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Raspberry Cupcakes with Buttercream Frosting Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.1 from 21 reviews

  • Author: Ezabella
  • Total Time: 1 hour 20 minutes
  • Yield: 12 cupcakes

Description

Delight in these moist Raspberry Cupcakes topped with a luscious dual-flavored buttercream frosting. Bursting with fresh raspberry sauce inside and beautifully swirled pink and white frosting on top, these cupcakes combine fruity brightness with creamy sweetness in every bite. Perfect for special occasions or when you crave a charming homemade treat.

Ingredients

Raspberry Sauce

  • 1/2 cup granulated sugar
  • 2 cups fresh or frozen raspberries (plus 12 extra berries to decorate)
  • 5 tablespoons peach nectar

Cupcake Batter

  • 3/4 cup unsalted butter (softened)
  • 1 1/2 cups granulated sugar
  • 3 large eggs (room temperature)
  • 1 cup raspberry yogurt
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt

Buttercream Frosting

  • 1 cup unsalted butter (softened)
  • 3 1/2 cups powdered sugar
  • 1 tablespoon half & half
  • 1 teaspoon vanilla extract
  • 1 teaspoon raspberry extract (optional, for flavor)
  • 5 or 6 tablespoons of the reserved Raspberry Sauce
  • Freeze-dried Raspberries to decorate (optional)
  • 12 fresh raspberries to top cupcakes

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F and line a cupcake pan with cupcake liners to get ready for baking.
  2. Make Raspberry Sauce: In a small saucepan over medium-low heat, combine granulated sugar, raspberries, and peach nectar. Simmer for 10 minutes, stirring frequently and crushing berries with a fork, until the mixture has thickened and reduced by half.
  3. Strain Sauce and Chill: Pour the thickened mixture through a wire sieve into a bowl, pressing the pulp with a spoon to extract juice. Discard solids and chill the smooth sauce.
  4. Cream Butter and Sugar: In a large bowl, use an electric mixer to cream softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
  5. Add Eggs: Add eggs one at a time, mixing well after each addition and scraping down sides to incorporate thoroughly.
  6. Mix in Yogurt and Vanilla: Blend in raspberry yogurt and vanilla extract until combined.
  7. Add Dry Ingredients: Sift together flour, baking soda, baking powder, and salt, then add to the wet mixture. Mix on medium speed for 2 minutes until smooth and fully combined.
  8. Fill Cupcake Liners: Divide batter evenly among liners, filling each about two-thirds full.
  9. Add Raspberry Sauce Inside Cupcakes: Make a small well in the center of each cupcake and spoon in a small amount of chilled raspberry sauce. Swirl gently with a toothpick or butter knife. Reserve 5-6 tablespoons of sauce for the frosting.
  10. Bake: Bake cupcakes for 19 to 24 minutes, or until golden and a toothpick inserted comes out clean. Start checking at 15 minutes. Transfer to wire racks to cool completely. Trim edges if needed.
  11. Prepare Buttercream Frosting: Beat softened butter in a large bowl until smooth and pale, about 2 minutes.
  12. Add Powdered Sugar: Gradually add powdered sugar, one cup at a time, beating for one minute each addition and scraping the bowl frequently.
  13. Flavor the Frosting: Add half & half, vanilla extract, and optional raspberry extract, mixing for another minute until smooth.
  14. Divide and Color Frosting: Remove half the frosting into a small bowl. To the frosting remaining in the mixer, add the reserved raspberry sauce and mix thoroughly for 2 minutes until tinted pink.
  15. Prepare Dual-Color Piping: Lay a sheet of plastic wrap. Spoon the white and pink frosting side by side in two rows and roll them together. Snip the end to expose the frosting and place into a piping bag fitted with your favorite tip.
  16. Pipe and Decorate: Pipe swirled frosting on cooled cupcakes in a circular motion so the white and pink frostings swirl together. Top each cupcake with a fresh raspberry and sprinkle with freeze-dried raspberries if desired.

Notes

  • Use room temperature eggs to ensure smooth batter blending.
  • Chilling the raspberry sauce is important to prevent it from melting into the cupcake batter during baking.
  • The dual frosting technique provides a beautiful swirled effect but can be done with plain frosting if preferred.
  • Freeze-dried raspberries are optional but add a nice crunchy texture and decorative touch.
  • These cupcakes are best enjoyed the day they are made or within 2 days if refrigerated.
  • Prep Time: 30 minutes
  • Cook Time: 50 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://kitchenloving.com/raspberry-cupcakes-with-buttercream-frosting-recipe/