This simple Raspberry Cupcakes Recipe is one of the best you’ll try. Not only does that fresh raspberry flavor come out perfectly, but they’re also light and fluffy and delicious as well. Be certain to check out the rest of our cupcake recipes!
Make certain to let these homemade cupcakes cool completely before frosting them so that the frosting doesn’t melt off. But once they’re ready to decorate, the fun is certain to start!
Just when you think that these raspberry cupcakes can’t get any better, you’ll take a bite and love the whole sugar-coated raspberry waiting inside!
It’s a simple addition that packs a huge and fun flavor! Homemade cupcakes are the best!
Raspberry Cupcakes Recipe
Make certain that you beat until smooth when you’re adding in the ingredients. You don’t want to have any lumps as that isn’t a great texture to have in cupcakes.
I like to add in the eggs one at a time to the bowl and beat them with an electric mixer over medium speed until mixed. Make certain that you’re using a rubber spatula to scrape the sides of the bowl as you’re mixing together the mixture.
We’re big fans of cupcakes in our house and this is one recipe that we all really love. That raspberry taste is just so hard to deny and these taste so good when raspberries are in season, too!
How do you store these cupcakes once cooked?
The easiest way to store these cupcakes is to let them cool down completely and put them in a container with a lid. Then, place that container in the fridge so that they stay nice and cool.
Once you’re ready to eat them you can easily enjoy or place them out on the counter to get to room temp, if that is what you prefer.
The following ingredients are affiliate links on Amazon because they may be a bit hard to find in your normal store. I wanted you to be able to see exactly which things we are using.
Reminder, not all ingredients in the Raspberry Cupcakes Recipe Recipe are linked above, just the ones that may be a bit difficult to find or that you might be unsure of what to look for
Shop My Kitchen:
The following items can be found in my kitchen here at Miller Manor. Simply click the image that interests you – yes, they do contain affiliate links.
Must Have Resources:
When making Raspberry Cupcakes Recipe at home, you really need to have the following Amazon affiliate tools on hand.
Make it a Meal:
Do you find that the thought of meal planning is hard? If so, I feel that. I thought it was in the beginning as well. But now that I’m used to it, I absolutely love it and don’t see how I’d get through the week any other way. Here is a simple sampling of how easy it can be to meal plan!
Main Dish: Hawaiian Pork Kabobs
Vegetable Side: Frozen Asparagus
Starch Side: Instant Pot Cheeseburger Potatoes
Refreshing Drink: Cranberry Kiss Mocktail
Best Cupcake Recipes:
Once you make this Raspberry Cupcakes Recipe Recipe, don’t stop there! I’ve gathered up some of the best homemade cupcake recipes that I think you’re really going to love!
This Taco Cupcake recipe is a fun way to celebrate Taco Tuesday or even Cinco de Mayo.
Owl Cupcakes are a fun and silly way to celebrate your love of owls!
You’re going to be over the moon about the taste of these Carrot Cake Cupcakes.
Feeling lucky? These St. Patrick’s Day Lucky Charm Cupcakes need to be on your radar.
These Narwhal Cupcakes are too cute to pass up!
Green Velvet Cupcakes are certain to stand out in your mind for a very long time.
Orange Cupcakes have such an awesome citrus flavor and taste!
How do you know when these cupcakes are done baking in the oven?
The easiest way to know that the cupcakes are done baking in the oven is to have a toothpick inserted into the middle of the cupcake to see if it comes out clean. If it does, the cupcakes are done and ready to be pulled out to cool.
More Raspberry Recipes:
- 2 1/2 cups of all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon of salt
- 3/4 cup of butter - softened
- 1 1/2 cups of sugar
- 2 cups of fresh raspberries - rinsed and drained - divided; see instructions
- 2 large eggs
- 1 cup heavy cream
- 1/2 cup of chocolate milk
- 1/3 cup of cocoa
- 1 teaspoon of vanilla
- Nonpareils - or favorite sprinkles
- FOR THE FROSTING
- 1 cup mashed raspberries - pulsed in the blender
- 1/2 cup of sugar - for mashed berries
- 1/2 cup of cream
- 1 8 ounce package of cream cheese - softened
- 1 stick of butter - softened
- 2 cups of powdered sugar
- 1 teaspoon of vanilla
- Nonpareils for topping - or your favorite sprinkles
- FOR THE CUPCAKE CENTERS
- Whole raspberries for the cupcake center
- Sugar for dipping berries for center of cupcakes
- Whole raspberries for top of cupcakes
Begin by preheating the oven to 350 degrees
Next, use a mixing bowl of a stand mixer and start to add the flour, baking powder, baking soda, salt, cocoa, and sugar. Mix on low, just enough to blend up the mixture.
Turn the mixer off and add the butter, heavy cream, eggs, chocolate milk, and vanilla. Once done, mix on low until all ingredients are mixed well. Then turn the mixer for one minute on medium-high.
Once that is done, take and turn off the mixer, and don't forget to scrape down the sides of the bowl with a spatula.
Place the 24 cupcake liners into a cupcake pan and fill them 2/3 full with the mixed batter.
Put them in the oven abd bake them at 350 degrees for 20 to 25 minutes, or until a toothpick inserted into the middle of a cupcake comes out clean.
Once the cupcakes are done baking, take them out of the oven and move them to a wire cooling rack. Cool them completely before starting to frost.
Next, take and rinse the raspberries under cool water and let them dry on paper towels. Put 1 cup of the raspberries into your blender with 1/2 cup of the sugar as well and blend until they are all mashed up. Once done, set aside.
Now it's time to make the frosting.
In a mixing bowl, mix together the butter and cream cheese until it's mixed well and fluffy.
Next, you're going to add in the cream, smashed raspberries, and vanilla. Once done, blend on low to medium speed until well blended.
Then, with the mixer turned off, add about a third of the powdered sugar and mix that on low speed with your mixer. Repeat this step until all the powdered sugar has been added.
Scrape down the sides with a spatula and cover the bowl with foil and put in the fridge.
Once the cupcakes are cooled, take the corer and core the center out of the top of the cupcakes. Once that is done, take and lay the cored out piece next to the cupcake for later.
Take and put a whole raspberry that has been dipped into the sugar into the center of the cupcake.
Once that is done, take the cored out piece of the cupcake band press it down slightly into the middle of the cupcake. Repeat with all cupcakes.
Take the icing out of the refrigerator, and put the icing in a pastry bag with a large star tip.
Top each cupcake with a raspberry, and sprinkle with your favorite sprinkles.
For the leftover cupcakes, they should be kept in the refrigerator for up to 6 days.
Nutrition Information:Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 403Total Fat: 22gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 71mgSodium: 261mgCarbohydrates: 49gFiber: 2gSugar: 35gProtein: 4g
Are you excited to make this simple cupcake recipe? The taste and flavor is out of this world!