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Raspberry Vanilla Cupcakes with Raspberry Glaze recipe

Raspberry Vanilla Cupcakes with Raspberry Glaze recipe
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★★★★★

4.7 from 21 reviews

Indulge in these delightful Raspberry Vanilla Cupcakes with a luscious Raspberry Glaze that perfectly balances sweetness and tartness. These moist and flavorful cupcakes are a treat for both the eyes and the taste buds.

Ingredients

Scale

For the Vanilla Cupcakes:

  • 1½ cups (190 g) all-purpose flour
  • 1½ tsp baking powder
  • ¼ tsp salt
  • ½ cup (115 g) unsalted butter, softened
  • ¾ cup (150 g) granulated sugar
  • 2 large eggs (room temperature)
  • 2 tsp vanilla extract
  • ½ cup (120 ml) milk
  • ½ cup fresh raspberries, lightly mashed (or frozen, thawed and drained)

For the Raspberry Glaze:

  • 1 cup fresh or frozen raspberries
  • ½ cup (60 g) powdered sugar (more for thicker glaze)
  • 1–2 tsp lemon juice (optional, for brightness)

Instructions

  1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners. In a medium bowl, whisk together flour, baking powder, and salt.
  2. Cream butter and sugar until light and fluffy (about 2–3 min). Beat in eggs one at a time, then add vanilla.
  3. Mix in dry ingredients and milk alternately. Gently fold in the mashed raspberries.
  4. Divide batter among cupcake liners and bake 18–22 min. Cool on a wire rack before glazing.
  5. Make the Raspberry Glaze: Cook raspberries until soft, press through a sieve, whisk in powdered sugar and lemon juice. Spoon or drizzle over cupcakes.

Notes

  • For extra moisture, brush cupcakes with raspberry syrup before glazing.
  • You can swirl raspberry puree into the batter for a marbled look.
  • Keep cupcakes in an airtight container; best glazed on the same day.

Nutrition

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Find it online: https://maicook.com/raspberry-vanilla-cupcakes-with-raspberry-glaze-recipe/