Making these cupcakes may look delicate, but the process in the kitchen is surprisingly easy and relaxing. Raspberry Vanilla Cupcakes are the kind of dessert that never fails to brighten a table. Everything blends together smoothly, the batter smells amazing, and the fresh raspberries fold in so beautifully. Even if you’re not used to baking often, this recipe is forgiving and doesn’t require complicated steps. It’s the kind of baking that feels fun, soothing, and delicious all at once. It’s one of those recipes that feels simple enough for a weekday treat but elegant enough for birthdays, gatherings, and moments when you want something pretty without much effort.

I have made this recipe many times, and I’ve learned that using room-temperature butter, fresh raspberries, and a high-quality vanilla extract makes a big difference. I use full-fat milk because it gives the cupcakes a richer texture. Always make sure your raspberries are lightly coated in flour so they don’t sink to the bottom—this keeps the cupcakes evenly flavored and pretty.

You can serve these cupcakes with vanilla ice cream, some fresh berries, also with a dusting of powdered sugar for a simple, elegant finish.

Its Perfect For:

• Afternoon tea gatherings
• Birthdays and family celebrations
• Dessert tables at small parties
• Girly get-togethers or picnics
• Anyone craving a fruity sweet treat

Ingredients

For the Cupcakes:

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1/2 cup milk
• 2 teaspoons vanilla extract
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 cup fresh raspberries (lightly tossed in 1 teaspoon flour to prevent sinking)

For the Raspberry Frosting:

• 1/2 cup unsalted butter, softened
• 2 cups powdered sugar
• 1/3 cup raspberry puree (strained to remove seeds)
• 1 teaspoon vanilla extract
• A tiny pinch of salt

Kitchen Equipment You’ll Need

• 1 large mixing bowl
• 1 hand mixer or stand mixer
• Measuring cups and spoons
• Cupcake pan + 12 liners
• Rubber spatula
• Wire cooling rack
• Small saucepan (for puree if making from scratch)

How to Make Raspberry Vanilla Cupcakes

Step 1

Prepare the cupcake batter: In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy—this step helps create that soft vanilla crumb. Add the eggs one at a time, mixing well after each addition. Pour in the vanilla extract and continue mixing until smooth. In a separate bowl, whisk together the flour, baking powder, and salt. Slowly add the dry ingredients into the wet mixture, alternating with the milk, and mix until just combined. Avoid overmixing so your cupcakes stay tender. Gently fold in the raspberries that have been coated in flour, ensuring they’re evenly distributed throughout the batter without breaking apart too much.

Step 2

Bake the cupcakes: Preheat your oven to 350°F (175°C) and line a cupcake pan with 12 liners. Fill each liner about 2/3 full with the batter. Place the pan in the oven and bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan for a few minutes before transferring them to a wire rack to cool completely. Make sure they are fully cooled before adding the frosting; otherwise, the buttercream will melt.

Step 3

Prepare the raspberry frosting: In a medium bowl, beat the softened butter until smooth and creamy. Slowly add the powdered sugar, one cup at a time, mixing on low speed at first to avoid a sugar cloud. Add in the raspberry puree and vanilla extract, then increase the speed and whip until the frosting becomes fluffy and spreadable. If the frosting seems too soft, add more powdered sugar a spoonful at a time; if it’s too thick, add a tiny bit more puree. The final texture should be silky, vibrant, and easy to pipe.

Step 4

Frost the cupcakes: Once the cupcakes are completely cool, use a piping bag or a spatula to swirl the raspberry frosting generously on top. If you want an extra touch, add a fresh raspberry on each cupcake. Allow the frosting to set for a few minutes before serving so the swirls stay neat and stable. These cupcakes keep well at room temperature for several hours, but you can refrigerate them if your kitchen is warm—just bring them back to room temp before enjoying for the best flavor.

Tips for Perfect Raspberry Vanilla Cupcakes

• Use room-temperature ingredients.
  Cold butter and eggs make the batter harder to mix, so always let them sit out a bit. Room-temp ingredients blend better and create a softer cupcake. This helps avoid dense or heavy results.
• Don’t overmix your batter.
  Stirring too much can make your cupcakes tough instead of fluffy. Mix just until the flour disappears into the batter. Keeping it light ensures a tender crumb every time.
• Toss raspberries in flour.
  This helps them stay suspended in the batter instead of sinking. You’ll get raspberries spread evenly in every bite. It’s a small step but improves texture so much.
• Use high-quality vanilla.
  Good vanilla adds warmth and depth to these cupcakes. It pairs beautifully with raspberry flavor. Even a teaspoon of real extract makes a big difference.
• Let cupcakes fully cool before frosting.
  The frosting will melt or slide off if the cupcakes are warm. I usually wait at least 20 minutes. Patience makes the final result cleaner and prettier.
• Strain raspberry puree for frosting.
  Removing seeds creates a smooth, silky buttercream. Seedless puree also mixes better with sugar and butter. This gives your frosting a polished texture.
• Add a little extra powdered sugar if the frosting feels soft.
  Weather can affect buttercream, especially in warm kitchens. A spoonful or two of powdered sugar helps it firm up. You’ll get stable swirls that hold beautifully.

Optional Ingredients

• Lemon zest for brightness
• Almond extract for a deeper aroma
• White chocolate chips
• Freeze-dried raspberry crumbs
• Honey for added sweetness
• A pinch of cinnamon for warmth

How to Serve Raspberry Vanilla Cupcakes?

I like serving these cupcakes slightly chilled so the frosting stays firm but the cake remains soft. The coolness makes the raspberry flavor stand out more, especially when paired with fresh berries on the plate. You can also drizzle a little raspberry sauce on the side if you want something more decorative.

I also love plating them on a white cake stand, especially when I’m preparing them for guests. The pink frosting looks so feminine and inviting. If you’re hosting a party, you can add a fresh raspberry on top of each cupcake for that clean, bakery-style look.

I sometimes serve them with a cup of tea or iced coffee, depending on the mood. The cupcakes are sweet but not too heavy, so they match well with light drinks. If you want a stronger contrast, even a hot latte works perfectly with the fruity notes.

Is Raspberry Vanilla Cupcakes Healthy?

These cupcakes are still a dessert, so they’re more for enjoyment than nutrition. They contain sugar, butter, and frosting, which make them indulgent rather than light.

However, raspberries do offer antioxidants and vitamins, and homemade cupcakes let you avoid artificial flavorings and preservatives. So while they aren’t a “healthy food,” they can be enjoyed moderately as part of a balanced lifestyle.

Variations and Substitutions

• Lemon Raspberry Cupcakes
  Add lemon zest to the batter and replace half the milk with lemon juice. This creates a tangy, bright flavor. It pairs beautifully with fresh raspberries.
• Chocolate Raspberry Cupcakes
  Replace 1/4 cup flour with cocoa powder. The chocolate base tastes rich and deep. Top with raspberry frosting for a sweet contrast.
• Almond Vanilla Cupcakes
  Add 1/2 teaspoon almond extract to the batter. It gives the cupcakes a warm, nutty aroma. This also works well with sliced almonds on top.
• Mixed Berry Cupcakes
  Use raspberries, blueberries, and strawberries together. Keep the same measuring amount. It creates a fun, colorful cupcake.
• Yogurt Cupcakes
  Replace half the milk with vanilla yogurt. This makes the cupcakes softer and moister. It also adds a subtle tang.
• Raspberry Cream Cheese Frosting
  Swap buttercream for cream cheese frosting. Add raspberry puree for flavor. This creates a rich, slightly tangy frosting.
• Coconut Raspberry Cupcakes
  Fold in shredded coconut along with raspberries. This gives texture and a tropical sweetness. Coconut pairs surprisingly well with berries.
• Sugar-Free Version
  Use a sugar substitute like monk fruit. Choose a powdered sugar alternative for frosting. You’ll get sweetness without traditional sugar.

How to Store and How to Reheat

To store these cupcakes, keep them in an airtight container. They can stay at room temperature for a day, but after that, refrigerate them to keep the frosting stable. They last about 3–4 days in the fridge and stay soft if stored properly.

To reheat cupcakes without frosting, warm them for 8–10 seconds in the microwave. If they’re already frosted, leave them at room temperature for about 20 minutes instead. This brings back their soft texture without melting the frosting.

Frequently Asked Questions About Raspberry Vanilla Cupcakes

Can I use frozen raspberries?
Yes, you can definitely use frozen raspberries, but make sure you don’t thaw them because they release too much liquid and can make the batter watery. Add them straight from the freezer and gently fold them in. Always coat them lightly in flour so they stay evenly spread throughout the cupcakes.

Why do my cupcakes turn dense?
Cupcakes get dense when the batter is overmixed or when cold ingredients are used, which prevents proper aeration. Make sure the butter and eggs are at room temperature before starting. Mix only until the ingredients come together—stop as soon as you no longer see streaks of flour.

Can I make the frosting ahead of time?
Yes, the raspberry frosting can be made 1–2 days ahead and kept in an airtight container in the fridge. Before using, let it soften at room temperature and re-whip it for a minute or two. This helps the frosting regain its smooth, fluffy texture and makes piping much easier.

Can I make these without a mixer?
Yes, but you’ll need very soft butter and a bit more patience since mixing by hand takes longer. Use a sturdy whisk or spatula and make sure to cream the butter and sugar well so the batter becomes light. As long as you don’t overmix after adding the flour, the cupcakes will still come out soft.

Raspberry Vanilla Cupcakes Recipe

Recipe by Maria MeyerCourse: DessertCuisine: AmericanDifficulty: Easy

Servings

12

servings

Prep time

20

minutes

Cooking time

22

minutes

Learn how to make soft, moist Raspberry Vanilla Cupcakes with fruity frosting. Perfect for birthdays, parties, or afternoon tea. Easy step-by-step recipe with tips, variations, and storage advice.

Ingredients

• For the Cupcakes:

• 1 1/2 cups all-purpose flour

• 1 cup granulated sugar

• 1/2 cup unsalted butter, softened

• 2 large eggs

• 1/2 cup milk

• 2 teaspoons vanilla extract

• 1 1/2 teaspoons baking powder

• 1/4 teaspoon salt

• 1 cup fresh raspberries (lightly tossed in 1 teaspoon flour to prevent sinking)

• For the Raspberry Frosting:

• 1/2 cup unsalted butter, softened

• 2 cups powdered sugar

• 1/3 cup raspberry puree (strained to remove seeds)

• 1 teaspoon vanilla extract

• A tiny pinch of salt

Directions

• Prepare the cupcake batter: In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy—this step helps create that soft vanilla crumb. Add the eggs one at a time, mixing well after each addition. Pour in the vanilla extract and continue mixing until smooth. In a separate bowl, whisk together the flour, baking powder, and salt. Slowly add the dry ingredients into the wet mixture, alternating with the milk, and mix until just combined. Avoid overmixing so your cupcakes stay tender. Gently fold in the raspberries that have been coated in flour, ensuring they’re evenly distributed throughout the batter without breaking apart too much.
• Bake the cupcakes: Preheat your oven to 350°F (175°C) and line a cupcake pan with 12 liners. Fill each liner about 2/3 full with the batter. Place the pan in the oven and bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan for a few minutes before transferring them to a wire rack to cool completely. Make sure they are fully cooled before adding the frosting; otherwise, the buttercream will melt.
• Prepare the raspberry frosting: In a medium bowl, beat the softened butter until smooth and creamy. Slowly add the powdered sugar, one cup at a time, mixing on low speed at first to avoid a sugar cloud. Add in the raspberry puree and vanilla extract, then increase the speed and whip until the frosting becomes fluffy and spreadable. If the frosting seems too soft, add more powdered sugar a spoonful at a time; if it’s too thick, add a tiny bit more puree. The final texture should be silky, vibrant, and easy to pipe.
• Frost the cupcakes: Once the cupcakes are completely cool, use a piping bag or a spatula to swirl the raspberry frosting generously on top. If you want an extra touch, add a fresh raspberry on each cupcake. Allow the frosting to set for a few minutes before serving so the swirls stay neat and stable. These cupcakes keep well at room temperature for several hours, but you can refrigerate them if your kitchen is warm—just bring them back to room temp before enjoying for the best flavor.