If you’re craving a show-stopping treat that’s both pretty and bursting with flavor, Raspberry Vanilla Bean Cupcakes are your answer. These gorgeous cupcakes combine a tender vanilla bean cake crumb, juicy pops of fresh raspberries, and a cloud of vanilla-scented buttercream, finished with the jewel-bright pop of a raspberry on top. They’re sweetly nostalgic yet impressively elegant, and each bite is a delightful blend of tart berry and rich vanilla. Whether you’re baking for a party, shower, or a “just because” occasion, Raspberry Vanilla Bean Cupcakes are sure to become your new go-to dessert.
Ingredients You’ll Need
It’s amazing how a few classic baking staples, paired with a handful of bold flavors, can transform into something so dreamy. Each ingredient in Raspberry Vanilla Bean Cupcakes has a special role, from creating the light, moist crumb to infusing that signature fruity burst and aromatic vanilla warmth. Here’s what you’ll need and why it matters:
- All-purpose flour: Provides the structure for the cupcakes, keeping them soft but sturdy enough to hold the berries and frosting.
- Baking powder: Gives the cupcakes their beautiful rise and light texture.
- Salt: Balances sweetness and sharpens all the other flavors.
- Unsalted butter (softened): Adds rich flavor and moisture, ensuring a tender crumb.
- Granulated sugar: Sweetens the cupcakes and helps with the lovely golden color.
- Large eggs (room temperature): Bind the batter and add extra richness.
- Vanilla bean (or pure vanilla extract): Delivers those tiny specks and genuine, aromatic vanilla that elevates these cupcakes from everyday to extraordinary.
- Whole milk (room temperature): Keeps the cupcakes fluffy and moist—no dry, crumbly cake here!
- Fresh raspberries: Give bursts of tart-sweet flavor and add beautiful color throughout the cupcakes.
- Raspberry jam (optional): For a surprise center, bringing a touch of extra berry love to every bite.
- Unsalted butter (softened, for frosting): Whips up ultra-creamy, luscious frosting to crown each cupcake.
- Powdered sugar: Sweetens the frosting and creates that classic fluffy texture.
- Heavy cream: Helps the frosting become wonderfully light and spreadable.
- Pure vanilla extract (for frosting): Reinforces the vanilla flavor in every element.
- Fresh raspberries (for garnish): The final crowning jewel that signals what’s inside each cupcake!
How to Make Raspberry Vanilla Bean Cupcakes
Step 1: Prepare the Baking Equipment
Start by preheating your oven to 350°F (175°C) so it’s ready for action, and line a 12-cup muffin tin with cupcake liners. Having everything prepped and ready makes the baking process smooth and keeps your cupcakes from sticking.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. This step evenly distributes the leavening so each cupcake bakes up as light and fluffy as the next.
Step 3: Cream Butter and Sugar
In a large bowl, use a hand or stand mixer to beat the softened unsalted butter and granulated sugar together until they’re pale and fluffy, about 2–3 minutes. This creates air pockets that make your Raspberry Vanilla Bean Cupcakes delicate and soft.
Step 4: Add Eggs and Vanilla Bean
Beat in the eggs one at a time, mixing well after each addition. Then add the seeds scraped from the vanilla bean (or your extract) and blend thoroughly. This creates a rich, fragrant base that infuses every bite.
Step 5: Combine Wet and Dry Mixes
Add the flour mixture in three parts, alternating with the milk. Begin and end with the dry ingredients. Mix just until everything is combined—this gentle method keeps the cupcakes tender rather than tough.
Step 6: Fold in Raspberries
Gently fold in your fresh raspberries. Take care not to overmix or crush the berries, so you get pretty pockets of fruit throughout each cupcake.
Step 7: Fill and Bake
Divide the batter evenly among your prepared liners, filling each about two-thirds full. Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean. Cool the cupcakes completely on a wire rack before decorating.
Step 8: Add Raspberry Jam Center (Optional)
If you’re feeling fancy, use a small knife to cut a tiny well out of each cupcake’s center and spoon in a bit of raspberry jam. This little surprise makes the Raspberry Vanilla Bean Cupcakes extra special.
Step 9: Make the Vanilla Bean Frosting
For the frosting, beat the softened butter until creamy, then gradually add powdered sugar, heavy cream, and more vanilla extract. Beat on high speed for 3–4 minutes until light and fluffy—your reward will be a smooth, pipeable frosting that’s perfect for swirling on top.
Step 10: Frost and Decorate
Once the cupcakes have cooled, frost them generously and top each with a plump fresh raspberry. Admire your work—and definitely sneak one for yourself first!
How to Serve Raspberry Vanilla Bean Cupcakes
Garnishes
The signature look for Raspberry Vanilla Bean Cupcakes is an elegant swirl of pale vanilla buttercream crowned with a vibrant fresh raspberry. For a little shimmer, dust the tops with a pinch of powdered sugar or a few sprinkles of edible glitter. If you want a burst of citrus, a little fresh lemon zest adds a dazzling touch.
Side Dishes
These cupcakes are wonderful with a pot of black tea, a glass of crisp Prosecco, or a tall, chilled lemonade. Fresh fruit salad or simple vanilla ice cream make delightful, light accompaniments when you want an all-out dessert spread.
Creative Ways to Present
For parties or showers, arrange your Raspberry Vanilla Bean Cupcakes on a tiered cake stand, alternating with edible flowers or mint leaves between cupcakes. Miniature cupcake liners make adorable two-bite treats, or try serving them in clear jars for a whimsical, portable presentation guests will adore.
Make Ahead and Storage
Storing Leftovers
Store any leftover Raspberry Vanilla Bean Cupcakes in an airtight container in the refrigerator if you’ve filled them with fresh berries or jam. They’ll stay fresh and moist for 3–4 days—just let them come back to room temperature before you dig in for best texture and flavor.
Freezing
If you need to plan ahead, you can freeze the unfrosted cupcakes for up to 2 months. Let them cool completely, then wrap tightly in plastic wrap and foil before freezing. Thaw overnight in the fridge, then frost and decorate as desired when you’re ready to serve.
Reheating
While cupcakes don’t usually need reheating, if you love that just-baked warmth, you can microwave an unfrosted cupcake for 5–8 seconds. If you’ve already frosted them, simply let them sit at room temperature for 20–30 minutes before serving for a soft, fluffy bite.
FAQs
Can I use frozen raspberries instead of fresh?
Yes! If fresh raspberries aren’t available, you can use frozen raspberries straight from the freezer. Don’t thaw first, and gently fold them into the batter to avoid too much color bleeding.
How do I make them gluten-free?
Swap the all-purpose flour for your favorite cup-for-cup gluten-free baking blend. Check that your baking powder and other ingredients are certified gluten-free as well!
What’s the best way to get a strong vanilla flavor?
Using a real vanilla bean gives the most intense, aromatic vanilla flavor, but pure vanilla extract is a fantastic choice too. For a double punch, use both in the batter and the frosting.
Can I make these Raspberry Vanilla Bean Cupcakes ahead of time?
Absolutely! You can bake the cupcakes the day before and store them (unfrosted) in an airtight container. Frost and decorate before serving for the freshest look and taste.
Is the raspberry jam center necessary?
Not at all—the jam center is an optional step. It’s a lovely surprise for berry lovers but the cupcakes are still delicious without it, thanks to the fresh raspberries baked right in.
Final Thoughts
I can’t wait for you to experience just how special these Raspberry Vanilla Bean Cupcakes are. Once you’ve tasted the mix of tangy berries, aromatic vanilla, and dreamy frosting, there’s no going back! Give them a try—you’ll want to share (and make!) them again and again.
Print
Raspberry Vanilla Bean Cupcakes Recipe
- Total Time: 40 minutes
- Yield: 12 cupcakes 1x
- Diet: Vegetarian
Description
Indulge in the delightful combination of fresh raspberries and fragrant vanilla bean with these moist and flavorful Raspberry Vanilla Bean Cupcakes. Topped with a creamy vanilla buttercream and a burst of fresh raspberry, these homemade treats are perfect for any sweet occasion.
Ingredients
Dry Ingredients:
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
Wet Ingredients:
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 1 vanilla bean, split and seeds scraped (or 2 teaspoons pure vanilla extract)
- 1/2 cup whole milk, room temperature
For the Cupcake and Frosting:
- 1 cup fresh raspberries
- 1/2 cup raspberry jam (optional for filling)
- 1 cup unsalted butter, softened (for frosting)
- 3 cups powdered sugar
- 2 tablespoons heavy cream
- 1 teaspoon pure vanilla extract
- Fresh raspberries for garnish
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- Prepare Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt.
- Mix Wet Ingredients: In a large bowl, cream the butter and sugar until light and fluffy. Beat in the eggs one at a time, then add the vanilla bean seeds or extract and mix well.
- Combine Ingredients: Add the dry ingredients and milk alternately in three parts, folding gently. Fold in fresh raspberries.
- Bake: Divide the batter among cupcake liners and bake for 18-20 minutes until a toothpick comes out clean. Cool on a wire rack.
- Frosting: Optionally fill cupcakes with raspberry jam. For frosting, beat softened butter, add powdered sugar, cream, and vanilla extract, beat until fluffy. Frost cupcakes and garnish with raspberries.
Notes
- Keep refrigerated if using fresh fruit.
- For best texture, serve at room temperature.
- Add lemon zest for a fresh flavor variation.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 30g
- Sodium: 90mg
- Fat: 17g
- Saturated Fat: 11g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 70mg
