These raspberry cupcakes are super soft and moist vanilla cupcakes that have fresh raspberries folded into the batter. They're also topped with a raspberry frosting that has raspberry puree in it!
These fresh raspberry cupcakes are bursting with fresh fruit flavor. The cupcake batter includes diced up raspberries, so each bite you can taste the fruit!
The delicious raspberry buttercream is both smooth, creamy, and has the best raspberry flavor.
Why You'll Love These Cupcakes
- Raspberries can be tasted with every bite.
- The texture of the cupcakes are soft and fluffy.
- There are no artificial flavors; just fresh fruit.
- They're a perfect cupcake to make for Easter, Valentine's Day, or baby showers!
Spring and Summertime are my favorite seasons to bake with fresh fruit.
The raspberries add a punch of flavor to the delicate canvas of a vanilla cupcake.
Expert Baking Tips
- Measuring Flour: To help ensure you don’t add extra flour, follow these three simple steps: 1) Fluff up the flour using a fork. 2) Spoon the flour into your measuring cup. 3) Scrape a knife across the top of the measuring cup to level out the flour.
- Room Temperature Ingredients: If an ingredient calls to be at room temperature before baking, do it. This helps to ensure the best quality in both flavor and texture.
- Cupcake Batter: Fill the cupcake liners ⅔ of the way full, which is just under 3 tablespoons of batter. I use my #24 cookie scoop to help with this.
- Raspberries: Be sure to dice up the raspberries before adding them to the batter.
Here are some notes on the ingredients we'll be using. For the full ingredients list, look at the recipe card below.
- Flour: I used all purpose flour. Be sure to properly measure your flour (check out "Expert Baking Tips" above).
- Butter: Use unsalted butter. It also needs to be at room temperature before baking.
- Oil: I used vegetable oil but you can also use canola.
- Milk: I used 2% milk.
- Raspberries: In total, you'll need about 2 ¼ cups fresh raspberries for this recipe.
Here are the step by step instructions on how to make this raspberry cupcake recipe.
Step 1: Dry ingredients. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
Step 2: Cream together the butter and sugar. In the bowl of a stand mixer using the paddle attachment, cream together the butter, oil, and sugar on medium-high speed until light and fluffy.
Step 3: Wet ingredients. Add the eggs and vanilla extract and mix on medium speed until combined.
Step 4: Combine the ingredients. Alternate adding the flour mixture and the milk to the wet ingredients (flour, milk, flour), mixing on low speed just until everything is combined.
Then fold in the diced raspberries using a rubber spatula.
Step 5: Bake. FIll the cupcake liners ⅔ of the way full and bake for 15-20 minutes. Let the cupcakes cool for 10 minutes in the pan before transferring them over to a wire rack.
Step 6: Raspberry reduction. In a small saucepan over medium heat, cook down the raspberries until the berries have reduced and thickened (about 10 minutes).
Press through a fine mesh sieve over a small bowl, discard the seeds, and cool completely.
Step 7: Make the frosting. In a large bowl of an electric mixer, cream the butter on high speed until smooth. Add the powdered sugar, vanilla extract, heavy cream, and the raspberry reduction and mix on low speed.
Then increase to high speed and beat until smooth and fluffy.
Step 8: Assemble. Place the frosting in a piping bag and use your favorite piping tip. I used the Wilton 1M. Then add a raspberry to the top of each cupcake.
Keep any leftovers in an airtight container in the refrigerator for up to 5 days.
Frequently Asked Questions
I have not tested using frozen berries, so I'm not sure how they would turn out. I highly recommend using fresh raspberries.
Yes they can. Make the cupcakes the night before and store them in the refrigerator. Make the frosting the day of, decorate, and serve!
It brings me so much joy to see you make my recipes. 🙂
More Cupcake Recipes
- 12-count muffin pan
- Mixing Bowls
- Electric Stand Mixer
- Small Saucepan
- 1 ⅔ cups all-purpose flour
- ¾ teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, room temperature
- ¼ cup vegetable oil (or canola)
- 1 cup sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- ½ cup milk, room temperature
- 1 cup fresh raspberries, diced
- ¾ cup fresh raspberries, diced
- 1 cup unsalted butter, room temperature
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon heavy whipping cream
- 14 fresh raspberries
- Preheat the oven to 350 degrees and line a 12-count muffin pan with cupcake liners.
- In a medium-sized bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In the bowl of an electric stand mixer using the paddle attachent, cream together the butter, oil, and sugar on med-high speed until fully combined and fluffy (about 2-3 minutes). Scrape down the sides of the bowl as needed. Add the eggs and vanilla extract and mix on medium speed until combined.
- Alternate adding the flour mixture and the milk to the wet ingredients (flour, milk, flour), mixing on low speed just until everything is combined (be careful not to overmix). Remove the bowl from the stand and gently fold in the diced raspberries until combined.
- FIll each cupcake liner ⅔ of the way full (just under 3 tablespoons of batter) and bake for 15-20 minutes. Use a toothpick to check the centers for doneness and let the cupcakes cool for 10 minutes in the pan before transferring them over to a wire rack to cool completely.
- In a small saucepan, add the diced raspberries and cook over medium heat on the stove. This process will take about 10 minutes for the berries to reduce (thick consistency, almost jam-like). Be sure to stir occasionally.
- Press the reduced berries through a fine-mesh strainer over a small bowl. Discard the seeds. You should have about 1 tablespoon of raspberry reduction. Cool completely in the refrigerator.
- In an electric stand mixer using the paddle attachment, beat the butter on high speed until creamy (1-2 minutes). Add the powdered sugar, vanilla extract, heavy whipping cream, and raspberry reduction and mix on low speed until combined (about 30 seconds). Then beat on high speed until smooth and creamy (1-2 minutes).
- Frost the cupcakes. I placed the frosting in a piping bag and used the Wilton 1M piping tip. Top each cupcake with a raspberry (optional). Keep any leftovers in an airtight container in the refrigerator for up to 5 days.