From Scratch Moist Raspberry Cupcakes
Bursting with the vibrant flavors of ripe fresh raspberries, these cupcakes are a perfect balance of tart and sweet. Made from scratch with simple baking ingredients, these Moist Raspberry Cupcakes are rich, tender, and guaranteed to be a hit at any gathering! They are topped with a tangy raspberry cream cheese frosting.
These raspberry cupcakes are moist, delicate, and such a pretty color!
The cake is vanilla based like my homemade vanilla cupcakes, just they have bright fresh raspberries added to the batter. Once baked you can top them with raspberry cream cheese frosting, raspberry buttercream, or even a pistachio frosting which would add great flavor and a pretty green color.
Fresh raspberries are the star ingredient in these cupcakes. Known for their vibrant red hue and a burst of tangy sweetness, raspberries are typically in season from late spring to early autumn, making them a delightful addition to cupcakes. Not only do they add a pop of color but their juicy texture and natural tartness create a perfect balance of flavors!
As a professional baker, I’ve tested a bunch of cupcakes and realized that using buttermilk instead of regular milk adds a touch of richness and adds moisture. The fresh raspberries in this recipe bring pockets of flavor and a hint of summertime magic!
If you only have frozen raspberries you can use them. You’ll have to defrost and dry them well first.
What you need
Making the cupcakes
Prepare for baking: Preheat the oven to 350 F and line a muffin tin with 12 cupcake liners. Set aside.
Decorating
I used a raspberry cream cheese frosting to decorate but it wasnt sturdy enough to pipe. Instead what you can do is scoop out frosting with an ice cream scoop then plop it on top of the cupcake and smooth it out with the back of a spoon. Garnish with extra fresh raspberries.
From Scratch Moist Raspberry Cupcakes
Ingredients
- 1 ¾ cup all purpose flour, 207g + 1 tablespoon separated
- 1 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp kosher salt
- ½ cup unsalted butter, (113g) softened to room temperature
- 1 cup granulated sugar, (200g)
- 1 egg, (50g)
- 2 egg white, (70g)
- 2 tsp vanilla extract
- ½ cup buttermilk, at room temperature (118mL)
- 6 oz raspberries, fresh washed and dried well (small container)
Instructions
- Preheat the oven to 350 F and line a muffin tin with 12 cupcake liners.
- In a medium size bowl combine the 1 ¾ cup flour, 1 tsp baking powder, ¼ tsp baking soda, and ¼ tsp kosher salt. Whisk until combined.
- In the bowl of a hand mixer or stand mixer fitted with the paddle attachment cream the ½ cup butter for 1 minute on medium speed. Scrape down the bowl and add 1 cup sugar. Mix on medium speed for 2 minutes until light and fluffy.
- Scrape down the bowl and add the egg, 2 egg whites and 2 tsp vanilla extract. Mix for 1 minute on medium speed.
- Add in 1/3rd of the dry ingredients, then half of the buttermilk and alternate, starting and ending with the dry ingredients. Mix only until combined. Do not over mix.
- Dust the raspberries with the remaining tablespoon of flour and fold into the batter with a spatula
- Using a 3 tbsp cookie scoop, scoop the batter into the muffin liners ¾ of the way full.
- Bake for 21-22 minutes or until the cake is set. Cool completely on a wire rack.
- Frost the cupcakes with raspberry buttercream frosting, raspberry cream cheese frosting, or lemon cream cheese frosting.
Can you use dried raspberries?
I dont recommend it.
Looks delicious!
We agree!