Fresh Raspberry Cupcakes

Fresh Raspberry Cupcakes are light, fluffy, and bursting with sweet-tart raspberry flavor in every bite. These pretty treats are made with a moist vanilla or lemon base, studded with juicy raspberries, and topped with a luscious raspberry buttercream. Perfect for spring and summer celebrations, baby showers, or just to brighten your day.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

all-purpose floursugarunsalted buttereggsvanilla extractbaking powdersaltmilkfresh raspberrieslemon zest (optional)powdered sugar (for frosting)unsalted butter (for frosting)raspberry puree or jam (for frosting)

directions

this recipe

Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.

In a bowl, whisk together flour, baking powder, and salt. Set aside.

In a separate bowl, cream butter and sugar until light and fluffy.

Add eggs one at a time, then mix in vanilla extract and lemon zest if using.

Alternate adding the dry ingredients and milk, starting and ending with the dry. Mix until just combined.

Gently fold in fresh raspberries, being careful not to crush them.

Divide batter evenly among cupcake liners, filling about ⅔ full.

Bake for 18–22 minutes, or until a toothpick comes out clean. Cool completely before frosting.

For the frosting, beat softened butter until creamy, then slowly add powdered sugar.

Add raspberry puree or jam and beat until smooth and fluffy. Adjust consistency with a little milk if needed.

Pipe or spread frosting over cooled cupcakes and garnish with a fresh raspberry.

Servings and timing

This recipe makes about 12 cupcakes.
Preparation time: 20 minutes
Baking time: 18–22 minutes
Cooling and frosting: 30 minutes
Total time: 1 hour 10 minutes

Variations

Use lemon juice and zest in the batter for a raspberry-lemon twist.
Fill the center with raspberry jam for a surprise burst.
Top with white chocolate shavings for extra indulgence.
Use cream cheese frosting with raspberry swirl for a tangy option.
Make mini cupcakes for a bite-sized treat.

storage/reheating

Store cupcakes in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days.
Let refrigerated cupcakes come to room temperature before serving.
Freeze unfrosted cupcakes for up to 2 months—thaw and frost before serving.

FAQs

Can I use frozen raspberries?
Yes, but don’t thaw them—toss in flour and fold in frozen to avoid excess moisture.

Can I make the frosting with fresh raspberries?
Yes, blend and strain to remove seeds, then cook down into a thick puree before adding.

How do I keep raspberries from sinking?
Toss them in a little flour before folding into the batter.

Can I use raspberry extract instead of puree in frosting?
Yes, a few drops will boost the flavor without changing texture.

Do I need a piping bag?
No, you can spread frosting with a spatula or spoon for a rustic look.

Can I make these gluten-free?
Yes, use a 1:1 gluten-free baking flour substitute.

Can I make these dairy-free?
Use plant-based milk and vegan butter in the batter and frosting.

How do I make them extra moist?
Add a tablespoon of sour cream or yogurt to the batter.

Can I color the frosting pink?
The raspberry puree will naturally tint it pink—no dye needed.

Are they very sweet?
They’re lightly sweet, balanced by the tartness of raspberries and the creamy frosting.

Conclusion

Fresh Raspberry Cupcakes are the perfect mix of sweet, fruity, and elegant. With their soft crumb, bursts of fresh berries, and dreamy frosting, they’re sure to delight at any gathering or as a special treat just for you. One bite, and you’ll be hooked on these berry-filled beauties.

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