What to expect from these cupcakes
These are classic vanilla cupcakes with fresh raspberries folded into the batter and a raspberry buttercream on top. The crumb is soft and moist, the berries add small pockets of tartness, and the frosting gets its flavour and a gentle pink colour from raspberry jam rather than food colouring. The recipe makes 12 cupcakes and uses a simple creaming method with a mixer.
If you would rather skip creaming altogether, you can read about the all-in-one method and adapt the batter, though a creamed batter gives a slightly lighter crumb.
Ingredients
Cupcakes (makes 12)
- 190 g (1 1/2 cups) plain (all-purpose) flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon fine salt
- 115 g (1/2 cup) unsalted butter, softened
- 150 g (3/4 cup) granulated or caster sugar
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 120 ml (1/2 cup) buttermilk or whole milk
- 150 g (about 1 1/4 cups) fresh raspberries, plus a few more for decorating
- 1 tablespoon plain flour, for tossing with the berries
Raspberry buttercream
- 115 g (1/2 cup) unsalted butter, softened
- 220 to 280 g (about 1 3/4 to 2 1/4 cups) icing (powdered) sugar, sifted
- 2 to 3 tablespoons seedless raspberry jam, or cooled cooked-down raspberry puree
- 1 teaspoon lemon juice
- Pinch of salt
- 1 to 2 teaspoons milk, if needed
How to make the cupcakes
- Heat the oven to 180 C (350 F), or 160 C fan. Line a 12-hole muffin tin with paper cases.
- Whisk the flour, baking powder and salt together in a bowl.
- Beat the butter and sugar for 2 to 3 minutes, until pale and fluffy. Add the eggs one at a time, beating well after each, then beat in the vanilla.
- Add the dry ingredients in two or three batches, alternating with the buttermilk, mixing only until just combined.
- Toss the raspberries in the spoonful of flour, then fold them in gently with a spatula so they do not break up too much.
- Divide the batter between the cases, filling each about two-thirds full.
- Bake for about 18 to 22 minutes, until the tops spring back and a skewer comes out clean (a smear of raspberry is fine).
- Cool in the tin for 5 minutes, then move to a wire rack to cool completely.
Raspberry buttercream
- Beat the butter on medium speed for 2 to 3 minutes until pale and creamy.
- Add 220 g of the icing sugar, the jam, lemon juice and salt. Beat on low, then on medium until smooth.
- Taste and adjust. If the frosting is too loose, add a little more icing sugar. If it is too stiff, add a teaspoon of milk or a little more jam.
- Pipe or spread onto fully cooled cupcakes and top with a fresh raspberry.
Warm cupcakes will melt the frosting, so wait until they are completely cool.
Tips for moist cupcakes
There is no single secret, but a few habits make a noticeable difference:
- Do not overbake. Start checking a couple of minutes early. Overbaked cupcakes turn dry.
- Do not overmix. Once the flour goes in, mix just until combined.
- Measure flour accurately. Too much flour is one of the most common reasons for dry cupcakes. Weigh it, or spoon it into the cup and level it.
- Use room-temperature ingredients so the batter blends smoothly.
- Use buttermilk or a little sour cream for tenderness. If you only have milk, stir in a teaspoon of lemon juice per 120 ml and let it sit for a few minutes.
Fresh, frozen and box-mix options
Can you put fresh raspberries in cupcakes?
Yes. Fresh raspberries work well folded into the batter. Tossing them in a little flour helps keep them distributed, and gentle folding keeps them from turning the whole batter pink and muddy. Expect some berries to sink a little and the cake around them to be slightly moist.
What about frozen raspberries?
Frozen raspberries can work in the batter if you thaw and drain them well and pat them dry, because extra liquid can make the cupcakes heavy. Frozen berries are also a convenient choice for the jam in the frosting.
Can I use box cake mix to make raspberry cupcakes?
You can. A white or vanilla box mix is the usual choice. Prepare the batter as directed on the packet, then gently fold in about 150 g of flour-dusted fresh raspberries. Because the berries add moisture, bake a minute or two longer if needed and check with a skewer. Use the same buttercream above. For more on shortcuts, see the packet instructions, as brands vary in yield and bake time, or read our blueberry cake with cake mix for tips on folding berries into a boxed batter.
A note on colour
Do not expect a bright pink cake. Raspberries give a pale pink at best, and the leavening in the batter tends to fade it as it bakes. One recipe tester reports that baking soda can push the crumb towards green, so a recipe like this one, which relies on baking powder, is the safer choice. The colour is usually strongest right after baking, and the jam in the frosting does the rest of the work visually.
Flavours that pair well with raspberry
- Lemon (zest in the batter or lemon juice in the frosting)
- Vanilla and white chocolate
- Dark chocolate
- Almond, pistachio or hazelnut
- Cream cheese or mascarpone frosting
- Peach, when berries and stone fruit are both in season
Variations
- Lemon raspberry: Add the zest of one lemon to the batter and a little extra juice to the frosting. For a lemon and berry cake in a different format, see our lemon blueberry roll cake.
- Jam-filled: Core the centre of each cooled cupcake with a small knife and fill with a teaspoon of thick raspberry jam before frosting.
- Muffin style: Skip the frosting and sprinkle the tops with coarse sugar before baking.
- Chocolate chip: Fold in a handful of white or dark chocolate chips with the berries.
Storing the cupcakes
These are best on the day they are made or the next day. Keep them covered at cool room temperature. In a warm kitchen, refrigerate frosted cupcakes and let them sit out for a while before serving so the crumb softens. Unfrosted cupcakes freeze well for a few weeks if wrapped tightly. Thaw completely before frosting.
Frequently asked questions
What if my buttercream is too runny?
Add more sifted icing sugar a spoonful at a time, or chill the bowl briefly and re-whip. Too much jam is a common cause.
Can I use raspberry puree instead of jam?
Yes, but cook it down a little and let it cool first, because puree is thinner than jam and can loosen the frosting.
How should I decorate them?
A fresh raspberry on each cupcake, a sprinkle of freeze-dried raspberry crumbs, grated white chocolate, or a few sprinkles all work.
If you are baking for a gathering, our summer layer cake uses a similar berry and cream theme for a larger celebration.