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Raspberry Cupcakes with Cream Cheese Frosting

Treat your Valentine to a sweet surprise with this recipe for Raspberry Cupcakes with Cream Cheese Frosting.
5 from 2 votes
Prep Time 30 mins
Cook Time 25 mins
Total Time 55 mins
Servings 24 cupcakes


For the cupcakes:

  • 3 cups cake flour
  • 1 ½ teaspoons baking soda
  • 1/4 teaspoon salt
  • 2 Tablespoons cocoa powder
  • 3/4 cup unsalted butter
  • 2 cups sugar
  • 3 eggs
  • 2 teaspoons vanilla
  • 1 ¼ cups buttermilk
  • 3 Tablespoons red food coloring (about 1.5 oz.)
  • cups mashed raspberries (2 6-oz. packages )

For the frosting:

  • 1 (8 oz.) package cream cheese
  • 1/2 cup butter, softened
  • 1 teaspoon vanilla
  • 3 cups powdered sugar


For the cupcakes:

  • Preheat the oven to 350ºF.
  • In a small bowl, sift together the cake flour, baking soda, salt and cocoa powder. Set aside.
  • Cream together the butter and sugar then beat in the eggs one at a time.
  • Add in the vanilla.
  • Beat in the sifted flour mixture alternately with the buttermilk.
  • Add in the food coloring and blend until well mixed. Then stir in the mashed raspberries.
  • Scoop the batter into cupcake tins lined with cupcake cups.
  • Bake for 22-24 minutes, rotating the cupcake tin in the oven halfway through.
  • Remove and let cool before frosting with cream cheese frosting (recipe below).

For the cream cheese frosting:

  • Beat together the cream cheese and softened butter until well incorporated.
  • Beat in vanilla then slowly beat in the powdered sugar until the icing is smooth in texture.
  • Spread on cupcakes and serve.
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