Raspberry cupcakes with a soft vanilla base, juicy raspberry center, and a light mascarpone raspberry frosting on top.
Raspberry cupcakes with a soft vanilla base, a fruity raspberry center, and a light mascarpone frosting.
A homemade cupcake recipe built on my vanilla base, filled and frosted with real raspberries.
These raspberry cupcakes are made from scratch, tested for clean layers, balanced sweetness, and fresh flavor.
Why you’ll love this recipe
- Real raspberry flavor: Fresh raspberries and a fruity raspberry center.
- Light frosting: Whipped mascarpone, smooth and not too sweet.
- Perfect for parties: Easy to make ahead and assemble later.
Ingredients you need
- Butter: Unsalted, very soft (or melted and cooled).
- Sugar: White granulated sugar and powdered sugar.
- Eggs: Large, at room temperature.
- Flour: Cake flour preferred, or all-purpose flour.
- Milk: Buttermilk for best texture (sour cream or plain yogurt as substitutes).
- Leavening: Baking powder or baking soda.
- Vanilla & salt: Pure vanilla extract and fine salt.
- Raspberries: Fresh for the cupcake batter, frozen for the filling and frosting.
- Mascarpone: Cold, full-fat.
- Heavy cream: Cold, full-fat.
Tips before you start
- Mascarpone frosting: Make it just before decorating, with all ingredients well chilled.
- Cupcake batter: Use room-temperature ingredients and stop mixing as soon as the batter is smooth.
- Cooling: Let the cupcakes cool completely before frosting to avoid melting the topping.
- Raspberry filling: Cool the raspberry purée fully before filling to keep the crumb from getting wet.
- Smooth purée: Blend the raspberries, then strain to remove seeds for a clean flavor and texture.
How to make raspberry cupcakes
This recipe starts with my classic vanilla cupcake base, which I use for most birthday and celebration cupcakes.
Cream the softened butter and sugar on medium speed for 2–3 minutes until light and smooth.
Add the eggs and vanilla, then beat for about 3 minutes until fully combined.
Mix the cake flour, baking powder, and salt in a separate bowl, then sift.
Fold the dry ingredients and buttermilk into the batter alternately, using a spatula, just until smooth.
Incorporate the raspberries gently, without overmixing.
Preheat the oven to 350°F (180°C) and line a cupcake pan with liners.
Fill the liners about ¾ full and bake for 15–17 minutes, until lightly golden.
Cool the cupcakes briefly in the pan, then transfer to a wire rack to cool completely.
For the full method and tips, you can use my homemade raspberry filling recipe.
Cook the raspberries with sugar, lemon juice, and zest in a saucepan over medium heat, then simmer on low for 10–15 minutes until thick.
Cool completely, chill in the fridge, then fill the center of the cupcakes using a cupcake corer and the raspberry compote.
For full details and variations, you can use my raspberry mascarpone frosting recipe.
Whip the cold mascarpone, cold heavy cream, powdered sugar, vanilla, and raspberry purée on medium-low speed for 2–3 minutes until thick and smooth.
Pipe the frosting onto the cooled cupcakes, garnish with fresh raspberries, then chill for 20 minutes before serving.
Serving suggestions
- Serve slightly chilled to keep the mascarpone frosting stable
- Perfect for birthdays, baby showers, or spring gatherings
- Top with fresh raspberries just before serving
- Best enjoyed the same day for the freshest texture
Storage
- Store frosted raspberry cupcakes in an airtight container in the fridge for up to 3 days.
- Bring to room temperature for 15–20 minutes before serving.
Recipe variations
- Raspberry buttercream cupcakes – Swap the mascarpone frosting for raspberry buttercream.
- Chocolate raspberry cupcakes – Use a chocolate cupcake base with the same filling.
- Lemon raspberry cupcakes – Add lemon zest to the batter for a brighter flavor.
- White chocolate raspberry cupcakes – Add white chocolate chips to the batter.
For a layered version, try my raspberry cake recipe made with the same vanilla base and raspberry filling.
Recipe Questions
Can I use frozen raspberries?
Yes, frozen raspberries work well for the filling and frosting.
Can I make these cupcakes ahead of time?
Yes, bake the cupcakes one day ahead and assemble the next day.
Do these cupcakes need refrigeration?
Yes, the mascarpone frosting requires refrigeration.
Can I reduce the sweetness?
Yes, slightly reduce the sugar in the filling or frosting if needed.
More Cupcake Recipes
- Vanilla birthday cupcakes
- Strawberry cupcakes
- Chocolate raspberry cupcakes
- White chocolate raspberry cupcakes
I hope you’ll love this recipe! If you try this recipe, feel free to leave a comment. It always helps. Happy baking!
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Raspberry Cupcakes
- Total Time: 55 minutes
- Yield: 12 cupcakes
Description
Soft vanilla cupcakes filled with a bright raspberry compote and topped with a light raspberry mascarpone frosting. A balanced, fresh cupcake with real raspberry flavor in every bite.
Ingredients
Cupcake batter
- 100 g (½ cup) butter – unsalted, softened
- 150 g (¾ cup) granulated sugar – white
- 2 large eggs – room temperature
- 1½ tsp vanilla extract
- 135 ml (½ cup) buttermilk – or plain yogurt
- 150 g (1¼ cups) cake flour
- 1½ tsp baking powder
- ¼ tsp salt
- 80 g (½ cup) raspberries – fresh or frozen
Raspberry compote (filling + frosting puree)
- 400 g (2 cups) raspberries – fresh or frozen
- 60 g (⅓ cup) granulated sugar
- ½ lemon lemon juice – freshly squeezed
Raspberry mascarpone frosting
- 250 g (1 cup / 9 oz) mascarpone cheese – cold
- 220 ml (1 cup) heavy cream – full-fat, cold
- 65 ml (¼ cup) raspberry compote – cooled
- 3 tbsp powdered sugar
- 1 tsp vanilla extract
Instructions
Cupcake batter
- Preheat the oven to 350°F / 180°C and line a cupcake pan with paper liners.
- Whisk together the flour, baking powder, and salt in a medium bowl.
- Beat the softened butter and sugar in a large bowl (or stand mixer with whisk attachment) on medium speed for 2–3 minutes, until pale and creamy.
- Add the eggs and vanilla, then beat on high speed for about 3 minutes, until smooth and fluffy.
- Fold in the dry ingredients and buttermilk alternately, in batches, using a spatula, just until the batter is smooth.
- Gently mix in the raspberries, whole or roughly chopped, without overmixing.
- Fill the cupcake liners about ¾ full.
- Bake for 15–17 minutes, until lightly golden and a toothpick inserted in the center comes out clean.
- Cool briefly in the pan, then transfer to a wire rack and let cool completely.
Raspberry compote (filling + puree)
- Combine the raspberries, sugar, and lemon juice in a saucepan.
- Cook over medium heat until the mixture starts to boil, then reduce heat and simmer for 10–15 minutes, until thick and jam-like.
- Blend the compote until smooth, then strain through a fine mesh sieve to remove the seeds.
- Set aside half for filling the cupcakes and reserve the smooth puree for the frosting.
- Chill completely before use.
Raspberry mascarpone frosting
- Place the cold mascarpone, cold heavy cream, powdered sugar, vanilla, and strained raspberry puree in a large bowl.
- Whip with an electric mixer on medium speed for 2–3 minutes, until thick, smooth, and pipeable.
- Stop mixing as soon as the frosting holds soft peaks.
Assembly
- Core the center of each cooled cupcake using a cupcake corer.
- Fill with raspberry compote.
- Pipe the raspberry mascarpone frosting on top using a star tip (1B), forming swirls.
- Decorate with fresh raspberries.
- Chill for 20–30 minutes before serving for best texture.
Notes
Storage: Store the frosted raspberry cupcakes in an airtight container in the fridge for up to 3 days. Bring to room temperature before serving.
Tips:
- Use all ingredients at room temperature for a smooth cupcake batter.
- Do not overmix once the flour is added to keep the cupcakes soft.
- Let the raspberry compote cool fully before filling the cupcakes.
- Always strain the raspberry puree for a smooth frosting without seeds.
- Keep mascarpone and cream very cold for a stable frosting.
- Prep Time: 40 minutes
- Cook Time: 15 minutes
- Category: Cupcakes
- Method: baking
- Cuisine: American
Nutrition
- Serving Size:
- Calories: 179
- Sugar: 13.5 g
- Sodium: 75.1 mg
- Fat: 8.1 g
- Carbohydrates: 24.3 g
- Protein: 2.6 g
- Cholesterol: 50.2 mg
Hélène
Yum, they're amazing. Thank you so much for the recipe.
Clarisse
Hello, I'm going to try this recipe but I don't have buttermilk. What can I use as a substitute, and is the mascarpone cream firm enough, or should I opt for a buttercream instead since they'll be sitting out at room temperature for a while? Thanks for your recipes!