Fluffy Raspberry Vanilla Cupcakes

These raspberry vanilla cupcakes transform any ordinary moment into something special with their soft vanilla base studded with bright, juicy raspberries and topped with silky vanilla buttercream. The contrast between the light, fluffy cake and bursts of tangy fruit creates a dessert that's both elegant and comforting.

I first made these cupcakes for my daughter's garden party and they disappeared within minutes. Now they've become our signature dessert whenever we want to make someone feel special without spending hours in the kitchen.

Ingredients

• For the Vanilla Cupcakes
• Unsalted butter softened to room temperature ensures your cupcakes have that perfect tender crumb
• Granulated sugar provides just the right sweetness without overpowering the delicate vanilla flavor
• Large eggs add structure and richness to the batter
• Vanilla extract use pure rather than imitation for the best flavor profile
• All purpose flour creates the foundation for these light cupcakes
• Baking powder gives the perfect rise without compromising texture
• Salt enhances all the flavors and balances the sweetness
• Whole milk adds moisture and richness that water simply cannot provide
• Fresh raspberries gently coated in flour prevents them from sinking to the bottom during baking

• For the Vanilla Buttercream
• Unsalted butter softened but still slightly cool makes for the perfect pipeable consistency
• Powdered sugar sifted to remove any lumps for silky smooth frosting
• Vanilla extract adds warmth and depth to complement the cupcakes
• Milk or cream adjusts the consistency for perfect spreading or piping
• Salt just a pinch cuts through the sweetness for a more balanced frosting

Step-by-Step Instructions

Prepare the Oven and Pan:

Preheat your oven to exactly 175°C or 350°F to ensure even baking throughout. While waiting for the oven to heat, line your 12-cup muffin tin with paper liners ensuring they sit flush against the sides of each cup. This preparation step is crucial for cupcakes that rise evenly without sticking.

Create the Base Mixture:

Beat the softened butter and granulated sugar together for a full 3-4 minutes until the mixture becomes noticeably lighter in both color and texture. This extended creaming process incorporates air that will help your cupcakes rise beautifully. Add the eggs one at a time, allowing each to fully incorporate before adding the next. Mix in the vanilla extract until just combined.

Combine Dry Ingredients:

Whisk the flour, baking powder, and salt together in a separate bowl until evenly distributed. This prevents pockets of baking powder that could create bitter spots in your finished cupcakes. Add these dry ingredients to your butter mixture in two batches, alternating with the milk and mixing on low speed. Stop mixing as soon as the ingredients are combined to avoid overdeveloping the gluten which would make tough cupcakes.

Add the Raspberries:

Gently fold the flour-coated raspberries into the batter using a rubber spatula with a light hand. The folding motion should cut down through the batter, across the bottom, and up the side of the bowl. Rotate the bowl slightly and repeat until the berries are just dispersed throughout the batter. This gentle technique preserves both the berries and the air you've incorporated.

Bake to Perfection:

Divide the batter evenly among the prepared cupcake liners filling each about two-thirds full. Bake in the preheated oven for 18-20 minutes until the tops spring back when lightly touched and a toothpick inserted into the center comes out clean or with a few moist crumbs. Allow the cupcakes to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Prepare the Buttercream:

Beat the softened butter in a large bowl for 2-3 minutes until noticeably lighter in color and texture. Gradually add the sifted powdered sugar about half a cup at a time, fully incorporating each addition before adding more. Once all sugar is incorporated, add the vanilla extract, a tablespoon of milk or cream, and a pinch of salt. Beat on medium-high speed for 3-4 minutes until the frosting is light, fluffy, and smooth.

Finish the Cupcakes:

Once the cupcakes are completely cool, apply the buttercream using either a piping bag fitted with your favorite tip or an offset spatula for a more rustic look. Start from the outside edge and work toward the center for the most professional finish. Top each cupcake with a fresh raspberry or white chocolate shavings if desired.

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The secret to these cupcakes is coating the raspberries in a light dusting of flour before folding them into the batter. I learned this trick from my grandmother who was known for her fruit-filled bakes. She always said the flour coating prevents the berries from sinking to the bottom during baking, ensuring perfect distribution throughout each cupcake.

Storage Solutions

These raspberry vanilla cupcakes keep beautifully at room temperature for up to two days when stored in an airtight container. The key is to make sure they're completely cool before storing to prevent condensation that could make the tops soggy. For longer storage, refrigerate them for up to five days, but always bring them back to room temperature before serving to restore that perfect soft texture and allow the flavors to fully express themselves.

Creative Variations

While fresh raspberries create the most vibrant flavor, this recipe works wonderfully with other berries too. Try substituting blackberries for a deeper, more intense fruit flavor or blueberries for a milder, sweeter profile. For a more pronounced raspberry experience, consider adding a teaspoon of raspberry extract to both the batter and frosting. During winter months when fresh berries are scarce or expensive, frozen raspberries work surprisingly well just thaw them first and pat them dry before coating with flour.

Serving Suggestions

These cupcakes stand beautifully on their own, but they become even more special when paired thoughtfully. Serve alongside a pot of Earl Grey tea for an elegant afternoon tea experience the bergamot notes in the tea complement the vanilla and raspberry beautifully. For dessert service, plate individual cupcakes with a small scoop of vanilla bean ice cream and a drizzle of warm raspberry sauce. The contrast between the cool, creamy ice cream and the soft cupcake creates a textural experience that elevates this simple dessert to restaurant quality.

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Common Questions

→ Can I use frozen raspberries instead of fresh?

Yes, frozen raspberries work well in these cupcakes. Don't thaw them first - add them frozen and tossed in flour to prevent bleeding and sinking. You may need to increase the baking time by 1-2 minutes.

→ How do I store these cupcakes?

Store frosted cupcakes in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days. Bring to room temperature before serving for best flavor and texture. Unfrosted cupcakes can be frozen for up to 3 months.

→ Why should I coat the raspberries in flour?

Coating raspberries in flour helps prevent them from sinking to the bottom of the cupcakes during baking. The flour creates a light barrier that helps the berries stay suspended in the batter.

→ Can I make these dairy-free?

Yes, substitute the butter with plant-based butter sticks (not spread) and use almond milk or oat milk instead of whole milk. For the frosting, dairy-free butter alternatives work well, but you may need to adjust the powdered sugar ratio slightly.

→ What's the best way to get perfectly domed cupcake tops?

For perfectly domed tops, fill cupcake liners about 2/3 full, never overfilling. Start baking in a preheated oven at 175°C (350°F) and avoid opening the oven door for the first 15 minutes to prevent temperature fluctuations that can cause uneven rising.

→ How can I make the raspberry flavor more intense?

For more pronounced raspberry flavor, add 1-2 tablespoons of freeze-dried raspberry powder to the batter or fold in additional fresh berries. Alternatively, core cooled cupcakes and fill with raspberry jam before frosting for a delightful flavor boost.