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Freshly frosted raspberry cupcake on white stand with a raspberry on top

Fresh Raspberry Cupcakes

Light, fluffy raspberry cupcakes with fresh berries, raspberry puree, and creamy frosting – bakery quality every time.
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Course: Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 20 minutes
Cooling Time: 30 minutes
Total Time: 1 hour 5 minutes
Servings: 12 cupcakes
Calories: 280kcal
Cost: $8–$10

Equipment

  • 1 Stand mixer or electric hand mixer For mixing batter & frosting
  • 2 Large mixing bowls One for wet, one for dry ingredients
  • 1 set Measuring cups/spoons Accurate measurements
  • 1 12-cup muffin tin Standard size
  • 12 Paper cupcake liners
  • 1 Wire cooling rack For cooling cupcakes
  • 1 Rubber spatula Folding raspberries into batter
  • 1 Fine-mesh sieve For straining puree
  • 1 set Piping bags & tips For frosting
  • 1 Small saucepan For making raspberry puree

Ingredients

  • 1 ½ cups All-purpose flour
  • 1 cup Granulated sugar
  • ½ cup Unsalted butter Softened
  • 2 large Eggs Room temperature
  • 1 teaspoon Vanilla extract
  • 1 ½ teaspoon Baking powder
  • ¼ teaspoon Salt
  • ½ cup Whole milk Room temperature
  • 1 cup Fresh raspberries Tossed in flour
  • ¼ cup Raspberry puree Fresh, homemade preferred
  • 2 cups Powdered sugar For frosting
  • 8 oz Cream cheese Softened
  • ¼ cup Heavy cream
  • 1 teaspoon Lemon zest Optional

Instructions

  • Preheat oven to 350°F (175°C).
  • Line a 12-cup muffin tin with paper liners.
  • In a large bowl, cream butter and sugar until light and fluffy.
  • Beat in eggs one at a time, then mix in vanilla extract.
  • Alternate adding flour mixture and milk, beginning and ending with flour.
  • Gently fold in raspberries and raspberry puree.
  • Fill each cupcake liner about ⅔ full with batter.
  • Bake for 18–20 minutes until golden and a toothpick comes out clean.
  • Let cupcakes cool in the pan for 5 minutes.
  • Transfer cupcakes to a wire rack and cool completely.
  • In a separate bowl, beat cream cheese and butter until smooth.
  • Add powdered sugar gradually, then mix in vanilla and raspberry puree.
  • Pipe or spread frosting over cooled cupcakes.

Notes

For the best flavor, use fresh raspberries and homemade puree. Cupcakes can be stored in the fridge for up to 3 days.

Nutrition

Serving: 90g | Calories: 280kcal | Carbohydrates: 38g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 55mg | Sodium: 140mg | Potassium: 100mg | Fiber: 1g | Sugar: 25g | Vitamin A: 400IU | Vitamin C: 4mg | Calcium: 40mg | Iron: 1mg