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Raspberry Cupcakes

Total Time: 1 hr 10 mins

Pretty in pink! These Raspberry Cupcakes are packed with juicy raspberry flavor in every single bite. They are soft, fluffy, and super easy to make. Great for Valentine’s Day, bridal showers, birthday parties, or every day indulging.

These cupcakes are fresh raspberry and vanilla cupcakes with a creamy freeze dried raspberry buttercream, topped with more fresh raspberries.

Craving more raspberry recipes? Try my Raspberry Blondies and White Chocolate Raspberry Bundt Cake!

Cupcakes filled with fresh raspberries, topped with raspberry buttercream, and garnished with a fresh raspberry.

The BEST Raspberry Cupcakes Recipe

You are going to love how beautiful, simple, and delicious these cupcakes are!

  • NATURAL RASPBERRY FLAVOR- You will find fresh raspberries AND freeze dried raspberries in these cupcakes. The fresh raspberries are sprinkled throughout the vanilla cupcake batter and on top of the cupcakes as a garnish. The freeze dried raspberries are in the buttercream which gives it the beautiful color and strong flavor.
  • EASY INGREDIENTS- This entire recipe is only 14 ingredients and they are mostly basic pantry staples, aside from the raspberries. The cupcakes are 9 ingredients and the buttercream is only 5 ingredients.
  • GREAT FOR ALL OCCASIONS- Make these for Valentine’s Day, birthday parties, as a weekend baking activity, or even for a bridal and baby showers. Not to mention, these can be simply decorated or more ornately decorated.

Watch Me Make These Raspberry Cupcakes In Under 1 Minute:

Ingredients in Raspberry Cupcakes

This recipe is 2 main elements: fluffy and moist raspberry and vanilla cupcakes, a creamy raspberry buttercream, and fresh raspberries for decorating. Below are all the ingredients needed with a few notes.

  • Flour: I use unbleached all-purpose flour. This recipe has not been tested with other types therefore I cannot recommend.
  • Baking Powder: A leavening agent for adding body and texture to the crumb.
  • Salt: Because everything needs a little salt.
  • Unsalted Butter: Softened and brought to room temperature. If you use salted butter you will want to omit the extra salt above.
  • Granulated Sugar: This adds sweetness and stability to the crumb. Cane sugar is a great substitute.
  • Egg: Brought to room temperature.
  • Vanilla Extract: Use high quality extract because you can really taste it in these cupcakes. I recommend pure and not imitation varieties.
  • Buttermilk: Brought to room temperature. Make your own: take 1 cup of whole milk, remove 1 tablespoon and replace it with 1 tablespoon of lemon juice or white vinegar. Allow it to sit and sour prior to using.
  • Fresh Raspberries: Use dry and firm raspberries, they tend to have less moisture, it reduces the amount of moisture in the batter.
All the ingredients to make Raspberry Cupcakes with cupcaking baking pan lined with baking cups, whisk, spatula, and kitchen towl.

For the Raspberry Buttercream:

  • Unsalted Butter: Always use softened to room temperature for your buttercream or it will not whip together well. You can use salted butter, just leave out the added salt below.
  • Salt: see note above.
  • Freeze Dried Raspberries (whole or powdered): These will add bold raspberry flavor without adding moisture to the buttercream. It also increases the stability of the buttercream. They can be found at your local grocers or I buy my whole freeze dried raspberries on Amazon.
  • Powdered Sugar (Confectioner’s Sugar): Adds sweetness without being grainy like other sugars (do not mistake this for other types of sugar).
  • Heavy Whipping Cream: To add creaminess to the buttercream. This is not always a necessary ingredient, it depends on if you have reached the desired consistency of the buttercream. I tend to add very little cream because I want the buttercream to be more stable.

Equipment Needed

Here are a few basic tools needed to make these Raspberry Cupcakes even easier!

  • Cupcake Baking Pan: I love this one. Make sure the baking pan you are using is a light colored pan. Dark and even gold/ bronze pans will brown the cupcakes too quickly.
  • Baking Cups: Use any color or pattern you prefer (just stay away from foil lined baking cups, they tend to brown the outside of the cupcakes too quickly). You can also use or make your own parchment cups.
  • Piping Bags: I love these ones because they are disposable.
  • Piping Tips: These are my go to and they come with piping bags! I always use extra large piping tips because they make beautiful swirls every single time.
Unwrapped and sliced in half Raspberry Cupcake with more cupcakes surrounding it.

How to Make Raspberry Cupcakes

This is a quick overview of the steps, below the recipe card will have all the details.

  1. Bake the raspberry cupcakes- Whisk together your dry ingredients and set aside. Cream together butter and sugar, add the egg and vanilla extract. Alternate adding the dry ingredients and buttermilk. Fold in the flour coated fresh raspberries. Divide the batter and bake. Cool them completely before filling and frosting (or the buttercream will melt).
  2. Whip together the raspberry buttercream- Beat together the butter and salt. Alternate adding the powdered sugar and heavy whipping cream. Continue to beat the buttercream until light and fluffy. Fold in the freeze dried raspberry using a spatula (this makes the frosting even creamier).
  3. Decorate your Raspberry Cupcakes– You can frost them using a knife or by placing the raspberry buttercream in a piping bag fitted with a piping tip. Once you are done frosting them, top them with a fresh raspberry.

Storing Information:

These Raspberry Cupcakes should be stored in a cupcake carrier or an airtight container. At room temperature they should be eaten within 3 days, in the refrigerator 7 days, and in the freezer up to 3 months. When you freeze these cupcakes you will want to wrap them in plastic wrap before placing them in an airtight container or reusable bag.

4 Tips for BETTER Raspberry Cupcakes

Here are a few tips to make these cupcakes even better.

  1. Room temperature ingredients are a must: When everything is the same temperature it makes for a super smooth and well incorporated batter. The cupcakes will bake more evenly too.
  2. Properly measure your flour: Too much or too little flour drastically affects the crumb of your cupcakes. Always fluff the flour up with a whisk, spoon it into your measuring cup, level it off with a knife. That’s it!
  3. Toss the berries in flour: This is the secret to perfectly distributed raspberries. Without the flour coating on the raspberries they would just sink to the bottom of the cupcakes as they bake. I do this right before I am about to add the raspberries to the batter. If you do it too soon the moisture of the raspberries and flour will create a paste coating. Yuck.
  4. Be careful to not overfill the cupcake liners: The rule is they should be filled between 1/2 and 2/3 of the way up. Overfilling them can cause the cupcakes to collapse once removed. It will also give your cupcakes the spilled over “muffin top” look.

A Few Fun Variations:

  • No fresh raspberries? No problem! You can substitute fresh raspberries for frozen or freeze dried raspberries.
    • If you choose frozen raspberries make sure they are completely thawed with the excess moisture strained off. You will use the same amount of frozen raspberries as you would fresh.
    • If you are using freeze dried raspberries substitute 1 cup of fresh raspberries for a 1/4 cup of freeze dried raspberry powder or 3/4 cup of whole freeze dried raspberries.
  • Make them Raspberry Filled Cupcakes. One of my favorite ways to elevate cupcakes is filling them with jam. After the cupcakes are baked scoop out or core the center of the cupcake and then fill it with raspberry jam. Frost as normal.
  • Substitute the vanilla extract for other flavors. Almond extract goes great with raspberry. You can also use lemon juice or zest to make Lemon Raspberry Cupcakes. I even love the idea of adding white chocolate chips to make them White Chocolate and Raspberry Cupcakes.
  • Make a Cream Cheese Raspberry Buttercream. All you have to do is replace a half cup (one stick) of butter with a half cup (half brick) of cream cheese. The buttercream will still have stability and great texture but with the tang of a cream cheese frosting.
Raspberry Cupcakes decorated with fresh raspberries and freeze dried raspberries in a mortar and pestle.

Frequently Asked Questions (FAQ’s)

Can I use frozen raspberries in Raspberry Cupcakes?

Although this recipe uses fresh raspberries in the cupcake batter, you can substitute them for frozen raspberries. When using frozen raspberries you want to allow them to thaw completely and strain off as much of the liquid as possible. Too much liquid from the raspberries will make the cupcakes soggy and dense.

How do I make my homemade buttermilk?

It is super simple. For every 1 cup of whole milk, remove 1 tablespoon and replace it with 1 tablespoon of white vinegar or lemon juice. Allow the mixture to sit and sour for at least 10 minutes prior to using. By the way, this method is just as effective as store-bought buttermilk.

I do not have piping bags or piping tips, what do I do?

That is okay. Feel free to frost your cupcakes using a butter knife or icing spatula. You can also use a reusable plastic bag with one of the corners cut off to mimic a piping bag. If you would like to invest in some baking tools, check out my All Things Cake board on Amazon.

Can I make Raspberry Cupcakes ahead of time?

Yes, these Raspberry Cupcakes are so easy to make in advance. Choose one of two options: bake and decorate the cupcakes (up to 3 days in advance) OR prepare the baked cupcakes and buttercream, then decorate and serve them later.

Decorated cupcakes surrounded by freeze dried raspberry powder and fresh raspberries.

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Raspberry cupcakes, topped with freeze dried raspberry buttercream, and garnished with a fresh raspberry.

Raspberry Cupcakes

Elizabeth Swoish
These easy and delicious Raspberry Cupcakes have raspberry flavor in every single bite. They are soft raspberry and vanilla cupcakes, topped with a creamy freeze dried raspberry buttercream, and garnished with more fresh raspberries.
Prep Time 30 mins
Cook Time 20 mins
DECORATING TIME 20 mins
Total Time 1 hr 10 mins
Course Dessert
Servings 12
Calories 412 kcal

Equipment

Ingredients
 
 

Vanilla and Raspberry Cupcakes

  • 1 ¼ cups all-purpose flour; plus an extra tablespoon set aside
  • 1 ½ teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup unsalted butter; room temperature
  • 1 cup granulated sugar
  • 1 egg; room temperature
  • 1 ½ teaspoons vanilla extract
  • ½ cup buttermilk; room temperature
  • 6 ounces fresh raspberries; plus 12 more for garnish (optional)

Freeze Dried Raspberry Buttercream

  • 1 ½ cups unsalted butter; room temperature
  • ½ teaspoon salt
  • ¼ cup freeze dried raspberry powder
  • 2 ½ cups powdered sugar
  • ¼ cup heavy whipping cream

Instructions
 

Vanilla and Raspberry Cupcakes

  • Preheat oven to 350 °F and line a 12 cavity cupcake baking pan with cupcake liners or parchment paper.
  • In a separate, small, bowl toss together the fresh raspberries and 1 tablespoon of all- purpose flour.
  • In a small bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
  • Using a hand mixer or stand mixer, cream together the unsalted butter and granulated sugar on medium speed until pale in color, light, and fluffy (about 3 to 5 minutes).
  • Add egg and vanilla extract, beat on medium speed until incorporated (about 1 minute).
  • On low speed, alternate adding the dry ingredients and the the buttermilk. Between each addition scrape down the bowl.
    Like this: dry ingredients, buttermilk, dry ingredients, buttermilk, dry ingredients, STOP and move onto next step.
  • Add the flour coated raspberries to the vanilla cupcake batter. Carefully fold with a silicone spatula and by hand until distributed.
  • Divide the batter equally into the 12 cupcake cavities, filling them no more than 2/3 of the way full. 
  • Bake for 23 to 25 minutes or until a toothpick test comes out clean. The cupcakes should also spring back to the touch.
  • Let the cupcakes cool for 10 minutes before removing them from the pan and allowing them to cool on a wire rack completely.

Freeze Dried Raspberry Buttercream

  • On medium-high speed beat together room temperature unsalted butter and salt for 2 to 3 minutes. It should be pale in color, light, and fluffy.
  • On low speed, alternate adding the powdered sugar and the heavy whipping cream. Between each addition scrape down the bowl.
    Like This: powdered sugar, heavy whipping cream, powdered sugar, heavy whipping cream, powdered sugar, stop and move onto next step.
  • Add the freeze dried raspberry powder to the buttercream. Fold with a silicone spatula until evenly distributed and smooth.
  • Set aside OR prepare a piping bag with the piping tip of your choice, fill it with the buttercream, and tie it off with a rubber band.

Decorating the Raspberry Cupcakes

  • Frost the cupcakes with Raspberry Buttercream, as desired.
  • Garnish with a fresh raspberry and continue until all 12 cupcakes are decorated.

Video

Notes

Storing Information:

  • At room temperature, in an airtight container, is best eaten within 3 days
  • Refrigerated, in an airtight container, up to 7 days
  • Freezer, wrapped in plastic wrap in an airtight container, up to 3 months. Thaw them in the refrigerator overnight, at room temperature, or in the microwave for 30 seconds.
 

Make Ahead Information:

  • You can prepare and refrigerate the cake and buttercream up to two days in advance.
  • Store cooled cupcakes in the refrigerator and the buttercream in a glass bowl with plastic wrap touching the surface of the buttercream, up to two days in advance before decorating and serving.
 

Substitutions:

  • Substitute fresh raspberries for frozen or freeze dried raspberries.
    • If you choose frozen raspberries make sure they are completely thawed with the excess moisture strained off. You will use the same amount of frozen raspberries as you would fresh.
    • If you are using freeze dried raspberries substitute 1 cup of fresh raspberries for a 1/4 cup of freeze dried raspberry powder or 3/4 cup of whole freeze dried raspberries.
  • Make a Cream Cheese Raspberry Buttercream. Replace a half cup (one stick) of butter with a half cup (half brick) of cream cheese. 
Keyword RASPBERRY BUTTERCREAM, RASPBERRY CUPCAKES, RASPBERRY CUPCAKES RECIPE

If you make my Raspberry Cupcakes, don’t forget to leave this recipe a rating, comment, or like. Tag me on social media using the hashtag #EntirelyElizabeth when sharing your own personal photos making this recipe. I would love to see your version and know your thoughts!

By Elizabeth Swoish on January 19th, 2023

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