One-Bowl Raspberry Cupcakes with Cream Cheese Frosting
Try these easy raspberry cupcakes, packed with juicy raspberries and topped with creamy raspberry buttercream for a delightful treat.
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.
Did you bake this recipe?Leave a comment and a review! below and tag @onebowlbakery on socials!