Raspberry Vanilla Cupcakes

Raspberry Vanilla Cupcakes

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Adjust Servings:
0.75 cup (warm) Milk (I use Almond Milk)
0.3 cup Oil (I use Avocado Oil)
1 Tablespoon Plain Greek Yogurt
1 teaspoon Pure Vanilla Paste
1 large (room temperature) Egg
1.5 cups All-Purpose Flour
1 cup Almond Flour
1.5 teaspoons Baking Powder
1 teaspoon Sea Salt
0.75 cup Pure Cane Sugar
0.3 cup (softened) Unsalted Butter
0.5 cup Frozen Raspberries
Pink Frosting
3 cups Powdered Sugar
1 cup Palm and Coconut Shortening/Unsalted Softened Butter
2 Tablespoons Milk
2 teaspoons Red Food Dye*
4 Tablespoons (optional) Freeze Dried Raspberries

Raspberry Vanilla Cupcakes

  • 90 minutes
  • Serves 12
  • Medium


  • Pink Frosting



Sweet and soft raspberry vanilla cupcakes that are topped with pink frosting!

It was time I made something as cute as these raspberry and vanilla cupcakes!

I’m more of a cook than a baker but I do crave a good baking session every now and then.

When holidays or occasions come around, I do love to wow my friends and family with some baked goods.

Muffins are usually my go to but who can resist a pretty looking cupcake?

These vanilla cupcakes with real raspberries and a pink buttercream frosting are the life of the party any time!

These cupcakes are perfectly sweet with bursts of tart raspberries!

As with any cupcake recipe, there are a few steps involved. To make it easier on yourself, you can also make these cupcakes the day before and make the frosting the day of as it is better to frost completely cooled cupcakes.

I love using natural food dye to add a pop of color to my frostings. However, I only use natural decorating colors that are made from highly concentrated vegetable colorants and do not contain any corn syrup or synthetic dyes. India Tree is what I use (this is not sponsored).

Tip: If you choose to skip the frosting, increase the sugar from 3/4 cup to 1 cup.


This recipe makes 12 cupcakes.





Mix The Wet Ingredients

First, preheat your oven to 320°F. For cupcakes I prefer a lower temperature so there is no browning on top!

Allow the milk, butter and egg to come to room temperature by hanging out on your kitchen counter for about 1 hour.

I also recommend warming up the milk slightly on the stove top or the microwave for 20 seconds. The warm milk will warm up the other ingredients which helps during the mixing process.

Add the milk, oil, greek yogurt, vanilla paste and the egg to a bowl or large measuring cup and whisk to combine. Set aside.


Mix The Dry Ingredients & Butter

Use an electric standing on hand-held mixer for this step. If you are using a standing mixer, use the paddle attachment.

Add the all-purpose flour, almond flour, baking powder, salt and sugar to your bowl then mix on low to combine.

Next, add the softened butter and mix on low until it looks like a crumbly, sand-like texture.


Add The Wet To Dry Ingredients

While your mixer is on low, slowly add the wet ingredients.

Next, stop the mixer and using a spatula scrape the sides and bottom of the bowl to ensure that all of the dry ingredients are well incorporated.

Mix again on medium speed for 10-20 seconds.


Scoop & Add Raspberries

Line a cupcake tin with cupcake liners.

Next, fill the cupcake liners with batter about 1/2 way full. I like using an ice cream scoop for this.

Add 3-4 frozen raspberries on top of the batter then add a bit more batter on top to cover the raspberries.



Bake the cupcakes at 320°F for 20-25 minutes or until a toothpick inserted in the center of the cupcake comes out clean.

Allow the cupcakes to cool in the tin for 5-10 minutes then transfer them to a wire-rack to cool completely before frosting.


Make The Pink Buttercream Frosting

Use an electric standing on hand-held mixer for this step. If you are using a standing mixer, use the paddle attachment.

Add the powdered sugar, palm and coconut shortening or softened and unsalted butter and the milk to the mixing bowl.

Mix on low speed for 2 minutes then increase the speed to high and mix for 5 minutes.

Next, add the red food dye* and mix again on high for 5 minutes.

Transfer the frosting to a piping bag and choose the tip of your liking. I am using the round tip.

* I highly recommend using a natural food dye. India Tree is what I use.


Frost & Decorate The Cupcakes

Once the cupcakes are fully cooled, it's time to decorate.

Pipe some frosting onto each cupcakes then top with crushed, freeze dried raspberries or top with a fresh raspberry!

These cupcakes can be stored in an air-tight container in a cool ad dry place for up to 3 days.


Hi guys, so glad you are here! My food blog is about easy, colorful and mostly healthy recipes. I grew up in Germany and have been in the states since 2002. Currently, I am living in sunny Miami, FL! Please leave me a comment if you have questions or recipe requests and also follow me on social media via @foodbyjonister. Happy cooking and eating!

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An easy and delicious recipe for cute raspberry and vanilla cupcakes!
The most mouthwatering cupcakes I’ve ever seeing 🙂

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