Raspberry Cupcakes

If there’s one dessert that never fails to make people smile, it’s these raspberry cupcakes. They’re the perfect shade of pink without a drop of food coloring, thanks to fresh berries. Soft, moist vanilla cake studded with juicy raspberries, all topped with a creamy, berry-packed buttercream—what’s not to love?

I’ve made these for all sorts of gatherings: summer potlucks, baby showers, Valentine’s treats, or just as a sweet way to use up extra berries from the market. They’re fun, beautiful, and genuinely delicious.

Why You Will Love These Fresh Raspberry Cupcakes

There’s something so classic about vanilla and raspberry together. It’s comforting yet bright. I love biting into these cupcakes and getting that pop of real raspberry flavor in the cake, then another hit of it in the frosting.

When I first started making these, I was surprised at how well the raspberries held up in the batter. They don’t just melt away—they give you these little bursts of tart-sweet goodness in every bite. And the buttercream? Silky, rich, and packed with berry flavor without any artificial dyes.

I like making a batch when berries are at their peak, but even in winter, they feel like a little taste of summer.

Professional Tips for Making Raspberry Cupcakes

Here are a few things I’ve learned (sometimes the hard way):

• Fresh raspberries work best in the batter. They hold their shape better and have a stronger flavor. I’ve tried frozen, but they can get mushy if you’re not careful. If you’re using frozen, thaw and drain them well first.
• Don’t over-mix. This is a biggie. Over-mixing can turn your batter dense and tough. I usually stop as soon as the flour is incorporated and then fold in the raspberries as gently as I can.
• Watch your bake time. Every oven is different. I start checking at 18 minutes with a toothpick. They’re done when it comes out clean or with a few moist crumbs.
• Buttercream texture is personal. If it’s too thick, I thin it with a little more jam or a splash of milk. Too loose? A bit more powdered sugar does the trick.
• Cool completely before frosting. Don’t rush this part—I know it’s tempting. But warm cupcakes will melt the frosting right off. I usually transfer them to a wire rack and go do something else for half an hour.

Ingredients & Substitution

Let’s talk about what you’ll need and a few swaps I’ve tried:

• All-purpose flour gives that perfect, tender crumb. I’ve tested these with a 1:1 gluten-free blend before, and they turned out surprisingly well.
• Baking powder ensures a good rise—don’t skip it.
• Kosher salt balances the sweetness.
• Unsalted butter for both cake and frosting. I like the control it gives over salt levels.
• Granulated sugar keeps the crumb light and sweet.
• Eggs help bind everything and add richness. I’ve tried egg substitutes here but didn’t love the texture.
• Vanilla extract is classic. Don’t skimp on quality—it really shines in a simple vanilla base.
• Buttermilk adds a lovely tang and keeps the crumb moist. When I’m out, I just add a tablespoon of lemon juice to regular milk and let it sit for 5 minutes.
• Fresh raspberries are best for folding into the batter. For the quick jam in the buttercream, frozen berries are totally fine.
• Powdered sugar thickens and sweetens the frosting.
• Lemon juice brightens the berry flavor. Sometimes I even add a little lemon zest to the batter for a subtle twist.

Variations

Once you master these, you can have a lot of fun playing around:

• Swap the berries. Strawberries, blueberries, or blackberries all work beautifully.
• Change the extracts. Almond or lemon extract adds a new flavor.
• Try a boozy buttercream. A splash of rum or bourbon in the frosting is amazing for adult parties.
• Use a different cake base. This raspberry buttercream is fantastic on chocolate, caramel, or coconut cupcakes.

Try these other cupcake recipes:

• Funfetti Protein Cupcakes
• Pineapple Cupcakes
• Dairy-Free Cupcakes

Equipment Needed

You don’t need anything fancy, but a few good tools make baking easier:

• Hand or stand mixer for creaming butter and making the frosting.
• Mixing bowls in a few sizes.
• Measuring cups for precision.
• Cupcake pan and liners. I have one I use so much it’s starting to look a bit too “well-loved.”

Frequently Asked Questions

How do I store my raspberry cupcakes?
I keep them in an airtight container at room temperature for a day or two, or in the fridge for up to four days. I usually let them come to room temperature before serving.

How do I prevent my buttercream from melting?
Always cool the cupcakes fully before frosting. If it’s hot in the kitchen, I chill the frosted cupcakes for a few minutes before serving.

What are some ways to decorate these?
Fresh raspberries on top look beautiful. You can also add sprinkles, edible flowers, or a drizzle of melted chocolate.

What if my buttercream is too runny?
Add more powdered sugar a little at a time. If it’s too stiff, loosen it with a bit of milk or more jam.

Can I use raspberry puree instead of jam?
Sure—just make sure it’s thick enough so your frosting doesn’t get too loose. I usually simmer puree down to a jammy consistency before using it.

These raspberry cupcakes are one of my favorite ways to celebrate berry season or make an everyday moment feel special. I hope you try them—and have as much fun baking (and eating) them as I do.