Raspberry Cupcakes

These delightful pink raspberry cupcakes are sure to bring summer vibes to your kitchen with their pops of color and sweet marshmallow frosting.

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If you’re a fan of delicate, juicy raspberries, these raspberry cupcakes are sure to become your new favorite. The moist, light cake has sweet raspberries in every bite, and the rich raspberry-infused marshmallow frosting is utterly indulgent!

Raspberry Cupcakes Ingredients

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With the perfect balance of sweetness and tartness, the raspberry flavor adds a delightful twist to the classic cupcake.

The moist cake is complemented by a light and airy raspberry frosting, making each bite melt in your mouth.

It’s hard to stop at just one, but who could blame you? Raspberry cupcakes are a divine dessert that you won’t want to miss out on.

You’ll need:

For The Cupcakes:

• 1 (15.25-ounce) box of yellow cake mix
• 3 large eggs, room temperature
• 1 cup of sour cream
• ½ cup of vegetable oil
• 1 cup of water
• 1 cup of fresh raspberries, roughly chopped

For The Marshmallow Raspberry Frosting:

• 2 (7-ounce) containers of marshmallow creme 
• 1½ cups of unsalted butter, softened
• 1 teaspoon of raspberry extract
• ½ cup of powdered sugar
• ½ cup of roughly chopped raspberries
• pink/red food coloring, optional

Substitutions And Additions

LEMON: Use a lemon cake mix and add lemon juice or lemon zest to the cupcakes and/or the frosting to create divine raspberry lemon cupcakes with a delicious contrast in flavors.

How To Make This Raspberry Cupcakes Recipe

Let’s walk through the easy steps to make these cupcakes and fluffy raspberry frosting.

STEP ONE: Preheat the oven to 350°F. Line muffin tins with cupcake paper liners and set aside.

STEP TWO: In a large bowl with an electric mixer, beat together the cake mix, eggs, sour cream, oil, and water. Beat on medium speed for 2 minutes. Fold in the chopped fresh berries just until combined.

STEP THREE: Scoop the batter into prepared muffin tins, filling each cup no more than ⅔ of the way full. 

STEP FOUR: Bake for 15 to 17 minutes or until a toothpick inserted in the center of the cupcake comes out with just a few crumbs. Remove from the oven and cool completely.

STEP FIVE: To make the frosting, begin whisking marshmallow creme in the bowl of a stand mixer.

STEP SIX: Add butter, 1 to 2 tablespoons at a time, mixing until each addition is incorporated. Scrape down the sides of the bowl several times with a rubber spatula while mixing.

STEP SEVEN: When all of the butter has been fully mixed into the marshmallow creme, add the extract and powdered sugar and beat until combined.

STEP EIGHT: Add the raspberries and beat on high speed. The raspberries will break down while mixing and will tint the frosting. For a deeper tint, add food coloring to make the desired color.

STEP NINE: Pipe the frosting on top of the cooled cupcakes.

How To Serve

These pretty pink cupcakes make an especially delicious treat for a baby shower or bridal shower.

Serve them with a scoop of vanilla ice cream and a homemade raspberry lemonade to wash them down.

Instead of baking a full-size cake, cupcake recipes such as our funfetti cupcakes and cherry cupcakes make a fantastic addition to any special occasion.

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Storage

Whether you’re planning to make them ahead of time or have leftovers to store, here are some helpful tips to ensure your cupcakes stay moist and tasty.

MAKE AHEAD: If you prefer to prepare these raspberry cupcakes in advance, you can do so without compromising their flavor and texture. Simply follow the recipe as directed, allowing the cupcakes to cool completely. Once cooled, place them in an airtight container or wrap them individually in plastic wrap.

These cupcakes can be stored at room temperature for up to 2 days without losing their freshness. However, for optimal taste and texture, it’s recommended to frost them just before serving.

IN THE FRIDGE: The frosted cupcakes should be kept in the refrigerator until serving. Store leftovers of these moist cupcakes and/or the frosting in an airtight container in the refrigerator for up to 1 week. 

IN THE FREEZER: Store the unfrosted cupcakes in the freezer for up to 2 months. Thaw them in the fridge and frost them when you are ready to serve them.

Loaded with raspberry flavor both in the soft, fluffy cake and fun marshmallow cream frosting, these raspberry cupcakes are sure to be a winner. The next time you have something to celebrate, look no further than these sweet treats.

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Raspberry Cupcakes

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These delightful pink raspberry cupcakes are sure to bring summer vibes to your kitchen with their pops of color and sweet marshmallow frosting.

Prep Time 30 minutes minutes

Cook Time 17 minutes minutes

Total Time 1 hour hour 7 minutes minutes

Servings 24

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Ingredients

  

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Cupcakes

• 15.25 ounces yellow cake mix
• 3 large eggs, room temperature
• 1 cup sour cream
• ½ cup vegetable oil
• 1 cup water
• 1 cup fresh raspberries, roughly chopped

Frosting

• 14 ounces marshmallow creme
• 1½ cups unsalted butter, softened
• 1 teaspoon raspberry extract
• ½ cup powdered sugar
• ½ cup roughly chopped raspberries
• pink/red food coloring, optional

Instructions

 

• Preheat the oven to 350°F. Line muffin tins with cupcake liners and set aside.
• In a large mixing bowl, beat together the cake mix, eggs, sour cream, oil, and water. Beat on medium speed for 2 minutes. Fold in the chopped raspberries just until combined.
• Scoop the batter into the prepared muffin tins, filling each cup no more than ⅔ of the way full.
• Bake for 15 to 17 minutes or until a toothpick inserted in the center of the cupcake comes out with just a few crumbs. Remove from the oven and cool completely.
• To make the frosting, begin whisking marshmallow creme in the bowl of a standing mixer.
• Add the butter, 1 to 2 tablespoons at a time, mixing until each addition is incorporated. Scrape down the bowl several times while mixing.
• When all of the butter has been fully mixed into the marshmallow creme, add extract and powdered sugar and beat until combined.
• Add the raspberries and beat on high. The raspberries will break down while mixing and will tint the frosting. For a deeper tint, add food coloring to make the desired color.
• Pipe the frosting on top of cooled cupcakes.

Notes

• Fresh or frozen fruit in the cupcake batter will add moisture. Limit the amount of fruit added to 1 cup so that there won’t be excess moisture in each cupcake. Too much moisture around the berries can make the cake soggy.
• Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your cupcakes at the lower end of the recommended baking time.
• The butter should be just slightly softened when you add it; otherwise, it won’t mix in smoothly. It also should not be overly soft, or the frosting will not firm up.
• If you find that your frosting is too soft to pipe, place it in the refrigerator for 30 minutes to 1 hour, and then re-beat.

Nutrition

Calories: 275kcal | Carbohydrates: 35g | Protein: 2g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 59mg | Sodium: 184mg | Potassium: 46mg | Fiber: 1g | Sugar: 22g | Vitamin A: 450IU | Vitamin C: 2mg | Calcium: 65mg | Iron: 1mg

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