Refreshing, fruity, and delicious cupcakes full of raspberry flavor.
Summer comes with a lot of fresh fruit and flavors. Raspberry is one of the fruits that has a fresh taste and adds a beautiful shade of red and pink to the cakes and cupcakes. In this recipe, I have incorporated raspberries into the cupcakes. The frosting base is brown butter infused with raspberry reduction.
See how to make brown butter here. Brown Butter Frosting
About these Raspberry Cupcakes
- This recipe uses fresh fruit to make the raspberry reduction. The reduction has a very beautiful and natural red color. As I do not like to use any artificial color in my baking, I use the reduction to tint and flavor the frosting.
- Cupcakes are very flavorful because they are packed with a ton of raspberries.
- The frosting has a flavor with the combination of nutty brown butter and the fruity and tangy taste of the berries.
- These cupcakes come together very easily and require no fancy ingredients.
- Make sure to prepare the reduction a day before to cool down completely. Adding warm raspberry reduction will affect the consistency of the buttercream.
- You can make the brown butter in advance too.
How To Make The Cupcakes
- First we need to make the raspberry reduction by, mixing fresh raspberries with sugar, corn starch, and e little bit of water. Bring this mixture to a boil. When it is thicker in consistency, turn it off. To remove all the seeds, pour it through a fine strainer. You can make this reduced raspberry juice, a day before.
- I also used ¼ cup freeze-dried raspberries freeze-dried raspberries, freeze-dried raspberries. This ingredient is optional but it adds a lot of flavor to the cupcakes.
- We use this reduced raspberry mixture to flavor the cupcakes and the frosting.
- This recipe just like other cake recipes starts with sifting all the dry ingredients. Cream the butter and the sugar until light and fluffy. Add the eggs.
- Add in the raspberry reduction and freeze-dried raspberries. Mix well before adding the the dry ingredients alternating with the buttermilk.
- Pour into the cupcake liners and bake.
Disclaimer: I highly recommend using the measurements in grams & ml (instead of cups & spoons) for more accuracy and better results.
IF YOU TRIED THIS RECIPE AND LIKED IT, LEAVE ME A STAR REVIEW.
📖 Recipe
Raspberry cupcakes
Refreshing, fruity, and delicious cupcakes full of raspberry flavor.
Ingredients
For The Cupcakes
- 1¼ cup All-purpose flour, Spooned and leveled
- 1½ teaspoon Baking powder
- ¼ teaspoon Salt
- 2 Eggs, Room temperature
- ¼ cup Oil
- 1½ cup Sugar
- ¼ cup Butter, Room temperature
- ½ cup Buttermilk, Room temperature
- 1 tablespoon Vanilla extract
- ¼ cup Raspberry reduction
- ¼ cup Freeze-dried raspberries
For The Raspberry Reduction
- 1 cup Raspberries, Fresh
- ¼ cup sugar
- 1 tablespoon Corn starch
- ¼ cup Water
For The Buttercream
- ¾ cup Brown butter
- 8 ounce Cream cheese, Room temperature
- 3-4 cups Powdered sugar, Sifted
- ½ teaspoon Vanilla extract, Preferably clear
- ¼ cup Heavy cream
- ¼ cup Raspberry reduction, cold
Instructions
How To Make The Raspberry Reduction
- Mix the raspberries, sugar, water, and corn starch. Place on medium heat and stir constantly. The mixture starts to boil and thicken.1 cup Raspberries, ¼ cup sugar, 1 tablespoon Corn starch, ¼ cup Water
- Once the mixture is thick enough to leave a trace on the back of a spoon, remove it from the heat and pour it through a fine strainer. Remove all the seeds. The mixture will thicken more as it cools down. Place in the fridge.
How To Make The Cupcakes
- Preheat the oven to 350°F. Line the cupcake pan with the liner, and set it aside.
- Sift all the dry ingredients in a bowl and set aside.1¼ cup All-purpose flour, 1½ teaspoon Baking powder, ¼ teaspoon Salt
- Using a mixer set on the paddle attachment, beat the butter, oil, and sugar. Beat for at least 3-4 minutes. Until light and fluffy.¼ cup Oil, ¼ cup Butter, 1½ cup Sugar
- Add the eggs. One at a time. Mix well after each one.2 Eggs
- Add the raspberry reduction and the vanilla extract.1 tablespoon Vanilla extract, ¼ cup Raspberry reduction
- Using a spatula, start adding the dry ingredients alternating with the buttermilk. start and finish with the flour mixture. Fold in the freeze-dried raspberries if using.½ cup Buttermilk, ¼ cup Freeze-dried raspberries
- Put back the bowl into the stand mixer and beat for only 15 seconds. DO NOT OVERMIX.
- Fill up the lined cupcake pans to ⅔. Bake for 15-20 minutes. Let cool completely before frosting.
How To Make The Buttercream
- Using the whisk attachment, beat the cream cheese and the brown butter until smooth, fluffy, and pale in color.8 ounce Cream cheese, ¾ cup Brown butter
- Add the raspberry reduction and mix.¼ cup Raspberry reduction
- Start adding the sifted powdered sugar, ¼ cup at a time. After adding 3 cups, if the consistency is good enough for piping stop adding more. Add the vanilla extract.3-4 cups Powdered sugar, ½ teaspoon Vanilla extract
- Add the heavy cream, one tablespoon at a time. This will make the buttercream smooth and spreadable. If the buttercream is too dry add more cream, and if it is too runny add more powdered sugar.¼ cup Heavy cream
Nutrition
Calories: 346kcalCarbohydrates: 74gProtein: 4gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.2gCholesterol: 63mgSodium: 215mgPotassium: 86mgFiber: 1gSugar: 31gVitamin A: 504IUVitamin C: 3mgCalcium: 73mgIron: 1mg
Tried this recipe?Let us know how it was!
Alexi
Absolutely gorgeous cupcakes
Alexi
Absolutely gorgeous cupcakes!
Arezou Bahador
Thank you so much!