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.


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


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.


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

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

  3. Simple and beautiful.

  4. Could be something sweeter than these little babies? 😀

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

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

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

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

  9. These are just beautiful…love that frosting!!

  10. 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.

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

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

  13. I would love if you saw my blog! Thanks! The link is below:

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

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

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

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

    Un besito,

  19. 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!

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

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

  21. Pingback: Raspberry Vanilla Cupcakes | The Best Cupcake Recipes

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

  23. 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. These look absolutely delish!

  25. 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. 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 :)


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

  28. yumm !! great job :)

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  30. 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


  31. 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!!!

  32. 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?

    • 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!

  33. Pingback: raspberry vanilla cupcakes. | Cooking Pics

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

  35. 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!

  36. 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?


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

  40. Instead of raspberries can you use strawberries?

  41. Pingback: Raspberry Vanilla Cupcakes

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  43. 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

  44. 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.

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

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

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

  48. 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!

    • 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!

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