Table of Contents
A light and fruity treat that is easy to make and share.
introduction
These Fresh Raspberry Cupcakes are soft, sweet, and bright with real raspberry flavor. They use mashed raspberries in the batter and a raspberry reduction in the frosting for a fresh taste. If you like fruity drinks with your dessert, try a glass of blue raspberry lemonade alongside the cupcakes.
why make this recipe
- The cupcakes taste fresh and not too sweet.
- You use real raspberries for true flavor.
- The recipe is simple and works for beginners.
how to make Fresh Raspberry Cupcakes
Follow the Directions below step by step. The cupcake batter uses mashed raspberries so the fruit blends into the cake. For the frosting, use the reduced raspberry juice to add natural color and flavor. Serve for a small party or a snack. You can also serve these with a cold drink like blue raspberry lemonade to brighten the meal.
Ingredients :
1 ½ cups all-purpose flour, 1 cup granulated sugar, 1 ½ tsp baking powder, ¼ tsp salt, ½ cup unsalted butter, softened, 1 large egg, ½ cup whole milk, 1 tsp vanilla extract, 1 cup fresh raspberries, gently mashed, 1 ½ cups fresh or frozen raspberries (for reduction), 1 cup unsalted butter, softened (for frosting), 3–4 cups powdered sugar, sifted, 1 tsp vanilla extract (for frosting), 1 pinch salt
Directions :
- Cook 1½ cups raspberries in a small saucepan over medium heat for 8–10 minutes, mashing as they soften. Strain through a fine-mesh sieve to remove seeds. Return juice to the pan and simmer until reduced to 2–3 tablespoons of thick syrup. Cool completely.
- Preheat oven to 350°F (175°C) and line a cupcake pan. In a medium bowl, whisk together flour, baking powder, and salt.
- Beat butter and sugar together for 3 minutes until light and fluffy. Add egg and vanilla extract and mix until fully combined.
- Alternating between dry ingredients and milk, add to the butter mixture until just combined. Gently fold in mashed raspberries. Fill liners ⅔ full and bake for 18–22 minutes. Cool completely.
- Beat butter for 2 minutes until creamy. Gradually add powdered sugar, cooled raspberry reduction, vanilla, and salt. Whip on high for 3–5 minutes until light and fluffy.
- Pipe frosting onto cooled cupcakes and garnish with fresh raspberries or freeze-dried raspberry powder if desired.
how to serve Fresh Raspberry Cupcakes
Serve at room temperature. Place a piped swirl of frosting on each cupcake and top with one fresh raspberry. These work well on a dessert tray or served on a small plate for each guest.
how to store Fresh Raspberry Cupcakes
Store in an airtight container in the fridge for up to 3 days. Let cupcakes sit at room temperature 20–30 minutes before serving for best texture. You can freeze unfrosted cupcakes for up to 2 months; thaw and then add frosting.
tips to make Fresh Raspberry Cupcakes
- Use ripe raspberries for best flavor.
- Do not overmix the batter; fold gently.
- Cool cupcakes completely before frosting to avoid melting the frosting.
- If the frosting is too thin, add more powdered sugar a little at a time.
- If you want more raspberry color, use a small amount of freeze-dried raspberry powder in the frosting.
variation (if any)
You can add a lemon zest to the batter for a bright twist. For a different dessert pairing, try delicious fresh peach fritters on the side for a mixed-fruit dessert table.
FAQs
Q: Can I use frozen raspberries?
A: Yes. Thaw and drain extra liquid before mashing so the batter does not get too wet.
Q: Can I make the raspberry reduction ahead?
A: Yes. Make the reduction and chill it. Bring to room temperature before adding to frosting.
Q: How do I get smooth frosting?
A: Beat butter until creamy, sift the powdered sugar, and add the reduction slowly. Whip on high for a few minutes.
Q: Can I skip the raspberry reduction in the frosting?
A: Yes. Use milk or cream and a little raspberry jam instead, but the natural flavor will be less intense.
Fresh Raspberry Cupcakes
Ingredients
Method
- Cook 1½ cups raspberries in a small saucepan over medium heat for 8–10 minutes, mashing as they soften.
- Strain through a fine-mesh sieve to remove seeds. Return juice to the pan and simmer until reduced to 2–3 tablespoons of thick syrup.
- Cool completely.
- Preheat oven to 350°F (175°C) and line a cupcake pan.
- In a medium bowl, whisk together flour, baking powder, and salt.
- Beat butter and sugar together for 3 minutes until light and fluffy.
- Add egg and vanilla extract and mix until fully combined.
- Alternating between dry ingredients and milk, add to the butter mixture until just combined.
- Gently fold in mashed raspberries.
- Fill liners ⅔ full and bake for 18–22 minutes. Cool completely.
- Beat butter for 2 minutes until creamy.
- Gradually add powdered sugar, cooled raspberry reduction, vanilla, and salt.
- Whip on high for 3–5 minutes until light and fluffy.
- Pipe frosting onto cooled cupcakes and garnish with fresh raspberries or freeze-dried raspberry powder if desired.
