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

Scale

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