Fruity, vibrant, and irresistibly smooth, this Raspberry Buttercream Frosting is the dream topping for cupcakes, layer cakes, cookies, and even your spoon (no judgment here!). With its naturally pink hue and sweet-tart balance, it brings a burst of berry flavor and a pop of color to any dessert. Whether you’re celebrating something special or just want a little extra magic on your treats, this frosting makes it unforgettable.

What sets this frosting apart is the real raspberry puree folded into a whipped buttercream base. No artificial flavoring needed! It pipes beautifully, holds its shape like a charm, and delivers a fresh, jammy taste with every swirl. Pair it with rich chocolate cupcakes or lemon sponge for a show-stopping finish.

What Kind of Raspberries Should I Use?

You can use fresh or frozen raspberries in this recipe. Frozen berries are perfect when raspberries are out of season—just thaw and strain them well. Straining is key to removing seeds and achieving a silky, smooth frosting texture. If you’re in a hurry, raspberry preserves can work, but fresh puree will always taste best.

Ingredients for the Raspberry Buttercream Frosting

Unsalted Butter – The creamy base for our frosting. Use room temperature butter for easier whipping and a fluffy consistency.

Powdered Sugar – Sweetens and thickens the frosting, giving it structure for piping or spreading.

Fresh Raspberries (or Frozen, Thawed) – Adds that authentic berry flavor and vibrant color. Pureed and strained for smoothness.

Vanilla Extract – Rounds out the tartness with a hint of warm flavor.

Salt – Just a pinch enhances the sweetness and balances the berry tang.

How To Make the Raspberry Buttercream Frosting

Step 1: Puree and Strain the Raspberries

Add fresh or thawed raspberries to a blender or food processor and blend until smooth. Pour the mixture through a fine mesh sieve to remove seeds. You should end up with a thick, seedless puree. Let it cool completely before adding it to the frosting.

Step 2: Whip the Butter

In a large mixing bowl, beat the softened butter on medium-high speed for about 3-5 minutes until light, fluffy, and pale in color. This step is essential for a creamy, airy texture.

Step 3: Add Powdered Sugar

Gradually add powdered sugar, one cup at a time, beating well between each addition. Scrape down the sides of the bowl as needed. The frosting should begin to look thick and smooth.

Step 4: Incorporate Raspberry Puree and Flavor

Add in the cooled raspberry puree, vanilla extract, and a pinch of salt. Continue beating for 2-3 minutes, until everything is fully combined and the frosting is silky and evenly pink.

Step 5: Adjust Consistency if Needed

If the frosting is too soft, add more powdered sugar a little at a time. If it’s too thick, add a small spoonful of raspberry puree or a teaspoon of milk until you reach your desired consistency.

Serving and Storing This Berry Dream

This frosting is best used immediately after whipping. It spreads smoothly on cakes and pipes beautifully onto cupcakes with detailed swirls. Store any unused frosting in an airtight container in the refrigerator for up to 5 days. Before using it again, let it sit at room temperature and re-whip briefly to restore its fluffiness.

You can also freeze Raspberry Buttercream Frosting for up to 1 month. Thaw it in the fridge overnight, then whip again to revive the texture.

Frequently Asked Questions

Can I use raspberry jam instead of fresh raspberries?

Yes, you can substitute raspberry jam, but the flavor will be sweeter and slightly less vibrant. Look for seedless jam and reduce the powdered sugar slightly to compensate for the added sweetness.

Why is my frosting too soft or runny?

Too much liquid from the raspberry puree can thin your frosting. Be sure to reduce the puree slightly on the stove if it’s very watery, or add more powdered sugar to thicken it up.

Can I color it brighter with food coloring?

Absolutely! A drop of pink or red gel food coloring can help enhance the natural hue if you’re aiming for a deeper pink tone.

Is this frosting good for hot weather?

Buttercream can soften quickly in heat. For outdoor events, chill the frosted desserts until serving time, and consider using shortening for part of the butter to increase stability.

How much frosting does this recipe make?

This recipe yields enough to generously frost 12 cupcakes or lightly cover a two-layer 8-inch cake.

Can I make this frosting dairy-free?

You can try using plant-based butter, though the texture may vary slightly. Be sure it’s unsalted and room temperature.

Want More Frosting and Dessert Ideas?

If this Raspberry Buttercream Frosting made your cupcakes shine, you’ll want to explore more berry-infused and creamy delights from Life with Jam:

Lemon Raspberry Swirl Cheesecake Cups for a tangy, layered treat.
Caramel Cheesecake Cookies if you love creamy centers and chewy edges.
Condensed Milk Snow Cookies for melt-in-your-mouth simplicity.
Brown Butter Dulce de Leche Rice Krispie Treats when you want a no-bake indulgence.
Cherry Cheesecake Puppy Chow to snack your way through a cheesecake craving.

And for daily inspiration, check out my full collection of recipes on Pinterest @hallarecipes — I share fun new dessert twists regularly!

📌 Save this recipe to your Pinterest dessert board so you can come back to it any time.

And let me know in the comments how yours turned out. Did you go with fresh raspberries or frozen? Did you swirl it onto chocolate cupcakes or sandwich it between cookies?

I love hearing how others make these recipes their own. Questions are welcome too—let’s help each other bake smarter.

Raspberry Buttercream Frosting

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Author: Jam Scott
Total Time: 15 minutes
Yield: Frosts 12 cupcakes or a 2-layer cake
Diet: Vegetarian

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Description

This Raspberry Buttercream Frosting is everything you want in a fruit-based icing—fluffy, smooth, and bursting with real raspberry flavor. Perfect for piping onto cupcakes, spreading between cake layers, or adding a pop of pink to cookies. It’s naturally colored and made with fresh raspberries, creating a frosting that’s as pretty as it is delicious.

Ingredients

1 cup unsalted butter, room temperature

3 to 3½ cups powdered sugar

1 cup fresh or frozen raspberries (thawed)

1 teaspoon vanilla extract

1 pinch salt

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Instructions

1. Puree the raspberries in a blender or food processor until smooth. Strain the puree through a fine mesh sieve to remove seeds. Let cool completely.

2. In a large mixing bowl, beat the unsalted butter with a hand mixer or stand mixer for 3 to 5 minutes until pale and fluffy.

3. Gradually add the powdered sugar, one cup at a time, mixing well after each addition and scraping down the sides as needed.

4. Pour in the cooled raspberry puree, vanilla extract, and a pinch of salt. Beat until the mixture is light, smooth, and fully combined.

5. If the frosting is too thick, add more raspberry puree or a teaspoon of milk. If too thin, add additional powdered sugar until desired consistency is reached.

6. Use immediately to frost cakes, cupcakes, or cookies.