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Raspberry cupcakes.

Raspberry Cupcakes

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: Addison LaBonte
  • Prep Time: 15
  • Cooling Time: 30
  • Cook Time: 20
  • Total Time: 1 hour, 5 minutes
  • Yield: 12 cupcakes 1x
  • Category: Dessert
  • Cuisine: American


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!



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)


  1. First, preheat your oven to 350°F (175°C). Line a cupcake/muffin tin with paper liners.
  2. In a medium bowl, whisk together the all-purpose flour, baking powder, and salt.
  3. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
  4. Beat in the eggs one at a time, followed by the pure vanilla extract.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, mixing until just combined.
  6. Gently fold in the fresh raspberries into the cupcake batter, being careful not to overmix.
  7. Fill each cupcake liner about two-thirds full with the cupcake batter.
  8. 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.
  9. 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.
  10. In a large mixing bowl, beat the softened butter until smooth and creamy.
  11. Gradually add the powdered sugar, one cup at a time, and continue beating until the frosting is fluffy and well combined.
  12. Mix in the fresh raspberry puree and pure vanilla extract until the frosting is smooth and has a lovely raspberry flavor.
  13. If desired, add a few drops of pink food coloring to achieve a more vibrant pink color.
  14. Once the cupcakes are completely cooled, frost them with the raspberry buttercream frosting using a piping bag or a spatula.
  15. Lastly, garnish each cupcake with a fresh raspberry on top for a lovely finishing touch.


  • 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.