Description
Fresh Raspberry Cupcakes are light, fluffy vanilla cupcakes bursting with juicy raspberries and topped with a creamy raspberry buttercream frosting—perfect for spring and summer celebrations.
Ingredients
Units
Scale
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1 cup fresh raspberries
- 1/2 cup unsalted butter, softened (for frosting)
- 1 1/2 cups powdered sugar (for frosting)
- 1/2 teaspoon vanilla extract (for frosting)
- 1/4 cup fresh raspberries, mashed (for frosting)
Instructions
- Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- In a bowl, whisk together flour, baking powder, and salt.
- In another large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, then mix in vanilla.
- Alternately add dry ingredients and milk to the butter mixture, beginning and ending with dry ingredients. Mix until just combined.
- Gently fold in fresh raspberries.
- Divide batter evenly among cupcake liners and bake for 18–20 minutes or until a toothpick comes out clean. Cool completely.
- For the frosting, beat butter until creamy. Add powdered sugar gradually, then mix in vanilla and mashed raspberries until smooth and fluffy.
- Frost cooled cupcakes and garnish with extra raspberries if desired.
Notes
- Use fresh raspberries for best flavor and texture, but frozen can work in a pinch (do not thaw).
- If frosting is too soft, chill slightly before piping.
- Store cupcakes in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 cupcake
- Calories: 270
- Sugar: 22g
- Sodium: 115mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg