How to Make Raspberry Cupcakes with Raspberry Buttercream Frosting

These homemade raspberry cupcakes are soft, moist, and filled with bright berry flavor. They are finished with smooth, white Raspberry Buttercream Frosting from CakeSupplyShop, creating a beautiful bakery-style dessert without the time required to make frosting from scratch.

CakeSupplyShop’s professional-quality buttercream comes ready to use—simply place it in a piping bag and decorate.

Raspberry Cupcake Recipe

Yield: Approximately 18 cupcakes
Preparation time: 20 minutes
Baking time: 18–22 minutes

Ingredients

• 1¾ cups all-purpose flour
• 1½ teaspoons baking powder
• ¼ teaspoon baking soda
• ½ teaspoon salt
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs, at room temperature
• 2 teaspoons vanilla extract
• ½ cup sour cream
• ½ cup whole milk
• 1 cup fresh or frozen raspberries
• 1 tablespoon flour for coating the raspberries
• CakeSupplyShop Raspberry Buttercream Frosting
• Fresh raspberries for decorating

Instructions

1. Prepare the Pan

Preheat your oven to 350°F. Line a standard cupcake pan with paper liners.

2. Combine the Dry Ingredients

Whisk together the flour, baking powder, baking soda, and salt in a medium bowl. Set aside.

3. Cream the Butter and Sugar

Using an electric mixer, beat the softened butter and sugar for approximately two to three minutes, until pale and fluffy.

Add the eggs one at a time, mixing well after each addition. Mix in the vanilla extract.

4. Add the Remaining Ingredients

Mix in the sour cream. Gradually alternate adding the dry ingredients and milk, beginning and ending with the dry ingredients. Mix only until combined.

Avoid overmixing, since this can make the cupcakes dense.

5. Add the Raspberries

Gently toss the raspberries with one tablespoon of flour. This helps prevent them from sinking to the bottom.

Carefully fold the berries into the batter. If using frozen raspberries, add them directly from the freezer without thawing.

6. Bake the Cupcakes

Fill each cupcake liner approximately two-thirds full. Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.

Let the cupcakes cool in the pan for five minutes before transferring them to a cooling rack. Cool completely before decorating.

Decorating with Raspberry Buttercream Frosting

Fit a piping bag with a large open-star tip. Fill the bag with CakeSupplyShop Raspberry Buttercream Frosting and pipe a generous swirl onto each cooled cupcake.

Because the frosting is white, it creates a clean, elegant finish while still providing raspberry flavor. Top each cupcake with a fresh raspberry, freeze-dried raspberry pieces, sprinkles, or white chocolate curls.

For the best results:

• Stir the frosting gently before filling the piping bag.
• Make sure the cupcakes are completely cool.
• Pipe from the outside edge toward the center.
• Hold the piping bag upright for tall, consistent swirls.
• Refrigerate briefly if the frosting becomes too soft while decorating.

Easy Decorating Ideas

Elegant raspberry cupcakes: Add one fresh raspberry and white sugar pearls.

Birthday cupcakes: Finish with pink, red, or white sprinkles.

Valentine’s Day cupcakes: Add heart-shaped sprinkles or white chocolate hearts.

Wedding and shower cupcakes: Use white liners, pearl sprinkles, and small edible flowers.

Extra-raspberry cupcakes: Spoon a small amount of raspberry preserves into the center before frosting.

Order Ready-to-Use Raspberry Buttercream

Save preparation time while creating a smooth, professional finish with CakeSupplyShop Raspberry Buttercream Frosting. It is an excellent choice for cupcakes, cakes, cookies, dessert cups, and other bakery creations.