Raspberry Cupcakes

I love making cupcakes. Coincidentally, I also love eating them. The flavor combinations are endless, and there is always a new recipe or spin that I want to try. The lemon cupcakes with blackberry buttercream have long been one of my favorites, so I thought a twist on those would be fun. A raspberry twist!

Went a little lighter on the lemon flavor in this version by just adding a bit of zest, and I also added some chopped raspberries into my usual vanilla cupcake batter. I loved seeing berries dotted throughout the cake once they were baked. It added a surprise burst of berry color and flavor, and added even more moisture to an already deliciously moist cake.

For the frosting I just add a bit of raspberry puree to my traditional vanilla buttercream – it gives it a gorgeous pink hue and natural raspberry flavor. A garnish of a single fresh raspberry really sets them off just perfectly.

They really are beautiful, and taste even better than they look – if you can believe it. A wonderful way to celebrate this warm spring weather that is finally gracing us with it’s presence. Have a great weekend, everyone!

14 Comments

  1. Posted April 4, 2014 at 11:44 AM | Permalink

    Those cupcakes are looking so cute!

  2. Kim in MD
    Posted April 4, 2014 at 5:21 PM | Permalink

    What a beautiful cupcake! The flavor combination sounds amazing, too!

  3. Posted April 5, 2014 at 12:48 PM | Permalink

    So pretty! Love these Laura!

  4. Ardi
    Posted April 5, 2014 at 2:37 PM | Permalink

    Blackberry pulp? Pureed blackberries?

    • Posted April 5, 2014 at 6:09 PM | Permalink

      Must have had blackberries on the brain. I meant raspberries, of course. It’s been corrected.

  5. Posted April 6, 2014 at 5:42 AM | Permalink

    I love all the bright lemony flavors I’m seeing right now! These cupcakes look so tasty. I think fresh chunks of fruit in cupcakes make them twice as good. I can’t wait to try this!

  6. Posted April 6, 2014 at 9:55 PM | Permalink

    What cheerful looking Easter like cupcakes. If goodies were left out for the Easter Bunny like they are for Santa, this would be the perfect offering for Mr. Bunny. Laughing. I love the zest you added to the dough. I think that was
    inspired. I am berry berry glad you like to make cupcakes. Okay that was lame, but you gotta admit it was a wee bit cute.

  7. Posted April 10, 2014 at 5:56 PM | Permalink

    Mmmm fruity cupcakes put me in a spring time mood! Just what I need :) Not to mention they look beautiful, Laura!

  8. Janine
    Posted April 11, 2014 at 2:42 PM | Permalink

    Just tried it and they’re simply delicious!
    But in the recipe you forgot to mention the eggs and sugar.

  9. Lauren
    Posted April 12, 2014 at 6:24 PM | Permalink

    Hi Tide & Thyme,
    I made these cupcakes today and they are absolutely delicious! Thanks for the awesome recipe!
    Lauren

  10. Heather
    Posted May 31, 2014 at 4:32 PM | Permalink

    In the recipe you mention all purpose flour but in the instructions you say cake flour. Which one is it?

    Can’t wait to try these!

  11. Katie
    Posted June 13, 2014 at 4:45 PM | Permalink

    I decided to half the recipe, since I only wanted to make a dozen. Half turned out to be 18 as an FYI. I ended up making a couple of changes and they turned out marvelous. I substituted cake flour for all-purpose flour, based on my own personal preference. As I couldn’t half 5 eggs perfectly, I added two full eggs and the egg white of a third. Both of these changes made the batter nice and fluffy. Such a great recipe, I will definitely be going back to it in the future.

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  1. By Raspberry Vanilla Cupcakes « simplydelicious on May 27, 2014 at 6:49 PM

    […] adapted from: Tide & Thyme and Baking a […]

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