Description
Chocolate Raspberry Cupcakes with Buttercream Frosting combine rich chocolate, fresh raspberries, and smooth, creamy buttercream for a moist, fluffy, and irresistibly flavorful dessert perfect for any occasion.
Ingredients
Scale
Cupcake Ingredients
- 1 ½ cups all-purpose flour
- ½ cup cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup granulated sugar
- 2 large eggs
- ½ cup unsalted butter, softened
- ¾ cup buttermilk
- 1 teaspoon vanilla extract
- 1 cup fresh raspberries
Buttercream Frosting Ingredients
- ½ cup unsalted butter, softened
- 2 to 2 ½ cups powdered sugar, sifted
- 1 teaspoon vanilla extract
- 1 to 2 tablespoons milk
- Fresh raspberries, for garnish
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners to ensure even baking and easy removal.
- Mix Dry Ingredients: In a large bowl, whisk together all-purpose flour, cocoa powder, baking powder, baking soda, and salt to evenly distribute leavening agents and cocoa powder.
- Cream Butter and Sugar: Using an electric mixer, beat the softened butter and granulated sugar together until fluffy and pale, trapping air for light cupcakes.
- Add Eggs and Vanilla: Beat in eggs one at a time, followed by the vanilla extract, mixing until smooth and fully incorporated.
- Combine Wet and Dry Ingredients: Alternately add the dry ingredient mixture and buttermilk to the butter mixture, starting and ending with the dry ingredients. Mix gently until just combined to avoid toughness.
- Fold in Fresh Raspberries: Carefully fold in fresh raspberries to distribute fruit evenly without crushing them, maintaining juicy bursts inside the cupcakes.
- Bake the Cupcakes: Divide the batter evenly into the cupcake liners and bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Let cupcakes cool completely before frosting.
- Make the Buttercream Frosting: Beat softened butter until creamy. Gradually add powdered sugar, vanilla extract, and milk, continuing to beat until smooth and spreadable.
- Frost the Cupcakes: Using a piping bag or spatula, generously frost the cooled cupcakes with buttercream. Garnish each with fresh raspberries for a beautiful finishing touch.
Notes
- Use room temperature ingredients to ensure smooth mixing and even baking.
- Do not overmix the batter to maintain a light and fluffy texture.
- Add raspberries last and fold gently to keep their shape and prevent the batter from turning pink.
- Use a star tip to pipe frosting for a professional appearance.
- Test cupcakes for doneness by inserting a toothpick; it should come out clean or with a few crumbs.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 280 kcal
- Sugar: 25 g
- Sodium: 150 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 55 mg
Keywords: chocolate cupcakes, raspberry cupcakes, buttercream frosting, chocolate raspberry dessert, moist chocolate cupcakes, berry cupcakes
