Raspberry Cupcakes Recipe with Buttercream Frosting
A bright and beautiful homemade dessert featuring moist, fluffy cakes and a natural pink buttercream. By using a concentrated homemade raspberry reduction, these cupcakes are packed with real, tangy fruit flavor and require absolutely no artificial dyes.
Equipment
- Saucepan
- Large bowl
- Electric mixer
- Cupcake liners
- Muffin tin
Ingredients
Raspberry Sauce
- 0.5 cup granulated sugar
- 2 cups raspberries fresh or frozen, plus 12 extra berries to decorate
- 5 tbsp peach nectar
Cupcakes
- 0.75 cup unsalted butter softened
- 1.5 cups granulated sugar
- 3 large eggs room temperature
- 1 cup raspberry yogurt
- 1 tsp vanilla extract
- 1.5 cups all-purpose flour
- 0.5 tsp baking soda
- 0.5 tsp baking powder
- 0.5 tsp salt
Buttercream Frosting
- 1 cup unsalted butter softened
- 3.5 cups powdered sugar
- 1 tbsp half & half
- 1 tsp vanilla extract
- 1 tsp raspberry extract optional, for extra flavor
- 5 tbsp reserved Raspberry Sauce 5-6 tablespoons total
- 1 garnish Freeze-dried Raspberries to decorate, optional
Instructions
- Make the Sauce: In a saucepan, simmer granulated sugar, raspberries, and peach nectar for 10-15 minutes. Strain through a fine-mesh sieve to remove seeds. Let cool completely.
- Cream Butter and Sugar: Preheat oven to 350°F and line a muffin tin. Beat 3/4 cup butter and 1 1/2 cups granulated sugar until fluffy. Add eggs one at a time, mixing well.
- Mix the Batter: Blend in yogurt, vanilla, and 3 tbsp of the cooled raspberry sauce. Whisk flour, baking soda, baking powder, and salt in a separate bowl. Fold dry ingredients into wet until just combined.
- Bake: Fill liners two-thirds full. Bake 18-20 minutes until a toothpick comes out clean. Cool completely on a wire rack.
- Make Buttercream: Beat 1 cup softened butter until creamy. Gradually add powdered sugar. Mix in half & half, vanilla, optional extract, and 5-6 tbsp of raspberry sauce until fluffy and stiff.
- Decorate: Frost the cooled cupcakes. Top with fresh berries and crushed freeze-dried raspberries.
Notes
To prevent the frosting from separating, ensure the raspberry sauce is 100% cooled and the butter is at true room temperature before mixing.