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Wednesday, February 25, 2015

Vanilla Cupcakes with Raspberry Frosting

I recently just started eating raspberries and incorporating them into my smoothies. They have grown on me and now it seems that I can't get enough of them. I like how they are sweet with a little tang to them that is just right. My favorite berry of all time is the strawberry.

I took these cupcakes to an event that I attended yesterday and they were a hit. The fresh raspberries in the frosting makes all the difference and these cupcakes are not too heavy in flavor. That was a plus, since the theme of the event was Rise and Shine. In my world cupcakes fit the theme perfectly for those who wanted something sweet.

Since this cupcake has a basic vanilla flavor it can easily be paired with any frosting and will always taste great.

Vanilla Cupcakes with Raspberry Frosting

Yield - 12 cupcakes


1/2 cup butter (room temperature)
3 eggs  (room temperature)
2 1/2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 3/4 cups granulated sugar
1 1/2 teaspoons pure vanilla extract
1 1/4 cup milk ( I used 2%)

Raspberry Frosting

Yield - Frosts 12 cupcakes

1/2 cup unsalted butter (room temperature)
3 cups powdered sugar
1/2 teaspoon pure vanilla extract
1 cup fresh raspberries


Preheat oven to 350 degrees. Line a 12 count muffin pan with cupcake liners.

For the vanilla cupcakes:

1. Allow butter and 3 eggs to sit at room temperature for 30 minutes.
2. In a medium sized bowl mix all-purpose flour, baking powder, and salt. Set aside.
3. Using a stand mixer and paddle attachment beat butter on medium speed until creamy. Add granulated sugar.
4. Add pure vanilla extract and eggs one at a time. Beat for 1 minute on low speed after the addition of each egg.
5. Alternate adding the all-purpose flour mixture and milk.
6. Bake for 18-20 minutes or until toothpick is inserted in center and comes out clean.
7. Let cupcakes cool in muffin cups for 5 minutes. Remove cupcakes from muffins cups and place on cooling rack until cooled completely.

For the raspberry frosting:

1. Place raspberries in a small zip loc bag and crush them until fine in texture. Set aside
2. In stand mixer using paddle attachment beat butter  on low to medium speed until smooth.
3. Add powdered sugar 1 cup at a time and beat until blended.
4. Add pure vanilla extract.
5. Add raspberry puree until mixed completely. 

It's the middle of the week and I hope you all are enthusiastically pushing towards the finish line of the weekend.  Congratulations to all of my food blogging buddies who have been nominated for the 2015 Better Homes and Gardens Blogger Awards! How exciting and what an accomplishment. :-)

If you try this recipe, please let me know! Leave a comment below, or take a photo and tag it on Instagram or Twitter with #savorthebaking!

Savor The Baking,


  1. beautiful pictures of beautiful cupcakes! they're perfectly domed and frosted!

  2. These cupcakes are absolutely amazing!

  3. Perfect in practically every way! every way! :-)

  4. This looks absolutely amazing! I love those gorgeous bright colours, and I love your creativity as well! Do you think you could ship some to me by any chance? ;)

    1. Hey Alessandra. I sure would ship you some if I knew the proper packaging procedures and creativity is one of my biggest strengths. Have a great weekend.

  5. Oh my goodness, these are so beautiful and dainty. I know I could eat too many. :)

  6. These are so petite and pretty! They look like they could be from the window of a professional bakery :)

    1. Thanks so much Medha. I hope your weekend is going great.

  7. These are just the prettiest cupcakes ever, Chineka!

    1. Thanks Allie. That means a lot coming from you. :-)