Yellow Cupcakes with Raspberry Buttercream

Super Moist Yellow Cupcakes topped with a thick and creamy Raspberry Buttercream. A super easy and decadent dessert!

Yellow Cupcakes with Raspberry ButtercreamThank you hhgregg for sponsoring this post. The opinions and text are all mine.

I am so excited to partner with Susan G Komen for Cook for the Cure. This October, you can make a difference just by baking and sharing cupcakes. Simply make your own cupcakes and tag KitchenAid and hashtag  #10000cupcakes & #donate. KitchenAid will donate $1 for every cupcake made and shared! How awesome is that?

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To me there is nothing better than a yellow cupcake. Especially when it’s topped with a creamy raspberry buttercream frosting.

These yellow cupcakes are spongy, moist and tender. I added an extra egg and an egg yolk to get the pretty yellow color. The yolk adds extra moisture to the cupcakes as well.

Super Moist Yellow CupcakesTo make the pretty pink raspberry buttercream frosting, I took fresh raspberries and pureed them in a food processor. I then pushed the rasberry puree through a sieve to get rid of the seeds. The raspberry sauce adds the beautiful pink hue to the frosting and gives it a nice raspberry flavor.

The frosting only has 3 ingredients: fresh raspberries, powdered sugar and butter that’s it.

Yellow Cupcakes with Buttercream FrostingVisit the Susan G Komen donation landing page to contribute even more than cupcakes to the cause!

Love these Yellow Cupcakes with Raspberry Buttercream? Here are some more cupcake recipes to try:

Yellow Cupcakes with Raspberry Buttercream

  • 3.5
  • 4 reviews
Prep time:
Cook time:
Total time:
Serves: 12 cupcakes
Super Moist Yellow Cupcakes topped with a thick and creamy Raspberry Buttercream. A super easy and decadent dessert!


Yellow Cupcakes

  • ½ cup unsalted butter, softened
  • ¾ cup sugar
  • 2 eggs plus one egg yolk, room temperature
  • ½ teaspoon vanilla extract
  • 1½ cups all purpose flour
  • ¼ teaspoon salt
  • 1½ teaspoons baking powder
  • 4 ounces milk, room temperature

Raspberry Buttercream

  • 1 cup fresh raspberries
  • ½ cup unsalted butter, softened
  • 2 cups powdered sugar


Yellow Cupcakes

  1. Preheat oven to 350 degrees. In a stand mixer with the paddle attachment cream butter and sugar until fluffy. Takes about 5 minutes.
  2. Add in eggs and vanilla extract. Mix to combine.
  3. In a separate bowl mix together the dry ingredients. Combine the flour, salt, and baking powder.
  4. Alternatively add the dry ingredients and milk in two parts to the egg mixture. Make sure to stir in between. Do not over mix. The batter should be thick.
  5. Fill a cupcake lined pan with batter ⅔ of the way up.
  6. Place in the oven and bake for 12-15 minutes. Make sure a knife or toothpick inserted comes out clean.
  7. Allow the cupcakes to cool completely before frosting.

Raspberry Buttercream

  1. Add raspberries to a food processor. Pulse until they become a thick sauce.
  2. Push the raspberry puree through a sieve to extract the juice and get rid of the seeds. Set raspberry sauce aside.
  3. In a stand mixer with the paddle attachment cream butter on high for about 2-3 minutes to get a creamy fluffy texture.
  4. Add in the powdered sugar and raspberry sauce on low speed until combined.
  5. If the frosting is too runny add more powdered sugar. If it is too thick add some milk.
  6. Pipe the icing onto cool cupcakes and decorate as desired. Cupcakes can be stored on the counter at room temperature for a day or two and in the refrigerator for up to 5 days.
  7. Top with a raspberry for serving, if desired.


Original recipe from Please do not publish my recipe or pictures without linking back to the original post. Thank you!
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  • Your cupcakes look so perfect! I have never been a big cupcake maker but that raspberry buttercream is pretty inspiring – love that you use lots of fresh raspberries to get that gorgeous pink colour <3

  • Being allergic to cocoa, there is nothing beer to me than a moist yellow cupcake! And these look all sorts of fabulous and pretty in pink! Love the raspberry buttercream frosting! So much yum!! Pinned! Cheers, girlfriend!

  • These are beautiful Kelley! I love the yellow color you created – very smart choice with the eggs. I love yellow cupcakes even more than chocolate, so these are right up my alley!

  • Tabitha

    Thank you so very much! I just made these cupcakes, but not the buttercream. They are fantastic and I will be using this recipe over and over again! I just made 175 of these for a wedding and they have the perfect appearance and texture profile! Thanks again for sharing!

  • megan

    Recipe is all wrong. I had to add an entire extra bag of confectioners sugar to the frosting. One cup of raspberries adds a ton of moisture. ..Cupcakes took 20 min at 350, not 12-15 min. I also added a touch of lemon zest to the cupcake batter- turned out great.

  • Heather Berry

    It is irresponsible to post five stars for something you “bet” is to die for. I just made this frosting and I had to add an extra bag of confectioner’s sugar and am still trying to find the right flavor and consistency. It tastes like powdered sugar and raspberries.

    • Heather Berry

      I added 2 t whole milk and 1 t vanilla and now it is much more palatable. Not an absolute failure, but definitely had to consult other recipes, I would have been better off going with one of them in the first place.

  • Em

    I haven’t tried making raspberry icing and I really want one. 🙂 Can I use magic bullet to puree the raspberries?

  • Sara

    Hi! I’m sorry that my first and only comment here is (hopefully!) constructive criticism, but I would like to save someone else time by learning from my experience. I just attempted the frosting recipe without first reading the reviews and comments. If I had, I likely would have kept looking for another recipe. I, too, did not have a good experience with the frosting. The berry purée created so much liquid that the measurements of the sugar were way off. A full bag of confectioner’s sugar later, the frosting still wasn’t stiff enough to pipe successfully and by then it didn’t really taste good either. I’d suggest making the frosting without the raspberry and then adding a little purée at a time to see how it affects the texture. Maybe the author could give a precise measurement of the amount of purée to use? My other concern is that maybe even with precise purée measurements I might not get the stiff texture I would like for piping because of how the acid in the berry juice may be breaking down the dairy in the butter? I’m wondering if a cooked raspberry sauce might yield better results? For what it’s worth, I live in Arizona and my house is 70+ degrees today, so I did not have a cool room temperature on my side – a consideration for those attempting this in the summer. Thanks!