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Dessert Recipes

Easy Mile-High Raspberry Cupcakes Recipe Is Perfect for a Celebration — Or Any Time!

Sweeten any day with these fudgy bites

I’m a huge fan of cupcakes. They are the perfect handheld treat — they satisfy a sweet craving with just a few bites. Plus, they can turn any gathering into a celebration. But if you think making a batch from scratch is a chore, then you have to try our Mile-High Raspberry Cupcakes recipe.

We start with cake mix. It’s super convenient. And you can customize it with all sorts of fun ingredients. Try adding citrus zest, chocolate chips or even sub in fruit juice for the water called for in the instructions. We stir in a dash of raspberry extract. Then for a double dose of fruity goodness, we beat raspberry puree into our quick-prep buttercream. It comes together deliciously in minutes. Best of all, no one will guess how easy they are to whip up. Let us know how you like to jazz up cake mix in the comments below.


24 serving

Total Time

Prep Time

Cook Time


  • 1 (15.25 oz.) pkg. devil’s food cake mix
  • 3 eggs
  • ⅓ cup oil
  • 1 tsp. raspberry extract
  • 1½ cups butter, at room temp.
  • 4½ cups confectioners’ sugar, from 2 (16 oz.) pkgs.
  • ⅓ cup raspberry puree, such as Real brand
  • Pink concentrated food coloring
  • ½ cup milk chocolate chips, melted
  • Fresh raspberries and mint sprigs (optional)


• Heat oven to 350°F. Line 24 muffin cups with cupcake liners. On low speed, beat cake mix, 1 cup water, eggs and oil until blended, 30 sec.; on medium speed, beat 2 min. Stir in 1⁄2 tsp. raspberry extract. Divide among liners. Bake until toothpick inserted into centers comes out clean, 18–21 min. Let cool 15 min. Transfer from pans to racks; let cool. Easy as 1,2,3!

• On medium speed, beat butter until fluffy. On low speed, gradually beat in confectioners’ sugar, then raspberry puree and remaining 1⁄2 tsp. raspberry extract until blended. On medium speed, beat frosting until light and fluffy, adding 1 tsp. water at a time, if necessary. Beat in tiny amounts of food coloring until frosting is tinted desired shade of pink.

If desired, transfer frosting to pastry bag fitted with star tip; pipe or spread over cupcakes. Drizzle tops with melted chocolate. If desired, garnish with raspberries and mint.

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