Why You’ll Love This Recipe
These cupcakes are packed with real raspberry flavor from both the cake and frosting. They have a light, moist texture and a naturally sweet-tart taste that keeps them from being overly sugary. Their vibrant color and fresh flavor make them as beautiful as they are delicious, and they’re easy enough for bakers of all skill levels to make.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Raspberry Cupcakes:
All-purpose flour
Baking powder
Salt
Unsalted butter, softened
Granulated sugar
Eggs
Vanilla extract
Whole milk
Fresh or frozen raspberries
Fresh lemon juice
For the Raspberry Buttercream:
Unsalted butter, softened
Powdered sugar
Raspberry puree or raspberry reduction
Vanilla extract
Heavy cream or milk
Optional Garnishes:
Fresh raspberries
Freeze-dried raspberry crumbs
White chocolate curls
Fresh mint leaves
Directions
Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
If using fresh or frozen raspberries, blend them into a puree and strain out the seeds if desired.
In a medium bowl, whisk together the flour, baking powder, and salt.
In a large mixing bowl, beat the butter and sugar until light and fluffy.
Add the eggs one at a time, mixing well after each addition.
Mix in the vanilla extract, raspberry puree, and lemon juice.
Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Mix until just combined.
Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cupcakes to cool completely on a wire rack.
For the buttercream, beat the butter until smooth and creamy.
Gradually add the powdered sugar, mixing until light and fluffy.
Blend in the raspberry puree and vanilla extract.
Add cream or milk as needed to achieve a smooth, pipeable consistency.
Pipe or spread the raspberry buttercream onto the cooled cupcakes.
Garnish with fresh raspberries, freeze-dried raspberry crumbs, white chocolate curls, or mint leaves if desired.
Servings and timing
Servings: 12 cupcakes
Prep Time: 25 minutes
Bake Time: 20 minutes
Cooling Time: 30 minutes
Total Time: 1 hour 15 minutes
Variations
Fill the cupcakes with raspberry jam for an extra burst of flavor.
Add white chocolate chips to the batter for a raspberry-white chocolate combination.
Use cream cheese frosting instead of buttercream for a tangier finish.
Mix in blackberries or strawberries for a mixed berry variation.
Top with a drizzle of white chocolate for an elegant presentation.
Storage/Reheating
Store the cupcakes in an airtight container at room temperature for up to 2 days.
Refrigerate frosted cupcakes for up to 5 days. Bring them to room temperature before serving for the best texture and flavor.
Unfrosted cupcakes can be frozen for up to 3 months. Thaw completely before frosting.
Store leftover buttercream in the refrigerator and rewhip before using if needed.
These cupcakes are best served at room temperature and do not require reheating.
FAQs
Can I use frozen raspberries?
Yes, frozen raspberries work well. Thaw and drain excess liquid before pureeing.
How do I make the raspberry flavor stronger?
Use a raspberry reduction instead of plain puree to concentrate the flavor.
Can I use raspberry jam in the frosting?
Yes, seedless raspberry jam can be added for flavor, but reduce the amount of liquid accordingly.
Why is my buttercream too thin?
Too much raspberry puree can make the frosting loose. Add more powdered sugar to thicken it.
Can I make these cupcakes ahead of time?
Yes, bake the cupcakes a day in advance and frost them before serving.
Do I need to strain the raspberry seeds?
No, but straining creates a smoother texture in both the cupcakes and frosting.
Can I make mini raspberry cupcakes?
Yes, reduce the baking time to approximately 10 to 12 minutes.
What frosting pairs well with raspberry cupcakes?
Raspberry buttercream, cream cheese frosting, vanilla buttercream, and white chocolate frosting are all excellent options.
Can I freeze frosted cupcakes?
Yes, although the texture of the frosting may change slightly after thawing.
What can I serve with raspberry cupcakes?
They pair beautifully with tea, coffee, lemonade, sparkling water, or fresh fruit.
Conclusion
Raspberry Cupcakes with Raspberry Buttercream are a delightful dessert that showcases the sweet and tangy flavor of raspberries in every bite. With their moist texture, vibrant color, and creamy berry frosting, these cupcakes are both elegant and delicious. Whether you’re celebrating a special occasion or simply enjoying a homemade treat, these cupcakes are sure to impress family and friends alike.
PrintRaspberry Cupcakes with Raspberry Buttercream
Raspberry Cupcakes with Raspberry Buttercream are soft, moist cupcakes bursting with fresh raspberry flavor and topped with a silky raspberry frosting. Their sweet-tart taste and beautiful pink color make them perfect for celebrations and special occasions.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour 15 minutes
- Yield: 12 cupcakes
- Category: Dessert
- Method: Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 eggs
- 1 tsp vanilla extract
- 1/2 cup whole milk
- 3/4 cup fresh or frozen raspberries, pureed
- 1 tbsp fresh lemon juice
- 1/2 cup unsalted butter, softened (for frosting)
- 3 cups powdered sugar
- 1/4 cup raspberry puree or raspberry reduction
- 1 tsp vanilla extract (for frosting)
- 1 to 2 tbsp heavy cream or milk
- Optional: fresh raspberries
- Optional: freeze-dried raspberry crumbs
- Optional: white chocolate curls
- Optional: fresh mint leaves
Instructions
- Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- Blend the raspberries into a puree and strain the seeds if desired.
- Whisk together the flour, baking powder, and salt in a medium bowl.
- In a large bowl, beat the butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Mix in the vanilla extract, raspberry puree, and lemon juice.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, and mix until just combined.
- Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
- Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cupcakes to cool completely on a wire rack.
- For the buttercream, beat the butter until smooth and creamy.
- Gradually add the powdered sugar and beat until light and fluffy.
- Mix in the raspberry puree and vanilla extract.
- Add cream or milk as needed to achieve a smooth, pipeable consistency.
- Pipe or spread the frosting onto the cooled cupcakes and garnish as desired.
Notes
- Fill the cupcakes with raspberry jam for extra berry flavor.
- Add white chocolate chips to the batter for a raspberry-white chocolate variation.
- Use cream cheese frosting for a tangier finish.
- Mix in blackberries or strawberries for a mixed berry version.
- Top with a drizzle of white chocolate for an elegant presentation.
- Store at room temperature for up to 2 days or refrigerate for up to 5 days.
- Unfrosted cupcakes can be frozen for up to 3 months.
- Bring refrigerated cupcakes to room temperature before serving.
Nutrition
- Serving Size: 1 cupcake
- Calories: 320 kcal
- Sugar: 30 g
- Sodium: 130 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 43 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 55 mg
