Raspberry Cupcakes

Raspberry cupcakes feature homemade raspberry compote, fresh lemon zest, and fluffy raspberry buttercream frosting. Made with simple ingredients like sour cream, butter, and fresh or frozen raspberries, they’re perfect for celebrations, afternoon tea, or whenever you want a beautiful homemade dessert.

Love More Dessert Recipes? Try My Chocolate Cupcakes or this Black Forest Cake next.

Why You’ll Love This Recipe

• Bakery-quality flavor at home – These taste like they came from a fancy cupcake shop, but they’re so simple to make.
• Fresh raspberry compote – Homemade berry sauce adds real fruit flavor and a beautiful natural color to the frosting.
• Perfectly moist texture – Thanks to sour cream and just the right balance of ingredients, these cupcakes stay tender for days.
• Bright and cheerful – The lemon zest brings out the raspberry flavor and adds a lovely freshness.
• Great for celebrations – Perfect for showers, birthdays, Mother’s Day, or just because.

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Ingredients You’ll Need

For the Cupcakes:

• 1¾ cups all-purpose flour
• 1 cup granulated sugar
• ¼ teaspoon baking soda
• 1 teaspoon baking powder
• ½ teaspoon salt
• ½ cup unsalted butter, softened (the key to tender crumb)
• ⅓ cup sour cream or plain Greek yogurt (keeps them super moist)
• 2 large eggs, room temperature (this really matters!)
• 2 teaspoons vanilla extract
• ½ cup whole milk
• Zest of 1 lemon (brightens everything up)

For the Raspberry Compote:

• 2 cups fresh or frozen raspberries (frozen works beautifully)
• ¼ cup granulated sugar
• 1 tablespoon lemon juice
• 1 teaspoon cornstarch, optional (for a thicker sauce)

For the Buttercream Frosting:

• 1 cup (2 sticks) unsalted butter, softened
• 4–5 cups powdered sugar (start with 4, add more as needed)
• 2–3 tablespoons heavy cream or milk
• 2 teaspoons vanilla extract
• ¼–½ cup raspberry puree or strained raspberry compote (this creates that gorgeous pink color)

Optional Garnish:

• Fresh raspberries
• Lemon zest

Why These Ingredients Work

The combination of sour cream and butter creates an incredibly moist crumb that stays soft for days. Sour cream adds a subtle tang that balances the sweetness and keeps the cupcakes from being one-dimensional.

Room temperature eggs blend more smoothly into the batter, creating a lighter, fluffier texture. Cold eggs can make the butter seize up and create a denser cupcake.

The lemon zest is the secret ingredient that makes these taste so bright and fresh. It doesn’t make them taste like lemon cupcakes, but it brings out the natural fruitiness of the raspberries and adds complexity.

Baking soda and baking powder work together to give just the right lift without overdoing it. And that homemade raspberry compote? It’s pure magic. Store-bought raspberry jam just can’t compare to the fresh, vibrant flavor you get from cooking down real berries with a touch of sugar and lemon juice.

Essential Tools and Equipment

• 12-cup muffin pan
• Cupcake liners (paper or silicone)
• Medium mixing bowls (at least 2)
• Electric hand mixer or stand mixer
• Small saucepan (for the compote)
• Whisk
• Fine-mesh strainer (optional, for seedless frosting)
• Piping bag with large star tip (or a ziplock bag with the corner snipped)
• Cooling rack
• Toothpick (for testing doneness)

Step-by-Step Instructions

Step 1: Make the Raspberry Compote

In a small saucepan over medium heat, combine the raspberries, sugar, and lemon juice. Stir occasionally and watch as the berries break down and release their beautiful color—this takes about 8 to 10 minutes. Your kitchen will smell absolutely amazing.

If you want a thicker sauce that holds its shape, stir in the cornstarch and cook for another minute or two until it thickens. Remove from heat and let it cool completely on the counter.

If you want silky-smooth frosting without seeds, strain the compote through a fine-mesh strainer once it’s cool.

Step 2: Preheat and Prep

Preheat your oven to 350°F and line a 12-cup muffin pan with cupcake liners. I like to use paper liners in pretty colors or patterns—it makes them feel extra special.

Step 3: Mix the Dry Ingredients

In a medium bowl, whisk together the flour, sugar, baking soda, baking powder, and salt. Whisking helps distribute the leavening agents evenly, so every cupcake rises beautifully. Set this aside.

Step 4: Cream the Butter and Wet Ingredients

In a separate large bowl, beat the softened butter with an electric mixer until it’s creamy and smooth. Add the sour cream, eggs, vanilla extract, and lemon zest. Mix until everything is well combined and looks smooth.

Don’t worry if it looks a little curdled at first—it’ll come together.

Step 5: Combine Wet and Dry

Now comes the gentle part. Add about a third of the dry ingredients to the wet mixture and mix on low speed until just combined. Pour in half the milk, mix gently, then add another third of the dry ingredients.

Add the remaining milk, then finish with the last of the dry ingredients. Mix until you don’t see any flour streaks, but don’t overmix—that’s the secret to tender cupcakes. The batter should be smooth and slightly thick.

Step 6: Fill and Bake

Scoop the batter into your prepared cupcake liners, filling each about two-thirds full. This gives them room to rise into perfect domes without overflowing.

Bake for 18 to 22 minutes, until the tops spring back when gently touched and a toothpick inserted into the center comes out clean or with just a few moist crumbs. Start checking at 18 minutes—every oven is a little different.

Step 7: Cool Completely

Remove the pan from the oven and let the cupcakes cool in the pan for about 5 minutes, then transfer them to a cooling rack.

This is important: the cupcakes must be completely cool before you frost them, or the buttercream will melt right off. I know it’s hard to wait, but trust me on this one.

Step 8: Make the Buttercream Frosting

In a large bowl, beat the softened butter with an electric mixer until it’s smooth and fluffy. Gradually add the powdered sugar one cup at a time, beating well after each addition.

Add the raspberry puree (strain it first if you want a smoother color without seeds), vanilla extract, and 2 tablespoons of heavy cream. Beat on medium-high speed for 2 to 3 minutes until the frosting is light and fluffy.

If it’s too thick, add another tablespoon of cream. If it’s too thin, add more powdered sugar a quarter cup at a time. The frosting should hold soft peaks and have a gorgeous pale pink color.

Step 9: Frost and Garnish

Fill a piping bag fitted with a large star tip with the raspberry buttercream, or simply use a knife or offset spatula to spread it on. Pipe generous swirls on top of each cooled cupcake.

Top with a fresh raspberry and a tiny sprinkle of lemon zest if you’re feeling fancy. You can also add a small dollop of the unstrained raspberry compote right on top for extra color and flavor.

You Must Know

Room temperature ingredients are non-negotiable for this recipe. Cold eggs will cause the butter to seize and create a lumpy batter that doesn’t rise as well. Take your eggs out of the fridge at least 30 minutes before baking, or place them in a bowl of warm water for 5 minutes if you’re in a hurry.

The cupcakes absolutely must cool completely before frosting. If they’re even slightly warm, the buttercream will melt and slide right off, and you’ll be left with a frustrating mess. Be patient—it’s worth the wait.

Don’t overmix the batter once you add the flour. Mix until you just don’t see dry flour anymore, then stop. Overmixing develops the gluten and creates tough, dense cupcakes instead of light and tender ones.

Personal Secret: For the most intensely flavored and beautifully colored frosting, I make extra raspberry compote and strain half of it to remove the seeds, then fold in a spoonful of the unstrained compote at the very end.

Pro Tips & Cooking Hacks

• Use frozen raspberries year-round – They work just as well as fresh in the compote and are often more affordable. No need to thaw them first.
• Prevent flat tops – Don’t open the oven door for the first 15 minutes of baking. The temperature drop can cause cupcakes to sink in the middle.
• Make frosting ahead – The buttercream can be made up to 3 days in advance and stored in the fridge. Just bring it to room temperature and rewhip before using.
• Easy piping without a tip – No piping bag? Use a gallon-size ziplock bag. Fill it with frosting, seal, snip off a corner, and pipe away.
• Test for doneness properly – The toothpick should come out with a few moist crumbs, not completely clean. Completely clean means they’re starting to dry out.
• Avoid common mistake: over-baking – These cupcakes are delicate. Set a timer and check early. Over-baked cupcakes are dry cupcakes.

Flavor Variations & Suggestions

If you want to switch things up, try using blackberries or a mix of berries in the compote for a different flavor profile. Strawberries work beautifully too, though you may want to add a little extra lemon juice since they’re less tart than raspberries.

For a white chocolate raspberry version, fold in half a cup of white chocolate chips into the batter before baking. They’ll create little melty pockets of sweetness.

You can also make these more citrusy by increasing the lemon zest to two lemons’ worth and adding a teaspoon of lemon juice to the batter. For chocolate lovers, add a tablespoon of cocoa powder to the dry ingredients and reduce the flour by a tablespoon—chocolate and raspberry is such a classic combination.

If you want to make these extra special for a celebration, brush the cooled cupcakes with a simple syrup made from equal parts sugar and water before frosting. This adds moisture and a subtle sweetness that makes them taste even more bakery-style.

Make-Ahead Options

These cupcakes are actually perfect for making ahead, which takes so much stress out of party planning.

You can bake the cupcakes up to two days in advance. Let them cool completely, then store them unfrosted in an airtight container at room temperature. They’ll stay moist and delicious.

The raspberry compote can be made up to a week ahead and stored in the refrigerator in a sealed container. Just bring it to room temperature before using it in the frosting.

The buttercream frosting can be made up to three days ahead and refrigerated in an airtight container. When you’re ready to use it, let it come to room temperature for about an hour, then rewhip it with your mixer until it’s fluffy again.

You can even freeze the unfrosted cupcakes for up to three months. Wrap them individually in plastic wrap, place them in a freezer bag, and freeze. Thaw overnight in the refrigerator or at room temperature for a few hours before frosting.

What to Serve With Raspberry Cupcakes

These cupcakes are beautiful on their own, but they’re even lovelier as part of a dessert spread or spring brunch. Serve them with fresh berries on the side and a dollop of lightly sweetened whipped cream for an elegant touch. They pair wonderfully with vanilla ice cream for a more indulgent dessert.

For afternoon tea, set them out with a pot of Earl Grey or chamomile tea and some fresh lemon slices. If you’re serving these at a shower or party, consider making a batch of lemonade or raspberry iced tea to complement the flavors.

They also look gorgeous on a tiered cake stand alongside lemon bars, shortbread cookies, or fruit tarts for a full dessert table. For a casual family gathering, serve them after a light dinner with grilled chicken and a spring salad—they’re the perfect not-too-heavy ending to a meal.

Allergy Information

These cupcakes contain several common allergens: wheat (gluten), dairy (butter, sour cream, milk, cream), and eggs.

For a dairy-free version, substitute the butter with softened coconut oil or vegan butter, use dairy-free yogurt in place of sour cream, and replace the milk and cream with your favorite non-dairy milk like almond or oat milk. The frosting can be made with vegan butter and non-dairy milk as well.

For a gluten-free version, replace the all-purpose flour with a 1-to-1 gluten-free baking flour blend that contains xanthan gum. Bob’s Red Mill and King Arthur both make excellent versions. The texture will be slightly different but still delicious.

Unfortunately, eggs are harder to substitute in this recipe since they provide so much structure, but you can try using flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg, let sit for 5 minutes) or commercial egg replacer. The cupcakes may be slightly denser but will still taste wonderful.

Storage & Reheating

Store frosted cupcakes in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. If you refrigerate them, let them sit at room temperature for about 30 minutes before serving so the frosting softens and the flavors come through. The cupcakes taste best at room temperature.

Unfrosted cupcakes can be stored at room temperature in an airtight container for up to 3 days.

You can freeze frosted cupcakes, though the frosting texture may change slightly upon thawing. Place them in a single layer in a freezer-safe container and freeze for up to 2 months. Thaw in the refrigerator overnight.

These cupcakes don’t need reheating—they’re meant to be enjoyed at room temperature where their tender, moist texture really shines.

Questions I Get Asked A Lot

Can I use frozen raspberries instead of fresh?

Absolutely! Frozen raspberries work beautifully in the compote. There’s no need to thaw them first—just add them frozen to the saucepan and cook as directed. They may release a bit more liquid, so you might want to use the cornstarch to thicken the compote.

Why did my cupcakes sink in the middle?

This usually happens when the oven door is opened too early in the baking process, causing a temperature drop. It can also happen if there’s too much baking powder or baking soda, or if the batter was overmixed. Make sure you’re measuring carefully and mixing gently.

Can I make these without the lemon zest?

You can, but I really encourage you to include it! The lemon doesn’t make these taste like lemon cupcakes—it just brightens the raspberry flavor and keeps them from tasting flat or one-note. If you absolutely can’t use lemon, try adding an extra half teaspoon of vanilla extract instead.

My frosting is too runny. How do I fix it?

Add more powdered sugar, a quarter cup at a time, beating well after each addition until it reaches the right consistency. If you added too much raspberry puree, that can make it runny—next time, start with less and add more gradually.

Can I fill these cupcakes with raspberry compote?

Yes! Use a cupcake corer or a small knife to cut a cone-shaped piece out of the center of each cooled cupcake. Fill the hole with a spoonful of raspberry compote, then trim the cone piece and place it back on top before frosting. It’s a delicious surprise inside!

💬 Tried this recipe? Leave a comment and rating below! I’d love to hear how your raspberry cupcakes turned out, and if you tried any fun variations.