Indulge in these light and airy Raspberry Vanilla Cupcakes, topped with a luscious, tangy raspberry buttercream.
Bursting with fruity flavor yet balanced in sweetness, they’re a delightful treat that’s also high in protein and provides good fats from cream cheese and butter.
Quick, easy, and satisfying, they’re perfect for everyday baking or special occasions alike.
Raspberry Vanilla Cupcakes
Equipment
- 1 Medium mixing bowl
- 1 electric mixer
- 1 whisk
- 1 muffin pan (16-cup)
- 16 cupcake liners
- 1 Wire Cooling Rack
- Measuring Cups and Spoons
Ingredients
Vanilla Cupcakes:
- 1 ¼ cups cake flour
- ¾ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 2 large eggs
- 1 cup granulated sugar
- 1 ½ tsp pure vanilla extract
- ½ cup vegetable oil canola or light olive oil
- ⅓ cup milk whole or low-fat
- ⅓ cup sour cream full-fat or light
Raspberry Buttercream Frosting:
- ¾ cup unsalted butter 1 1/2 sticks
- 8 oz cream cheese 1 block
- 4 cups powdered sugar
- 1 tsp pure vanilla extract
- 3 tbsp fresh raspberry puree from ~1/2 cup fresh raspberries
Instructions
- Preheat and Prepare Oven: Start by setting your oven to 350°F (175°C) to ensure it reaches the perfect temperature while you prepare the batter. Position a rack in the center of the oven for even baking. Line a 16-cup muffin pan with paper liners or lightly grease each cavity to prevent sticking. Preheating ensures your cupcakes bake evenly and develop a delicate, tender crumb.
- Combine Dry Ingredients: In a medium-sized bowl, sift together 1 1/4 cups cake flour, 3/4 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt. Whisk them thoroughly to evenly distribute the leavening agents and salt. This step helps the cupcakes rise consistently and gives them a light, airy texture. Set the dry mixture aside for later.
- Beat Eggs and Sugar: In the bowl of an electric mixer, crack 2 large eggs and beat on medium speed for about 10-20 seconds until slightly foamy. Add 1 cup granulated sugar and continue beating for another 30 seconds to combine. The sugar helps aerate the eggs, creating a fluffy base for your cupcakes.
- Add Vanilla and Oil: Add 1 1/2 teaspoons pure vanilla extract and 1/2 cup vegetable oil (canola or light olive) to the egg mixture. Beat on medium speed until fully incorporated, ensuring the batter is smooth and homogenous. The oil contributes to a moist, tender crumb, while vanilla enhances the overall flavor.
- Incorporate Flour Mixture in Stages: Reduce the mixer speed to low. Gradually add half of the dry flour mixture into the wet ingredients, mixing just until combined. Pour in 1/3 cup milk, then add the remaining flour mixture along with 1/3 cup sour cream. Beat carefully until just combined. Avoid overmixing, as this can make the cupcakes dense. Use a spatula to scrape down the sides of the bowl, ensuring all ingredients are fully integrated.
- Fill Cupcake Liners: The batter will be slightly thin, which is normal. Using a spoon or a cookie scoop, fill each cupcake liner about 2/3 full. This allows room for the cupcakes to rise without overflowing. Smooth the tops gently with the back of a spoon for an even appearance.
- Bake Cupcakes to Perfection: Place the muffin pan in the preheated oven and bake for 12-14 minutes. Check for doneness by inserting a toothpick into the center of a cupcake; it should come out clean or with a few moist crumbs clinging. Baking time may vary slightly depending on your oven, so keep an eye on them.
- Cool Cupcakes Properly: Once baked, remove the cupcakes from the oven and let them cool in the pan for 1-2 minutes. Then carefully transfer them to a wire cooling rack. Cooling completely before frosting is essential to prevent the buttercream from melting or sliding off.
- Prepare Buttercream Base: In a large mixing bowl, beat 3/4 cup unsalted butter (1 1/2 sticks) until smooth and creamy. This process usually takes 1-2 minutes on medium speed. Properly creamed butter creates a light and fluffy texture in the frosting.
- Add Cream Cheese: Add 8 oz cream cheese (1 block) to the butter and continue beating until fully incorporated and silky smooth. The cream cheese adds a subtle tang and richness that balances the sweetness of the frosting.
- Mix in Powdered Sugar Gradually: With the mixer on low speed, add 4 cups powdered sugar one cup at a time. Mixing slowly prevents a cloud of sugar from flying out of the bowl. Continue until the frosting is smooth and lump-free.
- Flavor with Vanilla: Add 1 teaspoon pure vanilla extract to the buttercream and mix until fully combined. Vanilla enhances the flavor profile, giving the frosting a warm and aromatic note.
- Incorporate Raspberry Puree: Slowly add 3 tablespoons fresh raspberry puree, one tablespoon at a time, while mixing on low speed. Once fully added, increase the speed to medium and beat for about 30 seconds. This ensures the frosting is evenly tinted and infused with natural raspberry flavor, creating a vibrant, fruity finish.
- Frost the Cupcakes: Once cupcakes are completely cooled, frost them using a piping bag or a spatula. Start from the center of each cupcake and swirl outward to create an even layer of raspberry buttercream. The frosting can be as generous as desired.
- Serve and Enjoy: Serve immediately, or store as directed in an airtight container. These cupcakes are perfect for casual snacking, birthday parties, or afternoon tea. Their soft crumb and tangy, fruity frosting make each bite irresistible.
Notes
- Always measure ingredients accurately, especially flour, to ensure a light, tender crumb.
- Use fresh, ripe raspberries for the puree to get vibrant color and natural sweetness.
- Avoid overmixing the batter; mixing too much can result in dense cupcakes.
- Allow cupcakes to cool completely before frosting to prevent the buttercream from melting.
- For a more intense raspberry flavor, gently fold in a small amount of raspberry puree into the batter before baking.
- Cupcakes can be baked a day in advance and frosted just before serving for convenience.
Chef’s Secrets for Perfect Cupcakes
The key to these Raspberry Vanilla Cupcakes lies in the balance between moisture and structure.
Cake flour is essential because it produces a softer, more delicate crumb than all-purpose flour.
Incorporating the flour gradually and mixing at low speed ensures the batter remains light.
For a frosting that holds its shape but stays creamy, use chilled butter and cream cheese, adding raspberry puree slowly to maintain smooth consistency and vibrant color.
Finally, always let cupcakes cool completely before frosting; this step ensures your buttercream maintains its integrity and doesn’t melt or slide off.
Serving Suggestions to Impress Guests
These cupcakes are perfect for both casual and celebratory occasions.
Serve them on a tiered dessert tray at parties or pair them with afternoon tea or coffee for a sweet snack.
For a creative twist, top with fresh raspberries or a light dusting of powdered sugar for an elegant presentation.
They also make a delightful addition to picnic baskets or as a homemade gift.
Their soft, tender texture and fruity buttercream make every bite a crowd-pleaser.
Storage Tips for Long-Lasting Freshness
To keep these cupcakes at peak freshness, store them in an airtight container.
At room temperature, they last up to 2 days, making them ideal for immediate consumption.
For longer storage, refrigerate for up to 5 days, allowing them to return to room temperature before serving for the best texture.
Cupcakes without frosting can be frozen for up to 3 months; wrap them tightly in plastic wrap and foil.
Frost them after thawing to preserve the buttercream’s smooth consistency.
Frequently Asked Questions
1. Can I use all-purpose flour instead of cake flour?
Yes, but the texture will be slightly denser. To mimic cake flour, remove 2 tablespoons per cup of all-purpose flour and replace with cornstarch. Sifting the mixture ensures a tender crumb.
2. Can I make these cupcakes vegan or dairy-free?
You can substitute eggs with flax eggs or a commercial egg replacer, use plant-based milk, and swap butter and cream cheese for dairy-free alternatives. Keep in mind the flavor and texture may vary slightly.
3. How do I prevent the frosting from sliding off?
Ensure cupcakes are completely cooled before applying buttercream. Frosting will adhere better to a slightly firm surface and hold its shape longer.
4. Can I make the raspberry buttercream ahead of time?
Yes, you can make it up to 24 hours in advance. Store in an airtight container in the fridge and whip lightly before using to restore its creamy texture.
5. How do I get the best flavor from the raspberry puree?
Use fresh, ripe raspberries and blend them thoroughly. Straining the puree removes seeds for a smoother frosting. Adjust sweetness slightly if your raspberries are tart to balance the flavor.
