Raspberry Vanilla Cupcakes


Raspberry Vanilla Cupcakes

Got a pack of raspberries laying around with no idea what to do with all of them? Don’t worry, SimplyDelicious can help you with this dilemma. It just so happened when I opened the fridge on a fine Sunday afternoon, that I was greeted with a stack of three raspberry packs. Just the previous day, I had discovered this amazing vanilla cupcake recipe. Seriously, it legit made the best vanilla cupcakes that I have ever tasted. So… I thought, why not make this delicious recipe raspberry flavored too? Now, I easily could have eaten all the raspberries too, rather than make cupcakes. I had to control myself though and think of the end product that was so close. That’s what’s so awesome about cupcakes. You make them quick, eat them quick. Done deal. Other desserts, like cheesecakes, make you wait overnight (way to0 long if you want instant pleasure).

Raspberry Vanilla Cupcakes

Raspberry Vanilla Cupcakes

Printable Recipe here


  • 1 pack (6 oz) raspberries
  • 1 1/2 cups flour
  • 1/2 cup granulated sugar
  • 1/4 cup milk
  • 1/4 cup sour cream (or yogurt)
  • 1 stick of unsalted butter, room temperature
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt


  1. Mix together all the dry ingredients (flour, sugar, baking powder, baking soda, salt)
  2. Add in the butter until the mixture resembles wet and crumbly sand
  3. Beat in the eggs until they are well incorporated and you can no longer see the yellow
  4. Put in the remaining wet ingredients (milk, sour cream, butter, vanilla extract) and mix until the texture of your mixture is smooth and fully combined
  5. Hand mix the raspberries into your batter until they are evenly distributed
  6. Fill the cupcake liners half way with the mixture
  7. Bake for about 20 minutes or golden brown

Raspberry Buttercream

Printable Recipe here 


  • 6 cups powdered sugar
  • 2 sticks unsalted butter, room temperature
  • 1/2 cup raspberries
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt


  1. Puree the raspberries in a food processor
  2. Pour the processed raspberries through a sieve with small holes to keep the seeds from getting in your frosting
  3. Use a spoon to help you get all the raspberry pulp out and set it aside in a small bowl (throw the seeds away)
  4. Cream the butter with a mixer for about a minute and then add the powdered sugar, one cup at a time
  5. Add in the vanilla extract, salt, and pureed raspberries
  6. If the buttercream is too runny, add in more powdered sugar until it is to your liking. If too thick, add a teaspoon of milk at a time.

Recipes adapted from: Tide & Thyme and Baking a Moment

Raspberry Vanilla Cupcakes    Raspberry Vanilla Cupcakes


I don’t even know how long it’s been but here’s for a food packed post to have made that wait worthwhile. I have all these pictures accumulating and just waiting for their moment to shine in a post. Most of my baking is done for occasions like a friend’s birthday or if I am going to a dinner party. Oh and can’t forget my cravings either haha. You know, especially when you see an epic mouthwatering dessert that you just must taste. At what better than recreating it to your liking? Or even when you go to a restaurant and have one of their specialities & think of how nice it would be to be able to make it at home for a midnight snack or what not. Not only that, when you bake you know EXACTLY what it going in your food. It for sure puts all those worries about mystery ingredients to rest.

Looking for something quick to make or just ideas in general? Check out these three easy to make assorted desserts! IMG_2250 Twizzler Chocolate Sandwiches

-Bake your favorite flavor of cake & let it cool (Hershey’s cake recipe here)

-Cut it into 3 x 3 inch squares & cut those in half to make a sandwich

-Fill the inside with buttercream, recipe found here

-Using a piping bag, top the cake with icing & place your candies accordingly IMG_2806

Mini Chocolate Bundt Cakes topped with Glazed Strawberries

-Bake your favorite cake in the mini bundt cake pans (found mine at World Market)

-Make a chocolate ganache to cover it, a combo of about 9 oz of chopped chocolate with 1 cup of heavy cream

-Top it off with a strawberry dipped in a fruit glaze (bought the glaze already made in the grocery store fruits section) IMG_2044 Chocolate Drizzled Pecan Pie with Raspberries

-My ALLTIME favorite pie recipe because you simply mix all the ingredients together and throw them in a pie shell (product is too epic and leaves your taste buds feeling out of this world!)

-You can find the recipe for the pecan pie in a previous blog post of mine here

-Melt some baking chocolate and drizzle it over the pie (i put the melted chocolate in a ziploc bag with the corner cut to make it easier) & for some color add fruits on top

What’s your favorite go-to recipe?

Chocolate Strawberry & Raspberry Napoleon

Puff pastry is one of my favorite desserts to work with because it is just so easy to use! It’s pretty simple too and you can design it however you like for the finished product. You can add whatever fruit floats your boat to this recipe. In my case, I added raspberries to it. It’s basically a pastry sandwich though, with a chocolate cream cheese spread inside topped with sliced strawberries. The outside is simply raspberries and powdered sugar for a deeeelish dessert that will look amazing and taste even better! The colors look great together and having some green mint on the cover tops it off. It’s funny because I actually forgot to buy mint for this recipe so I made my own “mint leaves” from the green leaves on the strawberries haha. Lesson learned: always make the best out of what you have and you will come out with something quite incredible, so never underestimate your capabilities.

Chocolate Strawberry & Raspberry Napoleon


  • 1 package of Puff Pastry sheets, defrosted
  • 8 oz. cream cheese, room temp
  • 1 1/2 cups of sliced strawberries
  • 1/2 cup of raspberries
  • 1/4 cup plus 3 tbsp sugar
  • 3 tbsp unsweetened cocoa
  • 2 tbsp plus 2 tsp milk
  • 1/2 tsp vanilla extract
  • 1 egg
  • powdered sugar, for topping
  • mint leafs, for topping
  1. Preheat the oven to 400 F. Fold out the puff pastry sheets and cut them into 6 pieces (if you want to do the mini ones) or cut them into 2 longwise pieces (for the larger design)
  2. Brush the top of the pastry sheets with egg and place into the oven for about 10 minutes or until puffed up and golden
  3. Once they are finished, let them cool off while you prepare the cream cheese filling
  4. In one bowl, combine the softened cream cheese, milk, and vanilla extract by mixing them with a fork
  5. In another bowl, mix together the sugar and unsweetened cocoa
  6. Pour the sugar mixture into the cream cheese bowl and mix well
  7. Now you can start assembling the puff pastry sandwiches
  8. Place one puff pastry down and cover with a layer of the chocolate cream cheese and then top with strawberries
  9. Put another puff pastry on top and then sprinkle powdered sugar on top in addition to putting whichever toppings you like