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Raspberry Cupcakes

Naturally fruit flavored raspberry cupcakes with fresh and fruity raspberry frosting; both infused with real, pureed raspberries for a naturally delicious flavor and beautiful color.

Pink raspberry cupcakes with frosting and fresh raspberries.

What's better than fruity, pink raspberry cupcakes? These raspberry cupcakes and raspberry frosting are flavored and colored with real raspberries!

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A glass bowl of fresh raspberries.

These pink raspberry cupcakes are fresh, pretty, and delicious. The consistency of the raspberry frosting is perfect for piping, or simply spreading on. Elevate them more by garnishing with fresh raspberries and mint leaves.

You can use fresh or frozen raspberries (thawed), although I prefer fresh because they are usually sweeter and more flavorful.


Raspberries- fresh or frozen, but thawed.

Freeze dried raspberries- totally optional, but the best way to intensify the raspberry flavor of both the frosting and cupcakes is to make a raspberry powder from freeze dried raspberries.

Flour- all purpose or cake flour.

Butter- salted, and melted, then cooled.

Baking soda- no substitutions.

Milk- Whole or 2 %, is best. Can substitute skim or 1%

Eggs- large or medium, whites only.

Intensifying the Flavor

To naturally increase the raspberry flavor and color, purchase freeze dried raspberries, and make a raspberry powder. It's a simple process that only takes a minute.

Step by Step Instructions

Before you start: Preheat the oven to 350 degrees F., and line a cupcake/muffin tin with liners, or grease.

Step 1: Puree the raspberries, and strain the seeds by pushing the puree through a wire strainer. Set puree aside.

Pureed raspberries being pushed through a strainer.
Straining the pureed raspberries to remove the seeds creates a coulis.

Optional: To intensify the raspberry flavor and color of the cupcakes and the raspberry frosting, use freeze dried raspberries.

Magenta colored fruit powder in a brass measuring cup.
If you don't wish to make a raspberry powder, you can purchase prepared raspberry powder at food specialty locations.

Pulverize freeze dried berries in a blender until powdery. Just like with pureed fresh or thawed frozen raspberries, sift the blended freeze dried raspberry powder to remove seeds.

Powdered freeze dried raspberries being sifted to remove seeds.
Just like with the raspberry puree, sift the powdered freeze dried raspberries in a mesh strainer to remove the seeds.

Step 2: Combine the dry and wet ingredients for the cupcake batter in separate, medium sized bowls.

The butter should be melted, but not hot.

Dry cupcake ingredients and wet cupcake ingredients mixed in separate bowls.
Combine the dry and wet ingredients separately to eliminate the risk of lumps without overmixing.

Step 3: Whisk the raspberry puree into the wet ingredients, then fold in the dry ingredients until the batter is combined.

Folding flour and raspberry puree with cupcake ingredients in a bowl.

If you are adding the freeze dried raspberry powder to intensify the flavor and color, do that while folding in the flour mixture of dry ingredients until blended.

Raspberry powder folded into vanilla cupcake batter in a glass bowl.
Using just raspberry puree still makes the cupcakes pink, but the addition of the freeze dried raspberries really makes the color pop and greatly intensifies the raspberry flavor.

Step 4: Fill lined or greased cupcake pan two thirds of the way full with the batter and bake for 20-24 minutes.

Cupcake tin filled with pink batter.
Grease or line pan with cupcake liners.

Remove cupcakes from pan as soon as they are cooled enough to handle.

Cool raspberry cupcakes completely before decorating with the raspberry frosting.

Raspberry Frosting

The raspberry frosting can be made in advance and stored in the fridge if necessary. Just be sure to allow it to come to room temperature for at least 30 minutes before decorating.

Combine softened butter with vanilla, raspberry puree, freeze dried raspberry powder (optional) and a pinch of salt.

Add the powdered sugar one cup full at a time and beat on low speed until combined. Don't overmix the frosting.

Only beat the raspberry frosting ingredients just until fluffy.

Spread frosting on cooled cupcakes or pipe with any desired piping tip.

Piping bag with pink frosting, raspberries and cupcakes for decorating.

If you are looking for additional decorations, fresh raspberries make a beautiful garnish, or even a few mint leaves. You can never go wrong with sprinkles!

Recipe Notes

  • If using frozen raspberries, thaw them first, but most importantly, drain off all the excess water once they are thawed so it doesn't dilute the raspberry puree.
  • The butter for the raspberry cupcake batter doesn't have to be melted to the point that it's piping hot; just enough to eliminate lumps. Make sure it's warm (not hot) before incorporating into the step.
  • The butter for the raspberry frosting should be completely softened at room temperature- do not melt it.
Why is my raspberry frosting separating?

This raspberry buttercream can "break" if you try to add more raspberry puree than what is called for. Use freeze dried raspberry powder if you want to intensify the raspberry flavor after the raspberry puree.

Can I use frozen raspberries in this recipe?

Yes, but thaw them first and drain off the excess water left behind.

A pink cupcake with pink frosting surrounded by fresh raspberries.

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If you tried these raspberry cupcakes or the raspberry frosting, please leave a rating using the stars (1-5) in the recipe card below. This helps surface this recipe for others to try out.

📖 Recipe

Raspberry Cupcakes

Moist, real fruit flavored raspberry cupcakes with fresh raspberry buttercream frosting.
5 from 8 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: raspberry cupcakes, raspberry frosting, raspberry puree
Prep Time: 20 minutes
Cook Time: 25 minutes
Frosting Time: 20 minutes
Total Time: 1 hour 5 minutes
Servings: 24 cupckaes
Calories: 253kcal
Author: Erin
Cost: $11


  • Oven
  • blender or food processor
  • Fine strainer


Raspberry Puree

  • 3 cups raspberries fresh or frozen, pureed

Raspberry Powder

  • 2 cups freeze dried raspberries pulsed in a blender until powdered

Cupcake Batter

  • ½ cup salted butter (1 stick), lightly melted
  • 1 ½ cups granulated sugar
  • 1 teaspoon vanilla
  • 6 egg whites
  • 2 ½ cups cake flour or all purpose
  • 1 teaspoon salt
  • 1 tablespoon baking powder
  • 1 cup milk
  • 1 cup raspberry puree strained of seeds

Raspberry Frosting

  • ½ cup salted butter (1 stick), softened at room temperature
  • ¼ teaspoon salt
  • ¼ cup raspberry puree strained
  • ¼ cup raspberry powder optional, for intense flavor and color
  • 3 ½ cups powdered sugar


Raspberry Puree

  • Puree raspberries in food processor or other blender and blend until smooth.
  • Push puree through a fine mesh strainer and mash through (using a pestle or blunt spoon works well here) into a bowl. Discard remaining seeds.

Raspberry Powder

  • Pulse freeze dried raspberries in a blender or food processor until powdered in texture.
  • Just like with fresh raspberry puree, "sift" the powdered, freeze dried raspberries through a fine mesh strainer, over a bowl and discard seeds.

For the Batter

  • Preheat oven to 350 degrees; prepare cupcake pan by lining with cupcake papers or grease the wells with butter, shortening or cooking spray.
  • In a large bowl, beat together the melted butter, sugar (1 ½ cups) and vanilla (1 tsp) until smooth. Add the 6 egg whites and beat until fully combined.
  • In a separate bowl, stir together 2 ½ cups flour, 1 teaspoon salt, and 1 tablespoon baking powder.
  • Fold the flour mixture into the egg mixture.
  • Stir in the 1 cup milk and 1 cup raspberry puree until just combined. If using raspberry powder, also add ¼ cup of it at this time as well.
  • Fold in one cup of the raspberry puree.
  • Fill prepared cupcake pan two-thirds of the way full and bake for 18-22 minutes, until top springs back when gently touched, or toothpick inserted into the center comes out with just a few moist crumbs (not wet batter).
  • Remove cupcakes from pan, and cool completely.

Raspberry Frosting

  • On low speed, beat completely softened (not melted) butter (½ cup), ¼ teaspoon salt, and raspberry puree (¼ cup) plus raspberry powder if you choose to add that (¼ cup, optional).
  • Add powdered sugar (4 cups) 1 cup at a time; beating on low speed until smooth and fluffy. If necessary, add additional powdered sugar to achieve a more sturdy consistency.
  • Use a knife or spatula to frost cool cupcakes, or pipe frosting onto cooled cupcakes with desired tip and piping bag.


  1. For cupcake batter: Don't melt butter until it's piping hot. By microwaving (or on low heat on stove top) until it's almost melted, and allowing the residual heat to melt the rest, you avoid overheating the butter which can "cook" the eggs if added too soon. 
  2. Raspberry seeds don't have to be sifted out, but it will result in a smoother texture. 
  3. Raspberry powder is optional, but is the best way to intensify the raspberry flavoring in both the cupcake batter and frosting, without altering consistency. 
  4. For frosting: Soften butter completely at room temperature so that it can be stirred without lumps.


Serving: 1g | Calories: 253kcal | Carbohydrates: 43g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 21mg | Sodium: 259mg | Potassium: 74mg | Fiber: 2g | Sugar: 31g | Vitamin A: 260IU | Vitamin C: 6mg | Calcium: 51mg | Iron: 1mg
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Recipe Rating


Tuesday 10th of May 2022

Hi, I'm confused with the amount of raspberry puree in the batter. The recipe calls for 1 cup, but the instructions says to add 2 cups: "5. Stir in the 1 cup milk and 1 cup raspberry puree until just combined... 6. Fold in one cup of the raspberry puree." Should I just leave out step 6 if the 1 cup of puree is added on step 5? Thanks!.


Sunday 29th of August 2021

I found this recipe to be wonderful. I changed the raspberry to strawberry. Even with the change of berry, the recipe came out amazing. I did add a lot more powdered strawberry to the frosting. I love the punch of flavor these cupcakes give. Even without the frosting the cupcakes are delicious. Im thinking of changing the raspberry to mango as well.


Wednesday 20th of April 2022

Hi Emma! We were going to make these as cupcakes, as intended, but the party changed and we would like to make it into a cake. Would this make two 9" layers, likely? Also, why does this cake only take all egg whites? Is it to be healthier? Can I substitute a comparable amount of whole eggs? ( Around 4?)


Wednesday 13th of October 2021

Mango sounds delicious!


Tuesday 11th of May 2021

I don't understand when it says this:

"Puree raspberries and sugar in food processor or other blender and blend until smooth."

What sugar? I am seeing that the sugar goes in the batter, but it doesn't say to add any amount of sugar to the raspberry puree?


Sunday 28th of August 2022

No. 5 says to add 1 cup milk and 1 cup of raspberry purée and No 6 say to fold in 1 cup of raspberry purée that would be 2 cups but the cake batter says to add 1 cup

Please advise do I leave out No. 6


Friday 14th of May 2021

Jacki! You're right! If the raspberries are a little bit tart, (I find this happens with frozen raspberries), go ahead and add a tablespoon or so of sugar with the puree. Thank you :)


Saturday 13th of March 2021

These are the best raspberry cupcakes I’ve ever had! Full of flavor!


Wednesday 17th of March 2021

Thank you Nannette! They just got an upgrade for even more raspberry flavor :)


Saturday 6th of February 2021

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?


Monday 8th of February 2021

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 :)