Raspberry Cupcakes perfect for your Valentine (gag!)

One of my favorite things in the world are raspberries. The perfect raspberry can make any dessert above and beyond normal.  I remember eating wild raspberries up north as a kid. There were always wild bushes where we’d make our forts, their dense foliage made it easy for us to hide and left us with a tasty snack. Thinking back that was probably a bad idea eating wild plants, but I’ve ingested some strange stuff and I’m still alive to tell the tale. Anyways, make these.

They came out perfectly although I had to improvise…this is the first time Martha has made me say “what the @*$# Martha!”  Every other recipe I’ve tried of hers is flawless.  This was not, but I’m a survivor and here is the revised result.

Raspberry Cupcakes

Makes about 2 dozen

  • 1 1/4 cups all-purpose flour
  • 1 cups cake flour (not self-rising)
  • 1 1/8 teaspoons baking powder
  • 1/2 teaspoons salt
  • 1/2 cups whole milk
  • 1/2 tablespoon pure vanilla extract
  • 1 stick plus 1 tablespoons unsalted butter, room temperature
  • 1 cups sugar
  • 3 large eggs
  • 2 containers (6 ounces each) raspberries, 1 container pureed, 1 container coarsely chopped


  1. Preheat oven to 350 degrees. Line two 12-cup muffin tins with baking cups.
  2. Whisk together flours, baking powder, and salt in a medium bowl. Stir together milk and vanilla in a small bowl. Beat butter with a mixer on medium speed until fluffy, about 3 minutes. Add sugar in a slow, steady stream, and beat until pale and fluffy, about 3 minutes. Beat in eggs, 1 at a time, beating well after each addition. Scrape down sides of bowl, and beat until smooth.
  3. Reduce speed to low, and add flour mixture in 3 additions, alternating with milk, beginning and ending with flour. Fold in pureed and chopped raspberries and a small drop of food coloring.
  4. Divide batter among baking cups, filling each three-quarters full. Bake until a toothpick inserted into centers comes out clean, about 20 minutes. Let cool in tins on wire racks for 15 minutes. Remove cupcakes, and let cool completely. Decorate with pink buttercream.

Buttercream Frosting

Makes about 5 cups

  • 1 cup plus 2 tablespoons sugar
  • 5 large egg whites
  • Pinch of salt
  • 4 sticks unsalted butter, cut into small pieces, softened
  • 1-2 cups powdered sugar (or more if you want it sweeter)
  • Neon pink food coloring


  1. Whisk sugar, egg whites, and salt in a heatproof mixer bowl set over a pan of simmering water until sugar dissolves and syrup registers 160 degrees on a candy thermometer.
  2. Transfer bowl to mixer, and whisk sugar syrup on medium speed for 5 minutes. Raise speed to medium-high, and whisk until stiff, glossy peaks form, about 6 minutes.
  3. Reduce speed to medium. Add butter, 1 piece at a time, whisking well after each addition. Whisk in food coloring and powdered sugar.

Read more at Marthastewart.com: Pink Buttercream – Martha Stewart Recipes

Heres the original recipe: Raspberry Cupcakes with Pink Buttercream and Lacy Chocolate Hearts – Martha Stewart Recipes