There’s something so special about the combination of fresh raspberries, soft vanilla cupcakes, and a swirl of whipped cream frosting.
These Raspberry Cream Cupcakes are light, fruity, and perfect for any occasion—birthdays, baby showers, or just a cozy baking afternoon with the kids.
What I love most is how easy they are to make, even if you’re not a pro baker.
My kids love helping with this recipe, especially sneaking a few raspberries along the way!
Let’s get baking—your kitchen is about to smell amazing.
What You’ll Need
For the Cupcakes:
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup whole milk
- 1 cup fresh raspberries (plus extra for garnish)
For the Whipped Cream Frosting:
- 1 cup heavy whipping cream
- 3 tbsp powdered sugar
- 1/2 tsp vanilla extract
Pro Tips
- Use room temperature ingredients – Butter, eggs, and milk mix better when they’re not cold, giving you a smoother batter.
- Don’t overmix the batter – Gently fold the ingredients until just combined to keep your cupcakes light and fluffy.
- Whip the cream until stiff peaks form – This keeps the frosting stable and makes it easier to pipe.
- Add raspberries last – Gently fold them into the batter to avoid smashing them.
- Chill your frosting tools – Pop your bowl and beaters in the fridge for 15 minutes before making the whipped cream for best results.
Tools You’ll Need
- Mixing bowls
- Hand mixer or stand mixer
- Measuring cups and spoons
- Whisk
- Spatula
- Cupcake pan and liners
- Piping bag with a star tip (optional, for frosting)
Substitutions and Variations
- No fresh raspberries? Frozen raspberries work too—just don’t thaw them first!
- Want it sweeter? Add a teaspoon of raspberry jam to the frosting for extra flavor.
- Dairy-free? Use a plant-based milk and coconut whipped cream for the frosting.
- Chocolate twist: Add 1/4 cup mini chocolate chips to the batter for a chocolate-raspberry combo.
Make-Ahead Tips
- You can bake the cupcakes a day in advance. Just store them in an airtight container at room temperature.
- Whipped cream frosting is best fresh, but you can make it up to 4 hours ahead. Keep it chilled until ready to pipe.
Instructions
1. Preheat and Prep
Preheat your oven to 350°F (175°C) and line a cupcake pan with liners.
2. Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. Cream the Butter and Sugar
In a large bowl, beat the softened butter and sugar together until light and fluffy (about 2-3 minutes).
4. Add Eggs and Vanilla
Add eggs one at a time, mixing well after each. Stir in the vanilla extract.
5. Combine Wet and Dry Ingredients
Alternate adding the dry ingredients and milk to the butter mixture, starting and ending with the dry. Mix until just combined.
6. Add Raspberries
Gently fold in the fresh raspberries.
7. Fill and Bake
Divide the batter evenly into cupcake liners, filling about 2/3 full. Bake for 18-20 minutes or until a toothpick comes out clean. Cool completely before frosting.
8. Make the Whipped Cream Frosting
In a chilled bowl, whip the heavy cream, powdered sugar, and vanilla until stiff peaks form.
9. Frost and Decorate
Pipe or spread the whipped cream onto cooled cupcakes. Top each cupcake with a fresh raspberry and a light dusting of powdered sugar.
Leftovers and Storage
Store cupcakes in an airtight container in the fridge for up to 3 days. Let them come to room temperature before serving.
Conclusion
These Raspberry Cream Cupcakes are sure to be a hit with your family and friends.
They’re light, fruity, and full of creamy goodness!
I hope you enjoy baking these as much as I do.
Let me know how yours turn out in the comments below—I’d love to hear from you or help with any questions.
Happy baking!
