These raspberry cupcakes are a simple vanilla cupcake studded with raspberries and topped with a super creamy raspberry buttercream. There’s a taste of summer in every bite!
OH EM GEE. You guys, these raspberry cupcakes! It took me about three hundred tries to get them just right.
I felt like Goldilocks; this batch is too hard, this batch is too soft. . .but finally I found the just-right version. The texture is perfect and they’re just PACKED with raspberry! I’m talking every.single.bite is raspberry-filled.
And the raspberry buttercream on top? Let’s just say I hope you like it because A) I LOVE IT and B) I have a few more recipes coming that use the same frosting. I recommend making a double batch because you’ll be tempted to eat most of it with a spoon.
Unless you’re blessed with better self control than I have 🙂
Why you’ll love these raspberry cupcakes:
- The cupcakes call for frozen raspberries so you can enjoy them all year!
- You don’t need a stand mixer to make them!
- They freeze beautifully so you can always have cupcakes on hand
How to make raspberry cupcakes
- Beat room temperature butter and granulated sugar together
- Add an egg and a few other ingredients
- Beat to combine
- Use a rubber spatula to fold in all-purpose flour
- Place frozen raspberries and a little flour in a bowl
- Stir to coat the berries
(The coating of flour helps keep the berries from sinking to the bottom of the cupcakes while they’re baking.)
- Fold the flour-coated berries into the cupcake batter
- Divide between muffin cups and bake!
Note: after you fold in the berries, the batter will be very thick. This is fine—don’t panic!
Cool the cupcakes completely before frosting them.
Baker’s tip: If you prefer to divide your work up over a couple of days, you can store the cupcakes overnight at room temperature covered with plastic wrap. Don’t cover the cupcakes until they’ve cooled completely!
How to make raspberry buttercream
- Cook pureed raspberries until thick
- Press the thickened puree through a fine mesh sieve to remove the seeds
If you don’t mind seeds in your frosting you can skip pressing the puree through a sieve.
Use a rubber spatula to push as much of the puree through the sieve as you can, leaving only the seeds behind.
Cool the puree, then continue with the frosting. If you don’t cool the puree before making the frosting your frosting will melt!
- Beat room temp butter until creamy
- Beat in powdered sugar, milk, and salt
- Beat in the puree to combine
Note: if your berries are really sweet you may want to add more salt than the recipe calls for; it’s up to you and your taste buds.
Baker’s tip: You can make the frosting ahead of time and store it in the fridge (covered!) overnight. When you’re ready to frost your cupcakes, beat the frosting with a mixer on high speed until it’s a spreadable/pipe-able consistency. You may need to add a tablespoon or two of milk if the frosting is too thick.
Can I use fresh raspberries in these cupcakes?
Sorry, no. They need to be frozen or they completely fall apart when you stir them into the cupcake batter.
However if you only have fresh raspberries, you can just pop them in the freezer until they’re frozen solid and then use them. (That’s actually what I do because I think fresh berries taste better than the ones you buy already frozen.)
But the good news is that using frozen berries ensures you can make these raspberry cupcakes year-round!
How to store your cupcakes
Frosted raspberry cupcakes can be stored at room temperature (covered) for up to 2 days, however they taste best the first day or so. You can also store them in the freezer, tightly wrapped, for up to 2 months.
When I freeze frosted cupcakes I always do a “flash freeze” first to set the frosting: I set the cupcakes on a baking sheet then freeze them for about 30 minutes, until the frosting is totally hardened.
That way I can wrap them up tightly with plastic wrap and freezer paper but the frosting isn’t smushed (technical term).
Did you make these raspberry cupcakes? That’s great! Let me know what you think with a comment and a rating below. Then post a pic on Insta! Tag @theitsybitsykitchen so I can see your beautiful creations!
Raspberry cupcakes with raspberry buttercream are a simple dessert that packs a big punch of raspberry flavor!
- 4 tablespoons unsalted butter at room temperature
- 1/2 cup + 2 tablespoons granulated sugar
- 1/4 cup whole milk
- 1 large egg
- 1/2 teaspoon vanilla extract
- 3/4 teaspoon baking powder
- 1/4 teaspoon salt
- finely grated zest of half a lemon
- 3/4 cup + 1 tablespoon all-purpose flour divided
- 1 cup frozen raspberries coarsely chopped
- 1 cup frozen raspberries defrosted and drained
- 12 tablespoons unsalted butter at room temperature
- 2 to 2 1/2 cups powdered sugar
- 1 to 2 tablespoons milk or heavy cream
- 1/8 teaspoon salt or more to taste
- Preheat the oven to 350 degrees. Line 10 to 12 muffin cups with paper liners and set aside.
- Combine the butter and sugar in a medium mixing bowl and beat with an electric mixer on medium until well combined, scraping down the sides and bottom of the bowl as necessary.
- Add the milk, egg, vanilla, baking powder, salt, and lemon zest and beat until combined.
- Fold in the 3/4 cup flour with a rubber spatula. Place raspberries in a small bowl with the remaining tablespoon of flour and stir until berries are coated. Fold the berries into the cake batter. (Batter will be thick.)
- Divide the batter between the prepared muffin cups and bake for 20 to 26 minutes, until a toothpick inserted into the center of the cupcakes comes out clean. Cool completely before frosting.
- Puree the berries in a blender or food processor. Pour into a small saucepan and set the pan over medium heat. Bring to a boil, stirring frequently.
- Turn heat to low and simmer, stirring often, until puree reduces by about half (5 or 6 minutes). You'll have about a 1/4 cup of puree.
- Remove from heat and pour through a fine mesh sieve into a small bowl to remove the seeds. Use a rubber spatula to press the puree through the sieve, extracting as much of the raspberry juices as possible. Set aside to cool to room temperature.
- Once puree is cool, place the butter in a large mixing bowl and beat with an electric mixer until very smooth.
- Add 2 cups powdered sugar, 1 tablespoon milk, and the salt and beat to combine. (Depending on how sweet your berries are, you may want to add a little more salt than this recipe calls for.)
- Scrape down the sides and bottom of the bowl, then turn mixer to medium and beat until smooth. Add additional powdered sugar if frosting is too thin and additional milk if frosting is too thick.
- Frost and decorate cooled cupcakes as desired.
- If you prefer to divide your work up over a couple of days, you can store the cupcakes overnight at room temperature covered with plastic wrap. Don’t cover the cupcakes until they’ve cooled completely!
- You can also make the frosting ahead of time and store it in the fridge (covered!) overnight. When you’re ready to frost your cupcakes, beat the frosting with an electric mixer on high speed until it’s a spreadable/pipe-able consistency. You may need to add a tablespoon or two of milk if the frosting is too thick.
- Uneaten cupcakes can be stored at room temp (covered) for up to 2 days or in the freezer (tightly wrapped) for up to 2 months.