From Scratch Moist Raspberry Cupcakes Recipe
If you’ve been craving a truly delightful treat that bursts with fresh fruity flavor and boasts an irresistibly tender crumb, you’re going to adore these From Scratch Moist Raspberry Cupcakes. Made with real raspberries folded gently into a perfectly balanced batter, these cupcakes offer a wonderful combination of rich buttery texture and bright, sweet-tart notes that sing in every bite. Whether you’re baking for a special occasion or simply treating yourself on a cozy afternoon, this recipe is a guaranteed crowd-pleaser that feels lovingly homemade from start to finish.
Ingredients You’ll Need
This recipe calls for simple, wholesome ingredients that come together beautifully to create cupcakes that are wonderfully moist and flavorful. Each item plays a key role, from the softened butter providing richness and structure to the fresh raspberries adding bursts of natural sweetness and color.
- 1 ¾ cup all-purpose flour (207g + 1 tablespoon separated): The base of your cupcake’s tender crumb; the extra tablespoon helps keep raspberries from sinking.
- 1 tsp baking powder: Gives your cupcakes a lovely rise and fluffiness.
- ¼ tsp baking soda: Works alongside baking powder for perfect texture.
- ¼ tsp kosher salt: Enhances all the flavors and balances sweetness.
- ½ cup unsalted butter (113g), softened: Adds richness and moisture for a silky texture.
- 1 cup granulated sugar (200g): Sweetens without overpowering the fresh raspberry notes.
- 1 egg (50g): Provides structure and aids in binding the ingredients.
- 2 egg whites (70g): Lightens the batter for that airy, yet moist feel.
- 2 tsp vanilla extract: Rounds out flavor with warm, comforting notes.
- ½ cup buttermilk (118mL), at room temperature: Gives tanginess and tenderness while activating the baking soda.
- 6 oz fresh raspberries: The star ingredient delivering juicy pops of flavor and vibrant pink flecks throughout.
How to Make From Scratch Moist Raspberry Cupcakes
Step 1: Prepare Your Oven and Pan
Start by preheating your oven to 350°F. Line a muffin tin with 12 cupcake liners, so they’re ready to catch that delectable batter and make clean, easy cupcakes to handle later.
Step 2: Whisk Dry Ingredients
In a medium bowl, mix together the flour, baking powder, baking soda, and salt. This ensures an even distribution of leavening agents and seasoning for perfectly balanced cupcakes.
Step 3: Cream Butter and Sugar
Using a hand mixer or stand mixer with the paddle attachment, beat the softened butter on medium speed for about a minute until creamy. Scrape down the bowl, then add the sugar and continue beating for around 2 minutes until the mixture looks light and fluffy—this is key to that melt-in-your-mouth texture.
Step 4: Add Eggs and Vanilla
Scrape the bowl again and add in the whole egg, egg whites, and vanilla extract. Mix on medium speed for about a minute until completely combined; this step helps bring richness and a mellow flavor to the batter.
Step 5: Alternate Dry Ingredients and Buttermilk
Begin adding one third of the dry ingredients, followed by half of the buttermilk, alternating until all ingredients are incorporated, finishing with the dry mix. Be careful not to overmix here—just combine until smooth for a tender crumb.
Step 6: Fold in Raspberries
Gently toss the raspberries in the reserved tablespoon of flour to help prevent them from sinking. Then, carefully fold them into the batter using a spatula, preserving those pretty raspberry bursts throughout the cupcakes.
Step 7: Portion the Batter
Using a 3-tablespoon cookie scoop, fill each cupcake liner about ¾ full. This gives the cupcakes room to rise beautifully without overflowing.
Step 8: Bake to Perfection
Bake in your preheated oven for 21 to 22 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely on a wire rack so the crumb sets perfectly before frosting.
Step 9: Frost and Enjoy
Top your From Scratch Moist Raspberry Cupcakes with your favorite frosting—whether it’s a luscious raspberry buttercream, creamy raspberry cream cheese frosting, or a tangy lemon cream cheese glaze—to complement the fruity sweetness perfectly.
How to Serve From Scratch Moist Raspberry Cupcakes
Garnishes
A sprinkle of fresh raspberries, a dusting of powdered sugar, or some edible flower petals can add vibrant pops of color and an elegant touch to these cupcakes, making them look as amazing as they taste.
Side Dishes
Pair these cupcakes with a light cup of tea or freshly brewed coffee to balance the sweetness. Fresh berries or a small dish of whipped cream also make delightful accompaniments, making each bite feel extra special.
Creative Ways to Present
Arrange cupcakes on a tiered cake stand for a charming display at brunch or tea parties. For an informal gathering, place them in pretty cupcake boxes tied with a ribbon to gift friends and family a sweet surprise.
Make Ahead and Storage
Storing Leftovers
Keep leftover cupcakes fresh by storing them in an airtight container at room temperature for up to two days. If your kitchen is warm, refrigeration can help, but allow them to come back to room temperature before enjoying.
Freezing
You can freeze unfrosted cupcakes by wrapping each tightly in plastic wrap then placing them in a freezer-safe container or bag. They’ll keep well for up to three months. Just thaw at room temperature before frosting and serving.
Reheating
Warm cupcakes gently in the microwave for about 10 seconds to bring back that soft, moist texture. Avoid overheating as this can dry them out. Served slightly warm, these cupcakes feel freshly baked all over again.
FAQs
Can I use frozen raspberries for these cupcakes?
While fresh raspberries are preferred for their texture and flavor, you can use frozen raspberries if fresh aren’t available. Just make sure to thaw and drain them well before folding in to avoid extra moisture altering the batter.
Why do I need both whole eggs and egg whites?
The whole egg adds richness and moisture, while the extra egg whites help keep the cupcakes light and airy without making them dense. This balance contributes to the perfect tender crumb.
Can I substitute the buttermilk?
If you don’t have buttermilk on hand, mix ½ cup of milk with 1 teaspoon of lemon juice or vinegar and let it sit for 5 minutes to mimic buttermilk’s acidity and texture—this helps tenderize the cupcakes and react with the baking soda.
How do I prevent the raspberries from sinking?
Dusting the raspberries in a little bit of flour before folding them into the batter helps suspend them evenly throughout the cupcakes rather than dropping to the bottom.
What frosting pairs best with these raspberry cupcakes?
Raspberry buttercream or cream cheese frosting enhances the fruity flavor perfectly, while lemon cream cheese frosting adds a pleasant tang that brightens each bite. Feel free to experiment with your favorites!
Final Thoughts
There’s something truly special about making the From Scratch Moist Raspberry Cupcakes yourself—a sweet reward that fills your kitchen with the most wonderful aroma and delivers pure joy in every bite. I can’t wait for you to try this recipe and share these irresistible cupcakes with the people you love. Happy baking!
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From Scratch Moist Raspberry Cupcakes Recipe
- Total Time: 37 minutes
- Yield: 12 cupcakes 1x
- Diet: Vegetarian
Description
These from scratch moist raspberry cupcakes are tender, fluffy, and bursting with fresh raspberry flavor. Made with simple pantry staples and fresh raspberries dusted in flour to keep them juicy throughout baking, these cupcakes offer a perfect balance of sweet and tart. Topped with your choice of raspberry buttercream, raspberry cream cheese, or lemon cream cheese frosting, they make a delightful dessert for any occasion.
Ingredients
Dry Ingredients
- 1 ¾ cup all purpose flour (207g + 1 tablespoon separated)
- 1 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp kosher salt
Wet Ingredients
- ½ cup unsalted butter (113g, softened to room temperature)
- 1 cup granulated sugar (200g)
- 1 egg (50g)
- 2 egg whites (70g)
- 2 tsp vanilla extract
- ½ cup buttermilk (118mL, at room temperature)
Fruit
- 6 oz fresh raspberries (washed and dried well)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners to prevent sticking.
- Mix Dry Ingredients: In a medium-sized bowl, whisk together 1 ¾ cups all purpose flour, baking powder, baking soda, and kosher salt until evenly combined.
- Cream Butter and Sugar: Using a hand mixer or stand mixer fitted with a paddle attachment, beat the softened butter on medium speed for 1 minute until creamy. Scrape down the sides of the bowl, add the sugar, and continue mixing on medium speed for 2 minutes until light and fluffy.
- Add Eggs and Vanilla: Scrape the bowl again, then add the whole egg, egg whites, and vanilla extract. Mix on medium speed for 1 minute until fully incorporated.
- Combine Dry Ingredients and Buttermilk: Add one third of the dry ingredients to the batter, then half the buttermilk. Repeat by adding another third of the dry ingredients, the remaining buttermilk, and finally the last third of dry ingredients. Mix only until just combined to keep the batter tender.
- Fold in Raspberries: Lightly dust the fresh raspberries with the reserved tablespoon of flour to prevent sinking, then gently fold them into the batter using a spatula, being careful not to overmix.
- Fill Cupcake Liners: Using a 3-tablespoon cookie scoop, portion the batter evenly into the cupcake liners, filling each about ¾ full.
- Bake: Bake in the preheated oven for 21-22 minutes, or until a toothpick inserted into the center comes out clean and the cupcakes are set.
- Cool and Frost: Allow the cupcakes to cool completely on a wire rack before frosting. Top with your preferred raspberry buttercream frosting, raspberry cream cheese frosting, or lemon cream cheese frosting for a delicious finish.
Notes
- Dusting raspberries with flour helps keep them suspended in the batter rather than sinking to the bottom of the cupcakes.
- Be careful not to overmix the batter once wet and dry ingredients are combined to maintain a tender crumb.
- Use fresh raspberries for best flavor and texture; frozen raspberries may make the batter too watery.
- Make sure all wet ingredients like butter, eggs, and buttermilk are at room temperature for better mixing and texture.
- Customize the frosting to your preference, with options including raspberry buttercream, raspberry cream cheese, or lemon cream cheese frostings.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 280
- Sugar: 20g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg
Keywords: raspberry cupcakes, moist cupcakes, from scratch cupcakes, fresh raspberry dessert, homemade cupcakes
