Raspberry Cupcakes with Raspberry Buttercream

Name: Raspberry Cupcakes with Raspberry Buttercream
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 1 ½ cups all-purpose flour; 1 cup granulated sugar; 2 tsp baking powder; ½ tsp salt; ½ cup unsalted butter, softened; 2 large eggs; ½ cup whole milk; 2 tsp vanilla extract; 1 cup fresh raspberries; 2 cups powdered sugar; ½ cup unsalted butter, softened; ¼ cup heavy cream; ½ cup raspberry puree (from fresh raspberries)

Published: February 5, 2026

by Sarah Conley

Why You'll Love This Raspberry Cupcakes with Raspberry Buttercream

This incredible Raspberry Cupcakes with Raspberry Buttercream transforms simple everyday ingredients into restaurant-quality flavors that will blow your mind completely.
Foolproof recipe techniques guarantee perfect results every single time, making even novice cooks feel like professional chefs instantly.
Stunning visual appeal with gorgeous colors and mouthwatering aromas creates the ultimate Instagram-worthy dish for any special occasion.
Endlessly adaptable for different dietary needs while working beautifully for meal prep, date nights, or entertaining large groups effortlessly.

What You’ll Need

Here’s what you’ll need to make this delicious Raspberry Cupcakes with Raspberry Buttercream:

All-Purpose Flour: The backbone of your cupcakes—use unbleached flour for better flavor and texture.
Sugar: Granulated sugar adds sweetness; consider using organic sugar for a more natural taste.
Baking Powder: This leavening agent helps your cupcakes rise perfectly—don’t skip it unless you want raspberry hockey pucks.
Salt: Just a pinch enhances all the flavors; trust me, nobody wants bland cupcakes!
Unsalted Butter: Room temperature butter ensures a creamy batter and rich flavor.
Eggs: Large eggs work best; they help bind the ingredients together like an enthusiastic group hug.
Milk: Whole milk gives moisture and rich flavor—your cupcakes will thank you later.
Vanilla Extract: A splash of pure vanilla elevates the overall flavor profile like confetti on a cake.
Fresh Raspberries: These little gems provide that zingy burst of flavor; go for ripe ones for maximum juiciness.

For the Frosting:

Powdered Sugar: Essential for sweetness in your buttercream—sift it first to avoid lumps.
Unsalted Butter: Yes, we need more butter! It creates that velvety smooth texture everyone loves in frosting.
Heavy Cream: Adds creaminess to your frosting; use whole milk if you’re feeling adventurous but remember—it won’t be as rich.
Raspberry Puree: This is where the magic happens! Blend fresh raspberries to create a vibrant, flavorful frosting.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Cooking Instructions

Follow these simple steps to prepare this delicious Raspberry Cupcakes with Raspberry Buttercream:

Step 1: Preheat Your Oven

Preheat oven to 350°F (175°C). Line your muffin tin with cupcake liners because who doesn’t love easy cleanup?

Step 2: Mix Dry Ingredients

In a mixing bowl, whisk together all-purpose flour, baking powder, and salt. This step is crucial—it’s like gathering your cheerleading squad before the big game!

Step 3: Cream Butter and Sugar

In another bowl, beat unsalted butter and granulated sugar until light and fluffy. Think of it as giving them a spa day; they’ll emerge refreshed and ready to mingle!

Step 4: Add Eggs and Vanilla

Crack in those eggs one at a time while mixing in vanilla extract. This is when things start to smell heavenly—resist the urge to lick the spoon (or don’t).

Step 5: Combine Wet and Dry Ingredients

Gradually mix in half of the dry ingredients followed by milk until well combined. Alternate additions until everything comes together beautifully—like an awkward high school reunion!

Step 6: Fold in Raspberries

Gently fold in fresh raspberries to keep them intact. You want those juicy pockets of goodness nestled throughout each cupcake.

Step 7: Bake!

Scoop batter into prepared muffin tins and bake for about 20-25 minutes or until they pass the toothpick test—a clean stick means they’re done!

Step 8: Make the Buttercream

While cupcakes cool, beat unsalted butter until smooth, then gradually add powdered sugar. Pour in heavy cream and raspberry puree until fluffy and spreadable.

Step 9: Frost Away!

Once cupcakes are cool (patience is key), frost generously with raspberry buttercream. Top them with additional raspberries if you’re feeling fancy!

Step 10: Serve and Enjoy!

Transfer these beauties onto plates or serve directly from the tin if you want to impress everyone as “the coolest baker”. Enjoy their deliciousness guilt-free; after all, who counts calories when raspberry cupcakes are involved?

With these irresistible Raspberry Cupcakes with Raspberry Buttercream as part of your dessert repertoire, every occasion becomes sweeter. Remember to share (or not); I won’t tell anyone if you decide to hoard them all for yourself!

You Must Know About Raspberry Cupcakes with Raspberry Buttercream

This showstopping Raspberry Cupcakes with Raspberry Buttercream delivers restaurant-quality results using simple ingredients you probably already have at home.
The perfect balance of textures and flavors creates an unforgettable dining experience that will have everyone asking for seconds.
Picture-perfect presentation with vibrant colors makes this dish absolutely Instagram-worthy and guaranteed to impress any dinner guest.
Incredibly versatile recipe that works beautifully for weeknight dinners, meal prep, special occasions, or even outdoor entertaining sessions.

Perfecting Cooking Process

Start by preheating your oven and preparing your cupcake liners. Mix the dry ingredients first, then cream together the butter and sugar before adding eggs and vanilla. Finally, fold in the fresh raspberries gently to keep their shape while baking.

Flavor Your Way

Feel free to swap out raspberries for other berries like blueberries or strawberries if you’re feeling adventurous. Add a splash of lemon zest for a zesty kick or mix in some white chocolate chunks for extra sweetness.

Storing & Reheating

Store leftover cupcakes in an airtight container at room temperature for up to three days. For longer storage, refrigerate them in a sealed container for up to a week. Reheat individual cupcakes briefly in the microwave if desired.

Chef's Helpful Tips for Raspberry Cupcakes with Raspberry Buttercream

This professional-quality Raspberry Cupcakes with Raspberry Buttercream relies on precise timing and temperature control to achieve restaurant-standard results consistently.
Master the art of mise en place by prepping all ingredients beforehand, ensuring smooth execution and preventing any last-minute cooking disasters.
The secret lies in layering flavors throughout the cooking process rather than seasoning only at the end for maximum depth.
Pro tip: let the finished dish rest for optimal texture and flavor development before serving to hungry guests waiting eagerly.

Sometimes, when I bake these raspberry cupcakes, my kids declare them “magic” because they simply vanish off the plate faster than I can say “dessert”! Their giggles while enjoying each bite make every sprinkle of flour worth it.

FAQs

What are Raspberry Cupcakes with Raspberry Buttercream?

Raspberry Cupcakes with Raspberry Buttercream are delightful treats that combine the sweet and tangy flavors of fresh raspberries with the light and fluffy texture of cupcakes. The cupcakes are typically made from a basic vanilla or almond batter infused with raspberry puree, creating a vibrant pink hue. The topping features a rich raspberry buttercream, which is creamy and sweet, making it the perfect complement to the tartness of the raspberries. These cupcakes are ideal for celebrations or a sweet indulgence.

How do I store Raspberry Cupcakes with Raspberry Buttercream?

To store Raspberry Cupcakes with Raspberry Buttercream, keep them in an airtight container at room temperature for up to two days. If you live in a warmer climate or need to store them longer, consider refrigerating them. In this case, allow them to come to room temperature before serving for optimal flavor and texture. Additionally, you can freeze the cupcakes without frosting for up to three months. Just wrap each cupcake tightly in plastic wrap and place them in a freezer-safe bag.

Can I use frozen raspberries for Raspberry Cupcakes with Raspberry Buttercream?

Yes, you can use frozen raspberries when making Raspberry Cupcakes with Raspberry Buttercream. Thaw the raspberries first and drain any excess liquid before adding them to your cupcake batter. This ensures that your cupcakes maintain their structure and do not become too soggy. Frozen raspberries work well in both the cupcake batter and the buttercream frosting, providing great flavor even if they are not fresh.

What occasions are perfect for serving Raspberry Cupcakes with Raspberry Buttercream?

Raspberry Cupcakes with Raspberry Buttercream are perfect for various occasions such as birthday parties, bridal showers, baby showers, or family gatherings. Their vibrant color and delicious flavor make them an attractive centerpiece on dessert tables. You can also serve them during summer picnics or as a sweet treat for Valentine’s Day due to their romantic appeal. These cupcakes add a delightful touch to any celebration!

Conclusion

Raspberry Cupcakes with Raspberry Buttercream offer a wonderful combination of sweetness and tartness that delights your taste buds. By using fresh or frozen raspberries, you can create these colorful treats suitable for any occasion. Storing them properly ensures they stay fresh for your events or personal enjoyment. With their eye-catching appearance and delicious flavor profile, these cupcakes will undoubtedly impress your guests and become a favorite dessert choice!

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