Last week, I tried making raspberry desserts for my family, but the cakes I made before lacked that fresh, juicy flavor. What I love in these Raspberry Cupcakes is that the raspberries are incorporated throughout the batter and frosting, and each bite has a soft, fruity surprise, making the whole experience both flavorful and visually appealing.Raspberry Cupcakes are a delightful, sweet treat that brings a burst of fruity flavor into every bite. Soft, fluffy, and perfectly moist, these cupcakes are a classic dessert with a fresh, vibrant twist thanks to the juicy raspberries. 

The balance between sweet, buttery cake and the natural tartness of raspberries makes them irresistible. Topped with smooth, creamy raspberry frosting and a single fresh raspberry on top, these cupcakes are as beautiful as they are delicious. Whether you’re serving them at a birthday party, afternoon tea, or just as a little weekend indulgence, these cupcakes are guaranteed to impress.

I have always loved baking simple desserts that look elegant without too much effort. I use fresh raspberries when I can, and if they’re out of season, I always use frozen ones that have been carefully thawed. Always, I make sure to toss the berries with a little flour before adding them to the batter — it prevents them from sinking and ensures they stay evenly distributed.

You can serve Raspberry Cupcakes on a pretty dessert platter, some with a dusting of powdered sugar, also with a cup of hot tea or coffee for a lovely afternoon treat. They’re great for celebrations or simply as a sweet pick-me-up after a long day.

Its Perfect For:

• Birthday parties where guests love fruity desserts.
• Afternoon tea gatherings with friends or family.
• Baby showers and bridal showers needing delicate treats.
• Weekend family treats for kids and adults alike.
• Festive holiday desserts for Easter, Mother’s Day, or Valentine’s Day.

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
• 1/2 cup milk
• 1/2 cup fresh or frozen raspberries (if frozen, thaw first)
• 1 tablespoon all-purpose flour (for dusting raspberries)

For the frosting:

• 1/2 cup unsalted butter, softened
• 2 cups powdered sugar
• 1/4 cup fresh raspberries, pureed and strained
• 1 teaspoon vanilla extract
• Optional: a few fresh raspberries for topping

Kitchen Equipment You’ll Need

• Muffin pan with 12 cups
• Cupcake liners
• Medium mixing bowls
• Large mixing bowl
• Whisk and spatula
• Electric hand mixer or stand mixer
• Cooling rack
• Small saucepan for frosting (optional)
• Piping bag for frosting (optional)

How to Make Raspberry Cupcakes

Step 1

Prepare the raspberries: If using fresh or thawed frozen raspberries, toss them lightly with 1 tablespoon of flour in a small bowl. This helps prevent them from sinking to the bottom of the cupcakes while baking. Set aside.

Step 2

Preheat oven and prepare pan: Preheat your oven to 350°F (175°C). Line a 12-cup muffin pan with cupcake liners, ensuring each cup is fully covered. This will make removing the cupcakes easier and keep them from sticking.

Step 3

Mix dry ingredients: In a medium bowl, whisk together 1 1/2 cups flour, baking powder, and salt until well combined. Set aside.

Step 4

Cream butter and sugar: In a large mixing bowl, use a hand mixer or stand mixer to beat the softened butter and granulated sugar together until light, fluffy, and pale in color, about 2–3 minutes. This creates a tender texture in your cupcakes.

Step 5

Add eggs and vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract for a fragrant, sweet aroma.

Step 6

Combine wet and dry ingredients: Gradually add the flour mixture to the butter mixture, alternating with milk. Begin and end with the flour mixture. Mix just until combined; overmixing can make the cupcakes dense.

Step 7

Fold in raspberries: Gently fold in the floured raspberries, distributing them evenly through the batter without breaking them up too much. This will give every bite a burst of fruity flavor.

Step 8

Fill cupcake liners and bake: Divide the batter evenly among the 12 cupcake liners, filling each about 2/3 full. Bake in the preheated oven for 20–25 minutes, or until a toothpick inserted in the center comes out clean and the tops are lightly golden.

Step 9

Cool cupcakes: Remove the cupcakes from the oven and allow them to cool in the pan for 5 minutes. Transfer them to a wire rack to cool completely before frosting. Cooling completely ensures the frosting doesn’t melt or slide off.

Step 10

Prepare frosting: In a large bowl, beat the softened butter until creamy. Gradually add powdered sugar, then beat in the raspberry puree and vanilla extract until smooth and fluffy. Taste and adjust sweetness if desired.

Step 11

Frost and decorate: Once the cupcakes are completely cooled, pipe or spread the raspberry frosting on top of each cupcake. Optionally, garnish with a fresh raspberry for a beautiful, fruity presentation.

Step 12

Serve: Arrange on a platter and enjoy! These cupcakes are perfect for afternoon tea, dessert, or a festive treat for parties.

Tips for Best Raspberry Cupcakes

• Use room temperature butter and eggs – It helps your batter mix more smoothly and prevents lumps, giving your cupcakes a soft, even texture.
• Do not overmix the batter – Overmixing develops gluten, which can make the cupcakes dense instead of fluffy.
• Toss raspberries in flour – This prevents the berries from sinking to the bottom while baking, keeping them evenly distributed.
• Preheat the oven properly – A hot oven ensures the cupcakes rise nicely and bake evenly, avoiding flat tops or soggy centers.
• Cool completely before frosting – Frosting warm cupcakes can melt the buttercream and ruin the look, so patience is key.
• Use fresh raspberries for frosting – They give a bright flavor and natural color, enhancing both taste and presentation.
• Pipe frosting for a professional look – Even if you’re a beginner, piping gives your cupcakes a neat, polished appearance.

Optional Ingredients

• Lemon zest to add brightness to the batter
• White chocolate chips for a sweet surprise
• Almond extract for a nutty aroma
• Honey drizzle on top for extra shine
• Edible flowers for decoration
• Crushed pistachios sprinkled on frosting for texture

How to serve Raspberry Cupcakes?

I love serving Raspberry Cupcakes on a beautiful platter because presentation makes dessert feel special. Placing them in colorful cupcake liners adds a festive touch, and arranging them in a circle or a small pyramid makes them the centerpiece of any dessert table. For parties or gatherings, I often add a few fresh raspberries around the platter to create a visually appealing display that makes guests excited to dig in.

I often pair the cupcakes with a cup of tea or coffee, which complements the sweetness and slight tartness of the raspberries perfectly. Sometimes, I serve them with a dollop of whipped cream on the side, or even a drizzle of melted chocolate for an extra indulgent touch. This adds layers of flavor and keeps the dessert versatile depending on who is enjoying it.

I also enjoy using small gift boxes or decorative plates to share Raspberry Cupcakes with friends and family. Packing two or three in a box with a ribbon makes a sweet, thoughtful gift. You can even add a little note or a fresh flower to make it feel extra special. This is a perfect way to brighten someone’s day or take dessert to a celebration in a personal, charming way.

Is Raspberry Cupcakes healthy?

While Raspberry Cupcakes are a dessert, they do contain fresh fruit, which adds some vitamins and antioxidants. Raspberries are naturally low in sugar and high in fiber, so every bite includes a little nutritional benefit.

However, cupcakes are still a sweet treat with sugar and butter, so moderation is important. Enjoying one or two as part of a balanced diet is a perfect way to satisfy your sweet tooth without overindulging.

Variations and Substitutions

• Chocolate Raspberry Cupcakes – Add cocoa powder to the batter and top with raspberry frosting for a decadent twist.
• Vegan Raspberry Cupcakes – Use plant-based butter, milk, and egg replacers while keeping the raspberry flavor intact.
• Gluten-Free Raspberry Cupcakes – Substitute all-purpose flour with a gluten-free blend for a safe and delicious alternative.
• Lemon Raspberry Cupcakes – Add lemon zest and a little juice to the batter for a bright, refreshing flavor.
• Raspberry Cheesecake Cupcakes – Swirl cream cheese into the batter for a creamy, rich texture.
• Mini Raspberry Cupcakes – Bake in mini muffin pans for bite-sized treats perfect for parties.
• Raspberry Almond Cupcakes – Add almond extract to the batter and sprinkle slivered almonds on top.
• Raspberry Swirl Cupcakes – Fold in raspberry puree before baking for a natural swirl in each cupcake.

How to store, How to reheat

Store Raspberry Cupcakes in an airtight container at room temperature for up to 2 days. For longer storage, keep them in the refrigerator for up to 5 days. Make sure the container seals well to prevent the cupcakes from drying out.

To reheat, remove the frosting if desired and warm the cupcakes in the microwave for 10–15 seconds per cupcake. You can also reheat them in an oven at 300°F (150°C) for 5–7 minutes. Add frosting back after warming, or serve them with fresh whipped cream.

Frequently Asked Questions About Raspberry Cupcakes

Can I use frozen raspberries?
Yes, frozen raspberries work well, but it’s important to thaw them first. Toss them lightly with flour before adding to the batter to prevent them from sinking. This ensures the berries stay evenly distributed and each cupcake has a burst of fruity flavor.

Can I make cupcakes without an electric mixer?
Absolutely! A whisk and sturdy spatula can do the job. It may take a few extra minutes to achieve a smooth, creamy batter, but gently folding ingredients by hand ensures your cupcakes stay light and fluffy without overmixing.

Can I freeze these cupcakes?
Yes, you can freeze unfrosted cupcakes for up to 2 months. Wrap each cupcake individually in plastic wrap and place them in a sealed container. Frost them after thawing to maintain freshness and prevent the frosting from becoming watery or separating.

How can I make the frosting more stable?
Chill the butter before mixing to help the frosting hold its shape. Gradually adding powdered sugar and beating thoroughly creates a smooth, stable frosting that doesn’t slide off cupcakes. If needed, refrigerate the frosted cupcakes for 15–20 minutes before serving to keep them looking perfect.

Raspberry Cupcakes Recipe

Recipe by Maria MeyerCourse: Dessert, SnacksCuisine: AmericanDifficulty: Easy

Servings

12

servings

Prep time

20

minutes

Cooking time

25

minutes

This Raspberry Cupcakes recipe is perfect for anyone who loves simple, elegant desserts that are easy to make but look impressive. They’re versatile, fun to decorate, and sure to be a hit at any occasion.

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

• 1/2 cup milk

• 1/2 cup fresh or frozen raspberries (if frozen, thaw first)

• 1 tablespoon all-purpose flour (for dusting raspberries)

• For the frosting:

• 1/2 cup unsalted butter, softened

• 2 cups powdered sugar

• 1/4 cup fresh raspberries, pureed and strained

• 1 teaspoon vanilla extract

• Optional: a few fresh raspberries for topping

Directions

• Prepare the raspberries: If using fresh or thawed frozen raspberries, toss them lightly with 1 tablespoon of flour in a small bowl. This helps prevent them from sinking to the bottom of the cupcakes while baking. Set aside.
• Preheat oven and prepare pan: Preheat your oven to 350°F (175°C). Line a 12-cup muffin pan with cupcake liners, ensuring each cup is fully covered. This will make removing the cupcakes easier and keep them from sticking.
• Mix dry ingredients: In a medium bowl, whisk together 1 1/2 cups flour, baking powder, and salt until well combined. Set aside.
• Cream butter and sugar: In a large mixing bowl, use a hand mixer or stand mixer to beat the softened butter and granulated sugar together until light, fluffy, and pale in color, about 2–3 minutes. This creates a tender texture in your cupcakes.
• Add eggs and vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract for a fragrant, sweet aroma.
• Combine wet and dry ingredients: Gradually add the flour mixture to the butter mixture, alternating with milk. Begin and end with the flour mixture. Mix just until combined; overmixing can make the cupcakes dense.
• Fold in raspberries: Gently fold in the floured raspberries, distributing them evenly through the batter without breaking them up too much. This will give every bite a burst of fruity flavor.
• Fill cupcake liners and bake: Divide the batter evenly among the 12 cupcake liners, filling each about 2/3 full. Bake in the preheated oven for 20–25 minutes, or until a toothpick inserted in the center comes out clean and the tops are lightly golden.
• Cool cupcakes: Remove the cupcakes from the oven and allow them to cool in the pan for 5 minutes. Transfer them to a wire rack to cool completely before frosting. Cooling completely ensures the frosting doesn’t melt or slide off.
• Prepare frosting: In a large bowl, beat the softened butter until creamy. Gradually add powdered sugar, then beat in the raspberry puree and vanilla extract until smooth and fluffy. Taste and adjust sweetness if desired.
• Frost and decorate: Once the cupcakes are completely cooled, pipe or spread the raspberry frosting on top of each cupcake. Optionally, garnish with a fresh raspberry for a beautiful, fruity presentation.
• Serve: Arrange on a platter and enjoy! These cupcakes are perfect for afternoon tea, dessert, or a festive treat for parties.