Berry-Filled Vanilla Cupcakes (Printable Format)
Light vanilla cupcakes studded with fresh raspberries and topped with a vibrant, creamy raspberry buttercream frosting.
# What You'll Gather:
→ Cupcake Batter
01 -
1 1/2 cups all-purpose flour
02 -
1 1/2 teaspoons baking powder
03 -
1/4 teaspoon salt
04 -
1/2 cup unsalted butter, softened
05 -
3/4 cup granulated sugar
06 -
2 large eggs
07 -
1 teaspoon vanilla extract
08 -
1/2 cup milk
09 -
1 cup fresh raspberries
→ Raspberry Buttercream Frosting
10 -
1/2 cup unsalted butter, softened
11 -
1 1/2 cups powdered sugar
12 -
1/2 teaspoon vanilla extract
13 -
1/4 cup fresh raspberries, mashed
# Step-by-Step Instructions:
01 -
Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
02 -
In a bowl, whisk together flour, baking powder, and salt.
03 -
In another large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, then mix in vanilla.
04 -
Alternately add dry ingredients and milk to the butter mixture, beginning and ending with dry ingredients. Mix until just combined.
05 -
Gently fold in fresh raspberries.
06 -
Divide batter evenly among cupcake liners and bake for 18–20 minutes or until a toothpick comes out clean. Cool completely.
07 -
For the frosting, beat butter until creamy. Add powdered sugar gradually, then mix in vanilla and mashed raspberries until smooth and fluffy.
08 -
Frost cooled cupcakes and garnish with extra raspberries if desired.
# Important Tips:
01 -
Use fresh raspberries for best flavor and texture, but frozen can work in a pinch (do not thaw).
02 -
If frosting is too soft, chill slightly before piping.
03 -
Store cupcakes in the fridge for up to 3 days.