If you’re looking for a fresh and beautiful dessert to impress your guests or satisfy your sweet tooth, these Raspberry Cupcakes are just what you need. Made with fresh raspberries and topped with a luscious bright pink raspberry frosting, these cupcakes are perfect for special occasions like Valentine’s Day, baby showers, or whenever raspberries are in season.
Before we begin, here are a few tips to ensure your cupcakes turn out perfectly. Make sure all your ingredients are at room temperature to achieve a smooth texture. Preheat your oven and line your cupcake pan with liners. Now, let’s get started with the recipes.
Ingredients for Raspberry Cupcake Recipe:
- All-purpose flour
- Baking powder
- Unsalted butter, softened
- Granulated sugar
- Large eggs
- Vanilla extract
- Whole milk
- Sour cream
- Lemon juice
- Lemon zest
- Fresh raspberries
For the Raspberry Buttercream Frosting, you’ll need:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- Freeze-dried raspberries or raspberry powder
- Vanilla extract
- Extra raspberries for decoration
Supplies needed for Raspberry Cupcakes:
- Electric mixer
- Large mixing bowl
- Medium bowl
- Cooling rack
- Rubber spatula
How to make Fresh Raspberry Cupcakes:
In a medium bowl, whisk together the flour, baking powder, and salt. In a large bowl or the bowl of a stand mixer with a paddle attachment, cream together the softened butter and granulated sugar until light and fluffy.
Add the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract and sour cream Gradually add half of the dry ingredients to the butter mixture, alternating with the milk. Begin and end with the remaining dry ingredients. Gently fold in the lemon juice, lemon zest, and fresh raspberries. Use a spatula to scrape the sides of the bowl and give the batter one more fold.
Fill cupcake liners about two-thirds full with the cupcake batter. Bake for about 18-20 minutes or until a toothpick inserted into the center comes out clean.
Allow the cupcakes to cool in the pan for a few minutes, then transfer them to a wire rack to cool completely.
For the Raspberry Buttercream Recipe:
In a mixing bowl, beat the softened butter until creamy. Gradually add the powdered sugar, mixing well after each addition.
Stir in the raspberry powder and vanilla extract (the frosting will be super thick.) Add milk as needed, 1 spoon at a time until the frosting is smooth and fluffy.
Transfer the frosting to a piping bag and decorate the unfrosted cupcakes as desired. Add fresh raspberries to the top of the cupcakes if desired.
Want to make Chocolate Raspberry Cupcakes: Use the chocolate cupcakes from this recipe and add in fresh raspberries and raspberry frosting!
How to store leftover Raspberry Cupcakes:
Cupcakes will last in an airtight container for 3 days at room temperature or up to a week in the fridge. Also check out this post on How to Freeze Cupcakes
More favorite cupcake recipes:
- Double Chocolate Football Cupcakes
- Strawberry Margarita Cupcakes
- Churro Cupcakes
- Strawberry Lemonade Cupcakes
- Perfect Vanilla Cupcakes
- 1 sticks (4 ounces) unsalted butter, at room temperature
- 1 teaspoon vanilla extract
- 1 cup granulated sugar
- 1 teaspoons lemon zest
- 2 large eggs, at room temperature
- 1/2 cup full fat sour cream
- 1/4 cup whole milk
- 1 3/4 cup cake flour, divided*
- 3/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup raspberries, fresh or frozen**
- 1 recipe Raspberry Buttercream
- Preheat your oven to 350°F (175°C).
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl or the bowl of a stand mixer with a paddle attachment, cream together the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract lemon juice, zest, and sour cream
- Gradually add half of the dry ingredients to the butter mixture, alternating with the milk. Begin and end with the remaining dry ingredients.
- Gently fold in the fresh raspberries.
- Fill cupcake liners about two-thirds full with the batter.
- Bake for about 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cupcakes to cool in the pan for a few minutes, then transfer them to a wire rack to cool completely.
Frost cooled cupcakes with raspberry buttercream and top with a fresh raspberry if desired.
*No cake flour? No problem. Measure out the flour for the recipe, take out 1 tablespoon and replace it with cornstarch. Then stir it all together and you have homemade cake flour!
**Frozen Raspberries work well but do not thaw them!