One-Bowl Raspberry Cupcakes with Cream Cheese Frosting
Get ready to fall in love with these fresh Raspberry Cupcakes, the perfect balance of bright lemon flavor and sweet, juicy raspberries! This raspberry cupcake recipe is easy to make in just one bowl, so there’s no need for a bowl of a stand mixer or an electric mixer—less mess, more deliciousness. Topped with a luscious raspberry buttercream frosting made with real raspberries, these are the ultimate treat for baby showers, Valentine’s Day, or any day you want to indulge in something special.
I love anything raspberry flavor, in fact, this is my second raspberry recipe this month! My raspberry cupcakes are refreshing and light and perfectly tart, just like my white chocolate raspberry muffins. Craving more fruity recipes? Try my blueberry cupcakes or my orange and poppyseed muffins!
Why You’ll Love This Recipe
- One Bowl Simplicity: No need for fancy equipment—this recipe comes together in a large mixing bowl, making cleanup a breeze.
Bright, Fresh Flavors: The combination of fresh raspberries and lemon zest creates a burst of delicious raspberry flavor with every bite.
Perfect for Any Occasion: From Mother’s Day brunch to a casual afternoon tea, these cupcakes are as versatile as they are stunning.
Ingredients
- Unsalted butter: Use room temperature butter for the best results; it adds richness and structure to the cupcakes.
- Whole milk: Provides moisture and creates a tender texture in the cupcakes—opt for full-fat for a creamy consistency.
- Eggs: Make sure they’re at room temperature to ensure a smooth cupcake batter that bakes evenly.
- Vanilla extract: A little goes a long way to enhance the natural sweetness of the raspberries.
- Lemon zest: Adds a bright citrusy kick that complements the raspberries perfectly.
- All-purpose flour: Stick with purpose flour for a classic cupcake texture; measure it correctly by spooning and leveling.
- Granulated sugar: Sweetens the cupcakes while helping to keep them soft and moist.
- Baking powder and baking soda: The combination of these ensures a light and fluffy rise.
- Kosher salt: Enhances the flavors and balances the sweetness of the cupcake batter.
- Fresh raspberries: Lightly mashed to release their juices while still leaving bits of real raspberries throughout the texture of the cupcakes.
Ingredient Substitutions
- Sour cream: Replace the whole milk with sour cream for an even richer cupcake texture.
- Raspberry preserves: Swap fresh raspberries in the frosting for raspberry jam to intensify the raspberry flavor.
- Freeze-dried raspberries: Grind them into a powder and use them in the frosting for a tangy, concentrated flavor.
- Canola oil: Replace half the butter in the batter with neutral oil for a slightly moister crumb.
Ingredient Additions
- White chocolate chips: Fold into the cupcake batter for a creamy and sweet surprise.
- Raspberry filling: Core the center of a cupcake and add a teaspoon of raspberry jam or preserves before frosting.
- Lemon slice: Garnish the top of the cupcakes with a small, thin slice for extra elegance.
- Raspberry powder: Sprinkle over the frosting for a pop of vibrant color and tartness.
Step by Step Instructions
Make the Raspberry Puree: Combine the raspberries and sugar in a small saucepan over medium heat. Stir and cook for about 5 minutes, or until the raspberries break down into a sauce-like consistency.
Push the mixture through a fine-mesh sieve to remove seeds. Set the puree aside to cool completely.
Preheat and Prepare the Pan: Preheat your oven to 350°F (175°C). Line a cupcake pan with 12 cupcake liners.
Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
Next, add the wet ingredients! Add the melted butter, milk, eggs, vanilla extract, and lemon zest to the dry ingredients.
Stir with a rubber spatula until just combined.
Fold in Raspberries: Gently fold in the mashed raspberries, being careful not to overmix.
Bake: Divide the batter evenly among the cupcake liners.
Bake for 18–22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Transfer to a cooling rack and cool completely.
Make the Frosting: In a medium bowl, beat the cream cheese, butter, and vanilla extract together until smooth. Gradually add the powdered sugar, mixing on low speed until combined.
Stir in the raspberry puree until the frosting is smooth and creamy. Add milk, 1 teaspoon at a time, if needed to adjust the consistency.
Assemble and Serve the Cupcakes: Use a piping bag or spread the frosting generously on top of the cooled cupcakes. Decorate the raspberry cupcakes with fresh raspberries, a sprinkle of lemon zest, or even a small drizzle of raspberry puree for a special touch.
Expert Tips
- Mash carefully: Lightly mash the raspberries; over-mashing can make the batter too wet and affect the bake time.
- Scrape the sides of the bowl: Use a rubber spatula to ensure all the ingredients are fully incorporated.
- Check for doneness: Insert a toothpick into the center of a cupcake, and if it comes out clean, they’re ready.
- Chill the frosting: If your frosting becomes too soft while piping, chill it for 10–15 minutes before continuing.
Serving Suggestions
- Mini cupcakes: Bake these in mini cupcake tins for bite-sized treats perfect for parties.
- Valentine’s Day special: Pipe the frosting with a pastry bag in heart shapes and add edible glitter for extra romance.
- Mother’s Day brunch: Pair with a side of lemon slices and fresh raspberry mimosas for a festive table spread.
- Chocolate raspberry cupcakes: Drizzle melted chocolate over the frosting for a decadent twist.
Storage Instructions
- Unfrosted cupcakes: Store in an airtight container at room temperature for up to 2 days or freeze in a freezer bag for up to 3 months.
- Frosted cupcakes: Place in a single layer in a plastic wrap-lined container and refrigerate for up to 4 days. Allow to come to room temperature before serving for the best flavor.
- Leftover frosting: Store in an airtight container in the fridge and use within a week.
Did you try this recipe? I’d love to see it! Tag @onebowlbakery on Instagram and leave a ⭐️⭐️⭐️⭐️⭐️ review below!
One-Bowl Raspberry Cupcakes with Cream Cheese Frosting
Equipment
- Cupcake pan
- Paper liners
- Large mixing bowl
- Medium bowl
- Rubber spatula
- Whisk
- Fine-mesh sieve
- Small saucepan
- Cooling rack
- Piping bag (optional)
Ingredients
For the Raspberry Puree:
- ½ cup fresh raspberries
- 1 teaspoon granulated sugar optional
For the Cupcakes:
- 1 ½ cups (190g) all-purpose flour
- 1 cup (200g) granulated sugar
- 1 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon kosher salt
- ½ cup (120ml) unsalted butter melted and cooled
- ½ cup (120ml) whole milk room temperature
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 1 cup fresh raspberries lightly mashed
For the Raspberry Cream Cheese Frosting:
- 4 ounces (115g) cream cheese softened
- 2 cups (240g) powdered sugar sifted
- 2 tablespoons unsalted butter softened
- 1 teaspoon vanilla extract
- 2 –3 teaspoons milk adjust for consistency
- 2 tablespoons raspberry puree from the recipe above
Instructions
Make the Raspberry Puree:
- In a small saucepan over medium heat, combine the fresh raspberries and sugar (if using). Stir and cook for about 5 minutes, or until the raspberries break down into a sauce-like consistency.
- Push the mixture through a fine-mesh sieve to remove the seeds. Discard the seeds and set the puree aside to cool completely before using in the frosting.
Bake the Cupcakes:
- Preheat your oven to 350°F (175°C). Line a cupcake pan with liners.
- In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and kosher salt.
- Pour in the melted unsalted butter, whole milk, eggs, vanilla extract, and lemon zest. Stir with a rubber spatula until just combined.
- Gently fold in the mashed fresh raspberries, being careful not to overmix.
- Divide the batter evenly among the cupcake liners. Bake for 18–22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Transfer to a cooling rack and allow the cupcakes to cool completely before frosting.
Make the Raspberry Buttercream Frosting:
- In a medium bowl, beat together the softened cream cheese, unsalted butter, and vanilla extract until smooth.
- Gradually mix in the powdered sugar on low speed until fully incorporated.
- Add 2 tablespoons of the cooled raspberry puree and mix until smooth. If the frosting is too thick, add a teaspoon of milk at a time until the desired consistency is reached.
Assemble and Serve:
- Once the cupcakes have cooled completely, spread or pipe the frosting generously on top.
- Decorate with fresh raspberries, a sprinkle of lemon zest, or a small drizzle of raspberry puree for extra flair.
Notes
- Mash carefully: Lightly mash the raspberries; over-mashing can make the batter too wet and affect the bake time.
- Scrape the sides of the bowl: Use a rubber spatula to ensure all the ingredients are fully incorporated.
- Check for doneness: Insert a toothpick into the center of a cupcake, and if it comes out clean, they’re ready.
- Chill the frosting: If your frosting becomes too soft while piping, chill it for 10–15 minutes before continuing.
