Best Yellow Cupcakes with Raspberry filling and Truffle Glaze

We made these Home Baker's cupcakes for Halloween, but just like you, we've got a ton of Holiday baking coming up. These will work for any kind of decoration.
Raspberry filled yellow cupcake topped with truffle glaze frosting

You can decorate them for the holiday you prefer. These we added a little smiley vampire and some sprinkles. We also added a little edible gold spray. You probably won’t want to do vampires for Christmas, but maybe you can make the vampires for your favorite lawyer or ex-wife? We’re not going to judge.

Yellow Cupcakes

2 ½ cups Panhandle Milling  Kamut Organic All-Purpose Flour
¼ cup Cornstarch
1 Tbsp. Baking Powder
¼ tsp Salt
1 cup sugar
½ cup vegetable oil
2 tsp vanilla
3 large eggs
1 cup milk

Truffle Ganache Frosting

16 oz. Semi-Sweet Chocolate Chips
1 cup Heavy Cream


Organic Natural Raspberry Jam


  • Heat oven to 350°F. Line 24 cupcake cups.
  • Wash and sanitize all work surfaces, hands, and utensils before handling raw flour and batter. In a medium bowl, stir flour, baking powder, and salt until well blended. Set aside.
  • In a large bowl, beat stevia, oil, eggs, and vanilla with an electric mixer on medium speed until light and fluffy; beat in almond milk on low speed. Add flour mixture, beating well on speed 1 for 3 minutes. Divide into 24 lined baking cups.
  • Bake for 15-20 minutes or until a toothpick inserted in the center comes clean (170°F). Cool completely, about 1 hour.
  • Meanwhile, in a medium microwavable bowl, combine the chocolate and cream.
  • Microwave uncovered for 1 minute. Stir well. Heat another minute and stir until smooth.
  • Allow cooling for about 10 minutes.
  • Take the cupcakes out of the liners and level off the tops of the cupcakes.
  • Cut out the centers.
  • Fill with raspberry jam.
  • Place the cut-out-center back on top of the raspberry filling.
  • Cover with melted chocolate ganache and decorate as desired.

chocolate covered cupcakes with vampire faces

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