Vanilla Cupcakes with Berries (Printable Version)
Fluffy vanilla cupcakes speckled with raspberries, topped with a creamy, rich raspberry buttercream.
# Ingredients:
→ Cupcake Batter
01 -
3/4 cup granulated sugar
02 -
2 large eggs
03 -
1/4 teaspoon salt
04 -
1 1/2 cups all-purpose flour
05 -
1 1/2 teaspoons baking powder
06 -
1 teaspoon vanilla extract
07 -
1/2 cup milk
08 -
1/2 cup unsalted butter, softened
09 -
1 cup fresh raspberries
→ Raspberry Buttercream Frosting
10 -
1/4 cup fresh raspberries, mashed
11 -
1 1/2 cups powdered sugar
12 -
1/2 cup unsalted butter, softened
13 -
1/2 teaspoon vanilla extract
# Steps:
01 -
Turn the oven on to 350°F (175°C). Get a 12-cup muffin pan ready with liners.
02 -
Stir together salt, baking powder, and flour in a mixing bowl.
03 -
Use a large bowl to beat together softened butter and sugar until it looks fluffy. Add eggs one by one. Stir in vanilla after.
04 -
Add flour mixture and milk alternately into the butter bowl, starting and finishing with the dry ingredients. Stir gently until it’s just mixed.
05 -
Carefully fold raspberries into the batter.
06 -
Spoon batter into liners evenly. Bake for about 18–20 minutes. Check with a toothpick—it should come out clean. Let them cool before decorating.
07 -
Beat butter until smooth and creamy. Slowly work in powdered sugar. Mix in vanilla and mashed raspberries for that delicious flavor.
08 -
Spread the frosting over the cupcakes. Pop a raspberry on top if you want a little extra flair.
# Notes:
01 -
Fresh raspberries make a big difference in flavor. If you’re using frozen ones, keep them frozen while adding.
02 -
If the frosting feels runny, pop it in the fridge for a short while before piping.
03 -
Store these in the fridge, and they’ll be good for up to 3 days!