Name: Raspberry Cupcakes with White Chocolate Raspberry Frosting
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 16
Cuisine: American
Ingredients: 2/3 Cup Salted Butter, softened; 1 Cup Brown Sugar, lightly packed; 2 Eggs; 1 teaspoon Vanilla Extract; 3/4 Cup Milk; 2 Cups Unbleached, All Purpose Flour; 1 1/2 teaspoons Baking Powder; 1 1/2 Cups Raspberries; 1/2 Cup Salted Butter, softened; 1/2 Cup Raspberries; 4 ounces White Chocolate; 3 1/2 Cups Powdered Sugar

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Fresh raspberry cupcakes are a great way to enjoy summer berries in decadent style!

This raspberry cupcake recipe comes complete with white chocolate and raspberry frosting that is easy to whip up and oh-so-delicious to eat.

Full of fresh raspberries and fluffy texture these summer treats are perfect for simple desserts and on special celebrations like a baby shower or birthday.

5 cupcakes with pink frosting sit on a platter. A wooden bowl with fresh raspberries sits in the background. Text overlay reads: Raspberry Cupcakes.

Basic but Amazing

This is a fairly basic vanilla cupcake recipe, but the addition of whole fresh raspberries makes it something special. The baked cupcakes are delicious and beautiful without being fussy at all.

For me, basic but beautiful and delicious is the ideal recipe and one I’m likely to make more than anything more fussy.

The texture of the cupcakes are also quite fluffy making them feel light in their sweet, berry goodness. People will definitely asking for more.

Fresh Berries

Use the freshest, most flavorful raspberries you can find. I happen to have a small but incredibly productive patch in our garden, making this recipe an easy thing to whip up again and again.

I imagine any berry or combination of berries from your berry picking adventures would work well. Use whole berries or quarter larger ones for best results.

2 metal buckets full of red raspberries sit on the grass.

I did not test this recipe with frozen berries – it could likely work if they were thawed and drained well but I can’t promise.

The Frosting

Because I do, indeed, have a glut of raspberries I made a delicious raspberry buttercream to top the cupcakes. Again, likely any berry could be substituted though I didn’t test it.

The frosting does include mashed raspberries which will leave the seeds behind. This doesn’t bother me at all, but you could use pureed raspberries that have been pressed through a sieve to avoid the seeds, if desired.

A raspberry cupcake with pink frosting sits on a white plate, additional cupcakes sit in the background.

Don’t have additional berries? Use any frosting you like or prefer. A simple buttercream, vanilla or chocolate would be amazing. A cream cheese frosting would also be quite tasty and full of rich decadence.

I didn’t test it but I imagine semi-sweet or even unsweetened chocolate could be substituted for the white chocolate if desired.

Optional Changes

This is a simple recipe with delicious results, but it also has plenty of room for changes to make it your own.

5 raspberry cupcakes with pink frosting sit on a square white plate. A wooden bowl full of red raspberries sits in the background.

Substitute almond extract for the vanilla, as almonds and raspberries go quite well together.

Add 1 Tablespoon fresh lemon zest for raspberry lemon cupcakes – lemons in the summer are hard for me to come by but it would be a yummy combination.

Drizzle some melted chocolate over the frosted cupcakes for extra pizzaz and flavor.

How to Serve

The great thing about cupcakes is that they are a complete, individual serving in and of themselves. There isn’t need to do much more for a wonderful dessert.

Raspberry cupcakes sit on a platter, as seen from the side with paper liners exposed.

You could serve them with a scoop of ice cream if desired. Definitely serve with your favorite summer beverages.

Skip the frosting, and serve the unfrosted cupcakes with some whipped cream and extra berries for a simple and less sweet dessert.

How to Store

The frosted cupcakes should stay fresh for up to 3 days when stored in an airtight container. If it’s especially hot, keep them in the refrigerator but let come to room temperature prior to serving.

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For longer term storage, freeze the cupcakes. You can freeze them with or without the frosting. Let the cupcakes thaw in the refrigerator overnight and bring to room temperature prior to serving.

Use up any frozen cupcakes within 6 months for best flavor.

Yield: 16 Cupcakes

Raspberry Cupcakes with White Chocolate Raspberry Frosting

This classic vanilla cupcake recipe features lots of real raspberries with a rich white chocolate and raspberry frosting for a dessert that is sure to impress!

Prep Time 20 minutes

Cook Time 25 minutes

Total Time 45 minutes

Ingredients

Raspberry Cupcake Batter

2/3 Cup Salted Butter, softened
1 Cup Brown Sugar, lightly packed
2 Eggs
1 teaspoon Vanilla Extract
3/4 Cup Milk
2 Cups Unbleached, All Purpose Flour
1 1/2 teaspoons Baking Powder
1 1/2 Cups Raspberries

Raspberry White Chocolate Frosting:

1/2 Cup Salted Butter, softened
1/2 Cup Raspberries
4 ounces White Chocolate
3 1/2 Cups Powdered Sugar

Instructions

Make the Cupcakes

Preheat the oven to 350 degrees Fahrenheit. Line muffin pan with cupcake liners.
In a medium bowl, whisk together the flour and baking powder. Set aside.
In a large mixing bowl, combine butter and brown sugar. Cream until light and fluffy. If using a stand a mixer, use the paddle attachment.
Add the eggs and vanilla extract and beat until thoroughly combined.
Alternate adding the dry ingredients with the milk to the butter mixture, beating well after each addition.
Gently fold the raspberries into the batter with a rubber spatula. Be gentle as to not crush or mash too many berries - the more whole, the better.
Spoon batter evenly into 16 muffin cups, filling each about 3/4 full.
Bake cupcakes in the preheated oven for 20-25 minutes or until the edges are golden and an inserted tester comes out clean.
Cool in pan for 5 minutes before removing to cool completely on a wire rack.

Make the Frosting

In the bottom of a double boiler, place about 1 inch of water.
In the top of the double boiler, place the white chocolate.
Heat over medium heat and stir frequently until the white chocolate melts. Remove from heat and set aside to cool for a few minutes - the chocolate should be melted but not hot enough to melt the butter.
In a mixing bowl, combine the butter and raspberries. Beat until well combined, crushing the raspberries and mixing them thoroughly into the butter.
Scrape sides of bowl and add 1 1/2 cups powdered sugar. Mix until combined.
Pour in the melted chocolate and beat well.
Add the remaining powdered sugar and mix until creamy and desired thickness is reached.
Note: If your raspberries are less juicy, you may need to add some additional milk to thin out the frosting. Do this in 1 teaspoon increments until you have the frosting texture you desire. If the raspberries are especially juicy you may need to add more powdered sugar. Do this in 1 Tablespoon increments until the desired frosting texture is reached.
When the cupcakes are completely cool, spread the frosting on top of the cupcakes. I use a butter knife and keep it rather rustic, feel free to use a piping bag for a more decorative touch. There is plenty of frosting to be quite generous in the topping of each.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 375Total Fat: 17gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 5gCholesterol: 61mgSodium: 177mgCarbohydrates: 54gFiber: 1gSugar: 40gProtein: 4g

We try our best but cannot guarantee that nutrition information is 100% accurate.