If you’re searching for the best way to make fresh raspberry cupcakes, you’ve come to the right place! This raspberry cupcake recipe is an easy recipe that’s perfect for Valentine’s Day, baby showers, or just treating your taste buds to a delicious treat.

These raspberry cupcakes strike the perfect balance between sweet and tangy, making them an instant hit!

More Raspberry Recipes: 

• Shortcut Raspberry Cream Cheese Danish Recipe 
• Raspberry White Chocolate Scones Recipe 
• Raspberry Cupcakes with White Chocolate Raspberry Buttercream Frosting

      

Why You’ll Love This Raspberry Cupcake Recipe

These white chocolate raspberry cupcakes have a light, fluffy texture and are packed with delicious raspberry flavor. The fresh raspberries, raspberry filling, and creamy raspberry buttercream make them irresistible. Plus, they’re easy to make with ingredients found at any grocery store.

 

Ingredients

For the raspberry cupcakes  

• ½ cup unsalted butter, softened (1 stick)
• 1 ⅔ cup sugar
• 6 egg whites
• 1 ¼ cup milk
• ¼ cup vegetable oil
• 1 teaspoon vanilla
• 2 ½ cup flour, divided
• 2 ½ teaspoon baking powder
• ½ teaspoon salt
• 1 cup fresh raspberries
• ½ up pistachio pieces

 

Ingredients for the Cream Cheese Frosting: 

• 1 cup unsalted butter, softened (2 sticks of butter)
• 1 – 8 oz package cream cheese, softened
• 1 teaspoon vanilla
• 1 teaspoon salt
• 4 cup powdered sugar
• ½ cup pistachio pieces
• Additional raspberries to decorate

 

Instructions For Raspberry Cupcake Recipe

Step 1: Preparing the Batter

Preheat the oven to 350°F (175°C) and line a cupcake pan with cupcake liners.

In a medium bowl, whisk together the 2 1/4 cup of purpose flour, baking powder, and kosher salt. Set aside.

 

In the large bowl of a stand mixer fitted with the paddle attachment, beat the unsalted butter and sugar on medium-high speed until light and fluffy.

Add the egg whites beating on low speed until combined. Mix in the whole milk, oil and pure vanilla extract.

Gradually add half of the dry ingredients to the wet ingredients, mixing on low speed until just combined. Mix in the remaining dry ingredients. Fold in the chopped pistachio pieces into the batter.

In a small bowl, gently coat the raspberries in the remaining flour 1/4 cup of flori.  Add the floured raspberries to the batter and gently fold to combine. 

Divide the cupcake batter evenly among the cupcake tins, filling each about 2/3 or ¾ full.

 

Step 2: Baking the Cupcakes

1. Bake for 14-16 minutes, or until a toothpick inserted into the center of the cupcake comes out clean.
2. Let the cupcakes cool in the muffin tin for 5 minutes, then transfer them to a cooling rack to cool completely.

Step 3: Making the Cream Cheese Frosting

1. In a mixing bowl, using an electric mixer beat the unsalted butter, cream cheese, vanilla, salt, and about half of the powdered sugar.  
2. Mix on low speed until the powdered sugar is combined. Add in the remaining powdered sugar and mix on low until combined mixing on low speed.  Scrape the sides of the bottom of the bowl. 
3. Increase the speed to medium and whip the frosting for about 2-3 minutes or until smooth and fluffy. 

 

Step 4: Decorating the Cupcakes

1. Transfer the delicious cream cheese buttercream frosting to a piping bag fitted with a large star tip.
2. Pipe a large mound or pipe swirls on top of the cupcakes. Sprinkle with the remaining pistachio pieces and place a raspberry at the peak of each frosted cupcake. 

Storing & Freezing

• Store unfrosted cupcakes in an airtight container at room temperature for up to 2 days.
• Frosted cupcakes should be stored in an airtight container in the fridge.
• To freeze, wrap cupcakes in plastic wrap and store them in a muffin pan in the freezer.

 

 

Tips for the Best Results

• Use room temperature ingredients for a smoother batter.
• Scrape the sides of the bowl with a rubber spatula to ensure even mixing.
• If using frozen raspberries, thaw and drain them before pureeing.

Variations

• Mini cupcakes: Use a mini cupcake pan and bake for 10-12 minutes.
• Chocolate cupcakes: Add cocoa powder for a chocolate twist.
• Buttercream frosting alternatives: Try white chocolate or lemon frosting!

Nutritional Information

While this recipe is a delicious treat, it’s always good to check the nutritional information if needed. Each cupcake has approximately 250 calories, depending on ingredients used.

 

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Try this raspberry cupcake recipe today and enjoy the delicious raspberry flavor in every bite. Happy baking!

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