Description
Chocolate Raspberry Cupcakes with Buttercream Frosting combine rich cocoa with bright, juicy raspberries inside moist, tender cupcakes, all topped with a smooth, creamy classic buttercream. Perfectly balanced between decadent chocolate and tangy raspberry, these cupcakes are simple to make using pantry staples and ideal for any celebration or sweet craving.
Ingredients
Scale
Cupcake Ingredients
- 1 ¾ cups (220g) all-purpose flour (or gluten-free flour blend for gluten-free option)
- ¾ cup (65g) unsweetened cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup (200g) granulated sugar
- ½ cup (113g) unsalted butter, softened
- 2 large eggs, at room temperature (or flax eggs for vegan version)
- 1 cup (240ml) buttermilk, at room temperature (or dairy-free milk alternative)
- 1 teaspoon vanilla extract
- 1 cup fresh raspberries or ¾ cup raspberry puree
Buttercream Frosting Ingredients
- ½ cup (113g) unsalted butter, softened (or dairy-free alternative)
- 3 cups (360g) powdered sugar
- 1 teaspoon vanilla extract
- 2–3 tablespoons heavy cream or milk (or plant-based milk alternative)
Instructions
- Prepare Your Ingredients and Preheat the Oven: Gather all ingredients. Preheat the oven to 350°F (175°C). Line a cupcake pan with paper liners for easy removal.
- Mix the Dry Ingredients: In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt to distribute leavening evenly.
- Cream the Butter and Sugar: Using a mixer, beat softened unsalted butter and granulated sugar until light and fluffy, incorporating air for tenderness.
- Add Eggs and Vanilla: Beat in eggs one at a time followed by vanilla extract, mixing thoroughly to emulsify into a smooth batter.
- Incorporate Dry Ingredients and Buttermilk Alternately: Add dry ingredients and buttermilk alternately to the wet mixture, starting and ending with dry ingredients. Stir gently to combine without overmixing.
- Fold in Fresh Raspberries: Gently fold fresh raspberries or raspberry puree into the batter to add bursts of tartness.
- Bake Until Perfect: Spoon batter evenly into liners and bake for 18-22 minutes. Check doneness with a toothpick—it should come out clean. Cool cupcakes briefly in pan, then transfer to a wire rack.
- Prepare the Buttercream Frosting: Beat softened butter until creamy. Gradually add powdered sugar, then mix in vanilla extract and heavy cream or milk until smooth and spreadable.
- Frost the Cupcakes: Once cupcakes are completely cool, frost generously using a spatula or piping bag with the buttercream for a beautiful finish.
Notes
- Use room temperature ingredients like eggs and butter for a smoother batter.
- Do not overmix the batter to avoid tough cupcakes.
- Fresh ripe raspberries are best for flavor and texture; if using frozen, thaw and pat dry.
- Choose high-quality cocoa powder to enhance chocolate flavor.
- If frosting becomes too soft, chill it in the fridge for 10-15 minutes before piping.
- Leftover cupcakes keep at room temperature up to 2 days or refrigerated for longer freshness.
- Freeze unfrosted cupcakes wrapped tightly for up to one month; frost after thawing.
- Rewarm unfrosted cupcakes briefly in the microwave before frosting for softness.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: thirty-five grams
- Sodium: 180 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 65 mg