Raspberry Cupcakes
These raspberry cupcakes are soft, fluffy, and bursting with fresh raspberry flavor, topped with a creamy raspberry frosting. Perfect for birthdays, Valentine's Day, or any occasion that deserves a beautiful, fruity treat.
Equipment
- 12-cup Muffin Tin
- Electric Mixer
Ingredients
For the cupcakes:
- ½ cup (113g) unsalted butter room temperature
- ⅔ cup (133g) granulated white sugar
- 2 eggs room temperature
- 1 teaspoon pure vanilla extract
- ½ cup (120ml) buttermilk room temperature
- 1 ¼ cups (150g) all-purpose flour
- 2 tsps baking powder
- ½ teaspoon kosher salt
- ½ cup raspberries chopped
For the Cream Cheese Frosting:
- 8 ounces (227g) full-fat cream cheese softened to room temperature
- ½ cup (113g) unsalted butter softened to room temperature
- 3 cups (375g) confectioners’ sugar sifted
- 1 teaspoon pure vanilla extract
- ¼ cup freeze dried raspberry powder
Instructions
For the Raspberry Cupcakes:
- Preheat oven to 350F/175C. Line a 12-cup cupcake tin with paper liners.
- Using a handheld or stand mixer fitted with a paddle attachment, beat the butter and sugar together on medium-high speed until creamed, about 2 minutes.
- Add the eggs and vanilla extract. Then beat on medium-high speed until combined, about 2-3 minutes. Scrape down the sides and bottom of the bowl as needed.
- Stir the flour, baking powder and salt along with the buttermilk to the wet ingredients until no streaks of flour remain. Gently stir in the chopped raspberries into the batter.Do not overmix.
- Spoon batter evenly into the prepared liners, filling them about ⅔ full. Bake for about 22-25 minutes or until a toothpick inserted into the center of the cupcake comes out clean.
- Let the cupcakes cool in the pan for 5-7 minutes before removing and placing on a wire rack to cool completely.
For the cream cheese frosting:
- In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese and butter together on high speed until smooth and creamy.
- Add confectioners’ sugar, raspberry powder and vanilla extract. Beat on low speed for 30 seconds, then switch to high speed and beat for 3-4 minutes.
To Assemble:
- Transfer the raspberry frosting to a piping bag and pipe a big dollop on top of each cupcake.
- Optionally, top the cupcakes with fresh raspberries and enjoy!
Notes
- Fresh or frozen raspberries: Both work well in this recipe. If using frozen raspberries, do not thaw them before adding to the batter to prevent excess moisture and color bleeding.
- Toss raspberries in flour: Lightly coat the raspberries in a bit of flour before folding them into the batter. This helps prevent them from sinking.
- Do not overmix the batter: Mix just until combined to keep the cupcakes soft and fluffy.
- Raspberry frosting tip: If using raspberry jam, increase the amount of confectioners’ sugar slightly to prevent the frosting from becoming too thin.
- Cool before frosting: Make sure cupcakes are completely cooled before adding frosting to prevent melting.
Nutritional Information
Calories: 403kcalCarbohydrates: 58gProtein: 6gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 71mgSodium: 324mgPotassium: 170mgFiber: 1gSugar: 46gVitamin A: 541IUVitamin C: 62mgCalcium: 130mgIron: 2mg
The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.
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