These raspberry cupcakes are a vibrant, fruity treat that’s perfect for any occasion.
The cupcakes are infused with fresh raspberry flavor and a touch of red food coloring for a stunning pink hue.
Topped with a rich and tangy cream cheese frosting and garnished with a fresh raspberry, they’re as beautiful as they are delicious.
These cupcakes are light, moist, and bursting with berry goodness, making them a delightful addition to your dessert table.
Let’s get baking!
- Prep Time: 36 minutes
- Cook Time: 18-20 minutes
- Total Time: 54-56 minutes
- Yield: 12 cupcakes 1x
Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup milk
- 1/2 cup fresh or frozen raspberries, mashed
- 1–2 drops red food coloring (optional, for a vibrant color)
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- Fresh raspberries
- Extra powdered sugar (optional, for dusting)
Instructions
- Preheat the oven and prepare the cupcake tin (5 minutes):
- Preheat your oven to 350°F (175°C).
- Line a 12-cup muffin tin with cupcake liners.
- Mix the dry ingredients (3 minutes):
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- Cream the butter and sugar (5 minutes):
- In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes.
- Add the eggs, vanilla, and mashed raspberries (5 minutes):
- Beat in the eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract and the mashed raspberries. Add a few drops of red food coloring if you want a vibrant pink hue.
- Combine the wet and dry ingredients (3 minutes):
- Gradually add the dry ingredients to the wet mixture, alternating with the milk. Mix until just combined, being careful not to overmix.
- Scoop and bake the cupcakes (18-20 minutes):
- Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from the oven and allow the cupcakes to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
- Make the cream cheese frosting (5 minutes):
- In a large mixing bowl, beat the softened cream cheese and butter together until smooth and creamy.
- Gradually add the powdered sugar, one cup at a time, mixing well after each addition.
- Stir in the vanilla extract and continue to beat until the frosting is light and fluffy.
- Frost and garnish the cupcakes (10 minutes):
- Once the cupcakes are completely cool, frost them generously with the cream cheese frosting using a piping bag or a spatula.
- Top each cupcake with a fresh raspberry for a beautiful garnish.
- Optionally, dust the cupcakes with a light sprinkling of powdered sugar for a final touch.
Notes
For an extra burst of raspberry flavor, try adding a tablespoon of raspberry jam to the frosting or swirl it into the top of the frosting for a fun, fruity look.
These raspberry cupcakes are best enjoyed fresh, but they can be stored in the refrigerator for up to three days—just let them come to room temperature before serving.
Whether for a party or a special treat, these vibrant, berry-filled cupcakes are sure to be a hit!
*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.
Nutrition
- Serving Size: 1 cupake
- Calories: 320
- Sugar: 32g
- Sodium: 180mg
- Fat: 16g
- Carbohydrates: 43g
- Fiber: 1g
- Protein: 4g
