These luscious Raspberry Cupcakes are the perfect combination of fluffy, moist vanilla cake and tangy, fruity raspberry buttercream frosting.
Not only do these cupcakes taste amazing, but they're also sure to impress everyone who lays eyes on them. The natural pink hue of the buttercream is so vibrant and beautiful, and a garnish of fresh raspberries takes the presentation to the next level. They're perfect for birthdays, bridal showers, or any occasion that calls for a special treat.
But here's the best part - these stunning cupcakes are super easy to make. You don't need any fancy equipment or hard-to-find ingredients. Just a few simple techniques and a handful of everyday pantry staples, and you'll be well on your way to raspberry cupcake bliss.
Whether you're celebrating birthdays, bridal showers, or any occasion that calls for a special treat, these Raspberry Cupcakes are sure to be a hit. The hardest part will be sharing them with others! So preheat your oven, grab your apron, and let's get baking. Your taste buds will thank you!
Why This Recipe Works
The vanilla cupcake base is moist, and fluffy, and provides a neutral canvas for the star ingredient - fresh raspberries! Folding the berries into the batter ensures a burst of fruity flavor in every bite.
Using room temperature ingredients like butter, eggs, and milk allows them to incorporate seamlessly, resulting in a smooth batter and even texture.
Buttermilk adds a subtle tanginess that complements the sweetness of the cupcakes beautifully. It also reacts with the baking powder to create a tender crumb.
Reducing the raspberry puree for the buttercream concentrates the berry flavor, lending a vibrant taste and natural pink hue to the frosting without adding too much liquid.
Creaming the butter and sugar until light and fluffy is key to achieving a soft, delicate texture in the cupcakes. This step incorporates air into the batter, helping the cupcakes rise beautifully in the oven.
The combination of butter and shortening in the buttercream provides the ideal consistency - smooth and pipeable, yet stable enough to hold its shape.
A touch of vanilla extract in both the cupcakes and frosting rounds out the flavors and adds a lovely aromatic note.
Garnishing with fresh raspberries not only makes these cupcakes eye-catching but also hints at the delightful flavor waiting inside.
Ingredients To Make Raspberry Cupcake
How To Make The Recipe
- Butter - Provides richness, and flavor, and helps create a fluffy texture in the batter.
- Sugar - Adds sweetness and contributes to the soft, tender crumb of the cupcakes.
- Eggs - Act as a binding agent and help to create a light, airy texture in the batter.
- Milk - Adds moisture to the cupcakes and helps to create a smooth batter.
- Baking Powder - A leavening agent that helps the cupcakes rise and become fluffy.
- Vanilla Extract - Enhances the overall flavor of the cupcakes and complements the raspberries.
- Flour - Provides structure to the cupcakes and helps to hold the other ingredients together.
- Raspberries - The star of the show! Fresh or frozen raspberries add a burst of sweet-tart flavor and beautiful color to the cupcakes and buttercream.
- Powdered Sugar - Used to create a smooth, creamy texture in the buttercream and adds sweetness to balance the tartness of the raspberries.
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- Using a mixer, cream the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla and milk.
- Gradually mix the dry ingredients into the wet ingredients until just combined. Be careful not to overmix!
- Gently fold the raspberries into the batter, coating them with a bit of flour first to prevent sinking.
- Divide the batter evenly among the prepared muffin cups, filling each about ⅔ full.
- Bake for 16-22 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool completely.
- To make the buttercream, puree the raspberries in a blender, then simmer the puree in a saucepan until reduced by half. Strain out the seeds and let them cool.
- Beat the butter and shortening until smooth, then mix in the cooled raspberry puree. Gradually add the powdered sugar until the desired consistency is reached.
Can I Use A Different Type Of Berry Instead Of Raspberries In The Recipe
For the Cupcake Batter:
- Fresh or frozen blueberries, blackberries, or chopped strawberries can be folded into the batter in place of the raspberries.
- If using frozen berries, do not thaw them first. Toss them with a bit of flour before folding them into the batter to prevent too much bleeding of color/moisture.
- You may need to adjust the amount slightly depending on the size of the berries compared to raspberries.
For the Buttercream:
- Make a berry puree by cooking down the berries until reduced and thickened, then straining out seeds/solids.
- Substitute this berry puree for the raspberry puree in the buttercream recipe.
- You may need to adjust the amount of powdered sugar depending on the sweetness/tartness of the berry puree.
- For blueberries, the skins can remain for a speckled look or be strained out for a smoother buttercream.
Pro Tips For Raspberry Cupcake Recipe
- Use room temperature ingredients. This helps everything mix smoothly and evenly, resulting in a better texture.
- Don't be afraid to cream that butter and sugar! Whipping them until light and fluffy incorporates air into the batter for a lighter cupcake.
- Gently folding in the raspberries coated in flour helps prevent them from sinking to the bottom. Plus, you'll get a delightful burst of fruit in every bite!
- Simmer and reduce that raspberry puree for the buttercream. It concentrates the flavor and ensures your frosting has a punch of raspberry tartness.
- Chill the buttercream for 15-20 minutes if it seems too soft for piping. A quick stint in the fridge will help it firm up beautifully.
- Get creative with decorating! Top your cupcakes with fresh raspberries, a dusting of powdered sugar, or even a drizzle of white chocolate for an extra fancy finish.
What Can I Serve With This Recipe
Vanilla Ice Cream - The cool creaminess of vanilla bean ice cream pairs perfectly with the tender, berry-filled cupcakes. Serve a scoop alongside each cupcake for an indulgent treat.
Fresh Berries - Offer a mix of fresh raspberries, blueberries, and sliced strawberries to nibble on between bites of cupcakes. The juicy fruit complements the cupcake flavors.
Chocolate Truffles - Rich chocolate truffles make an elegant accompaniment to the cupcakes. Choose truffles with raspberry or white chocolate fillings to echo the cupcake ingredients.
Lemon Sorbet - The bright, tangy flavor of lemon sorbet contrasts nicely with the sweet cupcakes. Serve a small scoop in pretty dishes for a light, refreshing option.
Raspberry Coulis - Drizzle plates with a simple raspberry sauce made from pureed raspberries, sugar, and a squeeze of lemon. The vibrant red sauce looks beautiful and amplifies the berry flavor.
Chantilly Cream - Offer a bowl of lightly sweetened, vanilla-scented whipped cream to dollop on top of the cupcakes for added richness and a fancy bakery feel.
Champagne or Prosecco - The bubbles and crispness of a sparkling wine are lovely with the cupcakes. A sweet rosé pairs especially well with the raspberry and white chocolate flavors.
How To Store
To Store Frosted Cupcakes:
- Keep frosted cupcakes in an airtight container at room temperature for up to 3 days.
- Avoid refrigerating as this can dry out the cupcakes.
- For best results, wait to frost cupcakes until the day you plan to serve them.
To Freeze Frosted Cupcakes:
- Place frosted cupcakes on a baking sheet and freeze until the buttercream is firm about 2 hours.
- Wrap each cupcake in plastic wrap, then place it in an airtight freezer-safe container.
- Freeze for up to 1 month for best flavor and texture.
- Defrost at room temperature for 1-2 hours before serving.
To Reheat Cupcakes:
- Reheat unfrosted cupcakes in the microwave for 10-15 seconds until just warm.
- Alternatively, wrap unfrosted cupcakes in foil and heat in a 300°F oven for 5-10 minutes until warmed through.
- Frosted cupcakes are best enjoyed at room temperature and do not need to be reheated.
Raspberry Cupcakes
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Ingredients
- 100 g 7 tablespoon unsalted butter, softened (or vegan butter)
- 175 g ¾ cup + 2 tablespoon granulated sugar
- 2 large eggs
- 1 large egg white
- 200 ml ¾ cup + 1 tablespoon milk of choice
- 10 g 2 teaspoon baking powder
- 3 g ½ teaspoon salt
- 5 ml 1 teaspoon vanilla extract
- 200 g 1 ¾ cups + 1 tablespoon all-purpose flour, divided
- 150-200 g ¾ - 1 cup frozen raspberries
For the Raspberry Buttercream:
- 350 g 2 ½ cups fresh or thawed frozen raspberries
- 225 g 1 cup butter, softened
- 115 g ½ cup vegetable shortening (or additional butter)
- 375-440 g 3-3 ½ cups powdered sugar
Instructions
- Preheat oven to 175°C (350°F). Line a 12-cup muffin tin with liners and a second 3-cup tin.
- In a bowl, whisk together 200g flour, baking powder, and salt. Set aside.
- Using a mixer, beat the butter and sugar until light and fluffy, 1-2 minutes. Beat in eggs and egg white one at a time, then the vanilla and milk.
- Gradually mix in the dry ingredients until just combined. Do not overmix.
- Toss the frozen raspberries with the remaining 1 tablespoon flour in a separate bowl to coat. Gently fold the coated raspberries into the batter.
- Fill muffin cups ⅔ full with batter. Push 3-5 raspberries into the top of each.
- Bake for 16-22 minutes until a toothpick inserted in the center comes out clean. Allow to cool completely.
- For the buttercream, puree the raspberries in a blender. Cook the puree over medium heat, stirring frequently, until reduced by half, about 5-15 minutes.
- Strain the reduced puree through a mesh sieve into a bowl to remove seeds. Let cool completely.
- Beat the butter and shortening until smooth. Beat in the cooled raspberry puree.
- Gradually mix in the powdered sugar ½ cup at a time until the desired consistency is reached. Refrigerate briefly if too thin.
- Pipe or spread the buttercream onto the cooled cupcakes.
Notes
- For best results, use frozen raspberries in the cupcake batter as they hold their shape better during baking.
- If using fresh raspberries for the buttercream, thaw frozen berries first for easier pureeing.
- The vegetable shortening helps the buttercream hold its shape, but you can use all butter if preferred.
- Refrigerating the buttercream for 20 minutes before piping will help it firm up.
- Unfrosted cupcakes can be frozen for up to 2 months. Thaw at room temperature before frosting.
Nutrition
Frequently Asked Questions
Can I use fresh raspberries in the cupcake batter?
Fresh raspberries can be used, but frozen berries tend to hold their shape better during baking. If using fresh, freeze them first until solid before folding them into the batter.
How can I make the buttercream a brighter pink color?
You can add a few drops of pink or red food coloring to achieve a more vibrant raspberry hue.
Can these cupcakes be made ahead of time?
Yes, the unfrosted cupcakes can be baked 1-2 days in advance and stored at room temperature. The buttercream can also be made ahead and refrigerated.
Total Time: 1 hour Servings: 12 cupcakes
Eva says
This raspberry cupcakes ,it's yummy
Anya says
Thanks <3