🍳

Serves: 8

Total Time: 50 mins



  • 1 1/2 cups of all purpose flour

  • 3/4 cups granulated sugar

  • 1/4 cup brown sugar

  • 1/6 cup vegetable oil

  • 1/2 cup milk

  • 1/2 teaspoon vanilla extract

  • 1/2 cup raspberries pureed

  • 1 cup heavy whipping cream

  • 2 1/2 tablespoon powdered sugar

  • 1/2 teaspoon vanilla extract


Preheat oven 350 degrees and line a cupcake tin with 8 wrappers.

In a bowl whisk the flour, sugar, and brown sugar. Add in the milk, vanilla extract and vegetable oil. With an ice cream scooper, fill 8 cupcake wrappers 3/4 of the way full. Bake for 25 minutes.

Meanwhile whip the whipping cream until stiff peaks form, slowly add the raspberries powdered sugar and vanilla extract.

Once your cupcakes are cooled, cut out a 1/2" circle in each of the cupcakes, make sure not to scoop out the bottoms! Fill with a teaspoon of your raspberry filling and add the top back on. In a piping bag fitted with a star tip, pipe on top of your cupcake.


- The Bored Baker 👩🏽‍🍳


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