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Raspberry Cupcakes with Raspberry Buttercream

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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.

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

  1. Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
  2. Blend the raspberries into a puree and strain the seeds if desired.
  3. Whisk together the flour, baking powder, and salt in a medium bowl.
  4. In a large bowl, beat the butter and sugar until light and fluffy.
  5. Add the eggs one at a time, mixing well after each addition.
  6. Mix in the vanilla extract, raspberry puree, and lemon juice.
  7. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, and mix until just combined.
  8. Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
  9. Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean.
  10. Allow the cupcakes to cool completely on a wire rack.
  11. For the buttercream, beat the butter until smooth and creamy.
  12. Gradually add the powdered sugar and beat until light and fluffy.
  13. Mix in the raspberry puree and vanilla extract.
  14. Add cream or milk as needed to achieve a smooth, pipeable consistency.
  15. 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

Find it online: https://thefamilycooking.com/raspberry-cupcakes-with-raspberry-buttercream/