I made these raspberry cupcakes after buying raspberries for another recipe and somehow still having way too many left in the fridge. I almost made muffins instead, but cupcakes sounded more fun honestly, especially once I started thinking about raspberry frosting.

These cupcakes come out soft with little bursts of raspberry flavor throughout, and the frosting makes them even better without becoming overly sweet. I’ve made them for birthdays, brunches, baby showers, and random baking days when I wanted something fruity instead of chocolate. If you already love recipes like Strawberry Lemonade Cake, Lemon Velvet Cake, or Red Velvet Cake, these raspberry cupcakes fit perfectly into that homemade dessert rotation.

Why You Will Love These Raspberry Cupcakes

What I love most about these cupcakes is how fresh the raspberry flavor tastes instead of fake or overly sugary.

The cupcakes stay soft while the raspberries add little juicy pockets throughout the batter, which honestly makes every bite better.

Another thing I like is that the frosting pairs really well with the berries without overpowering them.

They also look really pretty with very little decorating effort, especially with fresh raspberries on top.

What You Will Need For Raspberry Cupcakes

A muffin pan works best for baking the cupcakes evenly while helping them keep their shape.

You’ll also need cupcake liners for easier cleanup and serving afterward.

A hand mixer or stand mixer helps make both the batter and frosting smooth without lumps.

If you want evenly sized cupcakes, an ice cream scoop works surprisingly well for portioning the batter.

Ingredients For Raspberry Cupcakes

For The Cupcakes

• 1½ cups all-purpose flour
• 1½ teaspoons baking powder
• ¼ teaspoon salt
• ½ cup unsalted butter, softened
• ¾ cup granulated sugar
• 2 eggs
• 1 teaspoon vanilla extract
• ½ cup milk
• 1 cup raspberries

Raspberry Frosting

• ½ cup unsalted butter, softened
• 2½ cups powdered sugar
• 2 tablespoons raspberry puree
• 1 teaspoon vanilla extract

How To Make The Cupcakes

Preheat the oven to 175°C (350°F).

Line a muffin pan with cupcake liners.

In a bowl, whisk together flour, baking powder, and salt.

In another large bowl, beat the butter and sugar together until light and creamy.

Add the eggs one at a time, mixing after each addition.

Mix in the vanilla extract.

Gradually add the dry ingredients, alternating with the milk, and mix until combined.

Fold in the raspberries gently.

Fill the cupcake liners about three-quarters full.

Bake for about 18 to 22 minutes or until a toothpick inserted into the center comes out mostly clean.

Let the cupcakes cool completely before frosting.

For the frosting, beat the butter until smooth.

Gradually add powdered sugar, raspberry puree, and vanilla extract, then beat until creamy.

Pipe or spread the frosting onto the cooled cupcakes.

I usually top these with extra raspberries because it makes them look even prettier without much effort. These cupcakes also go really well with Strawberry Sweet Iced Tea, Blueberry Raspberry Juice, or even Lemon Vanilla Iced Tea if you’re putting together dessert and drinks.

Tips For Raspberry Cupcakes

Fresh raspberries work best, but frozen raspberries can still work if added straight from the freezer.

Try not to overmix the batter once the flour goes in or the cupcakes can turn dense.

If the frosting feels too soft, chill it for a few minutes before piping.

Pat the raspberries dry slightly before folding them into the batter so they don’t add extra moisture.