Naturally fruit flavored raspberry cupcakes with raspberry frosting.
You can make raspberry flavored cupcakes with real raspberry flavoring by creating a simple raspberry concentrate from fresh raspberries, much like my Raspberry and White Chocolate Muffins.
The Ingredients
The ingredients to make the cupcakes and the frosting consist of basic pantry staples along with fresh or frozen raspberries. When it comes to the raspberry puree, you may need to add a couple of tablespoons of water to loosen it up if you opt for fresh raspberries over frozen, which often have a high moisture content.
The Raspberry Flavoring
To make the raspberry flavoring that will color and flavor the batter and the frosting, start by pureeing the raspberries. You can use fresh or frozen berries, as long as they are thawed.
The puree needs to be concentrated by simmering it either on the stove top or in the microwave. If using the microwave method, do it at 50% power to avoid boiling over.
By heating it up and evaporating the excess liquid this concentrates the raspberry fruit flavor, and it can the be cooled and added to the batter and frosting.
Divide the final concentrate into a 75/25 ratio. The smaller portion will be used for the frosting.
Important: Cool the raspberry puree before adding it to the batter and frosting!
Simmering the raspberry puree (either on stove top or microwave) concentrates the flavor and can then be used to flavor both the batter and frosting.
Raspberry Frosting
As mentioned, the frosting gets it's flavor from the reduced raspberry puree. It's very important to cool the reduction completely before adding it to the frosting ingredients. This can be done more quickly in the fridge or even the freezer, just don't leave it in the freezer too long.
It's better to have a slightly chilled reduction than an even remotely warm one, because it can melt the butter and deflate things.
Beat together the butter, powdered sugar, vanilla and raspberry concentrate until fluffy.
Don't try to go beyond the point of fluffy, or the butter solids can begin to separate and create a greasy, lumpy texture. For this reason, keep a close eye when using a stand mixer or electric beaters.
Only beat the raspberry frosting ingredients just until fluffy.
how to intensify the raspberry flavor
To intensify the raspberry flavor even more, use freeze dried raspberries and puree them in a food processor, or purchase raspberry powder which is essentially pureed freeze dried raspberries.
Add ½ cup to the cupcake batter and ¼ cup to the frosting.
more fresh berry cake recipes
Cakes and cupcakes flavored with real seasonal berries are a fun and delicious way to use berries. Click below to try these other real fruit flavored cakes and cupcakes.
- Cherry Cupcakes are so cute topped with a real, fresh stem-on cherry!
- Fresh Strawberry Cupcakes, also topped with a real strawberry!
- Easy, one layer Lemon Raspberry Cake is a summery sheet cake for any occasion.
- Summer Berry Cheesecake is a perfect chilled dessert for summer time.
- Strawberry Mascarpone Coffee Cake combines real strawberries with rich mascarpone cheese and a crumb topping.
- Triple Berry Cream Cheese Bundt Cake has a trio of fresh berries in a cream cheese swirl.
Raspberry Cupcakes
Equipment
- Oven
Ingredients
Raspberry Flavoring
- 3 cups raspberries fresh or frozen, pureed
- 2 tbsp granulated sugar
Cupcake Batter
- ½ cup salted butter (1 stick), softened
- 1 ⅔ cups granulated sugar
- 1 tsp vanilla
- 4 egg whites
- 1 tbsp baking powder
- 1 tsp salt
- 1 cup milk
- 2 ¾ cups all purpose flour
- Two thirds (approximately one cup prepared) of raspberry flavoring from above
Raspberry Frosting
- ½ cup salted butter (1 stick), softened
- 3 ½ cups powdered sugar
- 1 tsp vanilla
- one third (approximately ½ cup prepared) of raspberry flavoring from above
Instructions
For the Raspberry Flavoring
- Puree thawed raspberries and sugar in food processor or other blender and blend until smooth. (If using fresh raspberries, you may need to add a couple of tablespoons of water to aid in pureeing.)
- In a microwave safe container, microwave on 50% power (to avoid boiling over) for about 5-7 minutes to reduce and concentrate the flavor until the reduced amount measures approximately 1 ½ cups. Stir occasionally. Alternatively, you can do this on medium heat in a small pan on the stove top.
- Cool raspberry flavoring in the fridge or counter top until no heat remains.
- Set aside ½ cup of raspberry flavoring from 1 cup. The smaller amount will be used for frosting, while the larger for the cake batter.
- It is not necessary to remove the seeds from the puree, although if this is desired push the puree through a mesh strainer and discard seeds.
For the Batter
- Preheat oven to 350 degrees.
- Cream together the softened butter, sugar and vanilla until smooth.
- Add the egg whites, baking powder, salt, and milk and stir until fully combined.
- Stir in the flour until just combined.
- Fold in the one cup of reduced, cooled raspberry flavoring until combined.
- Lined cupcake pan two thirds of the way full and bake for 24-27 minutes until top springs back when pressed or toothpick inserted comes out clean.
- Cool completely.
For the Frosting
- Beat softened butter, powdered sugar, vanilla and remaining raspberry flavoring (approximately ½ cup) until fluffy. For a thicker frosting, add another quarter to half cup additional powdered sugar.
- Use a knife or spatula to frost cool cupcakes, or pipe frosting onto cooled cupcakes with desired tip and piping bag.
- Top with fresh raspberries if desired.
Notes
- If desired, seeds may be strained out from raspberry puree for a smoother frosting, although this is not required.
- It is extremely important to let the reduced raspberry puree cool completely before adding it to the batter or frosting ingredients. This can be done in the fridge to speed up the process.
- Soften butter on the counter top at room temperature. Do not melt.
- Wait until cupcakes are completely cooled to frost.
Sunnie says
I’m wondering what the consistency should be like when you’re done mixing the wet and dry ingredients? I got some soft chunks of butter in there, but was afraid to over mix. Maybe I didn’t let the butter truly get to room temp?
Erin says
Hi Sunnie! The butter does have to be completely softened, especially if you aren't using a mixer. The reason you don't want to overmix is because of the flour, so to be on the safe side it's best to cream the softened butter and sugar together first to get the lumps out. Thanks for your feedback 🙂