Raspberry Cupcakes
Delight your taste buds with these heavenly Raspberry Cupcakes, a perfect balance of sweet and tangy flavors! Featuring a moist vanilla-infused cupcake base studded with bursts of fresh or frozen raspberries, these treats are as visually stunning as they are delicious. Topped with a luscious raspberry buttercream frosting—made from real raspberry puree for a vibrant, fruity kick—these cupcakes are finished with a fresh raspberry garnish for a show-stopping presentation. Perfect for any celebration or as an indulgent everyday treat, this recipe is easy to follow, taking just 20 minutes to prep and 18 minutes to bake. Whether you're hosting a summer party or simply looking for a beautiful dessert, these raspberry cupcakes are guaranteed to impress! Keywords: raspberry cupcakes, raspberry frosting, easy cupcake recipe, homemade dessert, berry dessert.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 0.75 cups granulated sugar
- 1.5 teaspoons baking powder
- 0.25 teaspoons salt
- 0.5 cups unsalted butter, softened
- 0.5 cups milk
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 cup fresh or frozen raspberries (for cupcakes)
- 1 cup unsalted butter, softened (for frosting)
- 4 cups powdered sugar
- 2 tablespoons heavy cream
- 0.5 cup fresh raspberries (for frosting)
- 12 fresh raspberries (for garnish)
Instructions
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream the softened butter and granulated sugar using an electric mixer on medium speed until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, beating well after each addition. Then mix in the vanilla extract.
Reduce the mixer speed to low and alternately add the dry ingredients and milk, beginning and ending with the dry ingredients. Mix until just combined.
Gently fold in the raspberries using a spatula, being careful not to overmix.
Spoon the batter evenly into the prepared cupcake liners, filling them about 2/3 full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Allow the cupcakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
To prepare the frosting, beat the softened butter with an electric mixer on medium speed until creamy, about 2 minutes.
Gradually add the powdered sugar, one cup at a time, beating well after each addition.
Add the heavy cream and beat until the frosting is smooth and fluffy. If needed, add more cream to reach your desired consistency.
In a small bowl, mash the raspberries with a fork and strain them through a fine mesh sieve to remove the seeds. Discard the seeds and add the smooth raspberry puree to the frosting. Beat until fully incorporated.
Once the cupcakes are completely cooled, pipe or spread the frosting onto each cupcake.
Top each cupcake with a fresh raspberry for garnish. Serve and enjoy!
Nutrition Facts
Calories |
6331 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 315.9 g | 405% | |
| Saturated Fat | 193.0 g | 965% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1188 mg | 396% | |
| Sodium | 924 mg | 40% | |
| Total Carbohydrate | 862.7 g | 314% | |
| Dietary Fiber | 52.0 g | 186% | |
| Total Sugars | 673.3 g | ||
| Protein | 45.6 g | 91% | |
| Vitamin D | 6.3 mcg | 31% | |
| Calcium | 490 mg | 38% | |
| Iron | 15.6 mg | 87% | |
| Potassium | 1871 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
