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–+ servings
Raspberry cupcakes on an overturned pink plate.
5 stars (1 rating)

From Scratch Moist Raspberry Cupcakes

Prep: 10 minutes
Cook: 22 minutes
Total: 32 minutes
Servings: 12 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.
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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.
  • Creamed butter and sugar in a mixing bowl.
    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.
  • A batter for the base of raspberry cupcakes.
    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.
  • Raspberries dusted with flour in a bowl.
    Dust the raspberries with the remaining tablespoon of flour and fold into the batter with a spatula
  • Raspberry cupcake batter in a muffin tin.
    Using a 3 tbsp cookie scoop, scoop the batter into the muffin liners ¾ of the way full.
  • Baked raspberry cupcakes in muffin tin.
    Bake for 21-22 minutes or until the cake is set. Cool completely on a wire rack.
  • Raspberry cupcakes on an overturned pink plate.
    Frost the cupcakes with raspberry buttercream frosting, raspberry cream cheese frosting, or lemon cream cheese frosting.

Notes

You can use frozen raspberries too- make sure they are thawed and dried well before adding to the batter. 
Serving: 1cupcake, Calories: 222kcal, Carbohydrates: 33g, Protein: 3g, Fat: 9g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.3g, Cholesterol: 35mg, Sodium: 132mg, Potassium: 71mg, Fiber: 1g, Sugar: 18g, Vitamin A: 277IU, Vitamin C: 4mg, Calcium: 42mg, Iron: 1mg
Course: Cakes, Cupcake, Cupcakes
Author: Sam Adler
Cuisine: American, Anything
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