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.
1 ¼cupsall-purpose flour;plus an extra tablespoon set aside
1 ½teaspoonsbaking powder
½teaspoonsalt
½cupunsalted butterroom temperature
1cupgranulated sugar
1eggroom temperature
1 ½teaspoonsvanilla extract
½cupbuttermilkroom temperature
6ouncesfresh raspberriesplus 12 more for garnish (optional)
Freeze Dried Raspberry Buttercream
1 ½cupsunsalted butterroom temperature
½teaspoonsalt
¼cupfreeze dried raspberry powder
2 ½cupspowdered sugar
¼cupheavy 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.