Description
These Chocolate Raspberry Cupcakes are moist, tender, and filled with a tangy raspberry puree. Topped with a silky smooth raspberry buttercream and fresh raspberries, they’re a decadent and fruity dessert perfect for special occasions or a sweet treat any time.
Ingredients
- Raspberry Puree:
- 4 cups frozen raspberries (460g / ~1 lb)
- 1 tablespoon lemon juice
- 1 tablespoon white sugar
- Chocolate Cupcakes:
- 130g plain flour (1 cup)
- 40g Dutch process cocoa powder (⅓ cup)
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon fine sea salt
- 113g unsalted butter, melted (½ cup)
- ½ cup caster sugar (100g)
- ½ cup packed dark brown sugar (100g)
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- ¾ cup buttermilk (180ml)
- Raspberry Frosting:
- 1 cup whole milk (250ml)
- ¼ cup plain flour (33g)
- 1 cup caster sugar (200g), divided
- 226g unsalted butter, softened (1 cup)
- 3 teaspoons vanilla extract
- Pinch fine sea salt
- Fresh raspberries, for topping
Instructions
- Make the Raspberry Puree: In a saucepan, add frozen raspberries, lemon juice, and 1 tbsp sugar. Simmer for 15–20 minutes, stirring occasionally, until thick. Strain through a sieve, pressing to extract as much puree as possible. You should get about ¾ cup. Let cool to room temperature.
- Prepare the Cupcakes: Preheat oven to 350°F (180°C). Line a 12-cup muffin tin with paper liners.
- Sift flour, cocoa, baking powder, baking soda, and salt into a bowl and whisk to combine.
- In another bowl or stand mixer, beat melted butter and both sugars until combined. Add eggs one at a time, mixing well after each. Add vanilla.
- Alternately add dry ingredients and buttermilk in three additions, starting and ending with dry ingredients. Mix gently and do not overmix.
- Fill liners ⅔ full and bake for 18–23 minutes, rotating pan halfway. Cupcakes are done when a toothpick comes out with just a few crumbs. Cool in pan 5 minutes, then transfer to a wire rack to cool completely.
- Make the Frosting: Whisk flour and a little milk in a saucepan to make a paste. Add remaining milk and ½ cup sugar. Cook over low heat, whisking constantly, until thick like pudding. Transfer to a bowl, cover with plastic wrap touching the surface, and cool to room temperature.
- Beat butter and remaining ½ cup sugar in a stand mixer for 5 minutes until creamy. Add cooled milk mixture one spoonful at a time, beating well after each addition. Once fully added, beat for another 5–7 minutes until light and whipped.
- Add ¼ cup raspberry puree, vanilla, and a pinch of salt. Mix on low just to combine.
- Assemble: Cut a 1-inch hole in the top of each cupcake. Fill with 2 teaspoons of the remaining raspberry puree. Pipe or spread frosting on top. Garnish with fresh raspberries.
Notes
- Ensure raspberry puree and frosting base are fully cooled before using.
- Don’t overmix the cupcake batter to avoid dense cupcakes.
- If the frosting looks split, continue beating—it will come together.
- Fresh raspberries add the perfect finishing touch and flavor contrast.
- Prep Time: 45 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 370 kcal
- Sugar: 28 g
- Sodium: 160 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 75 mg
