Fresh Raspberry Buttercream

My older sister wanted a chocolate raspberry cupcake with raspberry buttercream for her birthday. As I looked for a good recipe I came up empty. So I developed my own. The cupcake still has some work to be done, but the buttercream was amazing!!



24 ounces fresh raspberries (or 1/2 cup frozen and thawed raspberries for pureed version)

1 cup unsalted butter

Pinch sea salt

3 1/2 cups confectioners’ sugar, sifted

3/4 teaspoon pure vanilla extract


  1. Place the fresh raspberries in a sauce pan and cook down until the raspberries have broken and are floating in their liquid (you can encourage them by smashing them with the back of a wooden spoon or spatula).
  2. With a fine mesh sieve, drain the raspberry liquid into a bowl.  Make sure to get as much of the liquid out of the raspberries as possible.
  3. Place the liquid back into the sauce pan and cook down until thick and syrupy.
  4. Put into the refrigerator to cool while you prepare the rest of the ingredients.
  5.  *If you decide to puree instead, take 1/2 cup frozen and thawed raspberries and puree until liquified.  Set aside.*
  6. Place 2 sticks (1 cup) softened and unsalted butter into a stand mixer.
  7. Add the sifted confectioners’ sugar, vanilla extract, sea salt, and raspberry syrup (about 1/2 cup) or puree (use about 5 tablespoons).
  8. Whip until you reach a thick, creamy consistency with enough raspberry flavor for your taste buds!
  9. Pipe on cupcakes or spread on a cake.

    *This recipe can frost approximately 12 full-sized cupcakes.


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