You'll love this delicious Raspberry Cupcakes Recipe with tender vanilla cupcakes, a fresh raspberry filling, & raspberry buttercream! This flavorful treat is then topped with fresh raspberries, perfect for baby showers, summer desserts, or to treat your taste buds.

Not only do you get the details to make the homemade cupcakes, but you'll also find out how to make the filling and frosting recipe. I promise that these vanilla cupcakes don't disappoint - and adding that delicious raspberry buttercream frosting on top is the best.
If you're a fan of fresh fruit, you should make this raspberry cupcake recipe ASAP. New recipes like this can be made for Valentine's Day, summer snacks, or easy weeknight desserts. For the full recipe, be sure to scroll to the bottom of the post to get all the measurements and details.
Make sure to try my Pineapple Coconut Cupcakes and this Homemade Strawberry Icing for more fun flavors.
Ingredients
- Salted butter - I use salted butter in my baking recipes. The added salt enhances the other flavors. It mixes easiest at room temperature.
- ​Sugar - Adds sweetness.
- Eggs - The binding agent for the wet ingredients and dry ingredients.
- Whole milk - Helps to thin the batter.
- Baking powder - Adds texture to the cupcakes.
- Vanilla extract - For flavor.
- ​All purpose flour - The main ingredient used to make the vanilla cake batter.
- Raspberries - You can use fresh or frozen in both the filling and icing.
- Cornstarch - Helps to add thickness and texture to the raspberry filling.
- Powdered sugar - Used to create the sweetness of the frosting.
See recipe card for quantities.
How to Make Raspberry Cupcakes
Preheat the oven to 350 degrees. Add cupcake liners to a cupcake pan or muffin tin.
Step One: ​Add the butter, salt, sugar, and baking powder to a mixing bowl. Cream until smooth.
Step Two: Add the milk and eggs and mix. Add the flour and mix for 2 minutes on medium speed.
Step Three: Fill the cupcake liner â…” full. Bake for 14-16 minutes until the edges are golden and the center springs back when lightly pressed.
Step Four: Let the cupcakes cool completely. You can transfer them to a wire rack to speed up this process.
Step Five: Cook the berries over low in a saucepan until juicy and warm. Press the mixture through a fine mesh sieve. Leave two tablespoons to use in the frosting.
Step Six: Put the mixture back in the pan and mix in the cornstarch and one tablespoon of water. Heat over low until thickened. You will know it's done when it is thick enough to coat the back of a spoon.
Step Seven: To make the frosting, cream the butter until smooth. Add the powdered sugar one cup at a time and alternate with the raspberry puree. Mix on low for 30 seconds and then medium for 1 minute. Add the frosting to a piping bag with a star tip.
Step Eight: Make a well in the middle of each cooled cupcake. Put 2 raspberries in each, and add a teaspoon of raspberry sauce.
Step Nine: Pipe frosting on top of each cooled cupcake.
Step Ten: Garnish the raspberry cupcakes recipe with fresh berries.
Top Tip
You can use an apple corer to easily remove the center of a cupcake. A butter knife or paring knife also works. Go ahead and taste-test those pieces. You won't need them for the recipe.
Substitutions
- Mini cupcakes - Cut down the size of the cupcakes and make tiny ones instead! You'll still make the cupcake batter the same, and they'll just be smaller in size. They may be too small to fill so skip the filling and load up on icing.
Variations
- Don't fill the center of the cupcake - The filling in the middle can be optional. You can also add frosting in the middle and leave out the fresh berries.
- Add lemon flavor - Squeeze some fresh lemon juice into the frosting in place of the milk and enjoy the citrus taste. Lemon zest or lemon extract are also great options. Lemon raspberry cupcakes are amazing.
- Sour cream - Replace some of the milk with sour cream or Greek yogurt. This is commonly done to keep cupcakes moist.
- Change the frosting on the top of the raspberry cupcakes - You can even keep these as unfrosted cupcakes if you want.
- Chocolate - These are wonderful topped with chocolate buttercream or chocolate ganache!
See these Cookie Dough Cupcakes for another delicious homemade cupcake recipe.
Equipment
A rubber spatula, stand mixer, piping bag with star tip, bowl of a stand mixer, cupcake tins, and cooling rack are needed to make these fresh raspberry cupcakes.
Storage
Leftover cupcakes need to be stored in an airtight container and kept in the fridge for the best results. They should stay fresh for 2-3 days after being baked. If you plan to make them ahead do not add the garnish until you are ready to serve them.
Common Questions
Yes! Turning this recipe into a white chocolate raspberry cupcakes recipe sounds amazing. Sprinkle them on top for a pop of flavor or swirl some into the batter.Â
Fresh raspberries or frozen work fine in both the filling and icing. For the optional garnish, you need fresh berries.
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📖 Recipe
Raspberry Cupcakes Recipe
Ingredients
Cupcakes
- ½ cup salted butter softened
- 1 cup sugar
- 2 eggs
- 1 cup whole milk
- 2 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon vanilla
- 2 cups flour
Filling
- 8 oz raspberries fresh or frozen
- 1 tablespoon sugar
- 1 tsp cornstarch
- 36 raspberries fresh or frozen
Frosting
- 6 oz salted butter softened
- 4 cups powdered sugar
- 2 tablespoon raspberry puree
- 2-3 tablespoon milk
Instructions
Cupcakes
- Preheat the oven to 350 degrees. Line a cupcake pan and set aside.
- In the bowl of a stand mixer, combine the butter, sugar, salt, and baking powder. Cream until smooth.
- Add in the milk and eggs and mix well.
- Add the flour and mix on medium speed for two minutes.
- Fill each cupcake liner until about ⅔ full. Bake in preheated oven for approximately 14-16 minutes or until edges are slightly browned and a toothpick comes out clean. Cool completely.
Filling
- Cook the berries over low in a small saucepan until warm and juicy. Press the mixture through a fine mesh sieve.
- Reserve two tablespoons of the puree to use in the frosting.
- Transfer back to the saucepan.
- Combine the cornstarch with one tablespoon of water. Stir the cornstarch and sugar into the warm berry mixture. Heat over low until slightly thickened.
Frosting
- In the bowl of a stand mixer, cream the butter until smooth.
- Add in the powdered sugar a cup at a time, alternating with the raspberry puree.
- Mix on low speed for 30 seconds and then medium speed for about a minute. Stop the machine, scrape down the sides and mix again. If the frosting appears too lumpy and dry, add a tablespoon of milk, only if needed. Mix again.
Assembly
- Transfer the frosting to a piping bag fitted with a large star tip.Â
- Make a well in each cupcake. An apple corer works for this if you do not have a cupcake corer.
- Put 2 fresh or frozen raspberries in each well. Top with a teaspoon of raspberry sauce.
- Pipe a mound of frosting on each cooled cupcake. Garnish with additional fresh berries, if desired.
Janet Line
These were delicious! I had large raspberries so I stuck the second one up like a mountain so it would look like higher frosting. Perfect combination of sweet and tart. I did cheat and use a white cake mix.