Description
These tender, moist raspberry cupcakes with homemade raspberry compote and fluffy buttercream are perfect for celebrations. Easy to make with fresh or frozen berries!
Ingredients
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
Instructions
Start by making the raspberry compote so it has plenty of time to cool completely before you need it.
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.
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.
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.
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.
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.
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.
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.
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.
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.
Notes
- 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.
- Prep Time: 20 minutes
- Cook Time: 20 minutes + Compote Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American