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–+ servings
Raspberry cupcakes with raspberry frosting on a cutting board.

Raspberry Cupcakes

These fluffy and moist raspberry cupcakes are sweet, tangy and fruity. They are topped with a pretty, pink raspberry buttercream frosting.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings 12 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

Tips
  • 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.
Storage
  • Keep in fridge for 3 - 5 days in an airtight container.
  • Keep in freezer for 3 months in an airtight container.
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Nutrition information provided is just an estimate and may vary based on specific ingredients used.