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.

Print Recipe

Raspberry Buttercream

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

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

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.

75 comments

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

  2. 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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  4. 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

    • 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!

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

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

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

  11. I made these this past weekend! Everyone in my family loved them. I had just bought raspberry cupcakes at a bakery and didn’t care for them. These were so much better.

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  14. These look delicious! Going to try this recipe for my sisters bridal shower… But how do you make the raspberry puree?!

  15. Hi! I’m making a lemon layer cake tomorrow and want to use this frosting recipe… should I double the recipe? I’m making a three layer cake, using 9 inch cake layers- so, I’m trying to figure out how much frosting I need to frost and fill the cake :/ any advice would be appreciated, thanks!

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