Raspberry Cupcakes


Okay, so I’ve already showed you how to make amazingly delicious Italian Meringue Buttercream [4]. Now you need something to put it on. How about these delicious raspberry cupcakes?

The raspberry bushes that were planted a few years ago in our backyard are finally producing a lot of berries. They are so yummy, much sweeter than those I’ve purchased from the store. I have a hard time not popping them straight into my mouth from the bush. But I managed to save a handful and made some wonderfully fresh cupcakes.

Frosting cupcakes [5]

This is a very simple recipe, not anywhere near as complicated as the meringue buttercream I iced them with, which is a nice contrast. I took a basic recipe for a yellow shortcake and folded raspberries into the batter before scooping them into the cupcake pan. So easy, so delicious.

I had a hard time not popping all of these straight into my mouth from the cooling rack.

Raspberry Cupcake [6]

Raspberry Cupcakes


Raspberry Cupcakes:

  • 5 tablespoons unsalted butter , at room temperature (70 grams)
  • ¾ cup granulated sugar (150 grams)
  • 1 teaspoon vanilla
  • 2 large eggs
  • 1 ½ cup cake flour (180 grams)
  • 2 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • cup buttermilk (160 ml)
  • 1 cup raspberries (120 grams)


  • Preheat oven to 350°F. Line a cupcake pan with paper liners or grease with butter and flour.
  • Cream together the butter and sugar on medium high speed for several minutes until light and fluffy. Add the vanilla. Add the the eggs one at a time, scraping down the bowl after each addition.
  • Sift together the flour, baking powder, and salt in a separate bowl. Add the dry ingredients to the batter in three additions, alternating with the buttermilk. Mix until just combined. Fold in the raspberries.
  • Scoop into the prepared cupcake pan, filling each cup about two thirds full. Bake for 20-25 minutes until golden and a toothpick inserted into the center comes out clean. Allow to cool in the pan for 10 minutes, then transfer to a rack to cool.
  • Frost as desired, perhaps with some Italian Meringue Buttercream [4]? Then be sure to top with more raspberries.
Adapted from Sky High Cakes [8]


Calories: 115kcal, Carbohydrates: 17g, Protein: 2g, Fat: 4g, Saturated Fat: 2g, Cholesterol: 28mg, Sodium: 50mg, Potassium: 95mg, Fiber: 1g, Sugar: 9g, Vitamin A: 138IU, Vitamin C: 2mg, Calcium: 41mg, Iron: 1mg

Have you tried this recipe?

I’d love to hear about it! Leave a comment below, send me an email [9], or take a photo and tag it on instagram [10] with #completelydelicious [11].

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[3] Image: http://www.flickr.com/photos/annalisefarmer/5066554621/

[4] Italian Meringue Buttercream: http://www.completelydelicious.com/2010/10/project-food-blog-challenge-4-how-to.html

[5] Image: http://www.flickr.com/photos/annalisefarmer/5080499550/

[6] Image: http://www.flickr.com/photos/annalisefarmer/5080499910/

[7] Print Recipe: https://www.completelydelicious.com/wprm_print/32114

[8] Sky High Cakes: http://www.amazon.com/Sky-High-Irresistible-Triple-Layer-Cakes/dp/0811854485/ref=sr_1_1?ie=UTF8&qid=1287033866&sr=8-1

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