Moist raspberry cupcakes filled with homemade raspberry coulis and topped with rich Russian buttercream. These easy raspberry cupcakes are made from scratch with real fruit, perfect for birthdays, summer parties, and special occasions. Get a light, fluffy texture and vibrant berry flavor in every bite with this simple recipe using fresh or frozen raspberries.

These raspberry cupcakes are moist, fruity, and filled with real raspberry coulis, then topped with a smooth Russian buttercream flavored with even more raspberry. Every bite is bursting with fresh berry flavor.

Ingredients

For the Raspberry Coulis

24 oz (700 g) raspberries, fresh or frozen
⅔ cup white sugar

For the Raspberry Cupcakes

½ cup (113 g) unsalted butter, room temperature
1 cup (200 g) white sugar
1 large egg
1 ½ cups (190 g) all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
⅓ cup (80 g) milk
1 teaspoon vanilla extract
½ cup (120 g) raspberry coulis (from above)

For the Raspberry Russian Buttercream

1 cup (227 g) unsalted butter, room temperature
1 can (400 g) sweetened condensed milk
½ cup (120 g) raspberry coulis (from above)

To Decorate

12 fresh raspberries

Instructions

1. Make the Raspberry Coulis

In a tall saucepan, combine the raspberries and sugar. Cook over medium heat until the berries break down and the mixture begins to bubble and reduce.
Once thickened and bubbling vigorously, remove from heat.
Blend the mixture until smooth, then pass through a sieve to remove seeds.
Let the coulis cool completely. It should have a thick, pourable consistency similar to ketchup.

2. Bake the Raspberry Cupcakes

Preheat oven to 350°F (180°C). Line a 12-cup cupcake pan with liners.
In a large bowl, cream together the butter and sugar until light and fluffy.
Add the egg and mix until fully combined.
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
Add half of the dry mixture to the butter mixture and stir until incorporated.
Mix in the milk, vanilla, and ½ cup of the cooled raspberry coulis.
Add the remaining dry ingredients and stir until just combined. The batter should be a vibrant pink color.
Divide the batter evenly among the cupcake liners.
Bake for about 17 minutes, or until the tops spring back when lightly pressed.
Allow cupcakes to cool in the pan for a few minutes, then transfer to a wire rack to cool completely.
Once cooled, use a spoon or cupcake corer to remove a small portion from the center of each cupcake. Fill with about 1 teaspoon of raspberry coulis.

3. Make the Raspberry Russian Buttercream

Let the butter sit at room temperature for about 1 hour before starting. It should be soft but not greasy.
In a stand mixer, whip the butter on high speed for 5 minutes, scraping the bowl as needed.
Gradually add the condensed milk in small portions, whipping between each addition until fully incorporated.
Add the raspberry coulis and whip again until the frosting is smooth, thick, and glossy.
If the buttercream feels too soft, refrigerate briefly and re-whip.

Tips

Make the raspberry coulis a day ahead to save time and ensure it’s fully cooled.
Use room-temperature ingredients for the best cupcake texture and buttercream consistency.
Russian buttercream can be sensitive to temperature—don’t overheat the butter.
If the frosting is too soft, chill it briefly, then whip again until it thickens.

Variations and Substitutions

Fruit: Swap raspberries with strawberries or blueberries for different flavors.
Buttercream: Add a tablespoon of lemon juice for a tangier buttercream.
Egg-Free: Use a flax egg (1 tbsp ground flaxseed + 3 tbsp water) as an egg substitute.

FAQs

Can I use fresh raspberries for the coulis?
Yes. Fresh raspberries work just as well as frozen. Reduce the cooking time slightly if they’re already very soft.

Can I make the cupcakes ahead of time?
Yes. Bake them a day in advance and store in an airtight container. Fill and frost the day of serving.

What if my buttercream looks separated?
Keep whipping—it usually comes together. If not, refrigerate for 15 minutes and whip again.

Serving Suggestions

Top each cupcake with a swirl of raspberry buttercream and a fresh raspberry.
Serve with a glass of sparkling water or berry-infused lemonade for a light pairing.
Perfect for birthdays, baby showers, or afternoon tea.

Why You’ll Love This Recipe

Bursting with real raspberry flavor in every component.
Moist, soft cupcakes with a naturally pink hue.
Buttercream that’s light, fruity, and not overly sweet.
Beautiful presentation with simple ingredients.