Ultimate Roasted Raspberry Cupcakes with Naturally Pink Buttercream
Indulge in the exquisite flavor of these fluffy roasted raspberry cupcakes, perfectly crowned with a luscious, naturally tinted pink raspberry buttercream. This recipe transforms simple ingredients into an unforgettable dessert experience that’s as beautiful as it is delicious.
For me, the kitchen has always been more than just a place to cook; it’s a sanctuary where cherished memories are made and preserved. From the simplest tasks, like meticulously slicing runner beans with my grandmother in a cozy English kitchen, to the joyful pursuit of crafting authentic Southern biscuits under the watchful eye of my godfather, food has woven itself into the very fabric of my life. Each aroma, every texture, and every shared meal holds a story, a moment that shapes who I am. And during the festive holidays, assisting my mom with her annual Buche de Noel cake was a highlight, marking the season with warmth and deliciousness. This deep-seated connection to culinary creation has always made food an incredibly meaningful presence in my world.
While grand feasts and intricate holiday baking hold a special place, it might sound surprising, but humble cupcakes have played an equally significant and formative role in my journey. What would my life be without these perfectly-portioned, delightful little cakes, each a canvas for creativity and topped with a swirl of irresistible frosting? Their miniature perfection and individual charm make them a favorite for any occasion, and a constant source of inspiration in my baking adventures.
If you’ve followed this blog for a while, you know my post-college path took an unexpected, yet incredibly rewarding, turn. Right after graduating, I landed an exciting job as a baker for a popular DC food truck. The owner, Sandra, who is now one of my closest friends, has since gone on to establish one of the cutest bakeries and cafes in the entire DC area! My days were a delightful blur of powdered sugar and cocoa, often ending with me delightfully covered in flour, a testament to the passionate work I was doing. There were even a few humorous instances where I got my fingers amusingly stuck in pastry tips – true occupational hazards of a baker! But beyond the flour-dusted clothes and minor mishaps, that period was a monumental turning point in my life, solidifying my love for baking and sparking a new direction.
It was amidst the hustle and bustle of the food truck bakery that I made a truly transformative decision. I chose to abandon all my preconceived plans, take a daring leap of faith, and apply to culinary school. Simultaneously, I committed to relentlessly nurturing and expanding this very website. This period marked the beginning of a dedicated pursuit of my culinary passions, shaping my skills, knowledge, and creative expression in the kitchen. It was a journey of intense learning and profound growth, driven by an unwavering love for all things food.
As you can now understand, cupcakes – and indeed all baked goods – have been incredibly pivotal throughout my life’s narrative. My enthusiasm for them only grew when I encountered the stunning newly released cookbook, Grandbaby Cakes, by the immensely talented Jocelyn Delk Adams of the renowned Grandbaby Cakes blog. Flipping through its pages, I was immediately drawn to one particular recipe: these roasted raspberry cupcakes. My thought process was simple, yet profound: Cupcakes? Absolutely delightful. Raspberries? Even better! Roasted raspberry cupcakes? I was completely and utterly sold. The concept promised an elevated flavor experience, combining a classic treat with a sophisticated twist.
Discovering the Magic of Jocelyn and Grandbaby Cakes
One of the unexpected joys of relocating to Chicago has been the incredible opportunity to personally connect with Jocelyn, a fellow Chicagoan. Meeting her in person has been an absolute delight. She is not only hilarious and incredibly driven but also deeply passionate about her craft and, most importantly, her family. Her vibrant personality and dedication shine through in every conversation and in every recipe she creates. It’s truly inspiring to be around someone who radiates such genuine enthusiasm and warmth.
Jocelyn’s cookbook, Grandbaby Cakes, is a beautiful homage to her grandmother and a perfect reflection of her own passion and profound love for family. Each page tells a story, making the act of baking feel like a warm, comforting embrace. It’s more than just a collection of recipes; it’s a heartfelt narrative steeped in tradition and joy.
The cookbooks that truly capture my heart are those that read like a captivating novel, drawing you in and making you feel as though you’re right there, cooking alongside the author. They allow you to get to know them on a deeper, more personal level, whether through their engaging words, their innovative recipes, or the personal anecdotes and stories they share. Grandbaby Cakes achieves this beautifully, and then some. It’s a culinary journey that engages all your senses and truly nourishes the soul.
This remarkable cookbook is brimming with 50 inventive cake recipes, catering to every palate and occasion imaginable. From rich pound cakes and towering layer cakes to simple sheet cakes, charming “baby cakes” (which, delightfully, include these very roasted raspberry cupcakes!), festive celebration cakes, and seasonal creations perfect for holidays, there’s something for everyone. It’s a collection where modern culinary techniques gracefully intertwine with vintage charm, all presented in irresistible cake form. Jocelyn masterfully blends the best of both worlds, offering contemporary twists on classic recipes that honor tradition while embracing innovation.
The Distinctive Appeal of Grandbaby Cakes
What truly elevates Grandbaby Cakes beyond a typical cookbook is its exceptional blend of creativity, heartwarming stories, and practical guidance. Beyond the super creative and fun recipes – like the whimsical Dreamsicle Punch Bowl Cake or the decadent Buttered Rum and Candied Sweet Potato Crumb Cake – nearly every recipe is thoughtfully accompanied by a cherished family photograph, a personal story that adds depth and connection, and a beautifully styled image that inspires culinary artistry. This rich tapestry of visual and narrative elements makes the book an absolute pleasure to read and cook from.
Adding to its unique charm, every recipe within Grandbaby Cakes is thoughtfully categorized into three distinct skill levels. This classification immediately informs you about the estimated time, effort, and baking expertise required to successfully create each cake. Consequently, the book caters wonderfully to both budding beginner bakers and seasoned, more experienced enthusiasts alike. This inclusive approach is something I deeply appreciate, as it empowers everyone to find a recipe that matches their comfort and skill, making the joy of baking accessible to all. You truly can find a perfect baked good for almost any occasion, whether it’s a simple weeknight treat or an elaborate celebration centerpiece.
Why These Roasted Raspberry Cupcakes Are a Must-Try
These exquisite roasted raspberry cupcakes perfectly embody the spirit of the cookbook, fitting right into the middle category of skill and effort. They require just a touch more time and attention than a basic cupcake, primarily because both the cupcake batter and the frosting are infused with the incredible flavor of freshly roasted raspberries. However, don’t let that deter you; the process remains straightforward and incredibly rewarding. The slight extra effort yields an unparalleled depth of flavor that elevates these from ordinary to extraordinary.
As a true devotee of raspberries, I can wholeheartedly declare myself a massive fan of these delightful cupcakes! The roasting process intensifies the berries’ natural sweetness and complexity, creating a much richer flavor profile than fresh raspberries alone could offer. And let’s talk about that buttercream – it’s an absolute dream. The vibrant, gorgeous pink hue is entirely natural, derived solely from the roasted raspberry puree. It truly achieves the prettiest bubblegum pink color ever, making these cupcakes not just a treat for the taste buds but also a feast for the eyes. The combination of the moist, flavorful cake and the airy, fruity buttercream is simply divine, creating a balanced and utterly irresistible dessert that will impress everyone.
Roasted Raspberry Cupcakes
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Equipment
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KitchenAid 5 Qt. Artisan Stand Mixer
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USA 12-Cup Muffin Pan
Ingredients
Roasted Raspberries:
- 3 cups fresh raspberries divided
- 1 teaspoon (4 g) granulated sugar
Cupcakes:
- 1¾ cups (350 g) granulated sugar
- ¾ cup (6 oz; 90 g) unsalted butter room temperature
- 3 large eggs room temperature
- 3 cups (360 g) unbleached all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- ¾ cup sour cream room temperature
- ½ cup (120 mL) vegetable oil
- 1 teaspoon pure vanilla extract
- 1 teaspoon pure raspberry extract
- 3-4 drops red food coloring optional
Raspberry Buttercream:
- 3½ cups (420 g) powdered sugar sifted
- 1 cup (8 oz; 230 g) unsalted butter room temperature
- ½ teaspoon pure raspberry extract
- pinch kosher salt
- fresh raspberries for decorating
Instructions
For the Roasted Raspberries:
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Preheat your oven to 450°F (230°C) with a rack in the center position. Line a half sheet pan with parchment paper.
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On one end of the prepared baking sheet, place 2 cups of raspberries in a single layer – this will be for your cupcake batter. On the other end of the baking sheet, place the remaining 1 cup raspberries – this will be for your buttercream. Make sure the 2 sections are well seperated. Sprinkle both sections with the granulated sugar
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Bake for 20 minutes, until the juices are just beginning to release. Remove the raspberries from the oven and set aside to cool.
For the Cupcakes:
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Reduce your oven temperature to 350°F (176°C) – if you have a separate oven thermometer, make sure to check it before baking the cupcakes, to ensure the temperature is correct. Because the berries were just roasted at a very high temperature, you don’t want to burn or over bake your cupcakes! Line two 12-cup muffin pans with 20 to 24 cupcake liners.
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In the bowl of a stand mixer fitted with a whisk attachment, combine the granulated sugar and butter. Cream together on medium-high speed for about 6 minutes, until very pale yellow and fluffy.
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While the batter mixture is beating, add the 2 cup section of of roasted raspberries to a food processor and puree. Pour the mixture through a fine-mesh strainer to remove the seeds. Repeat with the remaining 1 cup section of roasted raspberries, keeping the 2 raspberry purees separate.
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Add the eggs one at a time to the butter and sugar mixture in the stand mixer bowl, combining well after each addition and scraping down the sides and bottom of the bowl as needed. Reduce your mixer speed to low and mix in the first (2 cup; it won’t actually measure to be this amount) portion of raspberry puree, a small amount at a time.
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In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Slowly add ½ of the flour mixture to your stand mixer. Mix on the lowest speed until combined.
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In a small bowl, whisk together the sour cream and oil. Add to your stand mixer bowl.
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Add the remaining flour mixture to your stand mixer bowl and mix on low speed until well incorporated. Be careful not to overbeat. Add the vanilla and raspberry extracts and food coloring, if using. Scrape down the sides and bottom of the bowl and mix the batter until just combined. Be careful not to overmix.
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Using an ice cream scoop (with trigger release) or a spoon, scoop the batter into the cupcake liners until each is ¾ full. Be careful not to overfill. Bake for 17 to 21 minutes, or until a toothpick inserted into the center of a cupcake comes out mostly clean but still moist.
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Let the cupcakes cool in the pans for 5 minutes, then transfer to a wire rack. Let cool to room temperature. Lightly cover the cupcakes with foil or plastic wrap so they do not dry out.
For the Buttercream:
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Clean your stand mixer bowl and whisk attachment. Add the confectioners’ sugar and butter and mix on very low speed, increasing the speed to medium-high once the sugar is fully incorporated. Continue to mix until light and fluffy.
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Add the remaining portion of raspberry puree, raspberry extract, and salt and beat until the mixture is cotton-candy pink and the puree is fully incorporated.
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Once the cupcakes have cooled completely, frost them with the buttercream (I used a large star tip). Garnish with raspberries (optional) and serve.
Tips for Perfecting Your Roasted Raspberry Cupcakes
Achieving bakery-quality roasted raspberry cupcakes at home is entirely within reach with a few key considerations. First and foremost, always ensure your butter and eggs are at room temperature for the cupcake batter. This allows for better emulsification, resulting in a smoother batter and a more tender, even crumb. Creaming the butter and sugar thoroughly until pale and fluffy is another critical step; it incorporates air, which contributes significantly to the cupcakes’ light and airy texture.
When it comes to the star ingredient, the roasted raspberries, don’t rush the cooling process. Allowing them to cool completely before incorporating them into the batter and buttercream prevents them from melting the butter or cooking the eggs, maintaining the integrity of your ingredients. Also, remember to strain the raspberry puree to remove the seeds. While some might enjoy the rustic touch of seeds, a smooth puree ensures a refined texture in both your cupcakes and the velvety buttercream.
For the baking itself, an accurate oven temperature is vital. After roasting the raspberries at a high temperature, make sure your oven has settled to 350°F (176°C) for the cupcakes. An oven thermometer can be a baker’s best friend here. Overbaking is the enemy of moist cupcakes, so keep a close eye on them during the last few minutes of baking. The toothpick test should yield a few moist crumbs, not a completely clean toothpick, to ensure they remain tender and not dry. Finally, resist the urge to frost warm cupcakes! Patience is key; always allow your cupcakes to cool completely on a wire rack before applying the buttercream, ensuring it holds its shape beautifully and doesn’t melt into a messy puddle. With these tips, you’re well on your way to baking the most delicious and visually appealing roasted raspberry cupcakes.
Serving and Storage Suggestions
These roasted raspberry cupcakes are a showstopper on their own, but a fresh raspberry on top or a light dusting of powdered sugar can add an elegant finishing touch. They are perfect for birthdays, potlucks, afternoon tea, or simply as a special treat to brighten any day. Their natural pink hue makes them particularly lovely for spring gatherings or Valentine’s Day celebrations.
To keep these delightful treats at their best, store them in an airtight container at room temperature for up to 2-3 days. If your kitchen is particularly warm, or if you prefer a firmer buttercream, you can refrigerate them. Just be sure to bring them back to room temperature for about 30 minutes before serving to ensure the cake is soft and the buttercream is creamy. For longer storage, unfrosted cupcakes can be frozen for up to a month. Thaw them overnight in the refrigerator, then bring them to room temperature before frosting and serving. This allows you to prepare ahead and enjoy fresh-tasting cupcakes whenever a craving strikes!
Baking these roasted raspberry cupcakes is more than just following a recipe; it’s an experience that brings together delightful flavors, beautiful aesthetics, and the joy of creating something truly special. Whether you’re a seasoned baker or just starting your culinary journey, these cupcakes are sure to become a beloved favorite. We encourage you to try them, share them with loved ones, and savor every fluffy, fruity bite. Happy baking!