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Raspberry Cupcakes

  • Author: Elise
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 12 cupcakes 1x
  • Category: Cupcakes, Raspberries, Fruit
  • Method: Bake
  • Cuisine: American


Raspberry Cupcakes have a moist and fluffy raspberry cupcake base with fresh or frozen raspberries and a simple, 4-ingredient raspberry buttercream. They’re made in just 30 minutes and are sure to be a refreshing and impressive treat at any gathering!



For the Raspberry Cupcakes

  • 3/4 cup (158g) granulated sugar
  • 1 large egg (50g) room temperature
  • 1/3 cup (66g) vegetable oil
  • 1 teaspoon vanilla extract
  • 1 1/4 cup (300g) buttermilk, room temperature
  • 1 1/2 cups (210g) all purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/4 cup (175g) raspberries + 3 tablespoons (26g) flour

For the Raspberry Buttercream

  • 1 cup (220g) unsalted butter, room temperature
  • 2 1/2 cups (300g) powdered sugar
  • 1/4 cup (35g) raspberries
  • 2-3 (30-45g) tablespoons milk


For the Raspberry Cupcakes

  1. Preheat your oven to 350 degrees Fahrenheit. Line a 12-count muffin tin with liners or grease heavily to ensure the cupcakes come out of the tin cleanly.
  2. In a large bowl, use a whisk to combine granulated sugar, room temperature egg, vanilla extract, and room temperature buttermilk together until smooth.
  3. Add properly-measured all purpose flour, baking powder, baking soda, and salt into the batter and whisk only until you see the dry ingredients disappear into the batter. Mixing past when the ingredients are combined could create dense cupcakes.
  4. Coat the raspberries in the flour to ensure they do not sink to the bottom of the cupcakes and to help prevent the juice from bleeding. Carefully, use a spatula to fold the raspberries into the batter to avoid breaking them and causing the fruit to bleed into the batter.
  5. Divide the batter between the 12 liners, adding about 1/4 cup of batter to each liner until it reaches 2/3 full.
  6. Bake the cupcakes for 18-22 minutes or until the tops are light golden brown, domed, and a toothpick inserted into the center comes out with a few moist crumbs. Allow the cupcakes to fully cool before frosting.

For the Raspberry Buttercream

  1. In a large bowl with a hand mixer or in the bowl of a stand mixer, beat the room temperature butter and powdered sugar together on medium speed until smooth.
  2. Add the raspberries to the frosting and beat on high speed until combined. Use a spatula to scrape down the sides and the bottom of the bowl to ensure the raspberries are dispersed throughout.
  3. Pour milk into the frosting and beat on medium speed for about 2 minutes. This should smooth out the frosting.
  4. If desired, transfer the frosting to a piping bag or zippable bag with the corner cut off. Frost the cupcakes as desired.
  5. Store the cupcakes in an airtight container or tightly covered at room temperature for up to 3 days or in the freezer for up to 3 months.


Room Temperature Ingredients: Make sure to use a room temperature egg and room temperature buttermilk in the cupcake batter to ensure the cupcakes are light and fluffy in texture.

Frozen Raspberries: Though I recommend using fresh raspberries, you can use frozen raspberries in the batter if you do not thaw them, and you can use frozen raspberries in the frosting if you do thaw them.

Coating and Adding Raspberries: Make sure to coat the raspberries in the additional 3 tablespoons (26g) of flour to ensure they do not fall to the bottom of the cupcakes. Make sure to very carefully fold the raspberries into the batter with as few folds as possible to avoid the raspberries from breaking and bleeding color into the batter.

Keywords: Raspberry Cupcakes, Cupcakes, Raspberry Buttercream