Raspberry Cupcakes

These easy raspberry cupcakes are a beautiful dessert table addition for any occasion! Made with moist and fluffy vanilla sponge cake and topped with a homemade, creamy raspberry buttercream frosting, it will be impossible to have just one. The perfect summer treat!

Jump to:

• 🌟 Why this is the best Raspberry Cupcakes recipe
• 📝 Ingredient notes
• 👩‍🍳 How to make Raspberry Cupcakes
• ❄️ Storage and Freezing
• 🎓 Expert tips
• 🥣 Equipment Notes
• ❓Recipe FAQs
• 🧁 More Cupcakes
• Raspberry Cupcakes

🌟 Why this is the best Raspberry Cupcakes recipe

1. It is easy to make - This simple, beginner-friendly raspberry cupcake recipe requires minimal effort and only 30 minutes to prepare.
2. It is the most thorough - Unlike other raspberry cupcakes recipes, which only provide the instructions, this detailed guide provides the science behind the baking and how to produce flawless, bakery-style results.
3. No fancy ingredients required - These are not raspberry cupcakes with cake mix! However, everything you need to make this recipe is in your local grocery store or already in your pantry!
4. It is the most delicious - I use the highest-quality ingredients and the best technique to create the most moist, fluffy, flavorful, fresh raspberry cupcakes and buttercream. 
5. It is versatile - You can also use the ingredients in this recipe to make a raspberry cake or swap out the raspberries with other delicious berries. You can also add some lemon zest to the batter to make lemon raspberry cupcakes or use chocolate cake instead to make delightful chocolate raspberry cupcakes!

📝 Ingredient notes

1. For the vanilla cupcakes

Sugar - Plain granulated sugar gives the cupcakes their sweetness and tender texture. My sugar guide explains the different types of sugar and how to use them in baking.

Butter - The butter must be at room temperature, high-fat and unsalted. I use 82% fat, unsalted European-style butter in this recipe. You can even use homemade butter!

Eggs - Whole, room temperature eggs are necessary to bind the batter.

Vanilla Extract - Vanilla extract gives the cupcakes a delicious, light vanilla flavor. For the best flavor, use pure vanilla extract.

Flour - Regular, white all purpose flour works great for this recipe. You can also try it with cake flour.

Baking Powder - Baking powder acts as a leavening agent and helps the batter rise. If you do not have baking powder, you can use one of these baking powder substitutes.

Salt - Salt balances the sweetness and enhances the vanilla flavor. It is an essential ingredient, so don’t skip it!

Milk - Whole milk gives the cupcakes a moist texture. It needs to be at room temperature.

Baking Soda and White Vinegar - Baking soda is another leavening agent, and when combined with vinegar, it makes the cupcakes super moist and fluffy. This is my signature hack, so do not skip it!

🛒 You’ll find detailed measurements for all ingredients in the printable version of the Recipe Card at the bottom of this post.

2. For the raspberry buttercream frosting

Butter - Butter gives the buttercream its creamy texture and rich flavor. Like the cupcakes, using high-quality, high-fat, unsalted butter is essential. It must also be softened or brought to room temperature before use.

Powdered Sugar - Powdered sugar gives the buttercream structure and adds sweetness. To avoid lumps in the frosting, sift the sugar before using it.

Lemon Juice - The acidity of the lemon juice helps balance out the sweetness in the recipe. Only use fresh lemon juice for the best flavor.

Raspberry Reduction - Puree the fresh or frozen raspberries (after defrosting) and remove the seeds with a sieve. Then, reduce this puree by cooking over medium heat for 10 minutes or until the mixture slightly thickens and some water evaporates. You can also use seedless raspberry jam instead of reduction.

Vanilla Extract - Use pure vanilla extract or vanilla bean paste to add a sweet vanilla flavor to the buttercream.

Salt - Like the cupcakes, salt is essential to help balance the sweetness.

Heavy cream - Use high-quality cream with at least 36% fat content. If you cannot find heavy cream, you can use cream cheese or sour cream, as suggested in my list of heavy cream substitutes.

🛒 You’ll find detailed measurements for all ingredients in the printable version of the Recipe Card at the bottom of this post.

👩‍🍳 How to make Raspberry Cupcakes

1. Make the vanilla cupcakes

1. Preheat the oven to 175℃ / 347℉ (do not use the fan). Meanwhile, line the cupcake tin with liners.
2. In a large mixing bowl, cream the butter with the sugar. After a few minutes, it should become light and fluffy.
3. Slowly whip in the room-temperature eggs, then the vanilla extract.
4. As you whip the batter, slowly pour in the room-temperature milk.
5. Next, sift in the dry ingredients (flour, baking powder, and salt) over the batter. Use a rubber spatula to gently fold the ingredients together, taking care not to overmix the batter.
6. In a separate small bowl, combine the vinegar and baking soda. The mixture will become super bubbly. Immediately fold the mixture into the batter until it is just combined.
7. Use a piping bag or spoon to fill each cupcake cavity until ¾ full.
8. Bake for approximately 20-22 minutes or until a toothpick inserted in the center comes out clean.
9. Move the baked cupcakes to a cooling rack. Once they are cooled completely to room temperature (if they are too warm, the frosting will melt), you can proceed to decorating.

💡 Top Tip: Avoid mixing the baking soda and vinegar too far in advance. If the mixture sits too long, the bubbly chemical reaction will begin to dissipate, and the cupcakes will not have as much of a rise.

2. Make the raspberry buttercream frosting and assemble

1. To make the raspberry reduction, first puree the fresh raspberries and then remove the seeds with a sieve. If using frozen raspberries, defrost them first. You will need 2-3x more fruit than you expect for the reduction. 
2. Next, reduce the puree by cooking it in a saucepan over medium heat for 10 minutes. Once it is slightly thick and some water has evaporated, measure it to ensure you have reduced it enough.
3. Using a stand mixer with a paddle attachment, cream the softened butter at medium-high speed for approximately three minutes until it becomes light in color and fluffy.
4. Reduce the mixer to low speed and add the sifted powdered sugar one tablespoon at a time. Then, return the mixer to medium-high speed and whip for four minutes until light, fluffy, and voluminous.
5. Return the mixer to low speed and mix in the raspberry reduction, lemon juice, vanilla extract, salt, and heavy cream. Whip for one minute until the texture becomes smooth and silky.
6. Transfer the finished raspberry buttercream into a piping bag with a nozzle and frost each cupcake. Decorate further with fresh raspberries or toppings of your choice, and enjoy!

💡 Top Tip: Allow the raspberry reduction to cool completely to room temperature before adding it to the mixture. Adding it while it is too warm can cause the cream to break/separate.

❄️ Storage and Freezing

The raspberry cupcakes and buttercream are best when served fresh. However, if you have leftovers, move them to an airtight container and store them in the refrigerator for 2-3 days. When ready to use, allow them to come to room temperature first so that the buttercream frosting can soften.

To freeze, place them in an airtight container or freezer-safe plastic bag and freeze for up to three months. Thaw at room temperature, preferably overnight. For more tips, see my guide on how to store cupcakes with frosting.

🎓 Expert tips

1. For both the cupcakes and buttercream, room temperature butter is vital to combine with the other ingredients properly. See my guide on how to soften butter quickly without microwaving.
2. Like the butter, the eggs and milk must also be at room temperature to keep the batter from breaking.
3. Always use a rubber spatula when folding in the dry ingredients to avoid overmixing.
4. Add the raspberry puree in small amounts (one tablespoon at a time). Otherwise, the buttercream can break.
5. When baking, it is critical to pay attention to the texture rather than the time in the oven to avoid overbaking. 

🥣 Equipment Notes

Always use a digital scale for the most precise and consistent measurements. A digital thermometer is also necessary to ensure the correct oven temperature, as some models can vary.

A stand mixer with a paddle attachment is ideal for creaming butter and sugar. You can also use an electric hand mixer. A rubber spatula is needed to fold the dry ingredients into the batter.

You will need a cupcake tin for baking and a cooling rack to ensure they cool completely before applying the frosting.

❓Recipe FAQs

🧁 More Cupcakes