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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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