If you’re craving a gorgeous blend of berry brightness and classic vanilla comfort, then this Raspberry Vanilla Cupcakes with Raspberry Glaze recipe is about to become your favorite. Imagine fluffy, tender cupcakes swirled with juicy raspberries, kissed by vanilla, and finished with a glossy, fresh raspberry glaze that’s so vibrant, you’ll want to drizzle it on everything. Whether for a birthday, brunch, or just a cheerful afternoon pick-me-up, this recipe is a celebration in every bite. Let’s dive in and create memories (and maybe a minor raspberry addiction) together!

Raspberry Vanilla Cupcakes with Raspberry Glaze recipe - Recipe Image

Ingredients You’ll Need

The magic of this Raspberry Vanilla Cupcakes with Raspberry Glaze recipe is in its simplicity—every ingredient has a role, from building structure to adding bursts of tartness and sweetness. Fresh raspberries provide lively color and flavor, vanilla brings warmth, and a few pantry staples effortlessly merge for a tender crumb you’ll love.

All-purpose flour: The backbone that gives your cupcakes their soft, sturdy structure—sift for ultimate fluffiness.
Baking powder: Key for a lovely lift, ensuring the cupcakes rise light and tall.
Salt: Enhances sweetness and intensifies raspberry and vanilla notes; don’t skip this pinch.
Unsalted butter (softened): Creams beautifully to create a rich, tender base with buttery goodness in every bite.
Granulated sugar: Sweetens and helps create a moist, golden crumb; use superfine for the softest texture.
Eggs (room temperature): Bind ingredients together and add richness; room-temp helps batter blend smoothly.
Vanilla extract: Infuses the cupcakes with classic flavor; real extract makes a big difference.
Milk: Adds necessary moisture and tenderizes—whole milk or even a splash of buttermilk amps up the flavor.
Fresh raspberries (lightly mashed): Bring a burst of juicy brightness, swirling pink beauty through every cupcake.
For the Raspberry Glaze: Fresh or frozen raspberries: Forms the vibrant, juicy base for your glaze—frozen works perfectly if fresh are out of season.
Powdered sugar: Sweetens and thickens the glaze; sift for a perfectly smooth finish.
Lemon juice (optional): Adds a pop of brightness and balances sweetness if your berries need a little lift.

How to Make Raspberry Vanilla Cupcakes with Raspberry Glaze recipe

Step 1: Prepare Your Muffin Tin and Preheat the Oven

Preheat your oven to 350°F (175°C) and line a standard 12-cup muffin tin with paper liners. This not only helps the cupcakes release perfectly but also makes for easy cleanup. Starting with the right oven temp is key for beautifully domed cupcakes.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Give them a good stir to evenly distribute the leavening, so every cupcake rises evenly and remains fluffy.

Step 3: Cream the Butter and Sugar

In a large mixing bowl, use a handheld mixer or stand mixer to cream together your softened butter and granulated sugar until light and fluffy—about 2 to 3 minutes. This step is all about incorporating air for a delicate crumb, so don’t rush it!

Step 4: Add Eggs and Vanilla

Beat the eggs in, one at a time, ensuring each is fully incorporated before adding the next. Then, mix in your vanilla extract for that warm, inviting aroma.

Step 5: Combine Wet and Dry Ingredients

With the mixer on low or using a spatula, add half the dry ingredients you whisked earlier, followed by the milk, and finish with the remaining flour mixture. Blend just until combined; overmixing can make the cupcakes tough.

Step 6: Fold in Mashed Raspberries

Gently fold in the lightly mashed raspberries. The trick here is to swirl them in without overworking the batter, which preserves those pretty pink streaks and prevents blueish cupcakes!

Step 7: Scoop and Bake

Divide the batter evenly among your cupcake liners, filling each about two-thirds full. Bake for 18–22 minutes until a toothpick inserted into the center comes out clean or with just a few moist crumbs. Let the cupcakes cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Step 8: Make the Raspberry Glaze

While cupcakes cool, place your raspberries for the glaze in a small saucepan over medium heat. Cook for 3–4 minutes, until the berries break down and release their juices. Strain through a fine sieve to remove seeds, then whisk in powdered sugar (and lemon juice, if desired) until the mixture is smooth and pourable. Adjust with extra sugar for a thicker glaze if you like.

Step 9: Glaze and Decorate

Let the glaze cool just until it thickens slightly. Spoon or drizzle the glaze over completely cooled cupcakes. For a finished touch, top with extra fresh raspberries or mint leaves for that bakery-worthy flourish.

How to Serve Raspberry Vanilla Cupcakes with Raspberry Glaze recipe

Garnishes

The dazzling pink glaze is gorgeous on its own, but topping each cupcake with a fresh raspberry or a tiny sprig of mint takes it to the next level. If you’re feeling fancy, a dusting of powdered sugar or a few white chocolate curls will really wow your guests.

Side Dishes

Pair your cupcakes with a cool glass of raspberry lemonade, iced tea, or even a steaming mug of vanilla bean latte for a dreamy afternoon treat. If serving as dessert after dinner, try alongside fresh fruit or a scoop of vanilla bean ice cream to highlight those berry notes.

Creative Ways to Present

For a show-stopping presentation, arrange the cupcakes on a pastel cake stand or tiered platter, cluster a few edible flowers in between, and let your Raspberry Vanilla Cupcakes with Raspberry Glaze recipe shine at birthdays, bridal showers, or summer picnics.

Make Ahead and Storage

Storing Leftovers

Store leftover cupcakes in an airtight container at room temperature for up to two days. The glaze keeps them moist and flavorful, but for the freshest texture, it’s best to enjoy within 48 hours.

Freezing

If you want to plan ahead, bake the cupcakes (without glaze), let them cool completely, and freeze in a single layer. Once frozen, wrap tightly and store for up to three months. Prepare and glaze just before serving for best results.

Reheating

For that “just-baked” warmth, bring frozen or refrigerated cupcakes to room temperature, then pop them in a preheated oven at 300°F (150°C) for 3–5 minutes. Glaze after reheating for perfect texture and shine.

FAQs

Can I use frozen raspberries for the Raspberry Vanilla Cupcakes with Raspberry Glaze recipe?

Absolutely! Just thaw the berries and drain any excess liquid before mashing and folding them into your batter—this keeps the texture light and prevents soggy cupcakes.

How can I keep the cupcakes extra moist?

One simple trick: brush cooled cupcakes lightly with raspberry syrup or a little simple syrup before adding the glaze. This adds extra moisture and amps up the berry flavor.

What’s the best way to avoid blue or gray cupcakes?

Gently fold in the raspberries at the very end, stirring just enough to create pink streaks without fully mixing in the fruit. Overmixing can cause the color to bleed and dull your cupcakes.

Can I make the Raspberry Glaze ahead of time?

Yes! Prepare the glaze, cover, and refrigerate for up to two days. When ready to use, let it come to room temperature and give it a good whisk. If too thick, add a tiny splash of lemon juice or water to loosen it up.

Can this recipe be made gluten-free?

Definitely! Substitute your favorite 1:1 gluten-free all-purpose flour blend for the regular flour. Double-check that your baking powder is gluten-free, and you’re set for a delicious, berry-filled treat.

Final Thoughts

If you’re looking to spread happiness (and maybe keep a few cupcakes for yourself!), this Raspberry Vanilla Cupcakes with Raspberry Glaze recipe is the perfect way to surprise someone or treat yourself to a little homemade joy. Don’t be surprised if these pretty-in-pink cupcakes become the most requested dessert in your kitchen—happy baking!