Go Back
–+ servings
Cupcakes with raspberries decorated with raspberry cream cheese frosting are standing on a wire rack.

Raspberry cupcakes

Soft and moist, these raspberry cupcakes with cream cheese frosting are made with freeze-dried raspberries, which give the cupcakes an amazing raspberry flavor.
5 from 1 vote
Print Pin
Prep Time: 5 minutes
Cook Time: 45 minutes
Total Time: 50 minutes
Servings: 9 cupcakes
Calories: 628kcal
Author: Anna

Equipment

  • Digital kitchen scale
  • Stand mixer or hand mixer and a large mixing bowl
  • Muffin pan
  • 9 Cupcake liners
  • Piping bags
  • Piping nozzle

Ingredients

Cupcakes

  • 200 g all-purpose flour
  • 2 tablespoon freeze-dried raspberry powder
  • 1 ½ teaspoon baking powder
  • ½ teaspoon salt
  • 100 g unsalted butter at room temperature
  • 150 g white granulated sugar
  • 1 teaspoon vanilla extract
  • 20 g vegetable oil such as canola or sunflower oil
  • 2 large eggs at room temperature
  • 150 ml whole milk at room temperature
  • 70 g frozen raspberries whole or roughly chopped

Frosting

  • 200 g unsalted butter at room temperature
  • 80 g powdered sugar
  • 1 teaspoon vanilla extract
  • 400 g cream cheese take it out of the fridge one hour before using it
  • 1 tablespoon freeze-dried raspberry powder

Instructions

For the cupcakes

  • Preheat the oven to 340F (170C) and line a muffin pan with 9 cupcake liners.
  • In a bowl, combine the flour, freeze-dried raspberry powder, baking powder, and salt. Set aside.
  • In the bowl of a stand mixer fitted with a paddle attachment (or use a hand mixer and a bowl), add the butter, sugar, and vanilla extract and beat for 3-5 minutes or until pale and fluffy. Then, add the oil and beat until incorporated.
  • Add the eggs one at a time and beat to emulsify.
  • Add the dry ingredients while alternating with the milk and mix on low, starting and ending with the dry ingredients. Should look like this – dry/half of the milk/dry/the rest of the milk/dry. Scrape the sides and the bottom of the mixing bowl and mix again until homogenous in consistency.
  • Fill the paper liners ⅔ full, and spread the chopped raspberries on top and bake for 20-23 minutes or until a toothpick inserted in the center of the cupcake in the middle of the pan comes out clean.
  • Remove from the oven and let the cupcakes rest for 5 minutes in the pan. Then, transfer onto a cooling rack to cool down to room temperature before decorating with the cream.

For the frosting

  • In a stand mixer fitted with a paddle attachment (or use a hand mixer and a bowl), beat the butter, powdered sugar, and vanilla extract until white and fluffy.
  • Add the cream cheese and raspberry powder and beat until fully incorporated, smooth, and stable. It will take no more than 30 seconds. Scrape the sides and the bottom of the bowl and beat again for 10 seconds.
  • Place the cream into a piping bag fitted with a piping nozzle. Decorate the completely cooled cupcakes.

Video

Notes

Store in the fridge for 4 days.
Freeze unfrosted cupcakes for 2 months.

Nutrition

Nutrition Facts
Raspberry cupcakes
Serving Size
 
1 cupcake
Amount per Serving
Calories
628
% Daily Value*
Fat
 
46
g
71
%
Saturated Fat
 
27
g
169
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
3
g
Monounsaturated Fat
 
12
g
Cholesterol
 
155
mg
52
%
Sodium
 
364
mg
16
%
Potassium
 
151
mg
4
%
Carbohydrates
 
48
g
16
%
Fiber
 
1
g
4
%
Sugar
 
29
g
32
%
Protein
 
7
g
14
%
Vitamin A
 
1515
IU
30
%
Vitamin C
 
3
mg
4
%
Calcium
 
124
mg
12
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @sugarpursuit or tag #sugarpursuit!