Cupcakes with jam "Raspberry Delight". An amazing dessert for any occasion!


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Cupcakes with Raspberry Jam
Cupcakes with Raspberry Jam
Cupcakes with Raspberry Jam

Raspberry Jam Cupcakes are the perfect portioned dessert for any holiday table. These beautiful and very tasty cupcakes will conquer everyone. They wonderfully combine a moist cake, fragrant berry filling and an airy cap of protein cream. Such a dessert can also replace a birthday cake or become a wonderful sweet gift for any occasion.
This recipe is not too difficult to prepare, however, you will need some experience to properly prepare the protein cream. Also, caps for cupcakes can be deposited from another type of cream that holds its shape well. For example, cream with cream cheese or butter cream with condensed milk is perfect for these purposes. And instead of raspberries, you can use any berries and fruits to make jam.

If you are planning a holiday, then treat your family and friends with such an unusual dessert! Cupcakes with raspberry filling are very tasty and not as difficult as it seems.


Cupcake dough:

  • sugar - 200 g
  • butter - 75 g
  • eggs - 2 pcs.
  • flour - 275 g
  • kefir - 250 ml
  • baking powder - 1 tsp. l.
  • soda - 0.5 tsp l.
  • salt - a pinch
  • vanilla sugar - 5 g

Sugar Syrup:

  • sugar - 1/3 tbsp.
  • water - 1/3 tbsp.

Raspberry jam:

  • raspberries - 250 g
  • sugar - 60 g
  • starch - 1 tbsp. l.

Protein Custard:

  • egg white - 75-80 g
  • water - 40 ml
  • sugar - 130 g
  • citric acid - 1 pinch
  • vanilla sugar - 5 g


  • raspberries - 200 g
  • mint - 1 bunch

Step by step recipe

1. Put 75 g of butter at room temperature and 200 g of sugar in a mixer bowl.
Beat the butter and sugar with a mixer at high speed until white. Depending on the speed of the mixer, this takes 3 to 5 minutes.

2. Here we break 2 eggs one at a time, mixing until smooth.

3. In a separate bowl, sift 275 g of flour, add a pinch of salt, 1 tsp. l. baking powder for dough, 5 g vanilla sugar and 1/2 tsp. l. soda. Mix all dry ingredients well.

4. In the bowl of the mixer with the egg-oil mixture, add in turn each time mixing first the third part of the dry mixture, then half a 250 gram glass of kefir, again a third of the dry mixture, the remaining kefir and the remaining dry mixture.

5. This amount of dough is designed for approximately 12-15 cupcakes. Preparing paper cupcake liners.

6. Preparing paper cupcake liners.
For convenience, we transfer the finished dough into a pastry bag.
We fill each paper mold with dough about half.

7. We put the cupcakes in a preheated oven to 180 degrees. Bake for approximately 30 minutes.

8. Prepare sugar syrup for impregnating cupcakes. Pour a third of a glass of water into a saucepan and pour a third of a glass of sugar. We put the syrup on medium heat, bring to a boil and boil for one minute.

9. The cupcakes are already cold. With a knife, carefully cut out the middle of each of the cupcakes, about 2/3 of its depth. The bottom of the cupcake should remain intact.
We soak each of the cupcakes with the prepared cooled sugar syrup.

10. Let's make raspberry jam. Mix 60 g of sugar and 1 tbsp. l. starch.
Pour 250 g of fresh raspberries and the prepared dry mixture into a saucepan.

11. We put the filling on a small fire and bring to a boil, constantly stirring it and kneading the berries with a spoon. Instead of raspberries, you can take any berries.
To get rid of the seeds, grind the still hot jam through a sieve.

12. For convenience, we transfer the prepared jam into a pastry bag.
Fill the center of cupcakes with raspberry jam.

13. Now let's prepare the protein custard. Pour 40 ml of water into a saucepan, take 130 g of sugar and pour it here, leaving about 1 tbsp. l. for proteins and here we add a pinch of citric acid. Place saucepan with syrup over medium heat.

14. 75 g of proteins begin to beat at low speed. There should not be a single gram of yolk in the protein. When the protein structure collapses, add 5 g of vanilla sugar and the remaining tablespoon of sugar here.
Increase the mixer speed to high and beat until stiff peaks form. The bowl in which the egg whites are whipped and the whisk should be dry and non-greasy.

15. By this time, the temperature of the syrup should reach 118 degrees. Remove the syrup from the heat and immediately pour it into the already whipped proteins in a thin stream. At the same time, we set the mixer at a low speed so that the syrup does not splatter.

16. Then increase the speed to the maximum and beat the cream for about 7-10 more minutes. The cream should be smooth, dense and should hold its shape well.

17. To deposit the cream, I will use a closed star nozzle with the number 887. Insert the adapter into a pastry bag and screw on the nozzle. We also shift the prepared protein cream here.

18. With a spiral movement from the center to the edge, we place the cream on each cupcake.
Put 5 raspberries on top of the cream and decorate with mint leaves.

19. For beauty, we will insert cupcakes into such openwork cups.
It is most convenient to insert cupcakes into openwork cups using a small inverted glass.

Delicate biscuit combined with sweet and sour raspberry jam and an airy cloud of protein cream give an amazing taste. Cupcakes are very tasty and beautiful.

Cupcakes with raspberries
Cupcakes with raspberries

video recipe

Recipe taken from my cooking site

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