Fluffy Raspberry Vanilla Cupcakes with Fresh Berry Frosting
These Raspberry Vanilla Cupcakes are light, fluffy, and topped with a luscious fresh berry frosting. Perfect for any occasion, they blend the sweetness of vanilla with the tartness of fresh raspberries.
Equipment
- 1 muffin tin lined with paper liners
- 1 electric mixer
- 1 Mixing Bowl large
Ingredients
Cupcake Base
- 1 and 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter softened
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 1/2 cup whole milk room temperature
- 2 teaspoons baking powder
- 1/4 teaspoon salt
Fresh Berry Frosting
- 1/2 cup fresh raspberries
- 1 cup unsalted butter softened
- 3 cups powdered sugar
- 2 teaspoons vanilla extract
- 1-2 tablespoons heavy cream
Instructions
Preparation
- Preheat oven to 350°F (175°C). Line a muffin tin with paper liners. In a large mixing bowl, cream together the butter and sugar until light and fluffy. Beat in eggs one at a time and add vanilla extract. In another bowl, whisk flour, baking powder, and salt. Gradually add dry ingredients to the wet mixture, alternating with milk. Mix until just combined.
- Divide batter evenly among the cupcake liners, filling each about two-thirds full. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Puree raspberries in a blender and strain to remove seeds. In a mixing bowl, beat butter until creamy. Gradually add powdered sugar, beating until smooth. Mix in vanilla extract and raspberry puree. Adjust consistency with heavy cream if needed.
- Once cupcakes are completely cool, pipe or spread frosting over each. Decorate with additional raspberries if desired.
Serving
- Serve the cupcakes immediately after frosting. They pair beautifully with coffee or tea for a delightful treat.
Storage
- Store leftover cupcakes in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving for best flavor.
Notes
Pro Tips: Ensure all ingredients are at room temperature for even mixing. Ingredient Substitutions: You can substitute fresh raspberries with frozen if fresh are unavailable. How to Serve: These cupcakes are best enjoyed fresh and can be garnished with additional raspberries. Storage & Freshness: Store in an airtight container in the fridge and bring to room temperature before serving. Make-Ahead Tips: The cupcakes can be baked a day in advance, but frost them just before serving to maintain freshness.