Go Back

Roasted Raspberry Cinnamon Cupcakes

Read the directions carefully before baking. Recipes makes 12 cupcakes.
Prep Time45 mins
Cook Time20 mins
Total Time1 hr 5 mins
Course: Dessert
Servings: 12
Author: Hip Foodie Mom


For the cupcakes:

  • 3 cups fresh raspberries plus for more topping; split
  • 1 teaspoon plus 3/4 cup granulated sugar; split
  • 2 teaspoons ground cinnamon; split
  • 1 stick unsalted butter; room temperature
  • 2 large eggs; room temperature
  • 1 1/2 cups sifted all purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 1/2 cup sour cream at room temperature
  • 1/4 cup vegetable oil
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon raspberry extract

For the Buttercream:

  • 2 cups powdered sugar
  • 1 stick unsalted butter at room temperature
  • 1/4 teaspoon raspberry extract
  • 1/4 teaspoon of salt


For the cupcakes:

  • To roast the raspberries: Preheat your oven to 450 degrees. Arrange the raspberries in a single layer on a parchment paper lined baking sheet. Sprinkle 1 teaspoon of sugar and 1 teaspoon of ground cinnamon over the raspberries and bake for 20 minutes. Remove from the oven and let cool.
  • Reduce the oven temperature to 350 degrees. Line a 12-well muffin pan with cupcake liners and set aside.
  • Using your stand mixer fitted with the paddle attachment, beat the butter and the 3/4 cup of granulated sugar together, on medium high speed for about 6 minutes or until very pale and fluffy.
  • While the butter mixture is beating, add 2 cups of the roasted raspberries to a food processor (or blender) and puree. You are reserving one cup of the roasted raspberries for the buttercream. Then, if you'd like, pour through a fine mesh strainer to remove the seeds. Repeat this process with the remaining 1 cup of raspberries, but keep separate because you will use this for the buttercream.
  • Back to the stand mixer: add the eggs one at a time, mixing well after each addition, stopping to scrape down the sides and bottom of the bowl as needed. Reduce the speed of the mixer to low, and add the puree made from the 2 cups of raspberries and mix well.
  • Using a separate medium sized mixing bowl, combine the flour, remaining teaspoon of cinnamon, baking powder, baking soda, and salt. Slowly add half of this mixture to the stand mixer, mixing on the lowest speed until combined.
  • In a separate small bowl, whisk together the sour cream and vegetable oil together, and then add to the stand mixer. Add the remaining dry (flour) ingredients to the stand mixer, and mix on low until until incorporated, being careful not to overheat. Add the vanilla and raspberry extract and mix until just incorporated, again, using a rubber spatula to scrape down the bottom and sides of the bowl as needed.
  • Scoop batter in the cupcake liners until each one is about ¾ full, being careful not to overfill. Bake for about 17 to 21 minutes, or until a toothpick inserted into the center of a cupcake comes out mostly clean but still moist.

For the buttercream:

  • While the cupcakes are cooling, prepare the buttercream frosting. Clean your stand mixer and fit with the whisk attachment. Add the powdered sugar and butter and mix on a low speed until combined, then increase the speed to medium-high and continue to mix until fluffy and light.
  • Add the remaining cup of raspberry puree, the raspberry extract and salt. Beat until the frosting is a light cotton-candy pink and the puree is fully incorporated.
  • Frost the cupcakes using a piping tip of your choice and top with a single raspberry on each cupcake. Enjoy!