These Raspberry Cupcakes are soft, fluffy, and bursting with fresh raspberry flavor. Made with tender vanilla cupcakes studded with raspberries and topped with silky raspberry buttercream, this recipe is perfect for spring gatherings, birthdays, or anytime you want a bright, bakery-style dessert.
Why You’ll Love This Recipe
- Light and moist cupcake texture
- Real raspberries in both the cupcakes and frosting
- Naturally fruity, not overly sweet
- Beautiful pink buttercream made without food coloring
- Perfect for parties, celebrations, or gifting
Ingredients
Raspberry Cupcakes
- 1½ cups all-purpose flour
- 1½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- ½ cup buttermilk (or milk with 1 teaspoon lemon juice)
- 1 cup fresh raspberries
Raspberry Buttercream Frosting
- 6 ounces raspberries (fresh or frozen)
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons granulated sugar (adjust to taste)
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- ½ teaspoon vanilla extract
- Pinch of kosher salt
Instructions
Make the Cupcakes
- Preheat oven to 350°F (175°C) and line a cupcake pan with liners.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large bowl, cream butter and sugar until light and fluffy.
- Beat in eggs one at a time, then mix in vanilla extract.
- Add dry ingredients alternating with buttermilk, mixing just until combined.
- Gently fold in raspberries, being careful not to crush them.
- Fill liners about two-thirds full.
- Bake for 18–20 minutes, or until a toothpick inserted comes out clean.
- Cool cupcakes completely on a wire rack.
Make the Raspberry Jam
- In a small saucepan, combine raspberries, lemon juice, and sugar.
- Cook over low heat, mashing berries as they soften.
- Simmer until thick and jam-like, able to hold a line on the back of a spoon.
- Strain through a fine sieve to remove seeds into a chilled bowl.
- Refrigerate until completely cold.
Make the Buttercream
- Beat butter until light and creamy.
- Gradually add powdered sugar, then vanilla and salt.
- Add cold raspberry puree 2 tablespoons at a time until desired flavor and consistency is reached.
- Pipe frosting onto cooled cupcakes and garnish as desired.
Tips & Tricks
- Use very cold raspberry puree to keep frosting thick
- Fold raspberries gently to avoid streaking the batter
- If raspberries are very juicy, toss lightly with flour before folding in
- Chill buttercream briefly if it becomes too soft
Details
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Cooling Time: 45 minutes
- Total Time: ~1 hour 35 minutes
- Yield: 12 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Difficulty: Easy–Intermediate
- Dietary Notes: Vegetarian
Notes
Top with fresh raspberries, lemon zest, or white chocolate shavings for a bakery-style finish. These cupcakes pair beautifully with tea or coffee.
Nutrition (Approximate per Cupcake)
- Calories: 380
- Protein: 4 g
- Carbohydrates: 52 g
- Fat: 18 g
FAQ
Can I use frozen raspberries in the cupcakes?
Fresh is best, but frozen can be used if added directly without thawing.
Why strain the raspberry jam?
Straining removes seeds for a smooth buttercream texture.
Can I make these ahead of time?
Yes, cupcakes can be baked 1 day ahead and frosted before serving.
Can I reduce the sugar?
Slightly, but sugar is important for structure and texture.
How do I get bright pink frosting naturally?
Use ripe raspberries and reduce the puree well for concentrated color.
Storage
- Room Temperature: 1 day
- Refrigerator: Up to 4 days
- Freezer: Unfrosted cupcakes up to 2 months
- Reheating: Bring to room temperature before serving
Similar Recipes
Raspberry Cupcakes
Soft raspberry cupcakes
Ingredients
Raspberry Cupcakes
- 1½ cups all-purpose flour
- 1½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs at room temperature
- 1 teaspoon vanilla extract
- ½ cup buttermilk or milk with 1 teaspoon lemon juice
- 1 cup fresh raspberries
Raspberry Buttercream Frosting
- 6 ounces raspberries fresh or frozen
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons granulated sugar adjust to taste
- 1 cup unsalted butter softened
- 4 cups powdered sugar
- ½ teaspoon vanilla extract
- Pinch of kosher salt
Instructions
Make the Cupcakes
- Preheat oven to 350°F (175°C) and line a cupcake pan with liners.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large bowl, cream butter and sugar until light and fluffy.
- Beat in eggs one at a time, then mix in vanilla extract.
- Add dry ingredients alternating with buttermilk, mixing just until combined.
- Gently fold in raspberries, being careful not to crush them.
- Fill liners about two-thirds full.
- Bake for 18–20 minutes, or until a toothpick inserted comes out clean.
- Cool cupcakes completely on a wire rack.
Make the Raspberry Jam
- In a small saucepan, combine raspberries, lemon juice, and sugar.
- Cook over low heat, mashing berries as they soften.
- Simmer until thick and jam-like, able to hold a line on the back of a spoon.
- Strain through a fine sieve to remove seeds into a chilled bowl.
- Refrigerate until completely cold.
Make the Buttercream
- Beat butter until light and creamy.
- Gradually add powdered sugar, then vanilla and salt.
- Add cold raspberry puree 2 tablespoons at a time until desired flavor and consistency is reached.
- Pipe frosting onto cooled cupcakes and garnish as desired.
Notes
Top with fresh raspberries, lemon zest, or white chocolate shavings for a bakery-style finish. These cupcakes pair beautifully with tea or coffee.
Conclusion
These Raspberry Cupcakes are soft, fruity, and beautifully balanced with fresh berries and creamy buttercream. Elegant yet approachable, they’re a guaranteed crowd-pleaser for any occasion.