These raspberry cupcakes with raspberry buttercream frosting are light, fluffy, moist and fruity. If you are looking for a light, tangy and sweet dessert try these cupcakes have you covered. They are easy to make and ready in about 55 minutes.
These raspberry cupcakes a light, fluffy cupcake base with whole raspberries spread throughout. They are then topped with an easy to make raspberry buttercream frosting that is pretty pink and delicious.
These cupcakes are a great spring dessert or valentines day dessert, but you can really serve them anytime. They are similar in flavor to these raspberry lemon cookies.
🧁Why To Try This Recipe
Bright - the pretty pink frosting makes these an eye catching dessert.
Flavorful - they are full of tangy and sweet raspberry flavor both in the frosting and cupcake.
Easy to make - these are a simple cupcake recipe that is easy to make and ready in under an hour.
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🥄Equipment
- Measuring cups
- Measuring spoons
- Pot or pan
- Muffin/Cupcake tin
- Spatula or Spoon
- Mixing Bowl
- Hand or Stand Mixer
- Piping Bag
- Large Star Tip (for piping bag)
📋Ingredients
For the Cupcakes
- Granulated Sugar
- Butter - unsalted, softened
- Egg
- Vanilla Extract
- Lemon Zest (optional)
- Milk
- Baking Powder
- Salt
- Flour
- Frozen Raspberries - chopped
For the Raspberry Buttercream
- Raspberries - fresh or frozen
- Butter - unsalted, softened
- Powdered Sugar
- Salt
- Milk
See recipe card for quantities.
📖Substitutions & Variations
Try out these substitutions and variations to customize these cupcakes exactly how you want them.
- Add a raspberry filling - you can make these a triple raspberry cupcake by adding a raspberry filling. Double the amount of raspberry paste you make for the frosting (or use raspberry jam). Core out the center of each cupcake after baked and spoon filling into them before frosting.
- Make them pink - you can add a few drops of pink or red food coloring to the cupcake batter if you want the cupcakes themselves to be brightly colored as well.
- Change out the lemon - lemon and raspberry is a nice flavor combination. But you can substitute the lemon zest for orange zest. Or, you can use 1 teaspoon of a flavored extract like almond extract for a nuttier taste.
Like fruity cupcakes? Try out these watermelon cupcakes also.
⏲️Instructions
Use these easy to follow process shots and step-by-step directions to make up a batch of your own.
Step one: Line cupcake tins with liners and preheat the oven to 350 degrees Fahrenheit.
Step two: Add softened butter and sugar into the mixing bowl. Cream together until smooth on medium high speed for about 2 - 3 minutes.
Step three: Add in the egg, milk, vanilla and lemon zest. Mix on medium speed until well combined.
Step four: Add in the flour, baking powder, and salt. Mix thoroughly on low speed - scraping down the sides as you go.
Step five: In a separate bowl, combine chopped frozen raspberries with flour and toss to coat.
Step six: Fold the coated raspberries into the batter until cwell combined.
Step seven: Fill the cupcake liners about half full with batter and bake at 350 degrees Fahrenheit for 20 - 25 minutes.
Step eight: Make the frosting while cupcakes bake. Add softened butter, powdered sugar, salt and milk into mixing bowl.
Step nine: Mix on low speed until combined. Then mix on medium high for another minute or two and stop when it becomes fluffy.
Step ten: In a pan add raspberries and heat on low for 10 minutes, stirring frequently. Raspberries will turn into a liquid. Allow to cool.
Step eleven: Once raspberry paste is cooled, add it to the mixing bowl with the sugar and butter.
Step twelve: Combine the raspberry paste well. Then, transfer frosting to a piping bag with a large star tip.
Step thirteen: Pipe a large mount of frosting on each cupcake, creating a spiral shape. Top each off with a raspberry, if desired.
Hint: allow cupcakes to completely cool before adding any frosting.
⭐Recipe Tips for Success
- Don't over bake - Remove cupcakes from oven when the edges are golden brown and the centers are just set. They will bake a little more while cooling.
- Use frozen raspberries - For the cupcake batter use frozen raspberries only. Otherwise they will add a lot of liquid to the batter, make it pink and sink to the bottom.
- Correct frosting - you want your frosting to be light, fluffy and a little stiff. It should not drip off a spoon, but you still want it to be able to pipe onto the cupcakes. If it's too runny add more powdered sugar. If it's too stiff, add a little more milk.
Storage
Store in the fridge in an airtight container for 3 - 5 days.
Freeze in an airtight container for up to 3 months. Defrost overnight in the fridge.
Raspberry Cupcakes
Equipment
- measuring cups
- Measuring Spoons
- Mixing bowl
- Hand or Stand Mixer
- Cupcake Tin
- Cupcake Liners
- Piping Bag for piping icing
- Large Star Tip for piping icing
- Large spoon or spatula
Ingredients
For Raspberry Cupcakes
- ¾ Cups Granulated Sugar
- 4 Tablesppons Butter unsalted, softened
- 1 Egg
- 1 teaspoon Vanilla Extract
- 1 Tablespoon Lemon Zest
- ¼ Cup Milk
- ¾ Teaspoon Baking Powder
- ½ teaspoon Salt
- ¾ Cup Flour plus 1 tablespoon extra
- 1 Cup Raspberries chopped + frozen
For Raspberry Buttercream Frosting
- 1 Cup Raspberries fresh or frozen
- ¾ cup Butter unsalted, softened
- ⅖ cup Powdered Sugar
- 2 Tablesppons milk
Instructions
For Raspberry Cupcakes
- Preheat the oven to 350 degrees Fahrenheit. Line your cupcake tin(s) with liners, set aside.
- In the bowl of a stand mixer, combine the 4 tablespoons softened butter and .75 cups of sugar. Cream on high for 2 - 3 minutes until smooth.
- Add in 1 egg, .25 cup milk, 1 teaspoon vanilla and 1 tablespoon of lemon zest. Mix on medium speed until well combined.
- Add in .75 cups flour, .75 teaspoons baking powder and .5 teaspoons of salt. Mix on low, scraping down sides, until well combined.
- In a separate bowl, combined 1 cup frozen, chopped raspberries with 1 tablespoon of flour. Toss to coat the raspberries.
- Fold the coated raspberries into the batter.
- Fill the cupcake liners ½ full with batter and bake for 20 - 25 minutes at 350 degrees Fahrenheit.
- While baking - start the frosting.
Raspberry Buttercream Frosting
- In a pan, add 1 cup of raspberries and heat on low for 10 minutes.
- Stir frequently until raspberries evaporate and then become a paste. Set aside to cool
- In a mixing bowl, combine .75 cups softened butter, 2.5 cups powdered sugar, .5 teaspoons of salt and 2 tablespoons of milk.
- Mix on low until well combined. Then, mix on medium high speed for another minute until it turns fluffy.
- Add in the cooled raspberry paste and fold it all together.
- Transfer the frosting to the piping bag and fit it with a large star tip.
- Once cupcakes are cooled, pipe a large mound of frosting on each cupcake, creating a spiral shape.
- Add a raspberry on top of each, if desired.
Notes
- Don't over bake - Remove cupcakes from oven when the edges are golden brown and the centers are just set. They will bake a little more while cooling.
- Use frozen raspberries - For the cupcake batter use frozen raspberries only. Otherwise they will add a lot of liquid to the batter, make it pink and sink to the bottom.
- Correct frosting - you want your frosting to be light, fluffy and a little stiff. It should not drip off a spoon, but you still want it to be able to pipe onto the cupcakes. If it's too runny add more powdered sugar. If it's too stiff, add a little more milk.
- Completely cool - allow cupcakes to cool completely before adding any frosting.
- Keep in fridge for 3 - 5 days in an airtight container.
- Keep in freezer for 3 months in an airtight container.
Nutrition information provided is just an estimate and may vary based on specific ingredients used.
