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!


  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!

  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.

  12. APRIL
    Posted February 9, 2015 at 11:00 PM | Permalink

    How many cupcakes does this recipe make as is?

  13. Andrea
    Posted April 23, 2015 at 1:36 AM | Permalink

    I have to say, that I been searching for the perfect Lemon-Raspberry recipe, and I think this is it! The thing is…. I been desperately trying to find a CAKE recipe, so I was wondering if this would work as a cake also, or do I need to change some ingredients or add them in order for that to work. Please help! Love your website! 😀

    • Posted April 27, 2015 at 11:25 AM | Permalink

      Absolutely. 2 9-inch cake pans. Increase baking time by about 10-15 minutes.

  14. Eryn
    Posted June 21, 2015 at 9:07 PM | Permalink

    I’m not a baker so this is one of my few tries at baking; why so many eggs? It seems like an excessive amount. (I’m just curious)

    Nice pictures though (I hope mine turn out to look like that)

    • Posted June 22, 2015 at 7:58 AM | Permalink

      Eggs add to the moisture and richness in a cake. I’ve cut it back to 4 before, and it’s been fine!

  15. Marcelle
    Posted January 14, 2017 at 12:43 AM | Permalink

    Just made these for my daughter’s birthday. In the recipe you say to add the vanilla at 2 different times- after the eggs and with the buttermilk. Just wanted to let you know. I added after the eggs. They turned out great!

    • Posted April 3, 2017 at 11:16 AM | Permalink

      Corrected that, thanks! Glad you guys enjoyed them 🙂

  16. Karen
    Posted June 21, 2017 at 9:09 PM | Permalink

    Can you use regular milk

    • Posted June 28, 2017 at 10:48 AM | Permalink

      Yes, add a squeeze of lemon juice or 1 tsp of vinegar if you have it.

  17. Amanda
    Posted August 19, 2017 at 6:28 AM | Permalink

    Can you use frozen raspberries instead of fresh?

    • Posted August 19, 2017 at 8:45 AM | Permalink

      Yes, just use them right out of the freezer frozen! Dint let them thaw too much or they’ll bleed.

  18. Courtney
    Posted September 4, 2017 at 8:11 AM | Permalink

    How many days do these last?

  19. Dana
    Posted February 12, 2018 at 10:07 AM | Permalink

    How many cupcakes does this recipe yield?

    • Dana
      Posted February 12, 2018 at 10:09 AM | Permalink

      Sorry, I now see that this has been answered already!

  20. Ashley Ransom
    Posted May 18, 2018 at 6:06 PM | Permalink

    Do you store these in the refrigerator or just out on the counter at room temp? Thank you!

    • Posted July 7, 2018 at 8:25 AM | Permalink

      I keep refrigerated then take them out to come up to room temperature about 15 minutes before you want to enjoy them.

3 Trackbacks

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

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

  2. By Triple raspberry cupcakes | SMØRGÅSBORD! on February 27, 2016 at 7:12 AM

    […] Adapted from Tide and Thyme […]

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