What makes the perfect sweet treat for a summer gathering? These homemade cupcakes with freshly picked raspberries and a dollop of creamy white frosting are a quick and easy family favorite. Save this idea for your next weeknight dinner dessert or special occasion Pin for later

cupcakes with white frosting and raspberries on top are sitting on a plate

Introduction

Cupcakes are a timeless delight that can be easily customized to suit any occasion or taste preference. The combination of moist, fluffy cake, rich white frosting, and the sweet-tartness of fresh raspberries on top is a match made in heaven. What’s even better is that this delightful treat can be made with everyday ingredients, requiring minimal effort but yielding impressive results. Whether you’re a seasoned baker or just starting out, this recipe is perfect for those looking to indulge in a little creativity and flavor without breaking a sweat.

Why This Works

• Flavor balance and ingredient accessibility: The sweetness of the cupcakes and frosting is perfectly balanced by the tartness of the raspberries, creating a delightful harmony of flavors. Moreover, all the ingredients required are easily accessible in most supermarkets, making this recipe highly practical.
• Ease of preparation: One of the standout features of this recipe is how easy it is to prepare. From mixing the batter to frosting the cupcakes, each step is straightforward and requires minimal specialized skills, making it accessible to bakers of all levels.
• Impressive results with minimal effort: Despite the simplicity of the recipe, the end result is nothing short of impressive. The combination of textures and flavors, along with the visually appealing presentation of raspberries on top, makes these cupcakes perfect for any gathering or as a special treat.

Key Ingredients

The main ingredients for these cupcakes include all-purpose flour, granulated sugar, unsalted butter, eggs, vanilla extract for the vanilla flavor, and whole milk. For the white frosting, you’ll need unsalted butter, powdered sugar, and a pinch of salt. Fresh raspberries are the crowning glory, providing a burst of flavor and color. Practical substitutions can be made, such as using almond milk instead of whole milk for a dairy-free option or replacing granulated sugar with honey in the frosting for a slightly different flavor profile.

Instructions

1. Step 1: Begin by preheating your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners. In a medium bowl, whisk together flour and sugar. In a large bowl, using an electric mixer, beat the butter until creamy, then add eggs one at a time, followed by vanilla extract.
2. Step 2: Gradually add the dry ingredients to the wet ingredients, alternating with milk, beginning and ending with dry ingredients. Beat just until combined. Divide the batter evenly among the muffin cups.
3. Step 3: Bake for about 18-20 minutes or until a toothpick inserted in the center comes out clean. Allow the cupcakes to cool completely in the pan before frosting.
4. Step 4: For the frosting, beat the butter until light and fluffy, then gradually add powdered sugar, beating until smooth and creamy. Add a pinch of salt to taste. Once the cupcakes are cool, frost each one and top with a fresh raspberry.

Handy Tips

• Ensure your ingredients, especially the butter and eggs, are at room temperature for a lighter and fluffier texture. Don’t overmix the batter, as this can lead to dense cupcakes. For the frosting, start with a small amount of powdered sugar and add more to taste to achieve the desired sweetness and consistency.

Heat Control

When baking the cupcakes, it’s crucial to maintain the right temperature and not to overbake. The ideal temperature is 350°F (175°C), and the cupcakes are done when they’re lightly golden and a toothpick inserted into the center of a cupcake comes out clean. Overbaking can lead to dry cupcakes, so keep an eye on them after the 15-minute mark.

Crunch Factor

The texture of these cupcakes should be moist and fluffy, with the freshness of the raspberries providing a slight tartness and a pop of flavor. The white frosting should be smooth and creamy. To achieve the right texture, don’t overmix the batter, and make sure not to overbake the cupcakes.

Pro Kitchen Tricks

• For an extra moist cupcake, try adding an extra tablespoon or two of milk or substituting some of the flour with cornstarch. When frosting, dip the knife or spatula in hot water, then wipe it clean before spreading the frosting for a smoother finish.

Storage Tips

• Cupcakes are best stored in an airtight container at room temperature for up to 3 days. If you plan to store them for a longer period, consider freezing them without the frosting and raspberries, then thaw and decorate as needed. For best results, frost and top with raspberries just before serving.

Gift Packaging Ideas

These cupcakes make a wonderful gift, especially when packaged nicely. Consider placing them in a decorative box or tin, or wrapping them individually in cellophane bags tied with a ribbon. Adding a personal touch, like a handwritten note or a small bag of extra raspberries, can make the gift even more special.

Flavor Variations

• Different spices: Try adding a pinch of cinnamon or nutmeg to the batter for a unique twist. For a lemon flavor, substitute the vanilla extract with lemon zest and lemon juice.
• Creative toppings: While raspberries are a classic choice, consider other fruits like blueberries, strawberries, or even candy pieces for a different look and taste.
• Ingredient swaps: For a gluten-free version, substitute the all-purpose flour with a gluten-free flour mix. You can also use different types of milk or yogurt for a creamier batter.

Troubleshooting

• Texture problems: If your cupcakes turn out too dense, it might be due to overmixing the batter. If they’re too dry, they might have been overbaked.
• Ingredient replacements: Always try to use the exact ingredients listed, but if you must substitute, do so with similar ingredients. For example, almond milk can replace whole milk, but water or juice would not provide the same consistency.
• Over/undercooking signs: Keep an eye on your cupcakes after the minimum baking time. They’re done when a toothpick inserted comes out clean, and they should be lightly golden on top.

FAQs

• Can I freeze it? Yes, you can freeze the cupcakes without the frosting and raspberries for up to 2 months. Thaw at room temperature or reheat in the microwave when needed.
• Is it gluten-free? Not in its basic form, but you can make it gluten-free by substituting the all-purpose flour with a gluten-free flour mix.
• Can I double the recipe? Yes, simply double all the ingredients. Keep in mind that baking time might be slightly longer for larger batches, so keep an eye on them.

Conclusion

Making cupcakes with white frosting and raspberries on top is a delightful and rewarding experience, perfect for beginners and experienced bakers alike. With its straightforward steps and accessible ingredients, this recipe encourages creativity and experimentation. Whether you’re baking for a special occasion or just because, these cupcakes are sure to bring joy and satisfaction. Don’t hesitate to share your creations or adapt the recipe to your taste preferences. Happy baking!