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Home Garden Tasties! Raspberry Cupcake with Raspberry-Vanilla Frosting

June 11, 2012

Nothing says summer like raspberries picked straight from the plant.

Nothing says yummy like a moist, delicious cupcake.

Meet the marriage of Summer and Yummy: RASPBERRY CUPCAKES!

I adjusted a Red Raspberry Cake recipe from to create these delightful cupcakes.

Makes approx 18 full-sized cupcakes



2 c. flour
4 tsp. baking powder
1 tsp. salt
1 c. sugar
1/3 c. shortening
1 c. milk
2 eggs
1 c. fresh red raspberries


Preheat oven to 350 degrees.  Line cupcake pan with paper liners.

Combine dry ingredients in mixing bowl.  Add milk and shortening, then beat on med-high for 2 minutes.  Next, add eggs and beat again for 2 minutes.  Fold in raspberries and pour into cupcake pan.

Bake for 17-19 minutes or until cupcakes are “springy” to touch and a toothpick comes out clean in the center.

Cool in pan for about 5 minutes then transfer to wire rack to cool completely.


While cupcakes are baking, this frosting is easy to make.


1/2 cup butter at room temperature

3 cups powdered sugar

1 teaspoon vanilla extract

1 teaspoon raspberry extract

3 tablespoons milk


Cream butter in mixer for 1-2 minutes

Slowly add in powdered sugar until well mixed

Add vanilla and raspberry extracts and milk and whip in mixer until light and fluffy.

If frosting is too thin, you can add more sugar.  If too thick, add more milk in small increments.

Food coloring can be added after the milk if desired.


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