There is something about baking with raspberries that instantly makes a kitchen feel brighter. The color, the aroma, the slight tartness – it all comes together in a way that feels cheerful and comforting at the same time.

I started making these raspberry cupcakes during berry season when I had more raspberries than I knew what to do with. One batch turned into two, then suddenly they became the dessert everyone asked me to bring to gatherings.

These cupcakes are built on a soft vanilla base, folded with fresh raspberries so every bite has little bursts of fruit. On top sits a naturally pink raspberry buttercream that is smooth, creamy, and full of real flavor without needing any food coloring.

They feel special enough for celebrations, yet simple enough to bake on an ordinary afternoon. That balance is exactly why I keep coming back to this recipe.

Choosing the Best Raspberries

Fresh raspberries really make a difference here because they hold their shape better during baking. They also bring a cleaner flavor that doesn’t get lost inside the cupcake batter.

If fresh berries are not in season, frozen ones can still work beautifully. I just thaw and drain them first so they don’t add extra moisture that could weigh down the cake.

For the buttercream, either fresh or frozen raspberries are fine since they are cooked into a quick jam. That step concentrates the flavor and gives the frosting its vibrant taste.

Ingredients Needed for the Recipe

• All-purpose flour – provides the structure while keeping the cupcakes soft and tender.
• Baking powder – helps the cupcakes rise evenly and stay light.
• Salt – balances sweetness and enhances the overall flavor.
• Unsalted butter – adds richness and creates a moist crumb.
• Granulated sugar – sweetens and helps cream with butter for a fluffy texture.
• Eggs – bind everything together and give the cupcakes stability.
• Vanilla extract – brings warmth and depth to the classic vanilla base.
• Buttermilk – adds a gentle tang and keeps the cupcakes extra soft.
• Fresh raspberries – folded into the batter for natural bursts of fruit.
• Raspberries for the jam – used to create the concentrated raspberry flavor in the frosting.
• Lemon juice – brightens the berry flavor and balances sweetness.
• Additional sugar for the jam – enhances and thickens the raspberry mixture.
• Unsalted butter for the buttercream – creates a silky, pipeable frosting.
• Powdered sugar – sweetens and thickens the buttercream.
• Vanilla extract for frosting – rounds out the flavor.
• A pinch of salt – keeps the buttercream from tasting overly sweet.

How to make raspberry cupcakes?

Step 1 – Prepare the Oven and Pan

Preheat your oven to 350°F (175°C) and line a cupcake tin with paper liners. Starting with a properly heated oven helps the cupcakes rise evenly right from the beginning.

Step 2 – Mix the Dry Ingredients

In a bowl, whisk together the flour, baking powder, and salt. This simple step ensures everything is evenly distributed so you don’t get uneven texture later.

Step 3 – Cream Butter and Sugar

In a larger bowl, beat the softened butter and sugar until light and fluffy. I always take an extra minute here because this is what creates that soft bakery-style crumb.

Step 4 – Add Eggs and Vanilla

Beat in the eggs one at a time, then mix in the vanilla extract. The batter should look smooth and slightly glossy at this stage.

Step 5 – Combine Wet and Dry Ingredients

Gradually add the dry mixture to the wet ingredients, alternating with the buttermilk. Mix just until combined to avoid overworking the batter.

Step 6 – Fold in the Raspberries

Gently fold the raspberries into the batter using a spatula. Move slowly so the berries stay mostly intact and don’t turn the batter completely pink.

Step 7 – Fill the Liners

Spoon the batter into the cupcake liners, filling each about two-thirds full. This gives them space to rise without spilling over.

Step 8 – Bake

Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean. The tops should feel lightly springy when touched.

Step 9 – Cool Completely

Let the cupcakes cool in the pan briefly, then transfer them to a wire rack. Frosting warm cupcakes is tempting, but it will melt the buttercream.

Step 10 – Make the Raspberry Jam

In a saucepan, combine raspberries, lemon juice, and sugar. Cook over low heat until the berries break down and release their juices.

Step 11 – Thicken the Jam

Increase the heat slightly and let the mixture simmer until thickened. You want a texture that can hold its shape, not something runny.

Step 12 – Strain the Seeds

Press the mixture through a sieve to remove the seeds. This creates a smooth finish so the buttercream stays velvety.

Step 13 – Chill the Jam

Let the jam cool completely in the refrigerator. Cold jam blends better into the buttercream and keeps the frosting stable.

Step 14 – Beat the Butter

In a mixing bowl, beat the butter until pale and creamy. This step sets the base for a light, fluffy frosting.

Step 15 – Add Sugar and Flavoring

Gradually mix in powdered sugar, vanilla, and a pinch of salt. The texture should become thick but smooth.

Step 16 – Incorporate the Raspberry Jam

Add the chilled jam a little at a time, beating well after each addition. This allows you to control both flavor and consistency.

Step 17 – Frost the Cupcakes

Pipe or spread the buttercream onto the cooled cupcakes. Finish with fresh raspberries or simple sprinkles if you want a decorative touch.

Simple Variations to Try

Sometimes I swap the raspberries for strawberries or blueberries when I want a slightly different flavor. The method stays exactly the same, which makes this recipe wonderfully flexible.

You can also add a hint of almond or lemon extract to the batter for another layer of flavor. Even a small change gives the cupcakes a new personality.

For something richer, this raspberry buttercream pairs beautifully with a chocolate cupcake base. The contrast between chocolate and tart berries is always a crowd favorite.

Tips

• Use fresh raspberries when possible for the best texture and flavor.
• Do not overmix the batter or the cupcakes may turn dense.
• Let all ingredients come to room temperature before starting.
• Cool the cupcakes completely before frosting to prevent melting.
• If the buttercream feels too soft, add more powdered sugar.
• If the buttercream feels too thick, mix in a small spoonful of jam or milk.
• Straining the jam is worth the effort for a smooth frosting texture.
• Fill liners only two-thirds full to avoid overflow while baking.
• Taste the jam before cooling and adjust sweetness if needed.
• Store cupcakes covered so they stay moist and fresh.

Storage and Make-Ahead Ideas

These cupcakes keep well at room temperature for a couple of days if stored in an airtight container. The flavor actually deepens slightly after the first day, which I love.

For longer storage, refrigerate them for up to a week and let them come back to room temperature before serving. That helps the buttercream soften again.

You can also freeze unfrosted cupcakes for up to two months. I often do this when planning ahead, then frost them fresh for an event or gathering.

If making components in advance, prepare the jam a day earlier and chill it overnight. That way assembling the frosting the next day is quick and stress free.

Having a dessert ready to go always feels like a small victory. And when that dessert is these raspberry cupcakes, it feels even better.