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.