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 zesty lemon buttercream frosting.
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.
WHY YOU SHOULD MAKE THIS RECIPE
- The burst of raspberry in these cupcakes are juicy and delicious.
- You can use frozen raspberries too!
- The cupcakes are moist and easy to make.
- All-Purpose Flour – The main structure-building ingredient in the cupcake batter provides the foundation and texture for a tender and fluffy cupcake.
- Baking Powder & Baking Soda – These leavening agents work together to create a light and airy texture in the cupcakes by producing carbon dioxide bubbles when combined with the other ingredients and baked.
- Kosher Salt – Enhances the overall flavor of the cupcakes and helps to balance the sweetness.
- Unsalted Butter – Adds richness and moisture to the cupcakes, resulting in a tender crumb and a buttery flavor.
- Granulated Sugar – Provides sweetness and acts as a tenderizer.
- Egg & Egg White – Serve as binders in the recipe, helping to hold the cupcake batter together and provide structure.
- Vanilla Extract – Adds a subtle warming flavor to the cupcakes, enhancing the overall taste and aroma.
- Buttermilk – Adds moisture, richness, and a slight tanginess to the cupcakes, contributing to their moist and tender crumb.
- Fresh Raspberries – The star ingredient that infuses the cupcakes with bursts of tart and fruity flavor. The raspberries also add natural moisture and vibrant color to the cupcakes.
HOW TO MAKE RASPBERRY CUPCAKES
Prepare for baking: Preheat the oven to 350 F and line a muffin tin with 12 cupcake liners. Set aside.
Combine the dry ingredients: In a medium size bowl, combine the all-purpose flour, baking powder, baking soda, and kosher salt. Whisk until fully combined.
Mix wet ingredients: In the bowl of a hand mixer or stand mixer fitted with the paddle attachment, cream the butter for 1 minute on medium speed. Scrape down the bowl and add the sugar. Mix on medium speed for 2 minutes until light and fluffy. Scrape down the bowl and add the egg, egg whites, and vanilla extract. Mix for 1 minute on medium speed.
Add dry ingredients: 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.
Prepare the raspberries: Wash the raspberries under cold water. Make sure they are completely dry. Dust the raspberries with the remaining tablespoon of flour and fold into the batter with a spatula very gently.
Scoop and bake: Using a three tablespoon 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.
TIPS FOR RECIPE SUCCESS
- Ensure your butter is softened to room temperature before starting. Softened butter will mix more easily with the other ingredients, resulting in a smoother and more evenly textured cupcake batter. Learn the quickest way to soften butter for your baking recipes.
- Gently fold the raspberries into the batter to avoid crushing them. Use a spatula and a light hand to incorporate the raspberries, as this will help distribute them evenly throughout the batter without turning it completely red.
- Avoid overmixing the batter once you add the dry ingredients. Overmixing can lead to dense and tough cupcakes. Mix only until the ingredients are just combined.
- Use a cookie scoop to portion the batter into the cupcake liners. Using a scoop ensures consistent and evenly sized cupcakes and keeps you from overfilling the cupcake liners.
- Allow the cupcakes to cool completely on a wire rack before frosting. Cooling the cupcakes helps them set properly and prevents the frosting from melting or sliding off.
STORAGE AND FREEZING
Storing: Place cooled cupcakes in an airtight container or cover them tightly with plastic wrap. They can be stored at room temperature for up to 2 days, maintaining their freshness and flavor. They can also be stored in the fridge for 3-4 days.
Freezing: Individually wrap each cupcake in plastic wrap or place them in freezer-safe containers. They can be stored in the freezer for up to 3 months. When ready to enjoy, thaw the cupcakes in the refrigerator overnight or at room temperature for a few hours. Once thawed, top them with your favorite frosting.
Can I use frozen raspberries instead of fresh ones?
Yes, you can use frozen raspberries in this recipe. However, be sure to thaw them completely and drain any excess liquid before incorporating them into the batter. Dry them well. Keep in mind that frozen raspberries may release more moisture during baking, potentially affecting the texture slightly.
What if I can’t find buttermilk?
You can create a homemade substitute by adding one tablespoon of lemon juice or white vinegar to 1 cup of milk. Let it sit for 5 minutes until it curdles slightly, then use it in place of buttermilk. Alternatively, you can use plain yogurt or sour cream as a substitute, adjusting the consistency with a small amount of milk if needed.
Can I use this recipe to make a whole cake instead of cupcakes?
This recipe can be adapted to make a whole cake. Simply pour the batter into greased and lined cake pans and adjust the baking time accordingly. Start checking for doneness around 25-30 minutes, inserting a toothpick into the center to ensure it comes out clean.
MORE RASPBERRY DESSERTS
- Chocolate Raspberry Filled Cupcakes
- Raspberry Thumbprint Cookies
- White Chocolate Raspberry Cupcakes
- Raspberry Lemon Bundt Cake
From Scratch Moist Raspberry Cupcakes
- 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)
- 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.