Raspberry Buttercream Frosting

Aug 22, 2026 · By VanillaGoods

Baking Frostings fillings toppings Origin: Tahitian Vanilla: Extract Easy

Cupcakes piped with raspberry buttercream frosting

A fluffy, pipeable raspberry buttercream frosting for cakes and cupcakes. Best with Tahitian vanilla (floral, cherry, anise); any pure vanilla works. Makes about 3 1/2 cups; frosts 24 cupcakes or a two-layer 8-inch cake.

Prep 15 min

Cook —

Total 15 min

Yield 24 cupcakes

Diet —

Ingredients

Adjust yield

cupcakes

1.0 cup (227.0 g)unsalted butter, softened (2 sticks)
3 ½ cups (420.0 g)confectioners' sugar, sifted
3.0 tbsp (45.0 ml)heavy cream, plus more as needed
¼ tspfine sea salt
½ cup (30.0 g)freeze-dried raspberry powder, sifted
2.0 tsp (10.0 ml)VanillaGoods pure vanilla extract

Make it at home

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Instructions

In a stand mixer fitted with the paddle, beat the butter on medium-high speed until pale and creamy, 3 to 4 minutes.
With the mixer on low, add the confectioners' sugar, freeze-dried raspberry powder, and salt about 1 cup at a time, then add the cream and vanilla. Beat on medium-high until light and fluffy, about 3 minutes.
Add more cream, 1 teaspoon at a time, if needed for a smooth, spreadable frosting.
Use right away, or cover and keep at room temperature for up to 2 hours; beat briefly before using.

Tips

No freeze-dried fruit powder? Grind freeze-dried fruit to a fine powder in a blender, then sift out the seeds.
Soft butter is key: it should hold a fingerprint but not look shiny or greasy (about 65°F).
Vanilla swap: use vanilla bean paste 1:1 in place of the extract for visible specks, or the seeds of 1 vanilla bean for each tablespoon of extract.
Best vanilla for this: Tahitian (floral, cherry, anise), or Madagascar (rich, creamy, classic). Any pure vanilla works.
Storage: Refrigerate airtight for up to 1 week or freeze for up to 3 months. Bring to room temperature and beat until fluffy before using.

Recipe FAQ

How long does it take to make raspberry buttercream frosting?

Plan on 15 minutes of prep. It makes about 3 1/2 cups; frosts 24 cupcakes or a two-layer 8-inch cake.

How should I store raspberry buttercream frosting?

Refrigerate airtight for up to 1 week or freeze for up to 3 months. Bring to room temperature and beat until fluffy before using.

Can I use a different form of vanilla?

use vanilla bean paste 1:1 in place of the extract for visible specks, or the seeds of 1 vanilla bean for each tablespoon of extract.

Estimated · per serving

Nutrition

Per serving = 1 of 24 servings this recipe makes.

148 Calories / serving

8.3g Fat

18.7g Carbs

0.2g Protein

18.0g Sugar

Whole recipe (24 servings): ~3552 cal · 199g fat · 449g carbs · 5g protein · 432g sugar

Estimated values per serving, calculated from standard ingredient data. Not verified Nutrition Facts; actual values vary with brands, measurements, and preparation.

Per serving · 148 calories

What it takes to burn one serving

Brisk walking 28 min·1.6 mi·~3300 steps
Walking uphill or incline treadmill 20 min·1.0 mi·~2000 steps
Moderate cycling 15 min·3.0 mi
Swimming laps 21 min
Jogging 14 min·1.2 mi·~2250 steps
Stair climbing 14 min·~1250 steps
Dancing 24 min
Bodyweight circuit training 15 min
Cleaning, errands, or playing with the dog 34 min

Rough estimates for one serving, based on standard MET values at about 155 lb. Your own burn depends on body size, effort, and fitness. Shown for context only — food is not something you have to earn.