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    Home » Cupcakes

    Raspberry Cupcakes

    April 10, 2023 by Ginger Snap Leave a Comment

    *This post may contain affiliate links. See my full disclosure policy.
    Jump to Recipe Print Recipe

    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!

    Raspberry cupcakes with fresh raspberries sitting on a brown plate.

    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.

    Looking for more raspberry recipes? Then check out these: white chocolate raspberry donuts, raspberry almond muffins, and raspberry coconut cupcakes.

    Angled cupcake with raspberry frosting and a raspberry on top.

    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.

    Four raspberry frosted cupcakes with a bowl on raspberries on the side.

    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 2/3 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.

    Ingredients Needed

    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.
    Ingredients: flour, baking soda, salt, baking powder, oil, eggs, vanilla, butter, milk, raspberries, and sugar.

    Instructions

    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.

    Creamed butter in a stainless steel bowl.
    Raspberry cupcake batter in a large bowl.

    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 2/3 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.

    Cupcake batter in a muffin pan.
    Frosted raspberry cupcakes with a fresh raspberry on top.

    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.

    A bite taken out of a fresh raspberry cupcake with more on a plate in the back.

    Storing Tips

    Keep any leftovers in an airtight container in the refrigerator for up to 5 days.

    Frequently Asked Questions

    Can I Use Frozen Raspberries?

    I have not tested using frozen berries, so I'm not sure how they would turn out. I highly recommend using fresh raspberries.

    Can These Be Made Ahead Of Time?

    Yes they can. Make the cupcakes the night before and store them in the refrigerator. Make the frosting the day of, decorate, and serve!

    Vanilla cupcake with fresh raspberries.

    If you made this recipe, please leave a comment and star rating below. I love hearing from you! Also, please tag me on Instagram and check out my Pinterest for even more recipe ideas.

    It brings me so much joy to see you make my recipes. 🙂

    Happy Baking!

    More Cupcake Recipes

    • A half dozen of strawberry cupcakes with fresh whipped cream.
      Strawberries and Cream Cupcakes
    • Raspberry Coconut Cupcakes
    • Carrot Cake Cupcakes with Cream Cheese Frosting
    • Peach Cobbler Cupcakes
    Four raspberry frosted cupcakes with a bowl on raspberries on the side.

    Raspberry Cupcakes

    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!
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 20 minutes mins
    Cook Time 20 minutes mins
    Cooling Time 10 minutes mins
    Total Time 50 minutes mins
    Course Dessert
    Cuisine American
    Servings 14 cupcakes

    Equipment

    • 12-count muffin pan
    • Mixing Bowls
    • Electric Stand Mixer
    • Small Saucepan

    Ingredients:
     
     

    Raspberry Cupcakes

    • 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

    Raspberry Frosting

    • 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

    Instructions:
     

    • Preheat the oven to 350 degrees and line a 12-count muffin pan with cupcake liners.

    Raspberry Cupcakes

    • 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.

    Raspberry Frosting

    • 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.

    Notes:

    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 2/3 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.

    Nutrition

    Calories: 435kcalCarbohydrates: 54gProtein: 3gFat: 25gSaturated Fat: 13gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 55mgSodium: 96mgPotassium: 50mgFiber: 2gSugar: 40gVitamin A: 629IUVitamin C: 4mgCalcium: 26mgIron: 1mg
    Keyword raspberry cupcakes, raspberry frosting, vanilla raspberry cupcakes
    US Customary - Metric
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    ABOUT KARISSA

    Hey, I'm Karissa, and I am the recipe developer, food photographer, and lover of all things desserts here at Ginger Snap's Baking Affairs. I love to create easy desserts that every home baker can make in their own kitchens!

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