Raspberry Cupcakes
Raspberry cupcakes are a delightful treat that brings the freshness of raspberries into a light and fluffy cupcake. They are perfect for any occasion — from birthdays to family gatherings, or simply as a sweet indulgence during the week. With their sweet, fruity flavor and creamy frosting, these cupcakes are sure to be a crowd-pleaser!
Why Make This Recipe
Making raspberry cupcakes is not only fun but also rewarding. The bright flavor of fresh raspberries combined with soft, buttery cake makes this recipe irresistible. Plus, they are simple to make and require ingredients you might already have in your pantry. Baking these cupcakes can also be a lovely activity to do with friends or family, making sweet memories along the way!
How to Make Raspberry Cupcakes
Ingredients:
- 1 and 1/2 cups all-purpose flour
- 1 and 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1 cup fresh raspberries, chopped
For the Raspberry Frosting:
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 1/4 cup fresh raspberries, mashed and strained
- 1/2 teaspoon vanilla extract
- Pinch of salt
Directions:
- Preheat your oven to 350°F (175°C) and line a muffin pan with cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, and salt; set aside.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, starting and ending with the dry ingredients. Mix until just combined.
- Gently fold in the chopped fresh raspberries.
- Divide the batter among the cupcake liners, filling each about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick comes out clean.
- Cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
- For the frosting, beat the softened butter until creamy, then gradually add powdered sugar, mixing until smooth.
- Add the strained raspberry puree, vanilla, and a pinch of salt; beat until combined.
- Once cool, frost the cupcakes and optionally garnish with fresh raspberries.
- Serve and enjoy!
How to Serve Raspberry Cupcakes
Serve raspberry cupcakes on a pretty platter or a cupcake stand for a festive touch. You can also pair them with a scoop of vanilla ice cream or a dollop of whipped cream for an extra special treat. These cupcakes are perfect for sharing with friends and family, so don’t hesitate to make a big batch!
How to Store Raspberry Cupcakes
Store leftover raspberry cupcakes in an airtight container at room temperature for up to 2 days. If you want them to last longer, refrigerate them for up to a week. For even longer storage, you can freeze the unfrosted cupcakes for up to three months. Just thaw them and add frosting when you’re ready to enjoy!
Tips to Make Raspberry Cupcakes
- Make sure the butter is softened to room temperature for easy mixing.
- Use fresh raspberries for the best flavor, but you can also use frozen ones if that’s what you have on hand. Just be sure to thaw and drain them first.
- Avoid over-mixing the batter to keep the cupcakes light and fluffy.
- If your frosting is too thick, add a little milk to thin it out.
Variation
You can easily customize these cupcakes by adding lemon zest to the batter for a refreshing zing. Another variation is to mix chocolate chips into the batter for a chocolate-raspberry treat. Get creative and make this recipe your own!
FAQs
Can I use frozen raspberries in this recipe?
Yes, you can use frozen raspberries. Just make sure to thaw and drain them before adding to the batter.
How can I make my cupcakes more fruity?
Add more chopped raspberries to the batter for a burst of flavor in every bite!
Can I use a different frosting?
Absolutely! You can swap the raspberry frosting for cream cheese frosting or even chocolate frosting if you prefer something different.
