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Raspberry Vanilla Cupcakes

Delightful cupcakes combining the sweetness of vanilla with the tartness of fresh raspberries, topped with raspberry vanilla frosting.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American
Calories: 280
Ingredients Method Notes

Ingredients
  

For the Cupcakes
  • 1.5 cups all-purpose flour Provides structure and softness.
  • 1 cup granulated sugar Sweetens the batter.
  • 0.5 cups unsalted butter, softened Adds creaminess and flavor.
  • 2 large eggs Binds ingredients and adds moisture.
  • 1 teaspoon vanilla extract Enhances flavor.
  • 1 teaspoon baking powder Essential for leavening.
  • 0.5 teaspoon baking soda Provides additional lift.
  • 0.5 teaspoon salt Balances sweetness.
  • 0.5 cups buttermilk Adds moisture and tangy flavor.
  • 1 cup fresh raspberries Gives refreshing flavor.
  • extra for topping fresh raspberries For garnish.
For the Frosting
  • 1 cup unsalted butter, softened Base for frosting.
  • 4 cups powdered sugar Provides sweetness and lightness.
  • 1 teaspoon vanilla extract Enhances frosting flavor.
  • 2-3 tablespoons heavy cream To achieve silky-smooth consistency.
  • extra for garnish fresh raspberries Adds beauty and color.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and line cupcake pans with paper liners.
  2. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-5 minutes.
  3. Add the eggs one by one, mixing well after each addition, then stir in the vanilla extract until combined.
  4. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
  5. Gradually add the dry ingredients to the creamed mixture, alternating with the buttermilk, mixing until just combined.
  6. Gently fold in the fresh raspberries, being careful not to crush them.
Baking
  1. Fill the cupcake liners about two-thirds full with batter and bake in the preheated oven for 18-20 minutes.
  2. A toothpick inserted into the center should come out clean when done.
  3. Allow the cupcakes to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Frosting
  1. Beat the softened butter in a bowl until creamy, then gradually add the powdered sugar, mixing until well combined.
  2. Add the vanilla extract and enough heavy cream to achieve a fluffy, smooth consistency.
Decoration
  1. Once the cupcakes are completely cooled, frost them generously with the raspberry vanilla frosting and top with fresh raspberries.

Notes

Use room temperature ingredients for a smoother batter. Do not overmix to maintain fluffiness. Fresh raspberries are recommended, but frozen can be used if thawed and drained. Baking times can vary by oven.