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 Buttercream

Thank you hhgreg for sponsoring this post. The opinions and text are all mine.

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 Cupcakes

To make the pretty pink raspberry buttercream frosting, I took fresh raspberries and pureed them in a food processor. I then pushed the raspberry 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 Frosting

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Yellow Cupcakes with Raspberry Buttercream

3.8 from 5 votes
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
Servings: 12 cupcakes
Super Moist Yellow Cupcakes topped with a thick and creamy Raspberry Buttercream. A super easy and decadent dessert!

Ingredients

Yellow Cupcakes

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

Raspberry Buttercream

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

Instructions

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.

Recipe Notes

Original recipe from chefsavvy.com. Please do not publish my recipe or pictures without linking back to the original post. Thank you!

Nutrition Facts
Yellow Cupcakes with Raspberry Buttercream
Amount Per Serving
Calories 341 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 10g63%
Cholesterol 69mg23%
Sodium 66mg3%
Potassium 105mg3%
Carbohydrates 46g15%
Fiber 1g4%
Sugar 33g37%
Protein 3g6%
Vitamin A 528IU11%
Vitamin C 3mg4%
Calcium 46mg5%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Dessert
Cuisine: American
Keyword: Cake Batter, Easy Desserts, Frosting, Icing, Vanilla, Yellow Cupcakes with Raspberry Buttercream

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