Raspberry Buttercream Frosting for Cakes and Cupcakes

Raspberry Buttercream Frosting Is the Sweetest Way to Celebrate Spring

With just four ingredients, this raspberry buttercream frosting delivers bright berry flavor, silky texture, and the perfect balance of sweet and tart.

Bright, Berry-Forward, and Fluffy: A Dream Frosting for Spring and Summer Bakes

If you're looking to elevate your favorite cakes and cupcakes with a seasonal twist, this raspberry buttercream frosting is the answer. It's light, fluffy, and flavored with raspberry preserves for a sweet-tart finish that pairs beautifully with chocolate, vanilla, lemon, and more.

Made with just four ingredients and whipped to airy perfection, this frosting spreads and pipes beautifully, making it a versatile go-to whether you're hosting a garden party, baking for a birthday, or just want something pretty and pink.

Ingredients You’ll Need

• Unsalted butter – 2 cups, room temperature

• Confectioners’ sugar – 1.5 pounds (about 5.5 cups), sifted

• Vanilla extract – 2 teaspoons

• Raspberry preserves – 4 to 5 tablespoons (use seedless if preferred)

💡 Note: While raspberry purée might seem like the obvious choice, it lacks the concentrated flavor needed for this recipe. Preserves offer deeper, richer fruit flavor and just the right texture.

How to Make Raspberry Buttercream Frosting

1. Beat the butter:
In a stand mixer, whip the butter for about 5 minutes on medium-high speed until light and creamy. This step builds the base texture for your frosting.

2. Add powdered sugar:
Reduce speed to low and gradually add the sifted confectioners’ sugar. Beat until fully incorporated.

3. Add vanilla and raspberry jam:
Start with 3 tablespoons of jam and the vanilla extract. Taste, then add more jam—up to 5 tablespoons total—for a stronger raspberry flavor. Be careful not to exceed this amount, or the frosting may become too soft.

4. Whip it up:
Turn the mixer back up to medium-high speed and beat for another 3–4 minutes until fluffy and well blended.

Pro Tips for Perfect Buttercream

• Use room temperature butter for the creamiest consistency.

• Prefer a seedless frosting? Use seedless raspberry jam or strain your preserves before adding.

• Need a firmer texture for decorating? Chill the frosting briefly or add slightly more powdered sugar.

• Love a classic shortening blend? Swap ½ cup of butter for ½ cup vegetable shortening for added stability in warm weather.

How to Use Raspberry Buttercream Frosting

This vibrant frosting complements a wide range of baked goods:

• Cupcakes: Chocolate, vanilla, or lemon

• Layer cakes: Especially lemon or chocolate

• Sugar cookie bars or sandwich cookies

• Cake fillings: Add a fruity surprise between cake layers

• Decorating: Great for piping rosettes, borders, or smooth swirls

Storage & Make-Ahead Tips

• Refrigerator: Store in an airtight container for up to 3 days. Bring to room temperature and re-whip before using.

• Freezer: Freeze for up to 1 month. Thaw overnight in the fridge, then beat until smooth, adding a splash of milk if needed.

Frequently Asked Questions

Can I make this with salted butter?
Yes, but omit any added salt to maintain balance.

Will the frosting crust over?
Yes, slightly—ideal for layering or adding sprinkles right after piping.

How much does this recipe make?
Enough for 24 cupcakes, a 9-inch layer cake, or a sheet cake.

Does it hold up in heat?
It’s stable at room temperature but may soften in hot or humid conditions. Chill if serving outdoors.

Final Notes

This raspberry buttercream is the kind of frosting that makes desserts pop—visually and flavor-wise. Whether you’re going for romantic, whimsical, or just seasonally sweet, it delivers on all fronts. The perfect fusion of berry brightness and classic buttercream richness, it’s one to keep in your frosting rotation.

Stay tuned to The Horizons Times for more delightful baking inspiration and creative seasonal recipes straight from our test kitchen to yours.