Go Back
Raspberry cupcakes with raspberry buttercream frosting and fresh raspberries.
Print

Raspberry Cupcakes

Light, fluffy vanilla cupcakes filled with juicy raspberries and topped with creamy raspberry buttercream. Perfect for birthdays, bake sales, or a cozy family treat.
Prep Time20 minutes
Active Time20 minutes
Resting Time10 minutes
Total Time50 minutes
Course: baking, Cupcakes, Dessert
Cuisine: American, European
Keyword: frozen raspberries, raspberry buttercream, raspberry cupcakes, vanilla cupcake
Yield: 4 people
Calories: 340kcal
Author: Jenna Cooper
Cost: $5

Equipment

  • Muffin tin (12-cup)
  • Paper cupcake liners
  • Mixing bowls
  • Electric hand mixer or stand mixer
  • Measuring Cups and Spoons
  • Whisk
  • Cooling rack
  • Piping bag and star tip (optional)

Materials

For the Cupcakes

  • 1 1/2 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup unsalted butter softened
  • 1 cup granulated sugar
  • 2 large eggs room temperature
  • 1 tsp vanilla extract
  • 1/2 cup milk
  • 1 cup fresh or frozen raspberries don’t thaw if using frozen

For the Raspberry Buttercream

  • 1/2 cup unsalted butter softened
  • 2 cups powdered sugar
  • 2-3 tbsp raspberry puree or 2 tbsp freeze-dried raspberry powder
  • 1 tsp vanilla extract
  • 1-2 tbsp milk if needed to thin

Instructions

  • Preheat your oven to 350°F (175°C). Line a muffin tin with 12 cupcake liners.
  • In a medium bowl, whisk together flour, baking powder, and salt.
  • In a large mixing bowl, cream butter and sugar until light and fluffy.
  • Add eggs one at a time, beating well after each. Stir in vanilla extract.
  • Alternate adding the dry mixture and milk to the butter mixture, beginning and ending with the dry ingredients. Mix gently.
  • Fold in raspberries carefully so they don’t break apart.
  • Divide batter evenly among the cupcake liners, filling each about two-thirds full.
  • Bake for 18–22 minutes, or until a toothpick comes out clean. Cool in the pan for 5 minutes, then transfer to a wire rack.
  • For the frosting, beat butter until creamy. Add powdered sugar gradually. Mix in raspberry puree (or powder) and vanilla. Beat until smooth and fluffy.
  • Once cupcakes are cool, frost with raspberry buttercream. Decorate with a fresh raspberry on top, if desired.

Notes

If using frozen raspberries, add them straight from the freezer to prevent bleeding into the batter.
For lighter cupcakes, substitute cake flour for half the all-purpose flour.
Raspberry buttercream can be made with either puree or freeze-dried raspberries depending on what you have available.
Store cupcakes in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days.