Fresh raspberry cupcakes are a delicious treat! these moist vanilla cupcakes are speckled with bits of real raspberry, swirled with cream cheese frosting, and topped with a fresh raspberry on top to make one delicious cupcake!
Keyword cupcakes, desserts, raspberry
Prep Time 30minutes
Cook Time 18minutes
Total Time 48minutes
Author Kristy Richardson
For The Cupcakes
6ouncesfresh raspberries1 small clamshell
1¼cupsplus 2 teaspoons all-purpose flour
For The Frosting
1cup2 sticks unsalted room-temperature butter
8ouncesroom temperature cream cheese
Sprinkles or small chocolate pieces for decoratingoptional
PREHEAT THE OVEN TO 350˚F. Line the muffin pan with cupcake liners.
WASH AND DICE THE RASPBERRIES. Wash and dry the raspberries. Remove 14 of your raspberries (about a 1/2 cup) for decorating the cupcakes and set aside. Cut the remaining raspberries (about 4 ounces or 1 cup) into small pieces. Put the raspberries in a small bowl and add 2 teaspoons of flour. Stir the raspberries and flour, then set aside.
MIX THE CUPCAKE BATTER. In a large mixing bowl, add 11/4 cups flour, the baking powder, and salt. Mix. In a separate medium mixing bowl with an electric mixer, or in the bowl of a stand mixer, beat your eggs. To the eggs add the granulated sugar, oil, yogurt, and vanilla, mixing on medium or until combined. Fold the floured raspberry pieces into your batter.
BAKE THE CUPCAKES Fill each cupcake liner about three-quarters full. Bake for 17 to 18 minutes or until a toothpick comes out clean when inserted into a cupcake. Allow the cupcakes to cool completely on a wire cooling rack.
MAKE THE CREAM CHEESE FROSTING. Cream the butter on medium speed for 4 to 5 minutes with a stand mixer or hand mixer, scraping down the sides of the bowl with a silicone spatula. Cut the cream cheese into chunks and cream with the butter for 2 to 3 minutes on medium speed until smooth. Scrape down the sides of the bowl with a spatula. Add powdered sugar 1 cup at a time, mixing first on low speed, then on medium until well mixed, scraping down the sides of the bowl each time before you add more sugar. Once mixed, add 2 teaspoons of vanilla and mix for 1 minute more.
FROST AND DECORATE THE CUPCAKES. Fill a frosting bag or zip-top bag with frosting. In the center of the cupcake, build a little mound of frosting about 1 inch high, working in circles. Now move to the outer edge of the cupcake in circles. Slowly swirl up the inside frosting to make a nice twisted frosting that looks like the top of an ice cream cone. Top each cupcake with a fresh raspberry. You can also add mini chocolate chips, sprinkles, or grated chocolate shreds to decorate.