Raspberry Vanilla Cupcakes

One of my favorite things about summer is the enjoying fruit at the peek of it’s season.  As delicious as fresh fruit is on it’s own, it’s only natural that I love to turn summer’s bounty into dessert!  Vanilla desserts lend themselves so nicely to an accompaniment of fruit, and for these pretty pink cupcakes I’ve simply topped my favorite Vanilla Cupcakes with a delicious Raspberry Buttercream.

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Raspberry Buttercream

This delicious frosting has a wonderful berry flavor, and beautiful pink hue.

Yield: Enough frosting to pipe a swirl on 22-25 cupcakes, or frost and fill an 8" cake

Ingredients:

3/4 cup (1 1/2 sticks) butter
8 oz (1 block) cream cheese
4 cups powdered sugar
1 teaspoon pure vanilla extract
3 Tablespoons fresh raspberry puree (from about 1/2 cup fresh raspberries)

Directions:

In the bowl of a large electric mixer, beat the butter until smooth.
Add the cream cheese, and beat further until the butter and cream cheese are fully incorporated and smooth.
With the mixer on low, add the powdered sugar, one cup at a time.
Add vanilla.
Again, with the mixer on low, add the raspberry puree, one tablespoon at a time.
Continue beating, increasing speed to medium for about 30 seconds.

Depending on the temperature in your kitchen, and the moisture in your berries, the frosting may be on the soft side. I put the whole bowl of finished frosting in the refrigerator for about 1 hour to help the frosting firm up. If needed, you could add an additional cup of powdered sugar.

Recipe Source- Glorious Treats (based on my Cream Cheese Frosting )

I recently shared a similar pairing, with my Blackberry Vanilla Cupcakes in a Jar.  Certainly either recipe would be lovely as a single cupcake, cupcake in a jar, or even a cake.

Do you have a favorite summer fruit?  My favorite is usually the one I’m eating (at any given moment)!   =)

Prop Note- Cupcake liners from Confectionery House.

I’m adding this post to Tidy Mom’s- I’m Lovin’ It post.

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70 Responses to “Raspberry Vanilla Cupcakes”

  1. #
    1
    TriciaZ — July 23, 2012 at 1:57 am

    These look amazing, Glory! Thank you so much for the recipe :0)

  2. #
    2
    ButterYum — July 23, 2012 at 3:06 am

    What a great cake stand full of beautiful, yummy cupcakes.

  3. #
    3
    Joy Adams — July 23, 2012 at 3:12 am

    Simple and beautiful.

  4. #
    4
    Aurora — July 23, 2012 at 5:01 am

    Could be something sweeter than these little babies? :D

  5. #
    5
    ThisBakerGirlBlogs — July 23, 2012 at 9:33 am

    They look super cute! I need to work on my piping …

  6. #
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    Sue @ Cakeballs, cookies and more — July 23, 2012 at 12:53 pm

    oh they look so pretty

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    Jessica@AKitchenAddiction — July 23, 2012 at 1:01 pm

    These are gorgeous! I am loving the sound of that raspberry buttercream!

  8. #
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    shelly (cookies and cups) — July 23, 2012 at 1:02 pm

    Such pretty cupcakes!

  9. #
    9
    ellenbcookery — July 23, 2012 at 1:50 pm

    These are gorgeous! Right from the paper to the cherry on top!

  10. #
    10
    Jaclyn — July 23, 2012 at 1:55 pm

    Gorgeous! I love raspberries and am definitely going to need to give these a try!

  11. #
    11
    Cookbook Queen — July 23, 2012 at 2:01 pm

    These are just beautiful…love that frosting!!

  12. #
    12
    Mi Vida en un Dulce — July 23, 2012 at 3:02 pm

    When I see recipes like this I just want summer to come back soon, so we can have fresh berries in the market again.
    Your buttercream looks perfect.

  13. #
    13
    Carrie's Creations — July 23, 2012 at 4:14 pm

    yummy!! i love my strawberries bought straight from the fields. :)

  14. #
    14
    Paula — July 23, 2012 at 5:08 pm

    My goodness these are gorgeous looking cupcakes. My favourite summer fruit is blueberries :)

  15. #
    15
    Madilyn — July 23, 2012 at 5:47 pm

    I would love if you saw my blog! Thanks! The link is below:
    http://1cupofsugar.blogspot.com/

  16. #
    16
    Stacy K. — July 23, 2012 at 7:24 pm

    We LOVE raspberries in my house, and I have been anxious to try your buttercream recipe for a while. Thanks for sharing!

  17. #
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    The BearFoot Baker — July 24, 2012 at 1:52 am

    I am drooling over this recipe and your photos! I just might lick the computer screen!!!

  18. #
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    sweetsugarbelle — July 24, 2012 at 7:20 am

    I first learned the trick of adding strawberry preserves from you. I will be trying this for sure!

  19. #
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    Suny Senabre — July 24, 2012 at 9:06 am

    Son una verdadera exquisitez. Tan solo verlos entran por los ojos.

    Un besito,

  20. #
    20
    Lauren Castellano — July 24, 2012 at 4:49 pm

    made these last night!
    my icing was a little too soft to hold a nice shape, but i ran out of confec. sugar, so i just went with it!

    Tastes DELISH!

    • Glory replied: — July 24th, 2012 @ 4:53 pm

      Lauren- Did you use 4 cups of powdered sugar, and then refrigerate the icing a full hour?
      Glad you enjoyed the flavor!

  21. #
    21
    Veronica B. — July 24, 2012 at 5:19 pm

    Can’t wait to try these – hopefully this weekend!

  22. #
    22
    Cecilia Midgette — July 24, 2012 at 6:25 pm

    These are beautiful! I love the color of the raspberry, the frosting and the cupcake liner. These are perfectly pinkalicious! Love you!
    ~Cecilia

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    CookieD-oh — July 24, 2012 at 7:39 pm

    We have black raspberry (not blackberry) bushes in the back yard, and the first thing I do in the spring when they ripen is make a big ol” batch of black raspberry buttercream. It is divine! Of course, right now I’m all about peaches.

  24. #
    24
    Lissa — July 25, 2012 at 4:27 pm

    These look absolutely delish!

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    Cristin (Pinkie) of Cristin's Cookies — July 25, 2012 at 8:05 pm

    Ooh these look so yummy! I love raspberry anything! And strawberry and blueberry and pomegranate. Oops I’m about to drool on my keyboard! :-)

  26. #
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    Sohini — July 26, 2012 at 8:20 am

    Stumbled upon your website by chance and am I glad that I did it!!!! One of the most beautiful spaces I’ve ever seen. Lovely recipes and lovelier clicks. Keep up the good work :)

    Sohini

  27. #
    27
    Lynnette — July 30, 2012 at 3:48 am

    Just got done making these and they are awesome! Thanks for sharing!

  28. #
    28
    sahni — August 4, 2012 at 5:39 pm

    yumm !! great job :)

  29. #
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    Abbey — August 10, 2012 at 11:52 pm

    These look so good! I want to make them for my sister’s birthday! I also wanted to say that I LOVE your blog, and I would love it if you could check out mine! http://www.millybeans.com

    thanks!

    • Glory replied: — August 23rd, 2012 @ 5:36 pm

      Hi Abbey,
      You are doing a great job on your site ! Best of luck!

  30. #
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    Michelle — August 14, 2012 at 7:28 pm

    I made these over the weekend and got rave reviews! I did add an extra Tbsp of raspberry puree, which in turn made the frosting too soft. I left it in the fridge overnight and it turned out perfect! Love your blog and use your recipies all the time. Thanks for putting so much time into it!!!

  31. #
    31
    Kylie — August 16, 2012 at 11:45 pm

    Making this for my daughter’s birthday tomorrow…luckily she’s young enough she doesn’t really care about the flavor. :)

    How long would you saw to cook them as a cake? the same amount of time?

    • Glory replied: — August 17th, 2012 @ 2:18 am

      Kylie, I haven’t listed baking times for cakes, because it will vary quite a bit based on the size pans you use and the amount of batter in each pan. If you are baking in an 8″ pan, certainly the baking time will be quite a bit longer than for cupcakes. The cake is done when it has a slight dome, and a toothpick inserted in the center comes out with a few moist crumbs, but no wet batter. Happy Baking!

  32. #
    32
    Anne Marie — September 24, 2012 at 2:58 pm

    I made these on the weekend and everyone loved them, including me (of course). Thanks so much for the recipes. I love your site!

  33. #
    33
    Carol — September 25, 2012 at 9:17 pm

    Thank you so much for the frosting recipe, I topped chocolate cupcakes with it for my girls’ birthday and it was SOOOOOOO delicious!!!! Everybody raved!

  34. #
    34
    Deepti — October 23, 2012 at 7:50 am

    Hi,

    I am based out of India and unfortunately fresh raspberries are not available here. Can the puree be made of frozen raspberries instead? I guess the flavor would not be that great but can anything be done to enhance the flavor?

    Thanks.

  35. #
    35
    samantha — December 20, 2012 at 12:18 am

    what kind of tip did you used to frost the buttercream?

  36. #
    36
    CupcakeLover — January 11, 2013 at 12:12 am

    Instead of raspberries can you use strawberries?

  37. #
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    Tulip — March 1, 2013 at 9:37 am

    Would 3 tbsp of rasberry puree make the frosting very watery & hard to pipe? I tried your recipe before. It was really hard to pipe despite putting in the fridge for 2 hrs. Also, can u tell me in metric measurement what is 3/4 cup butter? I used a conversion table from the webby when I did it the last time. Wonder if it’s the wrong measurement of the butter that made the earlier batch watery

  38. #
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    gina — April 6, 2013 at 12:07 am

    Can you taste the cream cheese flavor in the frosting? It looks so delicious but I can’t stand cream cheese and am nervous to try it.

  39. #
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    Riley — April 10, 2013 at 3:06 pm

    I’ve just seen these cupcakes on a facebook page which isn’t yours??

  40. #
    40
    Ashley — April 26, 2013 at 1:11 am

    Do you think this buttercream would be good on almond cupcakes?

    • Glory replied: — April 26th, 2013 @ 2:01 am

      Yes, go for it!

  41. #
    41
    Maria — May 21, 2013 at 1:00 am

    Could i substitute the raspberry puree with strawberry puree? Will it come out the same? (:

    • Glory replied: — May 21st, 2013 @ 5:47 am

      Yes, feel free to replace with any fruit puree (make sure the puree is not too watery).

  42. #
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    Amanda — June 20, 2013 at 4:56 pm

    I made these today, they were delicious! I’ve never made icing before, though so i think I messed up somewhere. The icing is soft, fluffy? (not sure if thats the right word lol)
    (even after in the fridge for well over an hour)
    You can see the confection sugar in it and taste it a bit, gritty? I think it has to do with the butter, either i used to little or too much because it didn’t have a line for 3/4 so i had to wing it lol
    But for a first time run, I think they turned out swell!

    • Glory replied: — June 24th, 2013 @ 6:52 pm

      Hi Amanda,
      Occasionally with frosting recipes that use powdered sugar, there may be a tiny bit of texture (grit) in the icing. Generally, the creaminess of the cream cheese helps off set this a bit. Also, try beating the icing a bit longer to help dissolve the sugar.

      As for the butter, any butter sold in the U.S. has marks on it for tablespoons and 1/3 cup and 1/4 cup. For the butter you should be using 1 stick (1/2 cup), plus 1/2 of another stick (which is 1/4 cup). In this recipe it would be fine to use a tablespoon or two less or more.

      Happy baking!

  43. #
    43
    Kathy — June 23, 2013 at 11:26 pm

    These were fabulous. Icing tastes like raspberry whip cream. Cupcakes were really food!

  44. #
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    Lori — July 9, 2013 at 10:30 am

    This icing looks identical to what is used at Courtney’s Bakery in Fort Wayne, IN. I have been buying them because of this one icing recipe – amazing. It keeps me coming back for more. I cannot wait to make it myself and impress the family. I sincerely thank you.

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    karla p — July 15, 2013 at 5:54 pm

    i have tried this recipe over and over. i just cannot seem to get it right. i feel as though when i add the amount of raspberry puree it says on the recipe, the cream cheese flavor over powers it. and it doesnt taste like raspberry. there have been times i add more puree but the frosting ends up all liquidy so i just end up dipping the cupcakes in it. though they do look cool like that, i would like to know if there is any tips you can give me to get the consistency and flavor right. thank you

    • Glory replied: — July 15th, 2013 @ 6:06 pm

      Hi Karla, I guess some of it may come down to personal tastes. I love the recipe as is, but feel free to experiment to adjust to your tastes. If you don’t care for the cream cheese flavor, I might suggest reducing the cream cheese to 1/2 block (4 oz) and increase the butter to 2 sticks (1 cup). Yes, as you mentioned, if you add too much raspberry it will add too much liquid to your icing, and it will not be appropriate to be piped on cupcakes. Certainly the flavors of the raspberries themselves may vary a lot if you are berries from the grocery store, or from a direct farmers market. You may want to try some additional flavorings, such as Loranns (http://shop.lorannoils.com/templates/product.aspx?ProductGuid=0764-0800&GroupGuid=10 ) to up the raspberry flavor.
      Happy baking!

  46. #
    46
    Camila — September 27, 2013 at 4:30 pm

    Gloria. I am trying to get started on Baking (just for fun for my kids) What pipe number should I use for the frosting?

  47. #
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    Hala — February 6, 2014 at 12:59 pm

    Hello. Too new to this. How can I make the purée?

    • Glory replied: — February 19th, 2014 @ 6:42 pm

      Hi Hala, Simply blend the fresh berries in a blender or food processor.
      Happy baking!

  48. #
    48
    Anna — February 8, 2014 at 4:43 pm

    These cupcakes look amazng! How long would the raspberries stay fresh until if I leave them out?
    Thank you for the recipe Glory!

    • Glory replied: — February 19th, 2014 @ 6:43 pm

      I would suggest adding the frosting and berry garnish the same day you plan to serve them.

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