These homemade raspberry cupcakes feature a classic vanilla cupcake with fresh raspberries folded in and a creamy raspberry buttercream frosting! They are such a fun dessert for any occasion. The cupcakes are soft and moist while the frosting is velvety smooth!
Why You’ll Love This Recipe
- These raspberry cupcakes are quick and easy to make.
- The cupcakes are a simple vanilla recipe.
- The frosting is also easy to make and can be customized to your liking.
- These cupcakes are versatile.
- You can customize the recipe to your liking by adding different flavors of frosting, sprinkles, or toppings!
- The combination of the moist vanilla cupcake and tart raspberry frosting is simply irresistible!
- These cupcakes are perfect for any occasion.
- Raspberry cupcakes are a great dessert for potlucks, parties, or simply a weeknight treat.
- They are bursting with fresh raspberry flavor!
- Check out this Raspberry Pound Cake Tiramisu for another fun dessert.
Ingredients & Substitutes
These are the ingredients and substitutions for raspberry cupcakes. Scroll down to the bottom for the full recipe.
For the cupcakes, use all-purpose flour. I have also tested these with King Arthur Flour gluten-free flour. It worked very well!
Baking powder helps the cupcakes rise while baking.
Use softened unsalted butter. Then, add in a pinch of sea salt. This allows you full control of the salt content.
Eggs help bind the cupcakes together. Do not replace the eggs. Chia eggs, flax eggs, or vegan eggs will not work as well.
Pure vanilla extract adds a cozy flavor to the cupcakes and buttercream frosting.
Buttermilk adds a tangy flavor and moisture to these cupcakes. If needed, replace with milk mixed with 1 teaspoon of lemon juice.
Use fresh raspberries. They bake much better than frozen raspberries.
For the raspberry buttercream frosting, use softened unsalted butter.
Powdered sugar makes the frosting sweet.
Make fresh raspberry purée. Blend fresh raspberries. Then, strain out the seeds. Next, measure out the 1/4 cup needed.
If desired, add some pink or red food coloring to the frosting. This makes it extra fun and festive!
Lastly, garnish each raspberry cupcake with raspberries if desired.
Taste & Texture
The raspberry cupcakes are moist and fluffy, with a slight tang from the raspberries.
The frosting is tart and sweet, with a smooth and creamy texture.
When you bite into these raspberry cupcakes, the flavors and textures come together perfectly for a delicious and satisfying treat!
How to Make
Step 1
First, preheat your oven to 350°F (175°C). Line a cupcake/muffin tin with paper liners.
Step 2
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt.
Step 3
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
Step 4
Beat in the eggs one at a time, followed by the pure vanilla extract.
Step 5
Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, mixing until just combined.
Step 6
Gently fold in the fresh raspberries into the cupcake batter, being careful not to overmix.
Step 7
Fill each cupcake liner about two-thirds full with the cupcake batter.
Step 8
Bake the cupcakes in the preheated oven for 18 to 20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Step 9
Remove the cupcakes from the oven and let them cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Step 10
In a large mixing bowl, beat the softened butter until smooth and creamy.
Step 11
Gradually add the powdered sugar, one cup at a time, and continue beating until the frosting is fluffy and well combined.
Step 12
Mix in the fresh raspberry puree and pure vanilla extract until the frosting is smooth and has a lovely raspberry flavor.
Step 13
If desired, add a few drops of pink food coloring to achieve a more vibrant pink color.
Step 14
Once the cupcakes are completely cooled, frost them with the raspberry buttercream frosting using a piping bag or a spatula.
Step 15
Optionally, garnish each cupcake with a fresh raspberry on top for a lovely finishing touch.
Expert Tips for Success
Here are a few expert tips and tricks for making the best raspberry cupcakes!
Use fresh raspberries for the best flavor. Frozen berries can become very watery once thawed.
Do not overmix the batter, or the cupcakes will be tough.
Bake until a toothpick inserted comes out clean. Do not bake too long.
Be generous with the frosting. The more frosting, the better!
Let the cupcakes cool completely before frosting them. This will help prevent the frosting from melting.
If the frosting is too thin, add more powdered sugar.
If the frosting is too thick, add slightly more raspberry purée or a drop of milk.
Flavor Variations & Add-Ins
You can easily customize these raspberry cupcakes by adding different flavors of frosting, sprinkles, or toppings. Here are a few ideas.
Use chocolate frosting instead of vanilla frosting. The chocolate and raspberry combination is amazing!
Add sprinkles or edible glitter to the cupcakes.
Top the cupcakes with chocolate chips or white chocolate chips and frosting.
Top the frosting with coconut flakes.
If desired, add other fruits to the batter, such as strawberries, blueberries, or blackberries.
How to Serve & Store
These homemade raspberry cupcakes are best served fresh. Once they cool, frost the cupcakes.
Serve with hot coffee, tea, or hot chocolate.
Or, pair them with these Raspberry Cheesecake Milkshakes!
Store these cupcakes in an airtight container at room temperature for up to 2 days. Or, store them in the fridge for up to 3 days.
Frequently Asked Questions (FAQs)
Yes, you can make these cupcakes ahead of time and freeze them. Just let them cool completely before freezing them. When you are ready to serve them, thaw them overnight in the refrigerator and then frost them.
To prevent the frosting from melting, let the cupcakes cool completely before frosting them. You can also refrigerate the cupcakes for a few minutes before frosting them.
You can decorate these cupcakes with a variety of different toppings, such as fresh fruit, chocolate chips, or sprinkles. In addition, pipe the frosting into different shapes, such as flowers or hearts.
If the cupcakes are dry, they are overbaked. Do not bake too long!
If your frosting is too runny, add a bit more powdered sugar.
Equipment Needed
Hand Mixer: This hand mixer is great for making homemade raspberry buttercream frosting!
KitchenAid Stand Mixer: Use a stand mixer to make the buttercream frosting.
Pyrex 3 Glass Mixing Bowls: These are great mixing bowls for any baker.
Pyrex Glass Measuring Cups: Measure out the ingredients in these glass measuring cups.
Cupcake Pan: I use this cupcake pan every week!
You May Also Enjoy
If you enjoy this raspberry cupcake recipe, please leave a rating and review! You can find more great recipes on Facebook, Instagram, and Pinterest. Check out these Cupcakes & Cakes for more recipes!
Print
Raspberry Cupcakes
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Prep Time: 15 -
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Cooling Time: 30 -
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Cook Time: 20 -
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Total Time: 1 hour, 5 minutes -
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Yield: 12 cupcakes -
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Category: Dessert -
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Cuisine: American
Prep Time:
Yield:
Category:
Cuisine:
Print Recipe
Pin RecipeDescription
These raspberry cupcakes are a delicious and easy-to-make treat! They are made with a simple vanilla cupcake batter that is mixed with fresh raspberries. The cupcakes are then topped with a creamy raspberry buttercream frosting!
Ingredients
Raspberry Cupcakes:
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 1/2 cup buttermilk (or milk with 1 teaspoon lemon juice added)
- 1 cup fresh raspberries
Raspberry Buttercream Frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 1/4 cup fresh raspberry purée (made by blending fresh raspberries and straining out the seeds)
- 1 teaspoon pure vanilla extract
- A few drops of pink food coloring (optional, for a more vibrant color)
- Fresh raspberries, for garnish (optional)
Instructions
- First, preheat your oven to 350°F (175°C). Line a cupcake/muffin tin with paper liners.
- In a medium bowl, whisk together the all-purpose flour, baking powder, and salt.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, followed by the pure vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, mixing until just combined.
- Gently fold in the fresh raspberries into the cupcake batter, being careful not to overmix.
- Fill each cupcake liner about two-thirds full with the cupcake batter.
- Bake the cupcakes in the preheated oven for 18 to 20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Remove the cupcakes from the oven and let them cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
- In a large mixing bowl, beat the softened butter until smooth and creamy.
- Gradually add the powdered sugar, one cup at a time, and continue beating until the frosting is fluffy and well combined.
- Mix in the fresh raspberry puree and pure vanilla extract until the frosting is smooth and has a lovely raspberry flavor.
- If desired, add a few drops of pink food coloring to achieve a more vibrant pink color.
- Once the cupcakes are completely cooled, frost them with the raspberry buttercream frosting using a piping bag or a spatula.
- Lastly, garnish each cupcake with a fresh raspberry on top for a lovely finishing touch.
Notes
- Use a stand mixer or electric hand mixer to beat the butter and sugar. Do not do this by hand.
- If you do not have buttermilk, mix 1/2 cup milk with 1 teaspoon of lemon juice. This is a great replacement for buttermilk.
- I highly recommend using fresh raspberries. Frozen sometimes add too much moisture once they are baked.
- Cupcakes are done baking when a toothpick inserted comes out clean.
- To make the raspberry purée for the frosting, blend fresh raspberries. Then, strain out the seeds.
- Beat the frosting with a stand mixer or electric hand mixer.
- If the frosting is too thin, add more powdered sugar.
- If the frosting is too thick, add a little bit more raspberry purée.
- Frost the cupcakes once they are fully cooled. Do not frost warm cupcakes.
- Store in an airtight container for up to 2 days at room temperature.
Keywords: raspberry cupcakes, cupcakes, dessert, baking, fruit, birthday, buttercream frosting
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