Description
These raspberry cupcakes are a delicious and easy-to-make treat! They are made with a simple vanilla cupcake batter that is mixed with fresh raspberries. The cupcakes are then topped with a creamy raspberry buttercream frosting!
Ingredients
Scale
Raspberry Cupcakes:
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 1/2 cup buttermilk (or milk with 1 teaspoon lemon juice added)
- 1 cup fresh raspberries
Raspberry Buttercream Frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 1/4 cup fresh raspberry purée (made by blending fresh raspberries and straining out the seeds)
- 1 teaspoon pure vanilla extract
- A few drops of pink food coloring (optional, for a more vibrant color)
- Fresh raspberries, for garnish (optional)
Instructions
- First, preheat your oven to 350°F (175°C). Line a cupcake/muffin tin with paper liners.
- In a medium bowl, whisk together the all-purpose flour, baking powder, and salt.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, followed by the pure vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, mixing until just combined.
- Gently fold in the fresh raspberries into the cupcake batter, being careful not to overmix.
- Fill each cupcake liner about two-thirds full with the cupcake batter.
- Bake the cupcakes in the preheated oven for 18 to 20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Remove the cupcakes from the oven and let them cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
- In a large mixing bowl, beat the softened butter until smooth and creamy.
- Gradually add the powdered sugar, one cup at a time, and continue beating until the frosting is fluffy and well combined.
- Mix in the fresh raspberry puree and pure vanilla extract until the frosting is smooth and has a lovely raspberry flavor.
- If desired, add a few drops of pink food coloring to achieve a more vibrant pink color.
- Once the cupcakes are completely cooled, frost them with the raspberry buttercream frosting using a piping bag or a spatula.
- Lastly, garnish each cupcake with a fresh raspberry on top for a lovely finishing touch.
Notes
- Use a stand mixer or electric hand mixer to beat the butter and sugar. Do not do this by hand.
- If you do not have buttermilk, mix 1/2 cup milk with 1 teaspoon of lemon juice. This is a great replacement for buttermilk.
- I highly recommend using fresh raspberries. Frozen sometimes add too much moisture once they are baked.
- Cupcakes are done baking when a toothpick inserted comes out clean.
- To make the raspberry purée for the frosting, blend fresh raspberries. Then, strain out the seeds.
- Beat the frosting with a stand mixer or electric hand mixer.
- If the frosting is too thin, add more powdered sugar.
- If the frosting is too thick, add a little bit more raspberry purée.
- Frost the cupcakes once they are fully cooled. Do not frost warm cupcakes.
- Store in an airtight container for up to 2 days at room temperature.
Keywords: raspberry cupcakes, cupcakes, dessert, baking, fruit, birthday, buttercream frosting