Name: Raspberry Cupcakes with Raspberry Buttercream Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 1 h 45 min
Cuisine: American
Ingredients: 1 1/3 cups (165 grams) unbleached all-purpose flour (sifted); 1 cup (200 grams) granulated sugar; 1 1/8 teaspoons baking powder; 1/2 teaspoon kosher salt; 1 large (50 grams) egg; 1 large (20 grams) egg yolk; 6 tablespoons (90 grams) sour cream (room temperature, divided); 1 teaspoon vanilla extract; 9 tablespoons (128 grams) unsalted butter (room temperature); 2/3 cup (90 grams) frozen raspberries; 2 teaspoons (5 grams) unbleached all-purpose flour; Note: The recipe mentions Raspberry Buttercream but does not list ingredients; typically includes unsalted butter, powdered sugar, and processed raspberries.

Print Recipe·4 from 1 review

If you’re craving a sweet treat that bursts with fresh fruit flavor and melts in your mouth, then you have to try this Raspberry Cupcakes with Raspberry Buttercream Recipe. These cupcakes strike the perfect balance between tender, fluffy cake and rich, luscious raspberry buttercream frosting. Whether for a special occasion or a delightful everyday indulgence, this recipe brings the vibrant color and tart sweetness of raspberries front and center. Each bite feels like a little celebration of summer’s best berries, wrapped up in the softest cupcake you can imagine. Trust me, once you try these, they’ll become your go-to raspberry dessert for all seasons.

Ingredients You’ll Need

A close-up view of a silver muffin pan filled with white paper liners, each holding swirled pale yellow cupcake batter mixed with small bright red berry pieces. The batter texture is soft and smooth with visible chunks of red berries mixed throughout, creating a marbled effect. The muffins are evenly spaced in the tray, showing a slight height difference in batter levels, all on a white marbled textured surface. photo taken with an iphone --ar 4:5 --v 7

Getting started with the Raspberry Cupcakes with Raspberry Buttercream Recipe is wonderfully straightforward. Each ingredient plays a crucial role to ensure your cupcakes turn out moist, flavorful, and beautifully textured.

Unbleached all-purpose flour (1 1/3 cups or 165 grams, sifted): Provides structure while keeping the cupcakes light and tender.
Granulated sugar (1 cup or 200 grams): Sweetens the batter perfectly without overpowering the delicate raspberry flavor.
Baking powder (1-1/8 teaspoons): Ensures your cupcakes rise beautifully and stay fluffy.
Kosher salt (1/2 teaspoon): Balances sweetness and enhances all other flavors.
Large eggs (1 whole egg and 1 egg yolk): Adds richness and helps bind the ingredients for a smooth batter.
Sour cream (6 tablespoons or 90 grams, room temperature, divided): Keeps the cupcakes moist and tender, with a subtle tang that complements raspberries.
Vanilla extract (1 teaspoon): Adds warm depth to the overall flavor profile.
Unsalted butter (9 tablespoons or 128 grams, room temperature): Gives richness and a creamy texture to the batter.
Frozen raspberries (2/3 cup or 90 grams): The star ingredient—bursting with tart sweetness and wonderful natural color.
Unbleached all-purpose flour (2 teaspoons): Used to coat raspberries so they don’t sink to the bottom of the cupcakes during baking.

How to Make Raspberry Cupcakes with Raspberry Buttercream Recipe

Step 1: Prepare the Batter

Begin by preheating your oven to 350°F (180°C) and lining a muffin pan with cupcake liners. In a small bowl, whisk together one whole egg, one egg yolk, 2 tablespoons of sour cream, and 1 teaspoon of vanilla extract. This mixture introduces moisture and richness to your batter. Cut the butter into pieces to ensure it blends smoothly later.

Step 2: Combine Dry Ingredients

Next, in your stand mixer bowl, whisk together the sifted flour, sugar, baking powder, and salt for about 30 seconds. This step evenly distributes all the dry components, which is key for a consistent rise and texture.

Step 3: Cream Butter and Sour Cream

Add the butter and the remaining sour cream to the dry ingredients. Mix on low speed just until the ingredients start to come together, then increase to medium. Beat until the batter is smooth and creamy with no lumps of butter, scraping the bowl’s sides as needed. This creates a luscious base ready to embrace the raspberry flavor.

Step 4: Incorporate Egg Mixture

Add the egg and sour cream mix in two batches, mixing well after each addition at medium speed. Ensure everything is fully combined by occasionally scraping the bowl and finishing with a gentle fold using a rubber spatula. The batter should be silky and smooth by this point.

Step 5: Prepare and Add Raspberries

Pulse the frozen raspberries in a mini food processor until they break into individual drupelets—tiny little seeds packed with flavor. If you don’t have a processor, place raspberries in a freezer bag and gently tap them with a rolling pin. Toss the broken raspberries with 2 teaspoons of flour to prevent them from sinking and fold them gently into the batter. This ensures an even raspberry distribution in every cupcake.

Step 6: Portion and Bake

Divide the batter equally between 12 cupcake liners, filling each about two-thirds full. The batter will be a bit thick due to the raspberries, but that’s exactly what you want. Bake in the preheated oven for 23 to 25 minutes. Use a toothpick to test; it should come out clean or with just a few moist crumbs. Allow the cupcakes to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.

Step 7: Frosting the Cupcakes

Once cooled, frost your cupcakes with a luscious raspberry buttercream. You can pipe it with a star tip for a professional look or spread it gently with a spatula if you prefer a rustic charm. This step is where the true magic happens—the buttercream’s creamy texture and vibrant raspberry flavor complement the fresh berries in the cake perfectly.

How to Serve Raspberry Cupcakes with Raspberry Buttercream Recipe

The image shows six golden-brown muffins with visible red berry pieces inside, arranged on a silver cooling rack. To the top left is a large white bowl filled with smooth, thick pink frosting. A knife with some of the pink frosting on its blade rests on the cooling rack next to the muffins. Below the rack is a small white bowl filled with fresh red raspberries. The whole scene is set on a white marbled surface with a red cloth partially visible in the top right corner. photo taken with an iphone --ar 4:5 --v 7

Garnishes

The final flourish for your Raspberry Cupcakes with Raspberry Buttercream Recipe is simple yet impactful. A few fresh raspberries placed gently atop the frosting add a pop of bright color and an extra burst of juicy sweetness. For an elegant touch, dust with a little powdered sugar or sprinkle finely chopped toasted almonds for subtle crunch.

Side Dishes

These cupcakes are delightful on their own but pair exceptionally well with a light cup of tea such as Earl Grey or green tea to balance their sweetness. If serving for brunch or a party, consider fresh fruit salad or a dollop of whipped cream on the side to enhance the dessert experience.

Creative Ways to Present

For a stunning presentation, arrange the cupcakes on a tiered dessert stand decorated with edible flowers and fresh mint leaves. You can also serve them in decorative paper liners that match your party’s theme or dust the top with edible glitter for a whimsical touch. Presenting them with a matching raspberry sauce drizzle nearby invites guests to drizzle as much as they like.

Make Ahead and Storage

Storing Leftovers

If you have any leftovers, store unfrosted cupcakes in an airtight container at room temperature for up to 2 days to keep them moist and fresh. Once frosted, keep them at room temperature for 1 to 2 days depending on the buttercream’s ingredients. Avoid refrigeration as it can dry out the cupcakes.

Freezing

To freeze, wrap cupcakes tightly in plastic wrap and place them in a freezer bag or airtight container. You can freeze both frosted and unfrosted cupcakes, but if frosting before freezing, it’s best to thaw at room temperature to preserve texture. Frozen cupcakes maintain their deliciousness for up to 3 months.

Reheating

Although cupcakes are best enjoyed fresh, you can gently warm unfrosted ones in a microwave for about 10-15 seconds to bring back their soft texture. Avoid reheating frosted cupcakes to protect the buttercream’s consistency and appearance.

FAQs

Can I use fresh raspberries instead of frozen?

Absolutely! Fresh raspberries can be used, but since they are juicier, you may want to gently pat them dry and add the flour coating to avoid soggy batter. Using frozen raspberries gives a slightly firmer texture and helps prevent sinking.

Is there a way to make these cupcakes dairy-free?

Yes! Substitute the sour cream with a dairy-free alternative like coconut yogurt, and swap the butter for a plant-based margarine to make these cupcakes suitable for dairy-free diets. The flavor will still be amazing!

How long does the raspberry buttercream last?

Raspberry buttercream keeps well in an airtight container in the refrigerator for up to one week. Bring it back to room temperature and re-whip before using for the best texture and flavor.

Can I double the Raspberry Cupcakes with Raspberry Buttercream Recipe?

Definitely! This recipe scales beautifully, just be sure to bake in batches or use multiple pans. Keep an eye on baking time as larger quantities may require slight adjustments.

What is the best way to prevent raspberries from sinking to the bottom?

Coating the raspberries with flour before folding them into the batter is key. This little trick helps suspend the berries evenly throughout the cupcakes so every bite has a delightful burst of raspberry.

Final Thoughts

I can’t wait for you to make and share this Raspberry Cupcakes with Raspberry Buttercream Recipe. It’s one of those recipes that feels special yet approachable, perfect for baking with loved ones or treating yourself on a sunny afternoon. The way the fresh raspberry flavor shines through every bite is simply irresistible. Happy baking and enjoy every delicious moment!