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This recipe for my Easy Vanilla and Raspberry Cupcakes, really is just that. An easy and delicious classic. Cute vanilla cupcakes, topped with a frosting made using fresh raspberries. This means you get super cute and delicious cupcakes. They are light and fluffy and make a wonderful gift/birthday treat.
The cupcake mixture is super simple, and the recipe I provide is for a small 6 batch. Feel free to double the quantities if serving a crowd or making for a party. Let the cupcakes cool fully before frosting. I do this by using a palette knife. However, feel free to use a piping bag/nozzle or simply spoon on.
The cake itself is a simple, one bowl, vanilla sponge, with a dash of milk to keep it moist. This is then topped with a super simple buttercream that gets fresh raspberries added for flavour. I recommend using a little pink food colouring in the frosting to get that cute pink shade, but this is optional.
Top tips for the best Easy Vanilla and Raspberry Cupcakes
- Creaming: Make sure to let the mixer run for at least 3 minutes when creaming the butter and sugar together. It should be light and fluffy! This creates a better, lighter texture.
- Flour: I recommend using self-raising. If you are unable to source this, simply sub for 110g Plain Flour with 1 tsp Baking Powder.
- Frosting: Make sure your butter and raspberries are at room temperature when making the frosting, otherwise there’s a risk of it splitting.
The recipe for these Easy Vanilla and Raspberry Cupcakes makes about 6 (I use a 6 hole muffin tin – like these ones)! These really are great for so many occasions! For more cake recipes, check out these Nutella Stuffed Cupcakes or these Sticky Toffee Pudding Cupcakes. For more baking inspiration, head on over to my Instagram.
Easy Vanilla and Raspberry Cupcakes
Ingredients
- 115 g Butter Softened
- 115 g Granulated Sugar
- 2 Medium Eggs
- 2 tsp Vanilla Extract
- 115 g Self Raising Flour
- 2 tbsp Milk
For the Buttercream
- 60 g Butter Softened at Room Temp
- 250 g Icing Sugar
- Handful Raspberries
- Pink Food Colouring Optional
Instructions
- Preheat oven to 200C/180C Fan/Gas 6. Line a 6 hole muffin tin.
- In a large bowl, or in the bowl of a stand mixer, combine the butter and sugar until light and totally combined (at least 3-5 minutes). Add the eggs and vanilla and mix again.
- Add the flour and fold gently using a spatula or spoon. Add the milk to mix.
- Scoop the batter to fill 6 cupcake liners – no more than 2/3 full. Bake for 15-20 minutes, until golden and a skewer inserted comes out clean. Let cool on a wire rack.
- Once cool, make the frosting. Combine the butter and half the icing sugar using an electric mixer on high. Add the raspberries and remaining icing sugar, plus the food colour if using. Add icing sugar or milk if consistency isn't as you'd like. Spread over the cupcakes and top with sprinkles/raspberries/decorations of choice!
