Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt. Set aside.1 ¾ cups all-purpose flour, ¾ cup unsweetened cocoa powder, 1 ½ teaspoons baking soda, ½ teaspoon salt
- In a large bowl, beat the softened butter and granulated sugar with an electric mixer until light and fluffy, about 3-5 minutes.1 cup unsalted butter, softened, 2 cups granulated sugar
- Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.2 large eggs, 1 teaspoon vanilla extract
- Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Begin and end with the dry ingredients, mixing on low speed until just combined. Do not overmix.1 ¾ cups all-purpose flour, ¾ cup unsweetened cocoa powder, 1 ½ teaspoons baking soda, ½ teaspoon salt, 1 cup buttermilk, at room temperature
- Gently fold in the lightly mashed fresh raspberries until evenly distributed throughout the batter. The batter will be thick.½ cup fresh raspberries, lightly mashed
- Spoon the batter evenly into the prepared cupcake liners, filling each about two-thirds full.
- Bake for 18-22 minutes, or until a wooden skewer inserted into the center of a cupcake comes out clean.
- Let the cupcakes cool in the muffin tin for 10 minutes before transferring them to a wire rack to cool completely.
- In a large bowl, beat the softened butter with an electric mixer until smooth and creamy.1 cup unsalted butter, softened
- Gradually add the sifted powdered sugar, ½ cup at a time, beating well after each addition. Scrape down the sides of the bowl as needed.3 cups powdered sugar, sifted
- Beat in the raspberry puree and vanilla extract until the frosting is smooth and the desired consistency is reached. If the frosting is too thick, add a teaspoon of milk or water. If it’s too thin, add more sifted powdered sugar.¼ cup raspberry puree (from fresh or frozen raspberries, blended and strained), 1 teaspoon vanilla extract
- Stir in a pinch of salt to balance the sweetness.Pinch salt
- Once the cupcakes are completely cooled, spread or pipe the raspberry frosting generously over each cupcake.fresh raspberries, for garnish (optional)
- Top with fresh raspberries for extra color and flavor.fresh raspberries, for garnish (optional)
Notes
Cooled, unfrosted cupcakes can be stored in an airtight container at room temperature for up to 2 days. If frosted, it's best to store them in the refrigerator, especially in warmer climates.
