Masters of kitchen
There’s something undeniably magical about biting into a homemade raspberry cupcake—soft, fluffy cake bursting with juicy raspberry flavor and just the right touch of tang. If you’ve been searching for a dessert that’s as gorgeous as it is delicious, this raspberry cupcakes recipe is your answer.
Whether you’re planning a baby shower, a springtime birthday bash, or just want something special for your weekend baking ritual, these cupcakes bring the wow factor. Their soft vanilla base, studded with fresh raspberries, offers a light and airy texture that’s perfectly complemented by a sweet-tart frosting.
And the best part? You don’t need to be a pastry chef to pull these off. With simple, approachable steps and easy-to-find ingredients, you’ll be whipping up bakery-style raspberry cupcakes in no time. Stick around—we’re sharing everything from baking tips to storage hacks so you get flawless results every time.
Why You’ll Love These Raspberry Cupcakes
This recipe is a total keeper—and here’s why:
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Perfect sweet-tart balance from the raspberries
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Soft, moist crumb thanks to the right combination of fats and dairy
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Customizable frosting options (from raspberry buttercream to cream cheese swirls)
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Kid-friendly and party-perfect, no matter the occasion
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Works with both fresh or frozen raspberries—seasonal flexibility!
Pro Tip: When raspberries are in season, go fresh for the brightest, juiciest flavor. Frozen works too, just with a few tricks (we’ll get to that).
What You’ll Need: Tools & Essentials
Before you preheat the oven, make sure your baking station is stocked with the basics:
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Muffin tin (standard 12-cup works great)
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Cupcake liners to keep things mess-free
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Mixing bowls (at least one large and one medium)
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Hand mixer or stand mixer for effortless batter and frosting prep
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Piping bag with tips for picture-perfect swirls
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Optional but helpful: cooling rack and sifter for flour and sugar
Having these tools on hand ensures smooth sailing. Most are kitchen staples, but a good piping tip (like a Wilton 1M) can seriously elevate your cupcake game.
Ingredients Spotlight
Let’s take a quick look at some of the raspberry cupcake ingredients that make this recipe shine:
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Fresh raspberries – Bright, tart, and juicy. You can sub frozen if needed (details below).
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Buttermilk or sour cream – These keep the crumb ultra-tender and slightly tangy.
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Real vanilla extract – Don’t skimp! It enhances everything.
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Unsalted butter or neutral oil – Butter brings flavor, oil keeps them moist. Some bakers even use a blend.
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Lemon zest or juice – A tiny citrus lift that amplifies the raspberry flavor beautifully.
Using high-quality, fresh ingredients really pays off here—especially when it comes to berries and dairy.
The Secret to Bakery-Style Raspberry Cupcakes
Want those tall, domed, Instagram-worthy cupcakes? Here’s how to get them:
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Room temperature ingredients – Especially eggs, butter, and buttermilk. This helps everything blend smoothly.
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Don’t overmix the batter – Once the dry ingredients go in, mix just until combined.
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Coat your raspberries in flour – This helps suspend them in the batter instead of sinking to the bottom.
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Fill each cupcake liner about 2/3 full – Overfilling can lead to overflow; underfilling gives sad little pucks.
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Bake at the right temp (usually 350°F/175°C) – And don’t open the oven too early.
Frosting tip: Let cupcakes cool completely before piping. A warm base will melt all your beautiful work!
For next-level presentation, try chilling your frosting slightly before piping—it’ll hold its shape longer and look cleaner.
Fresh vs. Frozen Raspberries: What’s Better for Cupcakes?
Let’s settle the berry debate:
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Fresh raspberries: Ideal when in season. They’re vibrant, less watery, and give clean pockets of flavor.
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Frozen raspberries: Still great! Just don’t thaw them before mixing. Keep them frozen and toss them in a bit of flour to prevent bleeding and sogginess.
Important: Avoid overmixing once the berries are added—this can crush them and turn the batter pink and streaky.
Either option works, so use what you’ve got—but treat each slightly differently to get the best texture and flavor.
How to Make Raspberry Cupcakes from Scratch (Overview)
Here’s the bird’s-eye view of the process so you know exactly what to expect:
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Prep the oven and pans – Preheat to 350°F (175°C) and line your muffin tin with cupcake liners.
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Cream the butter and sugar – Until light and fluffy, about 2–3 minutes.
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Add eggs one at a time, then mix in vanilla extract.
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Whisk together dry ingredients in a separate bowl: flour, baking powder, salt.
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Alternate adding dry ingredients and buttermilk to the butter mixture, beginning and ending with dry.
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Gently fold in the raspberries, coated in flour to prevent sinking.
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Scoop batter into liners, filling each about 2/3 full.
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Bake for 18–22 minutes, or until a toothpick comes out clean.
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Cool completely on a wire rack before frosting.
At this point, you can top them with raspberry buttercream, lemon frosting, or even cream cheese frosting—whatever suits the vibe.
Frosting Ideas for Raspberry Cupcakes
The right frosting can turn a good cupcake into an unforgettable one. These raspberry cupcake frosting options give you the freedom to match your mood—or the occasion.
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Raspberry Buttercream: A classic pairing. Made with real raspberries or seedless jam, it’s light, vibrant, and naturally pink.
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Lemon Buttercream: Bright, zesty, and refreshing. Lemon and raspberry are a match made in cupcake heaven.
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White Chocolate Ganache: Rich, creamy, and indulgent. A smooth finish that complements the tartness of the berries.
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Cream Cheese Frosting: Tangy and silky, it balances the sweetness of the cake beautifully.
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Optional Touch: Add a raspberry jam swirl on top of any frosting for that artisan bakery look—and a bonus pop of flavor.
Feel free to experiment or mix two together (raspberry + lemon? Yes please!).
Creative Variations on Raspberry Cupcakes
Want to switch things up? These fun raspberry cupcake variations let you tailor the recipe to your taste buds or seasonal cravings.
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Chocolate Raspberry Cupcakes: Add cocoa powder to the base and fold in mini chocolate chips. The combo of dark chocolate and tart raspberries is rich and irresistible.
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Lemon Raspberry Cupcakes: Mix lemon zest into the batter and top with lemon buttercream. This bright twist is perfect for spring and summer.
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Almond Raspberry Cupcakes: Use a few drops of almond extract in the batter, and top with toasted slivered almonds. Adds a subtle nutty depth and crunch.
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Raspberry Jam-Filled Cupcakes: Core the baked cupcakes and spoon in a bit of raspberry jam. It’s a lovely surprise center and keeps the crumb moist.
Tip: Don’t overdo the add-ins—balance is key to keeping the texture light.
How to Store Raspberry Cupcakes
To keep your cupcakes tasting fresh:
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Room Temp: If unfrosted, they’ll stay good in an airtight container for 2–3 days.
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Refrigerated: If they’re frosted (especially with cream cheese), store them in the fridge in a sealed container for up to 4 days.
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Freezing: Yes! Freeze cupcakes (without frosting) in a single layer, then transfer to freezer bags. Frosted ones can be frozen too—flash freeze first to protect the piping.
When ready to enjoy, thaw at room temperature and frost fresh if possible.
Make-Ahead & Meal Prep Tips
Planning for a party or prepping ahead? Here’s how to stay one step ahead:
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Bake and freeze the cupcakes up to a month in advance. Just thaw and frost the day you serve.
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Make the frosting fresh and pipe right before serving for best texture and color.
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Make the batter a few hours ahead and refrigerate it—just bring to room temp before baking.
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Refrigerate frosted cupcakes up to 3 days ahead for grab-and-go ease.
Pro Tip: Use a cake carrier or cupcake box to keep them safe during transport!
Serving Suggestions & Pairings
These homemade raspberry cupcakes deserve the spotlight—but that doesn’t mean they can’t play well with others.
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Drink Pairings: Serve with iced tea, hot coffee, or lemonade. For adults, a glass of chilled rosé or sparkling wine complements the fruity flavor.
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Dessert Board Addition: Add to a mini dessert tray with macarons, mini cheesecakes, and chocolate-dipped strawberries.
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Elevated Plating: Serve on a cake stand with a dollop of fresh whipped cream, a few extra raspberries, and a light dusting of powdered sugar.
They’re a hit at brunches, tea parties, showers, and cozy nights in.
Troubleshooting: Cupcake Baking Mistakes to Avoid
Not every batch comes out picture-perfect, but don’t worry—here’s how to fix or avoid common pitfalls:
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Sunken Centers? Could be underbaking or opening the oven too early. Let them bake fully and avoid peeking!
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Dry Cupcakes? Usually from overbaking or not enough fat/moisture in the batter. Keep a close eye on the timer and measure precisely.
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Berries Sinking? Coat them in a bit of flour before folding into the batter. This helps them “float” in place.
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Runny Frosting? Your cupcakes might be too warm. Always cool fully before frosting.
Pro Tip: Keep notes of what worked/didn’t—cupcake success is part art, part science.
FAQs
Can I use frozen raspberries in cupcakes?
Yes! Just keep them frozen when mixing—don’t thaw. Toss them in a little flour before folding in to prevent bleeding and sinking.
What frosting goes best with raspberry cupcakes?
Raspberry buttercream, lemon buttercream, or cream cheese frosting are all excellent choices. Each adds a unique twist depending on your flavor goal.
How do I keep raspberries from sinking to the bottom?
Tossing them lightly in flour before adding to the batter helps suspend them throughout the cupcake.
Can I make these cupcakes gluten-free?
Absolutely—just use a 1:1 gluten-free flour blend. Keep in mind texture may vary slightly.
What’s the best way to get a strong raspberry flavor?
Use fresh raspberries in the batter and a raspberry puree or jam in the frosting for layered flavor.
How do I store leftover raspberry cupcakes?
Store in an airtight container at room temperature (if unfrosted) or in the fridge (if frosted) for up to 3–4 days.
Can I make raspberry cupcakes without eggs?
Yes, you can try using an egg substitute like applesauce or a flax egg—results may vary but it’s a great option for vegan baking.
More Raspberry Recipes to Try
If you loved these raspberry cupcakes, you’ll definitely want to explore more berry-packed treats! Here are some sweet and simple raspberry recipes that are perfect for any occasion:
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Raspberry Butter Swim Biscuits – Flaky, buttery, and bursting with raspberry flavor. These melt-in-your-mouth biscuits are pure comfort.
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Buttery Raspberry Crumble Cookies – Crisp edges, gooey centers, and a buttery crumble topping make these a cookie jar favorite.
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Heavenly Raspberry Cheesecake Bars – Creamy cheesecake meets tangy raspberry swirl on a buttery graham crust.
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Raspberry Coconut Magic Bars – A layered dessert dream with raspberry jam, coconut, and sweetened condensed milk.
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Raspberry Cream Cheese Bites Recipe – Mini puff pastry bites filled with sweetened cream cheese and fresh raspberries.
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No-Bake Raspberry Cheesecake Bites Recipe – Quick, chilled, and irresistibly creamy—no oven required.
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White Chocolate Raspberry Poke Cake Recipe – Moist cake filled with raspberry puree and topped with white chocolate whipped topping.
Raspberry Cupcakes Recipe
Equipment
- 12-cup muffin tin
- Cupcake liners
- Mixing bowls
- Hand or stand mixer
- Piping bag and tip (optional)
- Cooling rack
- Rubber spatula
- Measuring cups/spoons
Ingredients
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup buttermilk or sour cream
- 1 cup fresh raspberries or frozen, unthawed, coated in flour
For optional raspberry buttercream frosting:
- ½ cup unsalted butter softened
- 1 ¾ cups powdered sugar
- 2 –3 tbsp raspberry puree or jam
- ½ tsp vanilla extract
- Pinch of salt
Instructions
- Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
- Whisk flour, baking powder, and salt in a medium bowl. Set aside.
- In a large bowl, cream butter and sugar until light and fluffy (2–3 minutes).
- Add eggs one at a time, beating well after each addition. Stir in vanilla.
- Alternate adding dry ingredients and buttermilk, starting and ending with dry. Mix until just combined.
- Gently fold in raspberries (coated lightly in flour).
- Divide batter evenly between 12 cupcake liners, filling each about ⅔ full.
- Bake for 18–22 minutes or until a toothpick inserted in the center comes out clean.
- Cool completely on a wire rack before frosting.
- Optional Frosting: Beat butter until smooth, add powdered sugar gradually, then mix in raspberry puree, vanilla, and salt. Pipe or spread over cooled cupcakes.
Notes
- Frozen raspberries: Use straight from the freezer; don’t thaw. Coat lightly in flour before adding.
- Storage: Unfrosted cupcakes can be stored at room temp for 2–3 days. Frosted ones should be refrigerated.
- Make-ahead tip: Freeze baked cupcakes (unfrosted) for up to 1 month.
- Customization: Try lemon zest in the batter or raspberry jam filling in the center.
Nutrition
Final Thoughts: Bake, Share, and Savor!
Keyphrase: homemade raspberry cupcakes, baking raspberry cupcakes from scratch
So there you have it—your complete guide to baking raspberry cupcakes from scratch like a pro. Whether you’re a weekend baker or just testing your cupcake game for the first time, this recipe is approachable, flexible, and totally crowd-pleasing.
We’d love to see your creations—tag your cupcakes on Instagram or Pinterest and share the sweet inspiration!
And remember, baking is meant to be joyful. Don’t worry about perfection. Just enjoy every bite.