Raspberry Cupcakes Recipe with Cream Cheese Frosting

My goal was a cupcake that feels light and airy, subtly buttery, and made to showcase a creamy raspberry frosting. After testing several versions, three techniques stood out for producing the softest, most flavorful cupcakes:

1. Use a blend of butter and virgin coconut oil for ideal flavor and a softer crumb.
2. Rely on egg whites rather than whole eggs to keep the cake springy and light.
3. Chop frozen raspberries into tiny pieces and fold them into the batter frozen so the fruit distributes evenly without weighing the cake down.

Fresh or whole frozen raspberries tend to make the batter dense and cobbler-like. That texture can be lovely in quick breads, but for a delicate cupcake I found the best solution was to finely chop the raspberries while frozen, fold them into the batter immediately, and bake. The result is plenty of bright raspberry flavor in every bite without losing the cupcake’s airy texture.

-xo

Rebecca

Mix and match: More frosting options for this cupcake

This cupcake pairs beautifully with a raspberry cream cheese buttercream. Other great frosting choices include:

Ingredients needed to prepare this recipe

• Baking powder and baking soda to lift the cupcakes, plus salt to enhance flavor.
• Sugar. Enough to sweeten and moisten without overpowering the raspberries.
• Butter and virgin coconut oil. A blend of the two yields a richer flavor and a softer, longer-lasting crumb than butter alone.
• Egg whites. Using just the whites creates a lighter, springier texture. Save the yolks for pastry cream or custard.
• Buttermilk. Adds tenderness and depth of flavor. If you don’t have buttermilk, a simple substitute works well.
• Vanilla and almond extracts. Vanilla is essential; almond extract is optional but recommended for extra nuance.
• Frozen raspberries. Chop them small while frozen and fold them in straight from the freezer to keep the batter light.
• Cake flour. Its lower protein content produces a softer, more tender cupcake crumb than all-purpose flour.
• Lemon zest (optional). A little zest brightens the raspberry flavor.

Pro tip: Use virgin coconut oil rather than refined coconut oil. Virgin coconut oil retains a gentle coconut aroma that enhances the buttery-vanilla notes of the cake.

Substitutions and Variations

• Swap the berry: Finely chopped frozen blueberries, blackberries, huckleberries, or strawberries work the same way.
• Add citrus: For raspberry-lemon or raspberry-orange cupcakes, add citrus zest and a few drops of citrus oil or extract for extra brightness.
• White chocolate raspberry: Fold in mini white chocolate chips or chopped white chocolate for a sweet, creamy contrast.
• Chocolate raspberry: Stir in mini chocolate chips or finely chopped bittersweet chocolate for a richer cupcake.

Step-by-Step Photos and Instructions

Chop 2 cups of frozen raspberries into small pieces. Scoop them into a bowl and return them to the freezer until needed.

Beat the butter, virgin coconut oil, sugar, baking powder, baking soda, and salt on low to combine, then increase speed and beat until the mixture is light, creamy, and aerated—about 4–5 minutes.

Add the room-temperature egg whites gradually, beating between additions. Mix in the vanilla, almond extract, and lemon zest if using.

Lower the mixer to the slowest setting and add the cake flour and buttermilk in three alternating additions, beginning and ending with the flour. Mix just until combined.

Continue alternating additions until the batter is smooth and uniform.

Gently fold the frozen chopped raspberries into the batter with a rubber spatula, being careful not to overmix.

Scoop the batter into two paper-lined 12-cup pans (or one 24-cup pan), filling each liner about three-quarters full. An ice cream scoop makes this quick and even.

Bake one tray at a time at 325°F (163°C) for 25–28 minutes, or until a toothpick inserted into the center comes out clean. Keep the second filled pan refrigerated while the first bakes if you cannot bake both at once.

Let the cupcakes cool in the tin until they can be removed without collapsing, then transfer to a wire rack to cool completely before frosting.

Make ahead and storage instructions

Store unfrosted cupcakes at room temperature in an airtight container for up to 2 days, or in the refrigerator for up to 4 days. For longer storage, freeze unfrosted cupcakes in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator or for a few hours at room temperature.

Frosted cupcakes should be refrigerated and will keep covered for 2–3 days. If refrigerated, allow cupcakes to come back to room temperature before serving to restore their soft texture, since butter and coconut oil firm up when cold.

The frosting can be stored separately in the refrigerator for several days or frozen for longer storage; assemble cupcakes just before serving when possible.

More popular raspberry recipes

If you try this recipe, please rate it and leave a comment — I’d love to hear how it turned out.

Happy baking!