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.

Raspberry Cupcakes

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

baking powder

salt

unsalted butter (room temperature)

sugar

egg (room temperature)

vanilla extract

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!

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ENJOY ENTIRELY!
~Elizabeth

Raspberry Cupcakes with Raspberry Buttercream

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

milk

eggs

tea vanilla extract

tea almond extract (optional)

unsalted butter

avocado or canola oil

raspberries

unsalted butter (softened)

heavy cream

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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Raspberry Cupcakes

Top 2 raspberry cupcakes recipes from across the web

The most viewed raspberry cupcakes 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 Cupcakes

Raspberry Cupcakes

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