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    Home » Cupcakes » Vanilla Cupcakes with Raspberry Buttercream

    Published on Feb 12, 2017. Modified on May 26, 2022 by bakingqueen74. This post may contain affiliate links. 11 Comments

    Vanilla Cupcakes with Raspberry Buttercream

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    Jump to Recipe

    While I bake quite often, I don’t make cupcakes that often! My children love them as a treat though of course, so I thought I’d make some vanilla cupcakes with raspberry buttercream, which would also be great for Valentine’s Day.

    The buttercream is made from fresh raspberries, and I used a quick and easy method to make them into raspberry purée. Read on to find out how to do it!

    Vanilla cupcakes with raspberry buttercream

    Jump to:
    • Raspberry frosting
    • Step by step
    • Valentine ideas
    • Recipe
    • Reviews

    These paper baking cups are so cute and if you use them you don’t even need a muffin/cupcake tray, plus you have no tray to wash up. That’s definitely a win-win situation!

    Simply pipe your buttercream icing, add a fresh raspberry on top and some heart-shaped sprinkles and you’re ready to go.

    This recipe is great in that it makes a small batch of six vanilla cupcakes, which is great for a small celebration at home or to share with a small group.

    Vanilla cupcakes with raspberry buttercream

    Raspberry frosting

    The fresh raspberry adds a lovely colour and flavour to your buttercream, and not a food colour in sight here.

    Since the buttercream already contains sugar, I kept my raspberry purée unsweetened, and it adds a lovely tang of that fresh raspberry flavour to your cupcakes.

    Vanilla cupcakes with raspberry buttercream

    Step by step

    Get the quantities and full ingredients list from the recipe card at the end of the post.

    To make the vanilla cupcakes:
    1. Cream the butter with the sugar and then mix in the eggs, flour and milk and vanilla extract.
    2. Fill each baking cup two thirds full.
    3. Bake at 170 degrees for 15-20 minutes or until baked through and golden.

    6 vanilla cupcakes after baking, in tin.

    To make the raspberry buttercream frosting:

    1. Mash the raspberries with a fork and then push through a sieve to deseed, making raspberry puree.
    2. Microwave the raspberry puree on high for one minutes at a time, stirring between each heating, for 2-3 minutes in total, so it reduces and thickens. Leave to cool.
    3. Meanwhile, beat together the softened butter and icing sugar to make your buttercream. Use either a hand mixer or whisk (a stand mixer that can cope with small quantities will also work) and mix until light and fluffy.
    4. Stir in the cooled raspberry puree to the buttercream and make sure it is mixed in thoroughly.
    5. Once your cupcakes have cooled completely, pipe swirls of buttercream, finish with a raspberry on top and sprinkles if you wish.

    Vanilla cupcakes with raspberry buttercream

    Valentine ideas

    Here’s a bumper selection of more Valentine recipe ideas from me and my blogging friends:

    • Raspberry shortbread hearts
    • Nutella spelt pancakes
    • Strawberry loaf cake
    • Easy strawberry tarts
    • Vegan Valentine shortbread sweethearts from The Veg Space
    • Valentine breakfast scones from How to Cook Good Food
    • Vanilla bean waffles from Supper in the Suburbs
    • Chocolate orange love heart biscuits from Fab Food 4 All
    • Valentine cranberry orange scones from Farmersgirl Kitchen
    • Rice Krispie heart treats from United Cakedom
    • Ice cream cookiewiches from Foodie Quine
    • Raspberry and vanilla homemade marshmallows from Fuss Free Flavours

     

     

    Pin for later!

    Vanilla Cupcakes with Raspberry Buttercream

    Recipe

    Cupcakes with pink frosting and raspberries on top on a wire cooling rack,

    Vanilla Cupcakes with Raspberry Buttercream

    Easy vanilla cupcakes with raspberry buttercream made with fresh raspberry puree making the frosting a lovely natural pink colour
    5 from 5 votes
    Print Pin Rate Save Saved!
    Course: Baking
    Cuisine: British
    Keyword: cupcakes
    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Total Time: 30 minutes
    Servings: 6 cupcakes
    Calories: 511kcal
    Author: Lucy Allen | BakingQueen74

    Ingredients

    For the cupcakes:

    • 120 g butter unsalted
    • 120 g caster sugar
    • 2 eggs
    • 120 g self-raising flour
    • 1.5 tbsp milk
    • 1 tsp vanilla extract

    For the raspberry buttercream:

    • 100 g raspberries
    • 75 g butter softened
    • 150 g icing sugar

    To decorate:

    • fresh raspberries, one per cupcake
    • heart sprinkles
    UK Measurements - US Measurements

    Instructions 

    • Cream the butter with the sugar and then mix in the eggs, flour and milk and vanilla extract.
    • Fill each baking cup two thirds full
    • Bake at 170 degrees for 15-20 minutes or until baked through and golden.
    • Mash the raspberries with a fork and then push through a sieve to deseed.
    • Microwave the raspberry puree on high for one minutes at a time, stirring between each time, for 2-3 minutes in total, so it reduces and thickens. Leave to cool.
    • Meanwhile, beat together the softened butter and icing sugar to make your buttercream.
    • Stir in the cooled raspberry puree to the buttercream and make sure it is mixed in thoroughly.
    • Once your cupcakes have cooled completely, pipe swirls of buttercream, finish with a raspberry on top and heart sprinkles.
    Did you try and love this recipe?Then please leave a review and rating in the comments at the bottom of the post. If you post your creation on Instagram, tag me @bakingqueen74 or use hashtag #bakingqueen74!
     

     

     

    « Slow Cooked Challenge Roundup January 2017
    Easy Unicorn Cake »

    Reader Interactions

    Comments

    1. Jade wright says

      December 14, 2017 at 9:10 pm

      I’m wanting to make this raspberry buttercream To fill a drip cake, it won’t have fondant just buttercream covered. Does it need to be stored in the fridge?

      Reply
    2. Kat (The Baking Explorer) says

      February 23, 2017 at 1:27 pm

      Wow I love the vibrant pink of the buttercream it’s so pretty! Thanks for linking up to #TreatPetite

      Reply
    3. Mary says

      February 18, 2017 at 8:28 pm

      These lovely little cakes look very enticing. You call them ‘Vanilla’ cupcakes but I don’t see any vanilla in your recipe. How much and what type i.e. Extract, vanilla bean seeds or Paste?

      Reply
      • bakingqueen74 says

        February 18, 2017 at 8:44 pm

        Thanks for noticing, recipe now updated! Half term hols here, mind on other things 🙂

        Reply
    4. Agness of Run Agness Run says

      February 16, 2017 at 1:50 pm

      These cupcakes are gorgeous! The colour is stunning, so does the complete decoration! Simply love them!

      Reply
      • bakingqueen74 says

        February 18, 2017 at 8:47 pm

        thank you! a bit of prettiness to brighten up our day 🙂

        Reply
    5. The Petite Cook (@PetiteCook) says

      February 15, 2017 at 3:38 pm

      They look so lovely! I’m sure that buttercream tastes amazing as it looks, well done!!

      Reply
      • bakingqueen74 says

        February 18, 2017 at 8:48 pm

        thanks Andrea, it tasted sooo good!

        Reply
    6. Lucy @ Supergoldenbakes says

      February 13, 2017 at 10:34 pm

      Love that buttercream – the fresh raspberries must make it taste amazing.

      Reply
    7. recipesfromapantry says

      February 12, 2017 at 10:03 pm

      I need to pop over to yours so that I can learn how to pipe like yours.

      Reply
    8. Jac -Tinned Tomatoes (@tinnedtoms) says

      February 12, 2017 at 9:41 pm

      Those look gorgeous! Such a beautiful colour. I’m not usually a fan of cupcakes, but I am feeling very tempted right now!

      Reply

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