Raspberry Cupcakes Twist

Name: Raspberry Cupcakes Twist
Prep time: 35 min
Cook time: 18 min
Total time: 1 h 8 min
Yield: 24 servings
Ingredients: 1 box white cake mix (substitute: yellow cake mix for richer flavor); 3 large eggs; ½ cup sour cream (prefer Greek yogurt for tangier note); ⅓ cup vegetable oil (can swap with melted coconut oil for slight tropical hint); ⅓ cup water; 1 cup fresh raspberries, chopped (keep larger chunks for texture); 1 jar (7 ounces) marshmallow creme; ½ cup unsalted butter, softened; 1 tsp lemon extract (replaces vanilla extract); 2 to 2 ½ cups powdered sugar; ⅓ cup fresh raspberries (for frosting, mashed); optional: natural pink food coloring

By Emma

Certified Culinary Professional

Published on 26 January 2026 • Recipe tested & approved

Moist cupcakes blending dry cake mix with fresh raspberries and a tangy sour cream note, topped with a luscious marshmallow-buttercream frosting swirled with raspberries for color and flavor. Baked at a slightly altered temperature to coax a tender crumb. Uses lemon extract instead of vanilla for a citrus punch lifting the sweet fruit. Adjusted folding technique keeps raspberries intact, preventing mushy spots. Frosting whipped till fluffy, colors gently stained by mashed berries or a touch of natural pink food coloring. Great for bakers quiqly craving a fruit-forward dessert with balance between tang, sweet, and creamy textures.

Prep: 35 min

Cook: 18 min

Total: 1h 8min

Servings: 24 servings

#dessert #fruit desserts #cupcakes #baking tips #marshmallow frosting

Ever wrestled with cupcakes that crumble or frosting that slides off? Been there, fixed that. Moistness requires attention to mixing time and temperature tweaks. White cake mix—fine but boring usually. Adding sour cream kicks it up, gives the crumb density but keeps it tender. Raspberries fold in like little explosions of brightness you do not want to destroy by aggressive stirring. My switch to lemon extract changed the frosting from sweet vanilla to zingy citrus, cutting sweetness and bringing out fruit notes, especially when the berries break down in the marshmallow cream. Frosting consistency can make or break the look. Butter too cold means lumps; too warm, melty mess. Watch texture, feel it between fingers if you must. Flavor and timing are your guides, more than clocks here. Each oven is a beast, so observe colors and smells—golden edges, faint toasted sugar, that tell tale pull away from the pan. Above all, patience makes the difference for that perfect finished bite.

Ingredients

1 box white cake mix (substitute: yellow cake mix for richer flavor)
3 large eggs
½ cup sour cream (prefer Greek yogurt for tangier note)
⅓ cup vegetable oil (can swap with melted coconut oil for slight tropical hint)
⅓ cup water
1 cup fresh raspberries, chopped (keep larger chunks for texture)
1 jar (7 ounces) marshmallow creme
½ cup unsalted butter, softened
1 tsp lemon extract (replaces vanilla extract)
2 to 2 ½ cups powdered sugar
⅓ cup fresh raspberries (for frosting, mashed)
optional: natural pink food coloring

About the ingredients

Cake mix is your base but can be swapped with yellow for fuller flavor or gluten-free if needed. Sour cream adds moisture and slight tang; Greek yogurt works if you want a sharper note or healthier option. Oil can be swapped for melted coconut oil to deepen flavor complexity but mind it solidifies in cooler temps. Fresh raspberries give fresh, juicy pockets; frozen tends to bleed too much color and makes batter watery. Marshmallow creme frosting holds better than traditional buttercream when adding fresh fruit puree but watch for temperature sensitivity; too warm and it puddles. Butter ideally softened but not melted keeps smooth texture. Lemon extract in frosting is a game changer—adds brightness and cuts sickly sweet feel. Powdered sugar should be added gradually to reach the frosting stiffness you want, too much means stiff or gritty frosting; too little runny mess. Natural pink coloring is welcome but not essential since raspberries pigment nicely on their own.

Method

Line muffin tins with liners. Preheat oven to 340°F for gentler rise and moist crumb.
In a large bowl, combine cake mix, eggs, sour cream, oil, and water. Beat on medium speed about 2 ½ minutes until evenly mixed but not overbeaten to avoid dense texture.
Gently fold chopped raspberries into batter, careful not to overmix; want visible tart fruit pockets not puree.
Spoon batter into cups, no more than ⅔ full for even dome; sloppy caps burn or stick.
Bake 16-18 minutes, watching for golden tops and edges pulling away. Insert toothpick—few crumbs sticking is perfect, not wet batter. Cool completely before frosting; warm cupcakes melt frosting and ruin texture.
For frosting, dump marshmallow creme into mixer bowl. Whisk just to soften and aerate, about 1-2 minutes.
Add softened butter 1 tbsp at a time, beating well between additions. Scrape bowl often. Butter temperature matters—too cold leaves lumps; too warm makes it greasy.
Once smooth and fluffy, add lemon extract and powdered sugar gradually. Beat on medium until frosting thickens to pipe-able consistency.
Fold in mashed raspberries (strain seeds if you prefer smooth frosting). The color deepens naturally, no need for heavy food coloring. Add a drop if you want sharper pink. Beat on high briefly to fully blend and flair color out.
Pipe frosting on cooled cupcakes with large star tip for dramatic ridges. Keep cupcakes refrigerated if not serving soon; marshmallow frosting softens at room temp.
Optional: garnish with whole raspberries or a light dust of powdered sugar for rustic charm.

Cooking tips

Start with properly prepping pans—liners prevent cracking and sticking. Slightly lower oven temp than box directions prevent dry edges, trust the look and smell rather than the clock alone. Mixing long enough is key to uniform crumb but overbeating causes toughness; 2 ½ minutes is sweet spot. Folding raspberries is almost like folding whipped cream; gentle strokes preserve fruit integrity. Fill tins only ⅔ to avoid spillover or flat-topped cupcakes. Bake until centers spring back lightly, golden tops, and edges pull slightly from pan; toothpick should come out with moist crumbs, never wet batter. Cooling fully pre-frosting prevents melting. Frosting demanding on butter temperature; too cold chunks, too warm greasiness. Slow incorporation of butter into marshmallow creme is essential; scrape often for even mix and smooth texture. Adding fruit puree slowly and folding ensures color brilliance without seed texture overload. High speed final whip introduces air, lightening frosting for easy piping. Refrigerate if waiting hours; room temp softens frosting excessively and ruins definition.

Chef's notes

💡 Lower oven temp from box instructions. Watch edges pull away and golden color. Use smell more than timer. Crisp faint sugar scent then done. Toothpick with moist crumbs, no batter. Better than strict timing.
💡 Fold raspberries carefully, no crush. Use spatula, gentle under and over motions. Keeps chunks intact, avoids mushy purple spots. Beats stirring or beating batter which kills pockets of fresh fruit texture.
💡 Butter temp matters. Too cold lumps in frosting, too warm turns greasy. Softened, no melted. Add butter 1 tbsp at time into marshmallow creme. Scrape bowl frequently. Helps smooth, fluffy frosting not oily mess.
💡 Replace sour cream with Greek yogurt for sharper tang and healthier twist. Coconut oil can swap vegetable oil, but watch that solidifies at cool temps; batter consistency changes if cold. Adjust by adding slight water if needed.
💡 Natural pink color from raspberries in frosting enough. Add drop of pink food coloring only if want vibrant hue. Fold puree slowly so no seeds overwhelm texture. Whip high speed final step gives airiness, easier piping, lifts color.

Common questions

How to avoid mushy raspberry bits?

Fold gently only. No mixing machines or beaters here. Keep fruit pieces chunky. Overmix breaks cells, juicy mess, ruin visual and mouthfeel. Freeze raspberries not best, bleeds color and wateriness.

Can I use frozen raspberries?

Yes but drain excess liquid well. Freeze ruptures cells so color runs. Add extra cake mix if batter too runny from moisture. Fresh preferred. If frozen, fold in frozen frozen and fold even more carefully.

What about frosting texture problems?

Cold butter lumps frost, warm melts it greasy. Use softened, room temp but firm. Add powdered sugar slow till thick enough to pipe. Marshmallow creme temperature crucial also; too warm and puddles, too cold stiff.

How to store cupcakes?

Fridge best if hours before serving. Frosting softens above room temp fast. Airtight container prevents drying but chill for firmness. Can freeze unfrosted cupcakes wrapped well, thaw then frost for best texture save.