Go Back

Moist Chocolate Raspberry Cupcakes with Fresh Berry Frosting

Tender chocolate cupcakes with a hint of raspberry, topped with creamy fresh berry frosting, perfect for celebrations or special occasions.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup all-purpose flour
  • 0.5 cup unsweetened cocoa powder
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 0.25 tsp salt
  • 0.5 cup unsalted butter softened
  • 0.75 cup granulated sugar
  • 2 eggs large
  • 0.5 cup buttermilk
  • 0.5 cup fresh raspberry puree
  • 1 tsp vanilla extract
  • 0.5 cup unsalted butter softened for frosting
  • 2 cups powdered sugar
  • 0.25 cup fresh raspberry puree for frosting
  • 1 tsp vanilla extract for frosting

Equipment

  • Mixing bowls
  • Hand mixer or stand mixer
  • Cupcake pan
  • Wire rack
  • Piping bag

Method
 

  1. Preheat oven to 350°F (175°C) and line cupcake pan with liners.
  2. Whisk together flour, cocoa powder, baking powder, baking soda, and salt.
  3. Cream butter and sugar until light and fluffy.
  4. Add eggs one at a time, then mix in vanilla and raspberry puree.
  5. Fold in dry ingredients alternating with buttermilk until smooth.
  6. Divide batter into liners and bake 18–22 minutes. Cool on wire rack.
  7. Beat butter for frosting, gradually add powdered sugar, then raspberry puree and vanilla until creamy.
  8. Pipe frosting on cooled cupcakes and garnish with fresh raspberries.

Notes

Optional: dust with cocoa or powdered sugar for presentation.