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The Best Vanilla Raspberry Cupcakes

The Best Vanilla Raspberry Cupcakes are made with a light and fluffy vanilla cupcake base, fresh raspberry butter cream frosting and is perfect for any birthday celebration or a simple summer night!  
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Course: Cupcakes, Dessert, Desserts
Cuisine: Dessert
Prep Time: 30 minutes
Cook Time: 18 minutes
Decorating Time: 45 minutes
Total Time: 1 hour 33 minutes
Servings: 24
Calories: 248kcal


Vanilla Cupcakes

  • ½ Cup Unsalted Butter Softened
  • ½ Cup Vegetable Oil
  • 1 ½ Cups Granulated Sugar
  • 4 eggs
  • 1 Tablespoon Vanilla Extract
  • 3 Cups Cake Flour
  • 1 Tablespoon Baking Powder
  • 1 teaspoon Salt
  • 1 ¼ Cup Whole Milk

Raspberry Buttercream

  • 1 Cup Fresh Raspberries
  • 2 Tablespoons Lemon Juice
  • 1 Cup Unsalted Butter Room Temperature
  • ¼ Cup Vegetable Shortening
  • 3 Cups Powdered Sugar sifted


Vanilla Cupcakes

  • Preheat oven to 350 degrees F and prepare cupcake pans with paper cupcake liners 
  • In a medium bowl, combine the flour, baking powder and salt; set aside
  • In the bowl of a stand mixer with paddle attachment, cream together the butter, vegetable oil and sugar until creamy and light in color ( approximately 2 minutes)
  • Add the eggs one at a time and vanilla extract and beat until fully combined and smooth
  • Alternate adding in the flour mixture and the milk until all ingredients are added in and the vanilla cupcake batter is smooth
  • Beat on medium speed for 3-4 minutes to make sure that all ingredients are incorporated
  • Evenly divide the batter into each cupcake pan filling ¾ full
  • Bake at 350 degrees F for 15-18 minutes or until the cake springs back at the touch
  • Allow the cupcakes to cool completely before icing with Raspberry Buttercream Frosting

Raspberry Butter Cream

  • In a small saucepan combine the raspberries and lemon juice and mash them with a fork to release the juice from the fruit
  • Bring the raspberries and lemon juice to a simmer and continue cooking for 5 minutes 
  • Remove the saucepan from the heat and strain the fruit to release the liquid 
  • Allow the raspberry juice to cool completely before using 
  • In a mixing bowl with a paddle attachment, cream together the butter and vegetable shortening until creamy
  • Slowly add the powdered sugar to the butter mixture and beat on medium to high until completely smooth 
  • Add in 3 tablespoons of raspberry juice to the buttercream icing and continue mixing until fully combined 
  • Pipe the frosting on each vanilla cupcake and decorate with sugar crystals and fresh raspberries


Serving: 1cupcakes | Calories: 248kcal | Carbohydrates: 25g | Protein: 3g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 59mg | Sodium: 168mg | Potassium: 39mg | Fiber: 1g | Sugar: 14g | Vitamin A: 396IU | Vitamin C: 2mg | Calcium: 41mg | Iron: 1mg
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