Chocolate Cupcakes With Pink Raspberry-Almond Frosting

50 min | intermediate | vegetarian

Three chocolate cupcakes in white paper liners topped with swirls of pale pink raspberry buttercream and a fresh raspberry on each, arranged on a small white pedestal plate against a soft, blurred background.

Published Jan 16, 2026

Prep Time	Cook Time	Total Time
30 min	20 min	50 min

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Introduction

These chocolate cupcakes are rich, moist, and deeply chocolatey, topped with the prettiest naturally pink raspberry–almond frosting.

The fresh raspberry purée adds bright, tangy berry flavor that keeps every bite from tasting too sweet or heavy.

A hint of almond in the buttercream makes them feel just a little bit fancy, perfect for birthdays, showers, or Valentine’s Day.

Close-up of a chocolate cupcake in a white paper liner, topped with a swirl of pale pink raspberry–almond buttercream and a fresh raspberry; more frosted cupcakes are softly blurred in the background.

How to Make Chocolate Cupcakes With Pink Raspberry-Almond Frosting

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Prepare pans and oven

Line a 12-cup muffin pan with paper liners, or lightly grease each cup if you prefer.
Heat the oven to 350°F and position a rack in the center.
Mix the dry cupcake ingredients

In a medium bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.

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Combine the wet ingredients

In a large bowl, whisk the egg, buttermilk, canola oil, and vanilla until the mixture looks smooth and creamy.
Add the dry ingredients to the bowl and whisk just until no dry streaks of flour remain.
Pour in the hot coffee and whisk carefully until the batter is thin, glossy, and evenly combined.
Fill the pan and bake

Divide the batter evenly among the liners, filling each about two thirds full to allow room for rising.
Bake for 16 to 20 minutes, until the tops spring back and a toothpick comes out with a few moist crumbs.
Cool the cupcakes in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Cook the raspberry purée

Combine the frozen raspberries, sugar, and lemon juice in a small saucepan over medium heat.
Cook, stirring often, until the berries break down and the mixture bubbles and slightly thickens, about 6 to 8 minutes.
Press the mixture through a fine-mesh sieve into a bowl to remove the seeds, then discard the seeds.
Let the raspberry purée cool to room temperature, then chill briefly if needed so it feels cool to the touch.

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Make the raspberry–almond buttercream

In a medium bowl, beat the softened butter with a hand mixer until light, smooth, and slightly fluffy.
Add the powdered sugar, one cup at a time, mixing on low speed until mostly incorporated before adding more.
Beat in the salt, vanilla, and almond extract until the frosting looks thick and creamy.
Add 3 tablespoons of the cooled raspberry purée and beat until the frosting turns evenly pink and fluffy.
If the frosting seems too thick, beat in another tablespoon of purée or a teaspoon of milk to loosen it.
Frost and finish the cupcakes

Once the cupcakes are completely cool, spread or pipe the raspberry–almond buttercream generously on top of each cupcake.
If you like, garnish with fresh raspberries, chocolate shavings, or slivered almonds for extra color and texture.

Close-up of a bitten chocolate cupcake topped with a swirl of pale pink raspberry–almond frosting and a fresh raspberry; more frosted cupcakes and loose raspberries are blurred in the background on a white surface.

Substitutions

Buttermilk -> milk plus vinegar or lemon juice: Use 1/2 cup regular milk with 1 1/2 teaspoons white vinegar or lemon juice, then let it sit for 5 minutes. This gives a similar tang and tenderness, so your cupcakes still bake up moist and soft.
Hot coffee -> hot water or water with espresso powder: Use hot water if you prefer no coffee flavor, or add a pinch of espresso powder for deeper chocolate notes. The cupcakes will stay just as moist, but the chocolate taste may be a little milder with plain water.
Frozen raspberries -> frozen strawberries for a pink strawberry–almond frosting: Swap the raspberries for the same amount of frozen strawberries to keep the pretty pink color. The frosting will taste sweeter and slightly less tart, with a fun strawberry-and-almond vibe.

Tips

Use room-temperature ingredients: Room-temperature egg and buttermilk blend more easily with the oil, which gives you a smoother, more even batter. Cold ingredients can cause the batter to look curdled and bake up slightly dense.
Do not overmix the batter: Once you add the dry ingredients, whisk only until the last streak of flour disappears into the chocolate mixture. Extra mixing develops gluten and can make your cupcakes tough instead of light and tender.
Adjust frosting consistency slowly: If the frosting feels too stiff, add liquid in tiny amounts so it stays pipeable and does not slide. If it feels loose, add a spoonful of powdered sugar at a time until it holds soft peaks.
Cool the purée completely: Warm raspberry purée will melt the butter in your frosting and leave it looking broken or greasy. Make the purée ahead and chill it so you can add it without worrying about temperature.
Bake a test cupcake: If you are unsure about your oven, bake one cupcake first to check timing and rise. Adjust the remaining bake time up or down by a minute or two based on that test.

Nutrition Facts ^*

Energy	330	kcal
Protein	4	g
Total Fat	13	g
Carbohydrates	51	g
Dietary Fiber	2	g

^* Approximate, per serving.
Data source: USDA FoodData Central.

FAQ

Why did my cupcakes sink in the middle?: Cupcakes usually sink when they are underbaked or when the batter was overmixed after adding the dry ingredients. Check with a toothpick in the center; it should come out with a few moist crumbs, not wet batter. Avoid opening the oven door during the first 12 minutes, because sudden temperature drops can also cause sinking.
My frosting turned out too runny; how can I fix it?: First, chill the bowl in the refrigerator for 10 to 15 minutes to firm the butter slightly. Then beat in more powdered sugar, one or two tablespoons at a time, until the frosting holds its shape. Next time, add the raspberry purée more slowly and stop when the color and texture look right.
Can I use fresh raspberries instead of frozen for the purée?: Yes, fresh raspberries work well, but you may need a splash of water if they seem very thick while cooking. Measure the berries by volume, cook as directed, and still strain to remove seeds for a smooth frosting.
How should I store these cupcakes and how long do they keep?: Store frosted cupcakes in an airtight container at cool room temperature for up to one day. For longer storage, refrigerate them for up to three days and let them come to room temperature before serving. You can also freeze unfrosted cupcakes, well wrapped, for up to two months and frost after thawing.

Serving Suggestions

These pretty cupcakes make a lovely dessert with hot coffee, black tea, or a cold glass of almond milk.

For something extra special, top each swirl with a fresh raspberry and a tiny piece of dark chocolate.

You can also bake the batter as a small layer cake and use the pink frosting for a sweet celebration centerpiece.

Recipe by Eunice.
“I learned to cook by standing in my grandma’s kitchen, watching her turn simple ingredients into meals that fed our entire family. That’s where it started. Today, I create recipes for real life, real kitchens, and anyone who wants good food without overthinking it.” Read more.

Reviews

Betty, Las Vegas, NV: Very good! Made these 🧁 and gave some to my neighbors. All good comments! 😊 I am so making these again. I added a little almond extract instead of just vanilla. — 5 ★

Eunice: So glad you and your neighbors enjoyed them, Betty!