• Skip to main content
  • Skip to primary sidebar
This Home Kitchen
menu icon
go to homepage
  • Recipes
  • About
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • subscribe
    search icon
    Homepage link
    • Recipes
    • About
    • Contact
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Recipes » Cupcakes » Raspberry Cupcakes with Mascarpone Frosting

    Raspberry Cupcakes with Mascarpone Frosting

    Published: Jan 11, 2023 · Updated: Jan 30, 2023 Written by Alicia · This post may contain affiliate links · Leave a Comment

    12 shares
    • Facebook
    • Twitter
    Jump to Recipe

    These Raspberry Cupcakes have a soft moist vanilla crumb studded with fresh raspberries and are topped with creamy lightly sweetened mascarpone frosting.

    Raspberry cupcake on a doily with raspberries and more cupcakes in the background.

    Cupcakes are always such a fun little treat! These raspberry cupcakes are loaded with fresh raspberries making them a great summertime treat when there is an abundance of berries. They're also perfect as an elegant but easy Valentine's Day surprise!

    Jump to:
    • Ingredients
    • Ingredient Notes
    • Step By Step Instructions
    • Tips & Tricks
    • Create The Look
    • Storage
    • FAQ's
    • More Recipes You'll Love!
    • 📖 Recipe

    Ingredients

    Ingredients for raspberry cupcakes with labels.

    Ingredient Notes

    Flour - I used all-purpose flour in this recipe. You could also use cake flour.

    Baking Powder - Provides lift and airiness to the cupcakes.

    Butter - Gives the cupcakes more flavor while providing them with fat and moisture.

    Oil - Provides additional moisture to keep the cupcakes moist for longer.

    Raspberries - Fresh raspberries add tartness and freshness to the cupcakes.

    Mascarpone Cheese - Adds creaminess and a bit of tang to the frosting.

    Heavy Cream - Gives the mascarpone frosting lift and structure.

    Step By Step Instructions

    Note: The recipe card below includes a full list of ingredients, their amounts, and instructions.

    Step 1:

    Preheat the oven to 350 degrees F. Prepare a cupcake pan with cupcake liners. Set aside.

    Step 2:

    Whisk together flour, baking powder, and salt. Set aside.

    Step 3:

    Cream together softened butter and sugar until well combined. Add the eggs, milk, oil, and vanilla extract. Cream until everything is well combined.

    Oil, milk, two eggs, and vanilla extract added to creamed butter and sugar.

    Step 4:

    Add the dry ingredients to the wet and mix just until it comes together.

    Dry ingredients added to the wet ingredients.

    Step 5:

    Slice the raspberries in half from top to bottom (optional).

    Toss the raspberries in flour then gently mix them into the cupcake batter.

    Floured raspberries on top of cupcake batter and then mixed in.

    Step 6:

    Scoop the batter into the lined cupcake pan until each one is about ⅔ full.

    Cupcake pan filled with raspberry cupcake batter.

    Step 7:

    Bake for 20 to 23 minutes or until a toothpick inserted in the center comes out with just a few moist crumbs.

    Allow the cupcakes to cool in the pan for 5 minutes then transfer them to a wire rack to finish cooling for at least 1 hour.

    Baked raspberry cupcakes in the cupcake pan.

    Step 8:

    Add the mascarpone cheese, powdered sugar, whipping cream, vanilla extract, and salt to a bowl.

    Start with the electric mixer on low speed and mix just until everything comes together. Then, increase to medium speed and whisk for 1 minute.

    Scrape down the sides, then mix for another 30 seconds to 1 minute or until the frosting is thick and creamy.

    Mascarpone frosting in a bowl with and electric whisk on the side.

    Step 9:

    Spread or pipe the frosting onto each cupcake (tips for piping the frosting below).

    For decoration, sprinkle with sparkling sugar and a fresh raspberry.

    Serve and enjoy!

    Raspberry cupcakes with a fresh raspberry on top of each one lined up.

    Tips & Tricks

    • Be sure that the eggs and milk have come to room temperature before starting the recipe. This should take about 30 minutes.
    • I like to cut the raspberries in half from top to bottom before tossing them in the flour. This results in smaller bits of raspberry throughout the cupcakes rather than a few large pieces. It's a personal preference, so if you like bigger pieces of fruit, leave them whole.

    Create The Look

    To create the same finished look on these raspberry cupcakes, you'll need:

    Wilton 1M Piping Tip

    16-inch Piping Bags

    Sparkling Sugar

    Fresh Raspberries

    1. Cut the tip of the bag to fit the piping tip. Push the tip down so that it fits snuggly. Fill the bag with the frosting and twist the top closed.
    2. Put a dollop of frosting in the center of the cupcake. Then, squeezing from the top of the piping bag, swirl the frosting around the center dollop and then up to create the shape.
    3. Sprinkle with sparkling sugar.
    4. Top with a fresh raspberry.

    Storage

    Store the cupcakes covered in the fridge for up to 4 days.

    For the best texture, allow them to come to room temperature again before serving.

    FAQ's

    Why do the dairy and eggs need to be at room temperature?

    Room-temperature ingredients come together much better resulting in a better texture. If the eggs and milk are cold they can cause the butter to solidify which can alter the final texture of the cupcakes.

    Can I use frozen raspberries?

    Yes! Leave them frozen and roughly chop (if you want) before tossing with flour and mixing them into the cupcake batter.

    Why does your cupcake recipe include oil?

    Oil in baked goods results in them not only being more moist when they come out of the oven but they also stay moist for longer.

    Can I use regular milk or half-and-half instead of heavy cream in the frosting?

    Unfortunately, no. The heavy cream is whipped into the mascarpone cheese to give it lift and structure. Without it, the frosting would be too soft and fall flat.

    Unlike the cupcakes, the ingredients in the frosting are kept cold. Why?

    Keeping the mascarpone cheese and heavy cream cold will help them to whip up and keep their structure. If they are too warm the frosting will have a hard time firming up and will be too loose.

    Raspberry cupcake with a bite out of it.

    More Recipes You'll Love!

    Cardamom Cupcakes with Cinnamon Cream Cheese Frosting

    Mixed Berry Sheet Cake with Whipped Mascarpone Frosting

    Pistachio Carrot Cake with Chai Buttercream

    Did you make this recipe?

    I'd love to hear about it! Please leave a star rating ⭐️ ⭐️ ⭐️ ⭐️ ⭐️ and comment below!

    Let's Get Social!

    I love seeing your photos! If you make this recipe don't forget to mention @ThisHomeKitchen and tag #thishomekitchen on Instagram!

    You can also follow me on Pinterest, Facebook, and Youtube!

    Subscribe to My Newsletter!

    Get my newest recipes, kitchen tips and tricks, and the latest news right in your inbox!

    📖 Recipe

    Raspberry cupcake on a doily with raspberries and more cupcakes in the background.

    Raspberry Cupcakes with Mascarpone Frosting

    Alicia
    These Raspberry Cupcakes have a soft moist vanilla crumb studded with fresh raspberries and are topped with a creamy lightly sweetened mascarpone frosting.
    5 from 3 votes
    Print Recipe Pin Recipe
    Prevent your screen from going dark
    Prep Time 10 mins
    Cook Time 23 mins
    Cooling Time 1 hr
    Total Time 1 hr 33 mins
    Course Cupcakes, Dessert
    Servings 12 cupcakes

    Equipment

    Electric Whisk
    Cupcake Pan
    Wilton 1M Tip
    Piping Bags
    Sparkling Sugar

    Ingredients
      

    Raspberry Cupcakes

    • 1 ¼ cup all-purpose flour plus 2 tablespoons
    • 1 ½ teaspoons baking powder NOT soda
    • ½ teaspoon salt fine kosher or sea
    • 1 stick unsalted butter softened
    • ¾ cup granulated sugar
    • 2 large eggs room temperature
    • ½ cup whole milk room temperature
    • ¼ cup canola oil
    • 2 teaspoons vanilla extract
    • 1 cup fresh raspberries halved from top to bottom

    Mascarpone Frosting

    • 8 ounces mascarpone cheese chilled
    • ¾ cup powdered sugar
    • ¾ cup heavy whipping cream chilled
    • 1 teaspoon vanilla extract
    • ⅛ teaspoon salt fine kosher or sea
    • sparkling sugar optional decoration
    • fresh raspberries optional decoration

    Instructions
     

    Raspberry Cupcakes

    • Preheat the oven to 350 degrees F. Line a 12-well cupcake pan and set aside.
    • In a bowl, whisk together 1 ¼ cups flour, baking powder, and salt. Set aside.
    • In a large mixing bowl, using an electric whisk on medium speed, cream together the butter and sugar until well combined and smooth.
    • Add the eggs, milk, oil, and vanilla extract. Mix until well combined.
    • Add the dry ingredients to the wet and mix just until they come together.
    • Toss the raspberries with 2 tablespoons of flour. Using a spatula, gently mix the raspberries into the batter until they are evenly distributed.
    • Scoop the batter into the lined cupcake pan filling each well until ⅔ full.
    • Bake the cupcakes for 20 to 23 minutes or until a toothpick inserted into the center of a cupcake comes out with a few moist crumbs.
    • Cool the cupcakes in the pan for 5 minutes then transfer them to a wire rack to finish cooling. This should take about 1 hour.

    Mascarpone Frosting

    • Add the mascarpone cheese, powdered sugar, heavy cream, vanilla, and salt to a bowl.
    • Starting on low speed, use an electric whisk to combine the ingredients. Once they have come together, increase the speed to medium and whisk for 1 minute. Scrape down the sides then whisk for another 30 seconds to 1 minute or until the frosting is thick and creamy.
    • Spread or pipe frosting onto each cupcake. If using, sprinkle each cupcake with sparkling sugar and top with a fresh raspberry.

    Notes

    • Be sure that the eggs and milk have come to room temperature before starting the recipe. This should take about 30 minutes.
    • I like to cut the raspberries in half from top to bottom before tossing them in the flour. This results in smaller bits of raspberry throughout the cupcakes rather than a few large pieces. It's a personal preference, so if you like bigger pieces of fruit, leave them whole.
    • You can use frozen raspberries in place of fresh ones. Just leave them frozen.
    • Store the cupcakes covered in the fridge for up to 4 days. For the best texture, allow them to back to room temperature before serving.

    Nutrition

    Serving: 1cupcakeCalories: 395kcalCarbohydrates: 33gProtein: 5gFat: 28gSaturated Fat: 14gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.3gCholesterol: 88mgSodium: 206mgPotassium: 74mgFiber: 1gSugar: 21gVitamin A: 783IUVitamin C: 3mgCalcium: 90mgIron: 1mg
    Tried this recipe?Mention @ThisHomeKitchen or tag #thishomekitchen so I can see your photos!

    More Cupcakes

    • Cardamom Cupcakes with Cinnamon Cream Cheese Frosting
    12 shares
    • Facebook
    • Twitter

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hi! I'm Alicia. I'm the recipe developer behind This Home Kitchen. Here, you'll find easy, cozy, family-pleasing recipes to help you bring your loved ones around the table.

    More about me →

    Seasonal Recipes

    • Cranberry Pecan Chicken Salad
    • Stuffed Banana Peppers
    • Fudgy Espresso Brownies
    • French Dip Sliders with Creamy Horseradish Sauce

    Footer

    ↑ back to top

    About

    • Privacy Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    As an Amazon Associate, I earn from qualifying purchases.

    © 2023 This Home Kitchen LLC. All Rights Reserved.

    Manage Cookie Consent
    We use cookies to optimize our website and our service.
    Functional Always active
    The technical storage or access is strictly necessary for the legitimate purpose of enabling the use of a specific service explicitly requested by the subscriber or user, or for the sole purpose of carrying out the transmission of a communication over an electronic communications network.
    Preferences
    The technical storage or access is necessary for the legitimate purpose of storing preferences that are not requested by the subscriber or user.
    Statistics
    The technical storage or access that is used exclusively for statistical purposes. The technical storage or access that is used exclusively for anonymous statistical purposes. Without a subpoena, voluntary compliance on the part of your Internet Service Provider, or additional records from a third party, information stored or retrieved for this purpose alone cannot usually be used to identify you.
    Marketing
    The technical storage or access is required to create user profiles to send advertising, or to track the user on a website or across several websites for similar marketing purposes.
    Manage options Manage services Manage vendors Read more about these purposes
    Preferences
    {title} {title} {title}