A Valentine’s Day cupcake that feels extra special but still totally doable

You know those desserts that instantly feel romantic without you having to try too hard? These cupcakes are exactly that.

Soft vanilla cupcakes, a surprise raspberry jam center, and the prettiest naturally pink raspberry frosting on top - they’re light, fluffy, sweet, and just a little bit tangy in the best way. The kind of cupcake you bring to the table and everyone pauses for a second like, okay wow.

I love these for Valentine’s Day because they’re festive without being over-the-top. No food coloring. No complicated decorating. Just simple flavors done really well, and that pop of raspberry in the middle that makes them feel bakery-level special.

And honestly? Even if Valentine’s Day isn’t your thing, these are still cupcakes you’ll want to make. They’re perfect for a date night at home, a Galentine’s brunch, a baby shower, or just one of those weekends where you feel like baking something a little prettier than usual.

If you’re standing in your kitchen right now wondering if filled cupcakes are “too much work,” let me stop you right there - they’re way easier than they sound. I’ll walk you through everything step by step, just like I would if you were baking beside me.

Why These Cupcakes Work Every Single Time

First, the vanilla cupcake base. It’s soft, fluffy, and classic. Not dry. Not dense. Just a really good vanilla cupcake that holds up beautifully to filling and frosting.

Then comes the raspberry jam center. This is what takes these from “cute cupcake” to memorable. That bright little pocket of jam adds moisture, flavor, and a surprise element that people love.

And finally, the raspberry frosting. Creamy, lightly tangy, naturally pink, and not overly sweet. It balances the cupcake perfectly and makes the whole thing feel light instead of heavy.

Together, they’re sweet but not cloying, pretty but not fussy, and impressive without being intimidating.

Ingredients

Vanilla Cupcakes

Raspberry Jam Filling

raspberry jam

Raspberry Frosting

How to Make Them

Step 1: Bake the Vanilla Cupcakes

Start by preheating your oven to 350°F (175°C) and lining a muffin tin with cupcake liners. Soft pink or white liners look especially pretty for Valentine’s Day.

In a medium bowl, whisk together the flour, baking powder, and salt. Set it aside.

In a large bowl, beat the softened butter and sugar together until light and fluffy. Don’t rush this step - give it a good 2–3 minutes. This is what helps the cupcakes bake up soft and airy.

Add the eggs one at a time, mixing well after each one. Stir in the vanilla extract.

Now alternate adding the dry ingredients and the milk, starting and ending with the dry ingredients. Mix just until everything is combined. The batter should be smooth and light - don’t overmix.

Divide the batter evenly between the cupcake liners, filling each about ⅔ full.

Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean or with just a few crumbs.

Let the cupcakes cool in the pan for a few minutes, then transfer them to a wire rack to cool completely.

Step 2: Fill with Raspberry Jam

Once the cupcakes are completely cool, use a small spoon or a piping tip to gently remove a small circle from the center of each cupcake. You don’t need to go deep - just enough space for the jam.

Spoon or pipe about 1–2 teaspoons of raspberry jam into each cupcake. This is one of those “eyeball it” moments - you want enough for flavor, but not so much that it overflows.

Place the little piece of cupcake back on top to seal it in. It doesn’t need to look perfect - the frosting will cover everything.

Step 3: Make the Raspberry Frosting

In a large bowl, beat the softened butter until smooth and creamy.

Add the powdered sugar one cup at a time, mixing well between each addition. Start on low speed unless you want to be covered in sugar (speaking from experience).

Add the raspberry puree or seedless jam, vanilla extract, and a pinch of salt. Beat until the frosting is light, fluffy, and evenly pink.

If the frosting feels too thick, add milk or cream one tablespoon at a time until you reach your desired consistency. You want it soft enough to spread or pipe, but sturdy enough to hold its shape.

Give it a taste. This frosting should be slightly tangy and not overly sweet - that balance is what makes it so good.

Step 4: Frost and Decorate

Frost the cupcakes however you like - a simple swirl with a spoon, a smooth swoop with a knife, or piped frosting if you’re feeling fancy.

To finish them off, you can:

Top with fresh raspberries
Lightly dust with powdered sugar
Add Valentine’s sprinkles
Or leave them simple and elegant

They’re beautiful either way.

Make-Ahead & Storage Tips

Cupcakes can be baked one day ahead and stored unfrosted at room temperature.
Filled and frosted cupcakes keep well in the fridge for up to 3 days.
Let refrigerated cupcakes sit at room temperature for about 20 minutes before serving for the best texture.

A Little Valentine’s Day Note

These cupcakes feel like something you’d order at a bakery for a special occasion - but the best part is knowing you made them yourself. They’re thoughtful, cozy, and full of love, whether you’re baking for someone special or just treating yourself.

Because honestly? Valentine’s Day desserts don’t have to be complicated. They just have to feel made with care

Looking for more dessert recipes? Try my popular recipes below:

Vanilla Raspberry Cupcakes