Light, fluffy with the perfect fruity flavor, these Raspberry Cupcakes scream spring and summer. Super easy, tasty and an all around fun recipe.
Cupcakes are one of my weakness, there are so many different flavors out there so it really is hard to choose a favorite.
These Raspberry Cupcakes have to be high up there on my list. With the combination of a vanilla cupcake with a raspberry buttercream and a whole raspberry inside.
You really get a nice balance with all the flavors together with nothing really overpowering one another.
This is a dessert that is great for any occasions where you want to bring a delicious cupcake recipe. Parties, holidays, cookouts, etc.
You can also double this recipe to make more for larger crowds, which we do often because we love to bring them places.
If you are wanting a cupcake that is filled with fruity flavor and has a surprise in the middle, then you need to add these Raspberry Cupcakes to your must make list.
Some of my other favorite cupcake recipes that we have on our site include: Funfetti Cupcakes, Cherry Coke Cupcakes and Banana Cupcakes.
WHY THIS RECIPE WORKS:
- This makes a great normal sized batch, but you can easily double it.
- It has the perfect balance of vanilla and raspberry flavor.
- With the addition of the raspberry inside it adds an extra fun punch of flavor.
INGREDIENTS NEEDED (FULL RECIPE AT THE BOTTOM OF THE POST):
All-purpose flour
Baking powder
Salt
Salted butter
Granulated sugar
Canola or vegetable oil
Vanilla extract
Eggs
Buttermilk
Raspberries
Lemon juice
Powdered sugar
HOW TO MAKE RASPBERRY CUPCAKES, STEP BY STEP:
- Preheat the oven to 350 degrees F and line a cupcake pan with paper liners. Set aside.
- In a mixing bowl combine the flour, baking powder, and salt and set aside.
- In the bowl of a stand mixer fitted with a paddle attachment add the butter and sugar. Cream together for at least 3 minutes, scraping the sides of the bowl as needed.
- Add the oil, vanilla, eggs and buttermilk and mix again until well combined.
- Then add the dry flour mixture and mix until combined. Don’t overmix on this step.
- Fill each cupcake liner half full, put a raspberry in the middle and put another spoonful of batter over the top. You want your liners to be about ¾ full.
- Bake for 15-19 minutes until a toothpick inserted comes out with a few moist crumbs.
- Remove from the oven and let cool on a wire cooling rack for 5 minutes before removing the cupcakes from the tin.
- To make the frosting, add the fresh raspberries and lemon juice to a food processor and pulse until smooth. Pour the puree through a fine mesh strainer to remove the seeds. (If you don’t mind seeds in the frosting, you can skip this step) Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, cream the butter so it is soft and smooth, about 2 minutes.
- Add the powdered sugar and 1/3 cup of the raspberry puree. Mix on low until mostly combined and then beat on medium high speed for 5 minutes.
- Add more puree if needed to get the right consistency and color you desire.
- Once your cupcakes are completely cooled, frost using a piping bag fitted with your favorite tip or with a butterknife. (I used a 6b tip.)
- Then top with a fresh raspberry for garnish.
DO I NEED TO STRAIN THE RASPBERRY PUREE?
You do not have to strain it if you do not mind seeds in your frosting. We like to strain it to eliminate the seeds.
But this is a personal preference, if you don’t mind having seeds, then you do not have to strain it.
DO I HAVE TO PIPE THE FROSTING ONTO THE TOP?
No, some people do not have piping bags and that is fine. You can use an offset spatula or knife to frost them.
If you don’t plan to pipe a lot of frosting on each cupcake you can half the frosting recipe.
CAN I USE REGULAR MILK?
We highly suggest using buttermilk for this recipe as it creates a lighter and fluffier texture.
If you do not have buttermilk or do not want to use it, you can just use regular milk in it’s place.
DO I HAVE TO PUT THE RASPBERRY IN THE CENTER OF THE CUPCAKE?
No, this is optional but a really fun idea to do to give a little surprise and an extra pop of that raspberry flavor.
If you do not want to add them to the cupcakes, you can absolutely leave them out.
HOW TO STORE:
Store in the fridge in an airtight container for up to 2 days after being made.
Room temperature will be okay for about 12 hours but the fresh raspberry on top won’t look nice if unrefrigerated for longer than that.
These can also be frozen, frosted without the raspberry on top in a freezer container where they will keep for up to 3 months.
To defrost remove to room temperature until thawed then top with raspberry if desired.
TIPS AND TRICKS:
- I highly recommend buttermilk, but you can use regular milk if you’d like.
- Easily double this recipe.
- You can leave the raspberry out of the center if you do not want to use it.
- If you are not going to use a piping bag to frost, make half of the frosting.
- You can choose to strain the raspberry puree or not depending if you want seeds or not.
- These can be frozen, see above on how to do that.
- If you use unsalted butter add an additional ¼ teaspoon salt in the batter and a pinch to the frosting.
Want a fruity and tasty dessert that you will want to make over and over again? Then you absolutely need to whip up a batch of these Raspberry Cupcakes.
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Raspberry Cupcakes
Ingredients
Cupcakes:
- 1 ¼ cup all-purpose flour
- 1 ½ teaspoons baking powder
- 1/8 teaspoon salt
- 6 Tablespoons salted butter softened
- ¾ cup granulated sugar
- 2 tablespoons canola or vegetable oil
- 2 teaspoons vanilla extract
- 2 large eggs
- ¾ cup buttermilk
- 12 fresh raspberries
Frosting:
- 1 cup fresh raspberries
- 1 teaspoon lemon juice
- 1 cup salted butter softened
- 5 cups powdered sugar
- 12 fresh raspberries for topping
Instructions
- Preheat the oven to 350 degrees F and line a cupcake pan with paper liners. Set aside.
- In a mixing bowl combine the flour, baking powder, and salt and set aside.
- In the bowl of a stand mixer fitted with a paddle attachment add the butter and sugar. Cream together for at least 3 minutes, scraping the sides of the bowl as needed.
- Add the oil, vanilla, eggs and buttermilk and mix again until well combined.
- Then add the dry flour mixture and mix until combined. Don’t overmix on this step.
- Fill each cupcake liner half full, put a raspberry in the middle and put another spoonful of batter over the top. You want your liners to be about ¾ full.
- Bake for 15-19 minutes until a toothpick inserted comes out with a few moist crumbs.
- Remove from the oven and let cool on a wire cooling rack for 5 minutes before removing the cupcakes from the tin.
- To make the frosting, add the fresh raspberries and lemon juice to a food processor and pulse until smooth. Pour the puree through a fine mesh strainer to remove the seeds. (If you don’t mind seeds in the frosting, you can skip this step) Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, cream the butter so it is soft and smooth, about 2 minutes.
- Add the powdered sugar and 1/3 cup of the raspberry puree. Mix on low until mostly combined and then beat on medium high speed for 5 minutes.
- Add more puree if needed to get the right consistency and color you desire.
- Once your cupcakes are completely cooled, frost using a piping bag fitted with your favorite tip or with a butterknife. (I used a 6b tip.)
- Then top with a fresh raspberry for garnish.
Notes
- I highly recommend buttermilk, but you can use regular milk if you’d like.
- Easily double this recipe.
- You can leave the raspberry out of the center if you do not want to use it.
- If you are not going to use a piping bag to frost, make half of the frosting.
- You can choose to strain the raspberry puree or not depending if you want seeds or not.
- These can be frozen, see above on how to do that.
- If you use unsalted butter add an additional ¼ teaspoon salt in the batter and a pinch to the frosting.
Nutrition
Tornadough Alli is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value is important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and values can vary depending on which brands were used.
rose333
What other fruit do you recommend for this recipe?
Tornadough Alli
You can do strawberries, blackberries, those are the two that I would think of that would work well with making everything in regards to the frosting as well.