Chocolate Raspberry Cupcakes with the best frosting ever.

by Rebekahcooked up on June 23, 2013

Happy Monday, everyone. It has been a fun and busy weekend. I’ve been away having a girly weekend with my friend Callie. I also got to see the Timbers play Sunday night! It was a last minute plan and there was rain, but I’m so glad that I went. It’s fun to see the Timbers show the MLS who’s the boss this year.

Last weekend (Thursday night?) I was in the mood for some chocolate. I had eaten most of what we had in the house, so it was time to bake. I also had a pint of raspberries from the yard that were so tangy and fresh – I wanted to use them in the cupcakes. So I made these:

Chocolate Raspberry Cupcakes

This is possibly the best frosting I’ve ever tasted or made. I’d consider myself a moderate frosting person – I don’t usually eat it straight unless it is ganache. I generally won’t lick frosting off of things (again, unless it is richly chocolate). If it’s plain white buttercream – especially the kind that comes on many grocery store cakes – well, I’ll probably pass. Unless the cake really makes up for it. But this frosting? I will sing its praises until someone fills my mouth with more of it. I ate so much of it with a spoon. I even licked it all right off the top of one of the cupcakes.

It’s sweet, tangy and the most beautiful pink color! In case you need something to do a natural pink/red food coloring, I highly recommend raspberries. Even if you don’t want to make cupcakes, make the frosting and eat it with a spoon. It’s exploding with the bright sweetness of summer and raspberries.

For the cupcakes:

3/4 cup unsweetened cocoa powder
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 ½ sticks unsalted butter, room temperature
1 cup sugar
3 large eggs
1 teaspoon vanilla extract
1/2 cup sour cream

Start by putting cupcake papers in your tray and preheating the oven to 350 degrees.

Cream the butter and sugar together with a mixer, and then add the eggs in one at a time. Beat until the mixture is fluffy. If you have a shield for your stand mixer, now is the time to put it on. If not, be careful! J You may wish to get an apron.

Mix the dry ingredients (the first four) together in an easily pourable vessel such as something with a spout. With the mixer on, add half of the dry ingredients to the eggs/sugar/butter at first, followed by the sour cream, followed at last by the remaining dry ingredients. Fold in the vanilla and fill the cupcake pan so that the cups are ¾ full (for me, this made exactly 12 cupcakes). Bake for 20 minutes, then test. You may need an additional five minutes or so, but mine were perfectly done in 20.

For the raspberry buttercream:
12 oz. fresh raspberries
1/2 cup unsalted butter at room temperature (really. This is important!)
3 1/2 cups powdered sugar
2-4 Tbsp. heavy cream

In a small saucepan, gently heat the raspberries and mash with a potato masher. Strain through a fine mesh strainer to remove all of the mush and seeds, and put the raspberry juice back into the saucepan over medium heat, simmering. Reduce by approximately half, or until about 1/4 cup of reduced raspberry syrup. Pour into a cool heat-safe container, and allow to cool to room temperature.

In a mixer, cream the butter and half of the powdered sugar. It will take several minutes for the sugar to absorb the butter and look mealy. When it does, add the raspberry juice and beat slowly to incorporate. Next, add in the second half of the sugar and continue to mix on low. Eventually, the frosting will come together and look like frosting, but you don’t want it to be *too* stiff. Start by adding 2 Tbsp. heavy cream, and add more if the frosting is still too thick.

Chill for at least 30 minutes before frosting (totally 100% cool (do not fudge this) cupcakes). Top with extra raspberries if you want! The frosting recipe is lightly adapted from Kitchen Heals Soul.


  1. Gorgeous! Raspberries. From your yard. The only way this gets better is if you inject the frosting into the cupcake!

    Comment by Michelle @ DailyWaffle — June 24, 2013 at 9:30 am

  2. How many cupcakes does this make? And how many cupcakes will one batch of frosting make? Thanks

    Comment by Jen @ — August 25, 2013 at 6:49 pm

  3. I am pretty sure it made a dozen cupcakes, and that I doubled the frosting to be able to do a fun piped topping without fear of running out. I had some extra after that, but it was so good that we just ate it! 🙂 If you just wanted to frost them with a spatula, one batch would be fine.

    Comment by bekky — August 26, 2013 at 10:01 pm

  4. Oh. My. Gawsh!!! I just made these cupcakes for my daughter’s 4th birthday party. These are hands down the best cupcakes I’ve ever made. Ever. I made the actual cake part of the cupcake a few days before the party and froze them after they cooled. The day of the party I set them out to defrost and began working on the frosting. I made a double batch of both cupcake batter and frosting. I got 26 cupcakes and a TON of frosting. Enough for probably 48 cupcakes. Which is bad because I now have a ton of leftover frosting in the fridge that I am tempted to eat by the spoonful. These are dense, rich, chocolatly cupcakes, and the frosting is so intensely flavored with raspberry that one cupcake is enough. If this was in cake form I wouldn’t be able to eat a whole slice, but a cupcake size is perfect. Thank you for this recipe, it will definitely be made again.

    Comment by Erin — February 3, 2014 at 6:24 pm

  5. Yay! Erin, I’m so glad 🙂 Happy birthday to your little one. Thanks for checking out my blog!

    Comment by bekky — February 4, 2014 at 8:57 pm

  6. Can you please tell me how much 1 1/2 sticks of butter is in cups?

    Comment by Kelly — February 8, 2014 at 9:54 am

  7. Baking amateur here. Is there supposed to be vegetable oil or something in the cupcake batter? Mine came out more of a brownie consistency. Good flavor but very thick…

    Comment by JD — February 9, 2014 at 2:10 pm

  8. Hey JD, thanks for reading! Yes, there will be some kind of fat always – in this case it’s the butter. I often trade between the two when I’m baking – you could probably substitute straight across the board if you would prefer to use oil!

    Comment by bekky — February 9, 2014 at 9:15 pm

  9. Hi how much is 1 1/2 sticks of butter? I’m from Australia so just wanting to know how much you use so I can try your recipe 🙂

    Comment by Sue — February 11, 2014 at 10:48 pm

  10. Hey Sue, it’s 3/4 cup! I’ll try to use cups instead of sticks in the future. Thanks for reading!

    Comment by bekky — February 12, 2014 at 9:33 pm

  11. Hi! This looks DELICIOUS!! Have you ever tried using frozen raspberries instead of fresh? If so how did it turn out? Fresh ones are so expensive this time of year. 🙁

    Comment by Sarah — February 25, 2014 at 1:36 pm

  12. I haven’t, but I think they would be fine if they were fully thawed. Enjoy!

    Comment by bekky — February 26, 2014 at 10:40 am

  13. […] What’s better than a tasty chocolate cupcake? One covered in raspberry buttercream frosting, of course. These sweet cupcakes are made with cocoa powder, sour cream, sugar, butter, eggs and several other important ingredients. After the batter is poured into a cupcake liner, baker and has time to cool, it’s time to decorate it with the frosting. Fresh raspberries, butter, powdered sugar and heavy cream are all that is needed to make these already yummy cupcakes even better! Source PDX Food Love […]

    Pingback by Chocolate Raspberry Cupcakes with the best frosting ever. | The art of cupcake — June 13, 2014 at 8:08 am

  14. […] Via Source […]

    Pingback by 19 Quick And Easy Cupcake Recipes For Kids — July 25, 2016 at 11:52 pm

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