I did not set out to fall in love with raspberry cupcakes. I just wanted something fruity that did not feel heavy, something that tasted like summer without being overly sweet.

After several test batches that were too dense, too wet, or weirdly bland, I finally landed on the version that made me stop tinkering. These are soft vanilla cupcakes packed with raspberries and topped with a creamy raspberry buttercream that I could honestly eat with a spoon.

What I love most is that they feel a little special but are secretly very simple. No fancy equipment. No complicated steps. Just really good flavor in every bite.

Ingredients I Used for the Recipe

• 1/2 cup unsalted butter, room temperature - gives the cupcakes richness and keeps the crumb tender.
• 3/4 cup granulated sugar - adds sweetness and helps create that soft texture when creamed with butter.
• 1 large egg, room temperature - binds everything together and keeps the batter smooth.
• 1 teaspoon vanilla extract - adds warmth and balances the tart raspberries.
• 1 1/2 cups all-purpose flour - provides structure without making the cupcakes heavy.
• 1 1/2 teaspoons baking powder - helps them rise into soft, fluffy tops.
• 1/4 teaspoon salt - sharpens the flavor so they do not taste flat.
• 1/2 cup milk - keeps the batter moist and easy to mix.
• 1 1/2 cups frozen raspberries - the star ingredient, adds bright flavor in every bite.
• 1 tablespoon flour (for tossing berries) - keeps raspberries from sinking while baking.
• For the frosting: 1/2 cup butter, softened - creates that creamy buttercream base.
• 3 to 3 1/2 cups powdered sugar - sweetens and thickens the frosting.
• 2 to 3 tablespoons milk - loosens the frosting to a spreadable consistency.
• Pinch of salt - balances sweetness in the buttercream.
• 1 cup raspberries, pureed and cooked down - gives the frosting its natural flavor and color.

How to make Starbucks Medicine Ball Recipe?

Step 1 - Cream the Butter and Sugar

I start by beating the butter and sugar together until it looks pale and fluffy. This step matters more than people think. If I rush it, the cupcakes turn out dense, so I let it go for a few minutes.

Step 2 - Add the Egg and Vanilla

I mix in the egg and vanilla until everything looks smooth. Sometimes it looks slightly curdled at first. That is fine. It comes together once the dry ingredients go in.

Step 3 - Mix the Dry Ingredients

In another bowl I stir together flour, baking powder, and salt. Nothing fancy here. Just evenly combined so there are no surprise lumps later.

Step 4 - Combine Wet and Dry

I add the dry ingredients to the butter mixture along with the milk, then stir gently. I switch to a spatula at this point because overmixing makes cupcakes tough, and I have learned that lesson the hard way.

Step 5 - Coat the Raspberries

The frozen raspberries get tossed with a little flour. This keeps them from sinking straight to the bottom while baking, which used to happen to me every single time before I learned this trick.

Step 6 - Fold in the Berries

I carefully fold the raspberries into the batter. The batter gets thick. Very thick. The first time I made these I thought I messed up, but that thickness is exactly what you want.

Step 7 - Fill and Bake

I divide the batter into lined muffin cups and bake until the tops spring back lightly when touched. The smell at this point is unreal. But I force myself to let them cool completely before frosting.

Step 8 - Make the Raspberry Puree for Frosting

I cook pureed raspberries in a small saucepan until thickened, then press them through a sieve to remove seeds. It takes a little effort, but it makes the frosting smooth instead of crunchy.

Step 9 - Let the Puree Cool

This is important. If the puree is even slightly warm, it melts the butter and ruins the frosting. I usually stick it in the fridge to speed things up because I am impatient.

Step 10 - Beat the Buttercream

I beat the butter until creamy, add powdered sugar, milk, and salt, then mix in the cooled raspberry puree. The color turns naturally pink and honestly looks prettier than anything artificial.

Step 11 - Frost the Cupcakes

Once the cupcakes are completely cool, I spread or pipe the frosting on top. Sometimes I go fancy. Sometimes I just swirl it with a spoon. Both taste the same.

Why I Keep Coming Back to This Recipe

These cupcakes work year round because frozen raspberries hold their shape better than fresh ones. I actually prefer freezing fresh berries myself so I can still get that good flavor.

They also freeze beautifully. I like making a batch ahead of time, especially before busy weeks, because having a homemade dessert already done feels like a small life victory.

The balance of tart berries and sweet frosting keeps them from feeling heavy. I can eat one without needing a nap afterward, which is not something I can say about most cupcakes.

How I Store Them Without Ruining the Texture

I keep frosted cupcakes covered at room temperature for up to two days. They taste best the first day, when the cake is at its softest.

If I want to freeze them, I place them on a tray first for about 30 minutes to firm up the frosting. After that I wrap them tightly. This prevents the frosting from getting smashed.

When thawed, they are still surprisingly fresh. Not quite bakery fresh, but close enough that no one complains.

Tips

• Always use frozen raspberries. Fresh ones fall apart and bleed into the batter.
• Do not overmix once the flour is added. Stir just until combined.
• If your frosting feels too thick, add milk a tablespoon at a time.
• If the raspberries are very sweet, add an extra pinch of salt to the frosting to balance it.
• Let the cupcakes cool completely before frosting or the buttercream will slide right off.
• You can make the frosting a day ahead and rewhip it before using.
• The batter will look thicker than typical cupcake batter. That is normal.