Description
Rich and moist Chocolate Raspberry Cupcakes with creamy Buttercream Frosting, perfectly balancing the deep chocolate flavor with bright, tart raspberries. This easy-to-make recipe delivers tender cupcakes crowned with luscious buttercream, ideal for celebrations or everyday indulgence.
Ingredients
Scale
Cupcake Ingredients
- 1 and 3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 and 1/2 cups granulated sugar
- 1 cup buttermilk, at room temperature
- 1/2 cup vegetable oil
- 2 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 1 cup fresh raspberries
Buttercream Frosting Ingredients
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 2–4 tablespoons heavy cream
- 1 teaspoon vanilla extract
- Optional: 2 tablespoons freeze-dried raspberry powder
Instructions
- Prepare Your Oven and Pan: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners to ensure easy removal and perfect shape.
- Combine Dry Ingredients: In a large bowl, sift together the all-purpose flour, cocoa powder, baking powder, baking soda, salt, and granulated sugar. This ensures even distribution of leavening agents and a lump-free cocoa.
- Mix Wet Ingredients: In a separate bowl, whisk buttermilk, vegetable oil, eggs, and vanilla extract until smooth and well combined.
- Incorporate Wet and Dry Ingredients: Slowly pour the wet mixture into the dry ingredients, stirring gently until just combined. Be careful not to overmix to keep the cupcakes tender.
- Fold in Fresh Raspberries: Gently fold the fresh raspberries into the batter, distributing them without breaking to prevent coloring the batter too much.
- Fill the Cupcake Liners and Bake: Divide the batter evenly among the cupcake liners, filling about two-thirds full. Bake in the preheated oven for 18-22 minutes or until a toothpick inserted comes out clean.
- Prepare the Buttercream Frosting: While cupcakes cool, beat the softened unsalted butter with powdered sugar until fluffy. Add heavy cream, vanilla extract, and optionally freeze-dried raspberry powder. Continue beating until silky smooth and spreadable.
- Frost and Garnish: Once cupcakes are completely cooled, pipe or spread the buttercream generously on top. Optionally garnish with fresh raspberries or chocolate shavings for a beautiful finishing touch.
Notes
- Use room temperature eggs and buttermilk for better mixing and rise.
- Do not overmix the batter to keep cupcakes light and airy.
- Fresh raspberries work best to maintain vibrant flavor and texture.
- If frosting is too soft, chill it briefly in the fridge to firm up for easier piping.
- Test cupcakes with a toothpick before removing from oven to avoid under or overbaking.
- Prep Time: 15 minutes
- Cook Time: 18-22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake with frosting
- Calories: 350 kcal
- Sugar: 32 g
- Sodium: 150 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 55 mg
Keywords: Chocolate cupcakes, raspberry cupcakes, buttercream frosting, moist cupcakes, berry desserts, chocolate raspberry dessert, homemade cupcakes
