Are you a raspberry fan? I love fresh raspberries! They are my favorite fruit and I eat them almost everyday. I love their sweet yet tart flavor and their vibrant red color. Both the flavor and color translate perfectly into these small batch raspberry cupcakes.
This year I decided to whip up a batch of these cupcakes and top them with my BEST white chocolate buttercream for Valentine’s weekend . Raspberry and white chocolate are a match made in heaven, right?! The cupcake recipe was inspired by Cooking on the Weekends fresh raspberry cupcakes.
How to make small batch raspberry cupcakes
These cupcakes are super easy to put together and require only a handful of pantry staples……..and fresh raspberries. Start by creaming butter and sugar with a stand or hand mixer until light and fluffy. Next add the eggs one at a time beating well after each addition.
With the mixer on low beat in the vanilla and fresh raspberries for 10-20 seconds. You want to beat long enough to slightly break down the raspberries down, but not become completely smooth. Finally fold in the dry ingredients until just combined. Fill lined muffin pan holes 3/4 full and bake at 350°F 20 minutes.
Once the cupcakes have cooled frost them with white chocolate buttercream. Garnish with a whole fresh raspberry stuffed with a white chocolate chip and enjoy!
Cupcake or muffin?
Unfrosted, these cupcakes could pass as muffins as the cake itself is on the heavier side. They would be delicious as a quick breakfast or morning tea option with a slight smear of butter. That’s how we eat muffins in New Zealand at least!
According to The Cupcake Project however, these are definitely cupcakes (even when unfrosted). The sugar to fat to flour ratio squarely falls within the cupcake lane. Personally, I think they are best topped with my white chocolate buttercream and labeled as cupcakes!
Want more Valentines treats
Small Batch Raspberry Cupcakes
These small batch raspberry cupcakes are bright, tart and delicious. Pair them with white chocolate buttercream for the perfect Valentine's Day treat.
- Preheat oven to 350F
- Line 6 holes of a muffin pan and set aside
- Whisk together the flour and baking powder and set aside
- In a separate bowl cream together the butter and sugar using a stand or hand mixer until light and creamy
- Beat in the eggs one at a time until well combined
- Beat in the vanilla and fresh raspberries on low for 10-20 seconds
- Fold in the dry ingredients until just combined
- Fill lined muffin pan holes 3/4 full and bake for 20 minutes
- Let cupcakes completely cool before frosting with white chocolate buttercream