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+ servings
Raspberry cupcake cut in half with raspberries on top

Fresh Raspberry Cupcakes

Valentina K. Wein
Fresh Raspberry Cupcakes are a delicious treat for Valentine’s Day when dressed up with buttercream and raspberries on top. Or skip the frosting and it’s a muffin for breakfast. This easy recipe includes a gluten-free option.
5 from 3 votes
Prep Time 20 mins
Cook Time 25 mins
Total Time 45 mins
Course Breakfast, Dessert
Cuisine American
Servings 12
Calories 288 kcal

Ingredients
  

  • 2 cups fresh raspberries, washed and dried, divided
  • 1 cup granulated sugar
  • 1 teaspoon salt
  • ¾ cup (1 ½ sticks) unsalted butter, softened to room temperature
  • 4 large eggs
  • 1 tablespoon pure vanilla extract
  • 2 cups all purpose flour (see notes)
  • 1 tablespoon baking powder
  • 1 recipe Buttercream (click here for recipe) (optional)

Instructions
 

  • Set oven and prepare pan. Preheat the oven to 350°F and line a 12-cup muffin pan with pan with cupcake liners.
  • Mash raspberries. Add 1 cup of the raspberries to a small bowl and mash them with a fork or potato masher. (I love this one.) Do this until they’re as smooth as possible, but know the result will be somewhat of a lumpy juice. Set aside.
  • Make the batter. In a large mixing bowl, use electric beaters to mix the butter with the sugar and salt. Mix until it’s a bit lighter and very smooth, about 1 minute on a high speed. Add the eggs and vanilla and mix until smooth. Then add the puréed raspberries and mix again. (You can use a spoon to mix also, it will just take a bit of muscle.)
    Roughly chop the remaining 1 cup of raspberries and fold them into the batter with the flour and baking powder. Do not mix too much — only do so until you no long see dry spots of flour.
  • Fill pan. Divide the batter evenly among the paper cup-lined muffin pan. Each one should be filled almost to the top, but not quite.
  • Bake. Place the pan in the 350°F oven and bake until the cupcakes have risen, are starting to crack slightly, and are a tiny bit golden — about 25 minutes.
  • Let them cool in the pan for about 10 minutes before removing them.

Notes

You can also use Gluten-Free Cup 4 Cup Flour. They will actually rise a bit more with this flour, and are equally as delicious.
Calorie count is only an estimate.
Keywords great for Valentine's Day, unique muffin recipes
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