Raspberry Cupcakes with Mascarpone Frosting
These Raspberry Cupcakes have a soft moist vanilla crumb studded with fresh raspberries and are topped with creamy lightly sweetened mascarpone frosting.
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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!
Ingredients
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.
Step 4:
Add the dry ingredients to the wet and mix just until it comes together.
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.
Step 6:
Scoop the batter into the lined cupcake pan until each one is about 2/3 full.
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.
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.
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!
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
- 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.
- 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.
- Sprinkle with sparkling sugar.
- 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
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.
Yes! Leave them frozen and roughly chop (if you want) before tossing with flour and mixing them into the cupcake batter.
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.
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.
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.
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
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Raspberry Cupcakes with Mascarpone Frosting
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Ingredients
Raspberry Cupcakes
- 1 1/4 cup all-purpose flour plus 2 tablespoons
- 1 1/2 teaspoons baking powder NOT soda
- 1/2 teaspoon salt fine kosher or sea
- 1 stick unsalted butter softened
- 3/4 cup granulated sugar
- 2 large eggs room temperature
- 1/2 cup whole milk room temperature
- 1/4 cup canola oil
- 2 teaspoons vanilla extract
- 1 cup fresh raspberries halved from top to bottom
Mascarpone Frosting
- 8 ounces mascarpone cheese chilled
- 3/4 cup powdered sugar
- 3/4 cup heavy whipping cream chilled
- 1 teaspoon vanilla extract
- 1/8 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 1/4 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 2/3 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
- Ensure 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.
- The cupcakes can be kept at room temperature for up to a day.
- For longer storage, keep the cupcakes in an airtight container in the fridge for up to 4 days. For the best texture, allow them to return to room temperature before serving.
