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pink raspberry cupcakes on a plate with a bowl of fresh raspberries
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Raspberry Cupcakes

Moist, real fruit flavored raspberry cupcakes with raspberry frosting.
Prep Time20 mins
Cook Time25 mins
Frosting Time20 mins
Total Time1 hr 5 mins
Course: Dessert
Cuisine: American
Keyword: cupcakes, fruity, raspberry
Servings: 18 servings
Calories: 351kcal
Author: Erin
Cost: $6.20


  • Oven


Raspberry Flavoring

  • 3 cups raspberries fresh or frozen, pureed
  • 2 tbsp granulated sugar

Cupcake Batter

  • 2 3/4 cups all purpose flour
  • 1 2/3 cups granulated sugar
  • 1 tbsp baking powder
  • 1 tsp salt
  • 1/2 cup salted butter (1 stick), softened
  • 4 egg whites
  • 1 tsp vanilla
  • 1 cup milk
  • Two thirds (approximately one cup prepared) of raspberry flavoring from above

Raspberry Frosting

  • 1/2 cup salted butter (1 stick), softened
  • 3 1/2 cups powdered sugar
  • 1 tsp vanilla
  • one third (approximately 1/2 cup prepared) of raspberry flavoring from above


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 1/2 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 1/2 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.
  • Mix flour, sugar, baking powder and salt until combined.
  • Stir in butter, egg whites, vanilla and milk until just combined. Don't over mix.
  • 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 1/2 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.


  1. If desired, seeds may be strained out from raspberry puree for a smoother frosting, although this is not required. 
  2. 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. 
  3. Soften butter on the counter top at room temperature. Do not melt. 
  4. Wait until cupcakes are completely cooled to frost. 


Serving: 1g | Calories: 351kcal | Carbohydrates: 61g | Protein: 3g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 28mg | Sodium: 308mg | Potassium: 79mg | Fiber: 2g | Sugar: 44g | Vitamin A: 344IU | Vitamin C: 5mg | Calcium: 65mg | Iron: 1mg