Raspberry Cupcakes
These raspberry cupcakes are packed with raspberry flavor. The cupcakes are made with fluffy vanilla cake studded with fresh raspberries and frosted in creamy raspberry buttercream frosting. This cupcake recipe is perfect for spring or summer baking.
Ingredients for Raspberry Cupcakes
Raspberry Cupcakes
- All-purpose flour
- Baking powder
- Salt
- Granulated sugar
- Unsalted butter – Room temperature.
- Vegetable oil – You can also use canola oil or any neutral baking oil.
- Egg – Large egg, room temperature.
- Sour cream – Room temperature.
- Vanilla extract – Pure vanilla extract adds amazing vanilla flavor to the batter.
- Milk – Room temperature whole or 2% milk.
- Raspberries – Fresh raspberries, roughly chopped.
Raspberry Buttercream Frosting
- Unsalted butter – Room temperature.
- Powdered sugar – Confectioners’ sugar or icing sugar.
- Raspberry reduction – Raspberry reduction is a concentrated raspberry puree that adds fresh raspberry flavor to the buttercream. Check out this blog post on how to make it out of only frozen raspberries!
- Vanilla extract – Pure vanilla extract enhances the flavor of the frosting.
- Salt – A pinch of salt provides some contrast to the sweetness of the frosting.
- Heavy cream – Heavy cream helps the buttercream become smooth and creamy.
Tools & Supplies for Making Raspberry Cupcakes
How to Make Raspberry Cupcakes
- Prep and preheat: Preheat the oven to 350 degrees F. Line a cupcake pan with 12 cupcake liners.
- Make the cupcake batter: Whisk the all-purpose flour, baking powder, and salt in a small bowl. Set aside. Cream the granulated sugar, unsalted butter, and vegetable oil until light and creamy. Add the egg, sour cream, and vanilla extract and mix until smooth. Add in half of the dry ingredients, the milk, and the other half of the dry ingredients, mixing in between each addition until the batter is smooth. Fold in the chopped raspberries.
- Bake the cupcakes: Portion the cupcake batter into the cupcake liners about 3/4 full. Bake the cupcakes for approximately 20 minutes until the tops of the cupcakes spring back when gently touched. Cool the cupcakes in the pan for 2 minutes and then transfer to a wire rack to cool completely.
- Make the raspberry buttercream frosting: Cream the unsalted butter until light, pale, and fluffy. Add in the powdered sugar and mix on low until well combined. Add in the raspberry reduction, vanilla extract, and salt and mix on low speed until smooth. Drizzle in the heavy cream. Turn the mixer to medium speed and whip the buttercream for 3 to 5 minutes until it is smooth and creamy.
- Assemble the cupcakes: Fill a piping bag fitted with an Ateco 857 piping tip with the raspberry buttercream. Pipe a swirl of the frosting onto the cooled cupcakes. Decorate the cupcakes with fresh berries.
Recipe Tips
- Check out my baking tips posts on 10 Tips for Baking Perfect Cupcakes and Best Cupcake Baking and Decorating Supplies to make the most out of this recipe.
- Use a large cookie scoop to portion out the cupcake batter for uniform cupcakes. For this recipe, I used one heaping scoopful of batter.
- Learn how to make the raspberry reduction for the raspberry buttercream frosting in this baking tutorial post!
Frequently Asked Questions
How should I store the cupcakes?
- Store the cupcakes in an airtight container at room temperature for 1 day or in the refrigerator for about 2 to 3 days. Serve at room temperature for the best taste and texture.
How do I make the raspberry reduction for the buttercream?
- Check out this baking tutorial post to learn how to make the raspberry reduction for the frosting.
- I do not recommend using raspberry jam as a substitute in the buttercream.
Can I use a different type of frosting?
- Absolutely! Cream cheese frosting, vanilla buttercream, or lemon cream cheese frosting would taste amazing on these cupcakes.
Cupcake Recipes You Will Love
- Blueberry cupcakes
- Lemon blueberry cupcakes
- Lemon raspberry cupcakes
- Cranberry orange cupcakes
- Cherry lime cupcakes
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Raspberry Cupcakes
Yield: 12 cupcakes
These raspberry cupcakes are packed with raspberry flavor. The cupcakes are made with fluffy vanilla cake studded with fresh raspberries and frosted in creamy raspberry buttercream frosting. This cupcake recipe is perfect for spring or summer baking.
Equipment
- Stand mixer fitted with a paddle attachment or electric hand mixer
Ingredients
Raspberry Cupcakes
- 1¼ cups (156 g) all-purpose flour
- 1½ tsp (1 tsp) baking powder
- ½ tsp (0.5 tsp) salt
- ¾ cup (150 g) granulated sugar
- ¼ cup (57 g) unsalted butter room temperature
- ¼ cup (60 ml) vegetable oil
- 1 (1) large egg room temperature
- 2 tbsp (24 g) sour cream room temperature
- 2 tsp (2 tsp) vanilla extract
- ½ cup (120 ml) milk room temperature
- ¾ cup (111 g) fresh raspberries roughly chopped
Raspberry Buttercream Frosting
- 1 cup (227 g) unsalted butter room temperature
- 2½ cups (300 g) powdered sugar
- ¼ cup (37 g) raspberry reduction learn how to make raspberry reduction
- 1 tsp (1 tsp) vanilla extract
- ¼ tsp (0.2 tsp) salt
- 1 tbsp (15 ml) heavy cream
Additional Ingredients
- 36 (36) fresh raspberries for decorating
Instructions
Raspberry Cupcakes
- Preheat the oven to 350 degrees F. Line a cupcake pan with 12 cupcake liners.
- In a small mixing bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
- In a large mixing bowl with an electric hand mixer, cream the granulated sugar, unsalted butter, and vegetable oil for a few minutes until light and creamy. Add the egg, sour cream, and vanilla extract and mix until smooth.
- Add in half of the flour mixture and mix until mostly combined. Then, pour in the milk and mix. Add the remaining half of the flour mixture and mix until combined and smooth. Fold in the chopped raspberries.
- Portion the cupcake batter into the cupcake liners about 3/4 full. Bake the cupcakes for approximately 20 minutes until the tops of the cupcakes spring back when gently touched. Cool the cupcakes in the pan for 2 minutes and then transfer to a wire rack to cool completely.
Raspberry Buttercream Frosting
- Be sure to make the raspberry reduction before you start making the raspberry buttercream frosting. Check out this tutorial on how to make raspberry reduction.
- In the bowl of a stand mixer fitted with a paddle attachment or in a large mixing bowl with an electric hand mixer, cream the unsalted butter for about 5 minutes until light, pale, and fluffy.
- Add in the powdered sugar and mix on low speed until well combined. Add in the room temperature raspberry reduction, vanilla extract, and salt and mix on low speed until smooth. Drizzle in the heavy cream.
- Turn the mixer to medium speed and whip the buttercream for 3 to 5 minutes until it is smooth and creamy.
Assembling the Cupcakes
- Fill a piping bag fitted with an Ateco 857 piping tip with the raspberry buttercream frosting. Pipe a swirl of the frosting onto the cooled cupcakes. Decorate the cupcakes with fresh raspberries.
Notes
- Store the raspberry cupcakes in an airtight container at room temperature for 1 day or in the refrigerator for about 2 to 3 days.
- Serve the cupcakes at room temperature for the best taste and texture.
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About Courtney
Baker | 80s Lover | Cookbook Author
Courtney is a self-taught home baker and cookbook author of “Girls Just Wanna Bake Cupcakes”. She loves to create new and unique recipes while simultaneously listening to 80s music.
I have a question am I able to make this into a lemon raspberry cupcake if I am how much lemon should I add?
Hi Rick! Yes, you can! I would substitute half of the milk for fresh lemon juice and also add about 1 tsp of lemon zest!