These raspberry cupcakes are soft vanilla cupcakes filled with juicy raspberries and finished with a creamy raspberry buttercream. They are bright, fruity, and full of fresh summer flavor in every bite.
These homemade raspberry cupcakes are the kind of dessert that feels cheerful, simple, and special all at once. The cupcake base is tender and buttery, with a gentle vanilla flavor that lets the raspberries shine. Each cupcake is filled with pieces of frozen raspberry, so every bite has a sweet-tart burst of berry flavor.
The raspberry buttercream is just as important as the cupcake itself. It is made with a cooked raspberry puree, which gives the frosting real fruit flavor and a beautiful natural color. The result is smooth, creamy, and bright without tasting artificial. If you love raspberry desserts, this recipe is a wonderful choice for birthdays, spring and summer gatherings, or any time you want a fruit-filled cupcake.
Why you’ll love these raspberry cupcakes:
- They use frozen raspberries, so you can make them any time of year.
- You do not need a stand mixer for the cupcake batter.
- The cupcakes freeze well, making them a great make-ahead dessert.
- The raspberry buttercream is made with real raspberries for fresh flavor.
How to Make Raspberry Cupcakes
- Beat room-temperature butter with granulated sugar until combined.
- Add the egg, milk, vanilla, baking powder, salt, and lemon zest.
- Beat until the mixture is smooth and evenly blended.
- Use a rubber spatula to fold in the all-purpose flour.
- Place the frozen raspberries in a bowl with a little flour.
- Gently stir until the berries are coated.
Coating the raspberries in flour helps keep them from sinking to the bottom of the cupcakes while they bake. This simple step helps distribute the berries more evenly through the batter.
- Fold the flour-coated berries into the cupcake batter.
- Divide the batter among lined muffin cups and bake until done.
Note: After the berries are folded in, the batter will be very thick. This is normal, so do not worry or add extra liquid.
Let the cupcakes cool completely before frosting. If they are still warm, the buttercream can soften or melt.
Baker’s tip: If you want to divide the work over two days, bake the cupcakes first and store them overnight at room temperature, covered with plastic wrap. Make sure they are completely cool before covering them.
How to Make Raspberry Buttercream
- Puree the raspberries, then cook the puree until it thickens.
- Press the thickened puree through a fine mesh sieve to remove the seeds.
If you do not mind seeds in your frosting, you can skip the straining step. For a smoother buttercream, use a rubber spatula to press as much puree as possible through the sieve, leaving only the seeds behind.
Allow the raspberry puree to cool completely before adding it to the frosting. If the puree is warm, it can melt the butter and make the frosting too loose.
- Beat room-temperature butter until creamy and smooth.
- Add powdered sugar, milk or cream, and salt.
- Beat in the cooled raspberry puree until the frosting is smooth.
Note: If your raspberries are very sweet, you may want to add a little more salt to balance the flavor. Taste and adjust as needed.
Baker’s tip: The frosting can be made ahead and stored, covered, in the refrigerator overnight. Before frosting the cupcakes, beat it with an electric mixer on high speed until it becomes smooth and spreadable. If it is too thick, add a tablespoon or two of milk.
Can I Use Fresh Raspberries in These Cupcakes?
Fresh raspberries are not recommended for mixing directly into the batter because they can fall apart too easily. Frozen raspberries hold their shape better when folded into the cupcake batter.
If you only have fresh raspberries, freeze them until solid before using them in the recipe. This gives you the flavor of fresh berries while still making them easier to work with. Using frozen raspberries also means you can enjoy these raspberry cupcakes all year long.
How to Store Raspberry Cupcakes
Frosted raspberry cupcakes can be stored at room temperature, covered, for up to 2 days. They taste best within the first day or so, when the cake is soft and the frosting is freshly whipped.
You can also freeze the cupcakes for longer storage. Wrap them tightly and freeze for up to 2 months. For best results, flash freeze frosted cupcakes first by placing them on a baking sheet and freezing them for about 30 minutes, or until the frosting is firm. Once the frosting is set, wrap the cupcakes tightly without crushing the buttercream.
Raspberry cupcakes with raspberry buttercream are a simple homemade dessert packed with bright raspberry flavor.
Dessert
American
- 4 tablespoons unsalted butter at room temperature
- 1/2 cup + 2 tablespoons granulated sugar
- 1/4 cup whole milk
- 1 large egg
- 1/2 teaspoon vanilla extract
- 3/4 teaspoon baking powder
- 1/4 teaspoon salt
- finely grated zest of half a lemon
- 3/4 cup + 1 tablespoon all-purpose flour divided
- 1 cup frozen raspberries coarsely chopped
- 1 cup frozen raspberries defrosted and drained
- 12 tablespoons unsalted butter at room temperature
- 2 to 2 1/2 cups powdered sugar
- 1 to 2 tablespoons milk or heavy cream
- 1/8 teaspoon salt or more to taste
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Preheat the oven to 350 degrees. Line 10 to 12 muffin cups with paper liners and set aside.
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In a medium mixing bowl, beat the butter and sugar with an electric mixer on medium speed until well combined. Scrape down the sides and bottom of the bowl as needed.
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Add the milk, egg, vanilla, baking powder, salt, and lemon zest. Beat until combined.
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Fold in 3/4 cup of the flour with a rubber spatula. Place the raspberries in a small bowl with the remaining tablespoon of flour and stir until coated. Fold the berries into the batter. The batter will be thick.
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Divide the batter among the prepared muffin cups. Bake for 20 to 26 minutes, or until a toothpick inserted into the center comes out clean. Cool completely before frosting.
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Puree the berries in a blender or food processor. Pour the puree into a small saucepan and place over medium heat. Bring to a boil, stirring frequently.
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Reduce the heat to low and simmer, stirring often, until the puree reduces by about half, about 5 or 6 minutes. You should have about 1/4 cup of puree.
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Remove from the heat and pour through a fine mesh sieve into a small bowl to remove the seeds. Press with a rubber spatula to extract as much puree as possible. Cool to room temperature.
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Once the puree is cool, place the butter in a large mixing bowl and beat with an electric mixer until very smooth.
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Add 2 cups powdered sugar, 1 tablespoon milk or cream, and the salt. Beat until combined.
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Scrape down the bowl, then beat on medium speed until smooth. Add more powdered sugar if the frosting is too thin, or more milk if it is too thick.
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Frost and decorate the cooled cupcakes as desired.
- The cupcakes can be baked one day ahead and stored overnight at room temperature, covered with plastic wrap. Cool them completely before covering.
- The frosting can be made ahead and stored, covered, in the refrigerator overnight. Beat it again before using, adding milk if needed to reach a spreadable or pipeable consistency.
- Store leftover cupcakes covered at room temperature for up to 2 days, or freeze them tightly wrapped for up to 2 months.