Yellow Cupcakes with Raspberry Buttercream

These super moist Yellow Cupcakes are topped with a thick and creamy Raspberry Buttercream. It’s a super easy, yet impressive, dessert that’s perfect for summertime!

Love desserts like these cupcakes? Then you must try my Payday Cupcakes and Mini Cheesecake Cupcakes!

Yellow Cupcakes with Raspberry Buttercream

Homemade Yellow Cupcakes with Raspberry Buttercream

To me there is nothing better than a classic yellow cupcake, especially when it’s topped with a bright and creamy raspberry buttercream frosting. (Or my favorite Nutella frosting. Yum!)

These yellow cupcakes are spongy, moist, and tender with a tight crumb. 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, and make them even more decadent.

Key Ingredients

The ingredients for this recipe are like those of most cake and cupcake recipes — unsalted butter, sugar, eggs (plus an extra yolk), pure vanilla extract, all purpose flour, salt, baking powder, and milk. Make sure the butter, eggs, and milk are at room temperature to prevent lumps and ensure even baking!

Tips for Making Perfect Yellow Cupcakes Every Time

  • Combine ingredients gradually. Do not add all of your dry ingredients at once. Make sure to mix in between each addition.
  • Do not over mix your dough after the flour is added. If you over mix you will end up with a tough cupcake.
  • Bring ingredients to room temperature. This will result in a smoother consistency in the batter.
  • Measure flour properly. To get the correct measurement pour flour INTO the measuring cup instead of scooping. You will get a more accurate measurement.
  • Use an ice cream scoop to evenly fill cupcakes about 2/3 of the way full in a cupcake pan.
  • Let cupcakes cool in the pan for a minute and then transfer to a wire rack. This will prevent them from continuing to cook and dry out.

Super Moist Yellow Cupcakes

How To Make Raspberry Buttercream Frosting

The frosting only has 3 ingredients — fresh raspberries, powdered sugar, and butter. That’s it!

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.

Yellow Cupcakes with Buttercream Frosting

Storage Instructions

  • Store cooled, leftover cupcakes in a large, airtight container at room temperature for up to three days.
  • Freeze prepared buttercream in an airtight, freezer-safe container or plastic bag for up to 6 months.

More Cupcake Recipes To Try

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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!


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


Yellow Cupcakes

  • Preheat oven to 350 degrees. In a stand mixer with the paddle attachment cream butter and sugar until fluffy. Takes about 5 minutes.
  • Add in eggs and vanilla extract. Mix to combine.
  • In a separate bowl mix together the dry ingredients. Combine the flour, salt, and baking powder.
  • 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.
  • Fill a cupcake lined pan with batter ⅔ of the way up.
  • Place in the oven and bake for 12-15 minutes. Make sure a knife or toothpick inserted comes out clean.
  • Allow the cupcakes to cool completely before frosting.

Raspberry Buttercream

  • Add raspberries to a food processor. Pulse until they become a thick sauce.
  • Push the raspberry puree through a sieve to extract the juice and get rid of the seeds. Set raspberry sauce aside.
  • In a stand mixer with the paddle attachment cream butter on high for about 2-3 minutes to get a creamy fluffy texture.
  • Add in the powdered sugar and raspberry sauce on low speed until combined.
  • If the frosting is too runny add more powdered sugar. If it is too thick add some milk.
  • 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.
  • Top with a raspberry for serving, if desired.

Recipe Notes

Original recipe from 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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Recipe Rating

Comments - page 3/3

  • 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!

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