These gorgeous Raspberry Cupcakes artfully combine the flavors of fresh summer fruits with a light and creamy Lemon Mascarpone Frosting.
Ready in under an hour, these beautiful cupcakes will bring a burst of sunshine to any picnic. Who can resist?
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Thanks to their no-fuss, handheld portability, I’m a big fan of cupcakes for picnics. They’re perfect for kid’s picnics where eating and playing often overlap—especially family Easter Picnics.
I love these cupcakes because, like Raspberry Cheesecake Brownies, they are the perfect nod to glorious seasonal fruits and summer picnics, but you can always rely on frozen raspberries for other occasions.
Let’s face it—anything raspberry and this cute is the perfect romantic dessert for a Valentine’s picnic. If you have any lemons left, make some homemade lemonade for a little nostalgic gesture or some cheery Lemon Sugar Cookies.
I also love that anything this gorgeous can be whipped up in under an hour without too much fuss. See my tips for transporting cupcakes, especially if you want to get fancy with your frosting.
Ingredients
See my recipe card below for a complete list of the ingredients with measurements and notes.
Recipe Variations and Substitutions
Raspberries: I have used fresh raspberries, a wonderful seasonal ingredient. If you can, use fresh, but frozen will work.
If using frozen berries, try to pick the firmest berries to add whole to the batter (save the mushy ones for the juice) so you get that nice pop of berry goodness inside the cakes.
Frosting Adjustments: I use mascarpone cheese in this recipe because of its creamy texture and mild flavor, which complement the freshness of the lemon.
If you can’t get mascarpone, you can use cream cheese (the same as I recommend with my Tiramisu Cookies). The difference will be a slightly denser and tangier frosting, like the one I use with my Carrot Cupcakes with Cream Cheese Frosting.
You can also switch this raspberry cupcake right up by adding chocolate buttercream frosting– use the same recipe as I use with my Double Chocolate Cupcakes.
How to Make
Make the Raspberry Cupcakes
Step 1: Preheat the oven to 375F.
Place a deep saucepan on low -medium heat. Add ¼ cup of the raspberries and gently cook them until the fruit softens and you have a thick juice.
Step 2: Strain the juice to remove the raspberry seeds and put it aside. (See the notes about straining the raspberries).
Step 3: In a large bowl, combine the oil and sugar. Mix well using a mixer.
Step 4: Add the eggs and mix again. Add the sour cream and mix until you have a light, fluffy mixture.
Step 5: Add the raspberry juice to the mixture.
Step 6: Sift the flour with baking soda and powder and add the dry ingredients to the wet. Mix with a mixer until you have a smooth, but not-too-thick batter.
Step 7: Add the rest of the raspberries to the dough. Mix very gently.
Step 8: Place cupcake liners in a tin and fill each with batter – not quite to the top. Ensure you have a few whole raspberries in each cupcake.
Bake for 20 to 25 minutes at 350F or until a toothpick inserted in the center comes clean. Remove cupcakes from the tin and put aside to cool before frosting.
Make the Lemon Mascarpone Frosting
While the cupcakes cook, prepare the frosting.
Step 9: Place the butter, mascarpone, powdered sugar, juice of half a lemon, and lemon zest in a blender.
Step 10: Blend until you have a light and fluffy texture.
Put the frosting in the refrigerator for 15-20 minutes to let it rest and thicken.
Step 11: Once the cupcakes are completely cool, add the frosting to a piping bag with a large star tip and frost the cakes. You can also apply the frosting in thick peaks using an icing spatula or flat knife.
Decorate with fresh raspberries and lemon zest, or leave with a simple frosting.
Recipe FAQs
Yes, the frosting can be prepared in advance and stored in the refrigerator. Before using, let it sit at room temperature for a bit to soften, making it easier to spread or pipe onto the cupcakes.
If your frosting is too runny, add more powdered sugar to thicken it. Chilling the frosting in the refrigerator can also help it firm up before spreading or piping.
The cupcakes can be stored in an airtight container at room temperature for up to 1 day or in the refrigerator for up to 3 days. If refrigerated, let them come to room temperature before serving for the best flavor and texture.
Yes, raspberry cupcakes can be frozen for up to 3 months without frosting. Wrap them individually in plastic wrap and place them in a zip-lock bag. Thaw at room temperature and add the frosting before serving. It’s best to prepare the frosting fresh when you’re ready to serve.
Expert Tips
Cool Well Before Frosting: Don’t try to shortcut this. Warm cupcakes will only melt your icing. Cold cakes will maintain the texture and appearance of the frosting.
Strain the Raspberries: Don’t skip this step. After cooking them down for juice, strain them in a fine sieve. The juice gives you a strong raspberry flavor, whereas the whole berries give you a pop of flavor and texture. If you don’t strain the juice, the raspberry seeds can add an unpleasant, gritty texture to your batter. This does not happen with the whole berry.
Moist and Fluffy Cupcakes: Avoid overmixing the batter once the flour is added. Overmixing can develop the gluten too much and lead to dense cupcakes. Also, ensure your ingredients, like eggs and sour cream, are at room temperature to create a smoother batter.
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Did you try these Raspberry Cupcakes?
Please leave me a ⭐ rating below and let me know in the comments how you enjoyed them.
Raspberry Cupcakes With Lemon Mascarpone Frosting
Ingredients
Cupcake Batter
- 1 ½ cups raspberries - fresh or frozen
- 1¼ cup white sugar
- ½ cup sunflower oil
- 4 eggs
- 1 cup sour cream
- 1¾ cups all-purpose flour
- ¾ tsp baking soda
- ½ tsp baking powder
Lemon Mascarpone Frosting
- 1 ¾ cups unsalted butter
- 2 cups powdered sugar
- 1 ½ tbsp mascarpone
- 1½ tbsp lemon zest
- 1 small lemon – juice only
Instructions
Make the Raspberry Cupcakes
- Preheat the oven to 350F.
- Place a deep saucepan on low -medium heat. Add ¼ cup of the raspberries and gently cook them until the fruit softens and you have a thick juice.
- Strain the juice in a fine sieve to remove the raspberry seeds and put it aside. (seeds from the juice will give the batter an unpleasant, gritty texture).
- In a large bowl, combine the oil and sugar. Mix well using a mixer.
- Add the eggs and mix again. Add the sour cream and mix until you have a light, fluffy mixture.
- Add the raspberry juice to the mixture.
- Sift the flour with baking soda and powder and add the dry ingredients to the wet. Mix with a mixer until you have a smooth and not-too-thick batter.
- Add the rest of the raspberries to the dough. Mix very gently.
- Place cupcake liners in a tin and fill each with batter – not quite to the top. Ensure you have a few whole raspberries in each cupcake.
- Bake for 20 to 25 minutes at 350F or until a toothpick inserted in the center comes clean. Remove cupcakes from the tin and put aside to cool before frosting.
Make the Lemon Mascarpone Frosting
- Place the butter, mascarpone, powdered sugar, juice of half a lemon, and lemon zest in a blender.
- Blend until you have a light and fluffy texture.
- Put the frosting in the refrigerator for 15-20 minutes to let it rest and thicken.
Decorate the Cupcakes
- Once the cupcakes are completely cool, add the frosting to a piping bag with a large star tip and frost the cakes. You can also apply the frosting in thick peaks using an icing spatula or flat knife.
- Decorate with fresh raspberries and lemon zest, or leave with a simple frosting.
Notes
- Raspberries: Use fresh raspberries if available for their seasonal quality, but frozen are acceptable. Choose firm frozen berries for the batter to ensure vibrant flavor bursts, using softer ones for juice.
- Frosting: Mascarpone cheese is used for its creaminess and mild taste, enhancing the lemon’s freshness. Cream cheese is a possible alternative. The difference will be a denser, tangier frosting.
- Strain the Raspberries well: Strain raspberry juice through a fine sieve to enhance flavor and texture while removing seeds that can cause grittiness; whole berries add bursts of flavor without this issue.
- Cool the Cupcakes Well: Don’t try to shortcut this. Warm cupcakes will only melt your icing.
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