Fresh Raspberry Cupcakes
These Fresh Raspberry Cupcakes are bursting with real berry flavor, made with mashed raspberries in the sponge and a naturally pink buttercream from a concentrated raspberry reduction. They are light, vibrant, and completely free of artificial flavors or coloring.
Equipment
- Cupcake Pan
- Electric mixer
- Saucepan
- Fine-mesh sieve
Ingredients
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 ½ tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter, softened
- 1 large egg
- ½ cup whole milk
- 1 tsp vanilla extract
- 1 cup fresh raspberries, gently mashed
- 1 ½ cups fresh or frozen raspberries (for reduction)
- 1 cup unsalted butter, softened (for frosting)
- 3–4 cups powdered sugar, sifted
- 1 tsp vanilla extract (for frosting)
- 1 pinch salt
Instructions
- Cook 1½ cups raspberries in a small saucepan over medium heat for 8–10 minutes, mashing as they soften. Strain through a fine-mesh sieve to remove seeds. Return juice to the pan and simmer until reduced to 2–3 tablespoons of thick syrup. Cool completely.
- Preheat oven to 350°F (175°C) and line a cupcake pan. In a medium bowl, whisk together flour, baking powder, and salt.
- Beat butter and sugar together for 3 minutes until light and fluffy. Add egg and vanilla extract and mix until fully combined.
- Alternating between dry ingredients and milk, add to the butter mixture until just combined. Gently fold in mashed raspberries. Fill liners ⅔ full and bake for 18–22 minutes. Cool completely.
- Beat butter for 2 minutes until creamy. Gradually add powdered sugar, cooled raspberry reduction, vanilla, and salt. Whip on high for 3–5 minutes until light and fluffy.
- Pipe frosting onto cooled cupcakes and garnish with fresh raspberries or freeze-dried raspberry powder if desired.
Notes
For best results, allow the raspberry reduction to cool completely before adding it to the frosting. Store cupcakes in an airtight container in the refrigerator for up to 3 days and bring to room temperature before serving.