Raspberry Cupcakes

My vision for these raspberry cupcakes was that they would be light and fluffy, delicate and buttery, and the perfect vehicle for a generous creamy swirl of raspberry cream cheese buttercream.

After testing several variations, I discovered three tricks to light and tender cupcakes bursting with raspberry flavor:

1. A combination of butter and virgin coconut oil created the best flavor and softest texture.
2. Using all egg whites instead of whole eggs gave these cupcakes a light, springy texture.
3. Frozen raspberries chopped into tiny pieces made it easy to distribute the berries throughout the batter. And, most importantly, the tiny pieces of raspberry didn't interfere with the fluffy texture of the cake.

Honestly, my biggest challenge with this recipe was the raspberries themselves. I tried several variations using whole fresh or frozen raspberries folded into the batter and no matter what I did the berries seemed to weigh down the texture of the cake creating a slightly heavy cobbler-like texture.

This wasn't necessarily a bad thing. In fact, a rich cobbler-like texture is exactly what I was going for when I created this buttery crumb-topped raspberry bread recipe. But I wanted these cupcakes to have a light, fluffy, and delicate texture.

The trick was to chop frozen raspberries into tiny pieces and then fold the frozen pieces into the batter right before baking. This allowed me to evenly distribute the raspberries throughout the batter and the tiny pieces of chopped berries did not interfere with the light and fluffy texture of the cake. 👏

Ingredients needed to prepare this recipe

• Baking powder and baking soda to help the cupcakes rise to all their fluffy glory and salt to enhance their flavor.
• Sugar. These cupcakes have just enough sugar to make them moist and flavorful without being overly sweet.
• Butter and virgin coconut oil. For these cupcakes, I took a cue from one of the recipes in Bravetart by Stella Parks and used a combination of butter and virgin coconut oil. The coconut oil magnifies the buttery vanilla flavor in these cupcakes and creates a softer texture that stays moist for longer than using butter alone.
• Egg whites. When working on this recipe I tried all variations on whole eggs and varying amounts of whites and yolks. In the end, we liked the cupcakes made with only egg whites the best. Leaving out the yolks and using only the whites of the eggs gives these cupcakes an incredibly light and fluffy texture that's the perfect match for all the little pieces of raspberries spread through every bite. What do you do with the leftover yolks? Save them for pastry cream or a crustless custard tart.
• Buttermilk is one of my absolute favorite ingredients to bake with. From coffee cake to everyday pancakes to the tallest and most flaky biscuits, buttermilk gives baked goods a tender texture and rich flavor. If you don't have any buttermilk here are 7 ways to make a terrific buttermilk substitute.
• Vanilla and almond extract. Vanilla is a must-use ingredient in these cupcakes and almond extract is highly suggested but optional. Almond extract is one of my favorite "secret" ingredients. I use it to elevate everything from oatmeal cookies to American buttercream and it's pure magic in these raspberry cupcakes.
• Frozen raspberries. Chopping frozen raspberries into small pieces and then folding them into the cupcake batter right before baking is the best way I know to bake cupcakes with a light, fluffy texture AND plenty of raspberry flavor.
• Cake flour. Cake flour has a lower protein content than all-purpose flour which gives these cupcakes an impossibly soft and tender texture.
• Lemon zest (optional, not pictured). A touch of lemon zest brightens and intensifies the flavor of the raspberries.

Pro tip! It's important to use virgin coconut oil rather than refined coconut oil to make these cupcakes. Refined coconut oil has been processed to remove all scent and flavor to create a completely neutral oil. This recipe relies on the mild coconut flavor of virgin coconut oil to intensify the buttery vanilla elements of the cake and create a more flavorful cupcake.

Substitutions and Variations

• Use any kind of berry you like instead of or in addition to raspberries. This technique of chopping frozen berries into small pieces and then folding them into the batter works for pretty much any kind of berry - blackberries, blueberries, huckleberries, strawberries, etc.
• Add some citrus flavor. For raspberry lemon, raspberry lime, or raspberry orange cupcakes, add some lemon, lime, or orange zest to the batter plus a few drops of lemon oil, lime oil, or orange oil.
• For white chocolate raspberry cupcakes, stir in a cup of mini white chocolate chips or an 8-ounce white chocolate bar chopped into small pieces. (Also, if you love white chocolate and raspberries, check out this recipe for white chocolate raspberry cookies.)
• For chocolate raspberry cupcakes, stir in a cup of mini chocolate chips or an 8-ounce bittersweet chocolate bar chopped into small pieces.

Step-by-Step Photos and Instructions

Chop a couple cups of frozen raspberries into small pieces then scoop them into a bowl and put them back in the freezer.

Beat butter, coconut oil, sugar, baking powder, baking soda, and salt with an electric mixer until the whole mixture is light, creamy, and has a fluffy, aerated appearance.

Add the egg whites bit by bit, beating each addition into the batter before adding more. Then mix in the vanilla and almond extracts and lemon zest (if using).

Add the cake flour and buttermilk in three additions. Start with ⅓ of the flour...

... then add ⅓ of the buttermilk. Continue to add the flour and buttermilk in alternating additions, mixing the batter on low speed as you add them.

Fold in the frozen chopped raspberries.

Distribute the batter among two paper-lined 12-cup cupcake pans for a total of 24 cupcakes. Fill each cup about ¾ full. I've found that the easiest way to do this is with an ice cream scoop.

Time to bake! Bake the cupcakes one pan at a time, keeping the secod pan of cupcakes in the refrigerator while you bake the first one.

Allow the cupcakes to cool in the cupcake tin for long enough to where you can remove them without smashing the cake. Then allow them to cool completely before topping with raspberry cream cheese frosting.

Make ahead and storage instructions

These cupcakes will keep well at room temperature for up to 2 days or in the refrigerator for up to 4 days. Store them in an airtight container or covered with a sheet of plastic wrap, parchment paper, or aluminum foil.

The cupcakes can be frozen for up to 3 months. Store them in a freezer bag or other airtight container. Allow the cupcakes to thaw in the refrigerator overnight or for about 3 hours at room temperature.

The raspberry cream cheese buttercream can also be refrigerated for several days or frozen, but if you plan to store the cupcakes and buttercream for a while, it's best to store them separately.

Frosted raspberry cupcakes should be stored in the refrigerator. Covered, they will keep for 2-3 days in the refrigerator.

Pro tip! Cakes and cupcakes made with fat that's solid at room temperature and hard when cold (like butter and virgin coconut oil) get quite firm and dense when refrigerated. This is not necessarily a bad thing, but if you've stored your cupcakes in the refrigerator and want to restore their light and fluffy texture, it's important to allow them time to come to room temperature.