raspberry buttercream

This creamy Raspberry Frosting recipe uses freeze-dried raspberries for intense raspberry flavor. It makes enough frosting to frost a 2-layer cake or 24 cupcakes.

Raspberry Frosting

(56 g) freeze-dried raspberries

(339 g) unsalted butter, softened

(480 g) confectioners’ sugar, sifted

heavy cream

vanilla extract

salt

Use a food processor to grind the freeze-dried...

Use a food processor to grind the freeze-dried raspberries into a fine powder. Set aside.

In a large mixing bowl, beat the butter...

In a large mixing bowl, beat the butter with an electric mixer on medium speed until creamy and smooth, about 5 minutes.

Add the raspberry powder and one cup of...

Add the raspberry powder and one cup of the confectioners; sugar. Beat on low speed until well mixed in. Gradually add the remaining sugar, mixing well after each addition.

Add the vanilla, salt, and two tablespoons of...

Add the vanilla, salt, and two tablespoons of heavy cream. Mix on medium-low until combined. Continue to add as much of the remaining heavy cream needed to make a smooth spreadable frosting. 

Turn the speed up to medium-high and beat...

Turn the speed up to medium-high and beat until light and fluffy. Scrape down the sides of the bowl as needed. 

This raspberry buttercream made from fresh berries with a touch of lemon is bright zingy and has a beautiful NATURAL color perfect for almost any dessert.

Raspberry Buttercream

raspberries

lemon juice

confectioner's sugar

unsalted butter (room temperature)

Add raspberries and lemon juice to a saucepan over medium heat.&nbsp;After the mixture heats up for a few minutes, mash the raspberries then allow it to simmer for about 10 minutes.

Strain mixture into a bowl. Cover and chill.

Cream the room temperature butter for a few minutes.

Beat in the confectioner’s sugar and add in a tablespoon at a time of the raspberry reduction until the desires color and consistency is reached. I usually end up using 1/4 cup.

INSTRUCTIONS

These Chocolate Sour Cream Cupcakes are topped with a bright and delicious Raspberry Cheesecake Buttercream.

Chocolate Raspberry Cupcakes

semi-sweet chocolate

(120 grams) all-purpose flour

cake flour

(125 grams) unsweetened cocoa powder

tsp baking soda

tsp baking powder

eggs

sugar

butter, softened

full fat sour cream

milk

vanilla bean paste

raspberries, divided

(1/2 cup) salted butter

cream cheese

sugar,

Preheat oven to 350F.

Line muffin tins with cupcake cups or grease...

Line muffin tins with cupcake cups or grease using nonstick cooking spray.

Melt the chocolate in the microwave, in 15...

Melt the chocolate in the microwave, in 15 second intervals, making sure to stir in between.

Set aside to cool down for a bit.

Sift together flour, cocoa powder, baking soda, baking...

Sift together flour, cocoa powder, baking soda, baking powder and salt. Set aside.

In a large bowl, beat the eggs and...

In a large bowl, beat the eggs and sugar for 5 minutes, until it is pale and thick.

Add in the butter. Mix until combined.

Add in the melted chocolate. Now, add in...

Add in the melted chocolate. Now, add in the sour cream and vanilla, beating until well incorporated.

Add the flour mixture and milk in alternating...

Add the flour mixture and milk in alternating increments and beat until smooth.

Divide batter into the cupcake tins. This batter...

Divide batter into the cupcake tins. This batter made about 30 cupcakes for me.

Bake for 18-25 minutes or until a toothpick...

Bake for 18-25 minutes or until a toothpick comes out clean.

Remove from oven and let cool.

Crush or blend the freeze dried raspberries into...

Crush or blend the freeze dried raspberries into a fine powder. Using a fine mesh strainer, strain out and discard the seeds. Set the raspberry powder aside.

Puree 2 ounces of the fresh raspberries. Press...

Puree 2 ounces of the fresh raspberries. Press the puree through a fine mesh strainer to remove the seeds. Discard the seeds. Set the puree aside.

Cream butter and cream cheese in electric mixer...

Cream butter and cream cheese in electric mixer for 1-2 minutes until fluffy, scraping the sides as needed so the butter and cream cheese are fully incorporated.

Slowly add 1 cup sugar and beat until...

Slowly add 1 cup sugar and beat until smooth, again scraping the sides as needed.

Add the raspberry powder, raspberry puree, and vanilla...

Add the raspberry powder, raspberry puree, and vanilla bean past to the frosting mixture. Mix until combined. Scrape the sides down with a spatula.

Add remaining powdered sugar, 1/2 cup at a...

Add remaining powdered sugar, 1/2 cup at a time, and beat until well incorporated.

Then, scrape the sides down one more time...

Then, scrape the sides down one more time and mix at medium-high speed until light and fluffy (2-3 minutes).

If needed, add more sugar as necessary to...

If needed, add more sugar as necessary to achieve preferred consistency.

Transfer the raspberry cream cheese frosting to a...

Transfer the raspberry cream cheese frosting to a cupcake piping bag with your desired piping tip. 

Chill in the refrigerator for 30 minutes before...

Chill in the refrigerator for 30 minutes before frosting cupcakes so it will hold it's shape better.

Pipe or spread the raspberry cream cheese frosting...

Pipe or spread the raspberry cream cheese frosting onto the cooled cupcakes. 

Use the remaining fresh raspberries to garnish the...

Use the remaining fresh raspberries to garnish the cupcakes.

https://mediavine-res.cloudinary.com/video/upload/ilcggjl50gqicl0uzqh3.mp4

Freezing raspberries is a wonderful way to enjoy summer’s harvest year-round! This guide explains how to freeze raspberries, plus it answers the most commonly asked questions about thawing frozen raspberries and using them in recipes.

How to Freeze Raspberries

These easy and delicious Raspberry Cupcakes have raspberry flavor in every single bite. They are soft raspberry and vanilla cupcakes, topped with a creamy freeze dried raspberry buttercream, and garnished with more fresh raspberries.

Raspberry Cupcakes

all-purpose flour; (plus an extra tablespoon set aside)

baking powder

egg (room temperature)

buttermilk (room temperature)

raspberries (plus 12 more for garnish (optional))

raspberry powder

heavy whipping cream

Preheat oven to 350 °F and line a 12 cavity cupcake baking pan with cupcake liners or parchment paper.

In a separate, small, bowl toss together the fresh raspberries and 1 tablespoon of all- purpose flour.

In a small bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.

Using a hand mixer or stand mixer, cream together the unsalted butter and granulated sugar on medium speed until pale in color, light, and fluffy (about 3 to 5 minutes).

Add egg and vanilla extract, beat on medium speed until incorporated (about 1 minute).

On low speed, alternate adding the dry ingredients and the the buttermilk. Between each addition scrape down the bowl. Like this: dry ingredients, buttermilk, dry ingredients, buttermilk, dry ingredients, STOP and move onto next step.

Add the flour coated raspberries to the vanilla cupcake batter. Carefully fold with a silicone spatula and by hand until distributed.

Divide the batter equally into the 12 cupcake cavities, filling them no more than 2/3 of the way full. 

Bake for 23 to 25 minutes or until a toothpick test comes out clean. The cupcakes should also spring back to the touch.

Let the cupcakes cool for 10 minutes before removing them from the pan and allowing them to cool on a wire rack completely.

Vanilla and Raspberry Cupcakes

On medium-high speed beat together room temperature unsalted butter and salt for 2 to 3 minutes. It should be pale in color, light, and fluffy.

On low speed, alternate adding the powdered sugar and the heavy whipping cream. Between each addition scrape down the bowl. Like This: powdered sugar, heavy whipping cream, powdered sugar, heavy whipping cream, powdered sugar, stop and move onto next step.

Add the freeze dried raspberry powder to the buttercream. Fold with a silicone spatula until evenly distributed and smooth.

Set aside OR prepare a piping bag with the piping tip of your choice, fill it with the buttercream, and tie it off with a rubber band.

Freeze Dried Raspberry Buttercream

Frost the cupcakes with Raspberry Buttercream, as desired.

Garnish with a fresh raspberry and continue until all 12 cupcakes are decorated.

Decorating the Raspberry Cupcakes

Oh my goodness, where do I even begin? I just made this Raspberry Cupcakes recipe and it totally lives up to the hype! 

The cupcakes were so incredibly soft and moist, and the burst of fresh raspberry flavor was absolutely divine. 

But it's not just about the taste-- the bright pink color and sweet aroma really made these cupcakes a feast for the senses. I can't wait to make them again for my next get-together!

I made these for a sweet friend who was having her baby shower. I wanted something pink but also natural as she doesn't eat a lot of artificial foods so dying them pink seemed off. 

They turned out perfectly!!! So pink and cute and most importantly DELICIOUS!!!

I found freeze dried raspberries at a local farmer shop, where the wife makes her own!!! I was so happy to have local raspberries!! How fun!

Great recipe and so easy to follow :)

These cupcakes are so refreshing and decadent! I save the recipe for summer snacks!

I touched sweet heaven with those divine raspberry cupcakes. We all love them. We all ate more than we should, but we could not resist the cupcake's frosting and softness. 
Thank you. I am making them again soon.

As someone with a sweet tooth, I absolutely love these Raspberry Cupcakes, as they are the perfect balance of sweetness and tanginess. The moist and fluffy cupcakes with a burst of raspberry flavor makes every bite enjoyable. They are also incredibly easy to make and are always a hit with my friends and family.

https://www.youtube.com/watch?v=OQbIWga10Hg

Recipe Link- https://entirelyelizabeth.com/raspberry-cupcakes/

These easy and delicious Raspberry Cupcakes have raspberry flavor in every single bite. They are soft raspberry and vanilla cupcakes, topped with a creamy freeze dried raspberry buttercream, and garnished with more fresh raspberries.

DON'T FORGET TO FOLLOW FOR MORE!

Browse All My Recipes Here- https://entirelyelizabeth.com/recipes/
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ENJOY ENTIRELY!
~Elizabeth

Raspberry Cupcakes with Raspberry Buttercream

Moist and flavorful, classic vanilla cake paired with raspberry buttercream frosting and homemade raspberry jam. A perrfect combination of sweet and tangy!

Raspberry Vanilla Cake

eggs (room temperature)

unsalted butter

240 g white granulated sugar

g all-purpose flour

sour cream (room temperature)

50 g whole milk (room temperature)

g white sugar

white sugar

380 g whole milk

raspberry jam

Preheat your fan oven to 160°C (325°F) or 175°C (350°F) if you&#39;re not using a fan oven. Grease and line with parchment paper three 6-inch (15-cm) round cake tins. Alternatively, you can use two 8-inch (20-cm) cake tins.

In a medium bowl sift together flour, baking powder and salt. Whisk until combined and set aside.

In a measuring jug combine sour cream, whole milk and vanilla extract. These are your wet ingredients.

In a bowl of a stand mixer fitted with a paddle attachment, cream the butter and sugar on a medium-high speed until pale and fluffy. (approx. 3 min) Stop the mixer and scrape down the bowl.

Turn the mixer to medium-low speed and add eggs one at a time – making sure it’s fully incorporated after each addition. Stop the mixer and scrape down the bowl.

Add your dry and wet ingredients, alternating between one another, starting and finishing with dry ones. (3 additions of dry and 2 of wet ingredients)

Divide the batter evenly among the 3 tins and bake for 20-25 minutes or until skewer inserted in the middle comes out with few moist crumbs. Do not overbake it.

Once they&#039;re done, let the cakes cool for 10-15 minutes on a wire rack before removing them from the pans to cool completely. They will continue to cook in the pan, so it&#039;s important that the skewer is not entirely clean. Otherwise, your cake will overbake and that will cause dryness.

For Vanilla Cake

Cook frozen raspberries with sugar over a medium-high heat until it reaches boiling. Turn the heat down and let it simmer for approx. 15 minutes or until it thickens. It&#039;s better to be thicker than looser, the plan is to lose a lot of water content and have concentrated flavour.

Strain the jam through a sieve to get rid of raspberry seeds and make it smooth and beautiful. Cover it with cling film and leave it to cool in the fridge.

For the Raspberry Jam

In a small saucepan (I always use heavy-bottomed one to prevent burning) combine flour, sugar, salt and milk. Cook over medium-high heat, stirring constantly with a whisk until it thickens. This can take about 15 minutes. The moment you realize it's thicker, cook for another 3-4 minutes.&nbsp;

Once it&#039;s done, strain it through a sieve into a plate, put a cling film over it touching the surface to prevent &quot;skin&quot; forming and let it cool to room temperature. This is your pudding base. You can do this in a fridge, but before using it let it come to room temperature.

Using a stand mixer fitted with the paddle attachment, beat the butter for 5 minutes until it's pale and fluffy. Then add spoonful by spoonful of previously made pudding. Mix until it's all nicely incorporated and with no lumps. Add vanilla extract with berry jam and mix until everything is combined. Be careful not to add too much jam, otherwise your buttercream might curdle.

Note: If you want to decorate a cake in an ombre effect, before adding raspberry jam, take out some of vanilla buttercream and leave it aside for decorating.&nbsp;

Using a cake leveler or a long serrated knife level the tops of your cakes if needed.

In the middle of your cake board or a serving plate put some buttercream to stop the cake from moving around.

Place one cake layer on a cake board or a serving plate. Using a small offset palette knife or a piping bag, spread the frosting over the cake and drizzle some berry jam over the frosting. Top it with the next cake layer and repeat the process.

Place final layer on top, upside down, and do a thin crumb coat on the cake. Chill for 20-30 minutes in the fridge before final decorating.

Once cooled, frost and smooth the top and sides of the cake with remaining frosting. Divide the raspberry one in two so you can add some burgundy gel food colouring into one and get a darker shade. Including the vanilla buttercream you separated before adding raspberry jam, you should have three colours in front of you.

Using a small offset palette knife or a piping bag, place the frosting all over the cake, creating three ombre stripes. Smooth and even everything out using a cake scraper, then use the back of a small or a big offset palette knife to create a rustic swirling effect.&nbsp;

Pile up some raspberries and your cake is ready! :)

Assembly

I made this and it was wonderful! Mine didn't turn out quite a pretty on the eyes but it tasted amazing!

Leaving a comment now that I’ve made the cake. So delicious, fantastic flavour, the icing took a lot of work, but was so worth it. Same with the jam, was a labour of love, but totally worth it for the flavour and texture. My cake turned out quite dense, I’m not sure if I did something wrong or if it’s just the recipe but it looked so impressive once assembled. Got loads of compliments!

After I made this for a family dinner my picky mother-in-law told me not once but twice that the recipe was ‘a keeper’. I made the cakes the night before, cooled and wrapped them in Saran Wrap to keep them moist, and the next day did the buttercream and raspberry jam, decorated and topped with fresh raspberries. We served the cake to a party of 9 and folks fought for seconds…there were no leftovers. Amazing recipe!!

Hi Ana, I absolutely love this recipe and I've made it many times.
I plan to double the recipe and bake it in 3 8" pans but was wondering how many mins would it take? The same 20 -25 mins?
Or longer? Hope yo hear from you soon. Tq!

The raspberry cupcakes are super fluffy, filled with raspberry jam, and topped with sweet and tangy raspberry buttercream

all-purpose flour

tea baking powder

tea kosher salt

tea vanilla extract

tea almond extract (optional)

avocado or canola oil

unsalted butter (softened)

raspberry jam (for filling)

raspberries (for topping)

Preheat the oven to 375°F. Line a muffin tin with cupcake liners and set aside.

In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt. Add the milk, eggs, vanilla extract, and almond (if using) then whisk until combined. 

Add the melted butter and oil. Whisk the batter until the fats begin to emulsify into the batter, then switch to a large rubber spatula or wooden spoon. Continue to stir until smooth. It is okay if a few lumps remain.

Using a spring-loaded cookie scoop (if possible), fill the cupcake liners about 3/4 of the way full.

Bake in the preheated oven for 20 to 22 minutes, or until a toothpick inserted into the center comes out clean. Cool cupcakes on a wire rack before frosting.

Make the Cupcakes

Using a small food processor, grind the freeze-dried raspberries into a powder. Alternatively, crush them in a zip-top bag with a rolling pin until fine. Use a mesh sieve to sift out the seeds. It&#39;s okay if a few seeds remain. Set aside.

Using a stand (or hand) mixer fitted with the paddle attachment, beat butter on medium-low speed until smooth and creamy, 1 minute.

Turn the mixer off and add the powdered sugar, raspberry powder, cream, and vanilla. Begin mixing on low speed until the ingredients come together - scraping the bowl occasionally.

Turn up the speed and mix at medium-high speed for 3, until the buttercream is light and smooth. If needed, add additional cream until desired consistency is achieved. The buttercream should spread smoothly without tearing the crumb of the cake but thick enough that it holds shape when piped and spread between the layers.

Make the Raspberry Buttercream

Once the cupcakes are completely cool, use a paring knife, an inverted piping tip, or apple corer to cut out some of the centers of the cupakes.

Fill the centers of each cupcake with a couple teaspoons of raspberry jam.

Place the raspberry buttercream in a piping bag fitted with a 1M star tip. Pipe swirls of buttercream on top of the cakes. Add fresh raspberries, if desired.

To Assemble

Fantastic frosting! My husband is an ABC hater and he absolutely loved it. The tartness of the raspberry tempers the sweetness of ABC very well. (Target sells freeze-dried raspberries for those looking to source them cheaper than Amazon.) I paired the frosting with your Devil's Food Cupcake recipe on the site and made mini-cupcakes (omitting the jam filling). Did a double swirl of frosting using a 2D piping tip and we felt the chocolate to raspberry ratio was perfect. Thank you for the great recipes!

I made these over the weekend and everyone loved them! Will make again. thank you!

GREAT recipe! Made these for Easter and they were perfect.

Just a spectacular recipe. I baked it this morning and my kids loved them when they got home from school. The frosting is so good.

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Top 6 raspberry buttercream recipes from across the web

The most viewed raspberry buttercream recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Raspberry Buttercream

Chocolate Raspberry Cupcakes

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The most viewed raspberry buttercream recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine