These Chocolate Raspberry Cupcakes are soft, fluffy, rich and sweet all rolled into one! They start with a moist gluten free chocolate cupcake, filled with a tart yet sweet eggless raspberry curd, topped with a luscious raspberry frosting and drizzled with chocolate! This recipe makes 12 delicious cupcakes and the cupcake batter requires zero mixer! If that wasn't enough, these beauties are gluten free, eggless, nut free and can be made vegan with a few tweaks!
These Chocolate Raspberry Cupcakes are one of my daughter's favorites! The combination of chocolate and raspberry are a match made in heaven! They're so gorgeous and the most perfect dessert for spring, summer or any time that you need some gorgeous color in your life!
For more raspberry recipes, try my Raspberry Cheesecake Cookies, my super popular Lemon Raspberry Cookies, my Happy Birthday Donuts or my Raspberry Ripple Ice Cream.
Reasons to Love These Chocolate Raspberry Cupcakes
- Allergy Friendly- These cupcakes are gluten free, nut free, egg free and can easily be dairy free (vegan)!
- Soft & Fluffy- The cupcakes are super soft, moist and delicious.
- Easy to Make- The batter mixes up in about 20 minutes with zero mixer!
- Loads of Raspberry- These gluten free cupcakes are filled with our luscious homemade raspberry curd and are topped with a stunning raspberry buttercream frosting.
Ingredient Notes
- Orange Juice- I like using orange juice instead of lemon juice in the raspberry curd because it creates a sweeter flavor yet still helps to create that slight tartness. Make sure to use one with zero pulp and no extra sugar added.
- Frozen Raspberries- I used frozen raspberries for this recipe. I like using frozen because there is more liquid when they cook down. If using fresh, you may need more than 2 cups of raspberries since they produce less liquid when broken down. If you want to top the cupcakes with raspberries, you will need 12 fresh raspberries in addition to the raspberries needed for the curd.
- Gluten Free Flour- If you also have nut allergies, make sure to use a brand that’s made in a nut free facility. I really love to use Cup4Cup Multipurpose Flour because it’s free of the top 9 allergens. It also contains xanthan gum which really helps give baked goods their bounce and prevents them from falling apart. Since all multipurpose gf flours are not the same, if you use a different gluten free flour, please understand the results will most likely be different.
- Cocoa Powders- I like to use two types to give the cookies a dark color, but if you only want to use one, use Dutch or Natural Unsweetened. Do not only use Dark.
- Milk- If there are no dairy allergies or if you’re not vegan, you can use regular whole milk. For non-dairy, use a dairy-free milk of your choosing.
- White Vinegar- We use this along with the milk to make a homemade buttermilk.
- Vegetable Oil- The cake of these cupcakes uses oil instead of butter/vegan baking stick to help it stay moist.
- Cornstarch Water- This helps bind everything together since the cupcakes are eggless.
- Vanilla- Make sure to only use pure vanilla extract otherwise the cupcakes can have a chemical flavor.
- Unsalted Butter or Vegan Baking Stick- We need 2 tablespoons for the curd but for the frosting, only use room temperature butter. Even softened will make the frosting super runny and it won’t be fixed by putting it in the fridge. If using vegan butter, make sure it's on the cold side versus room temperature.
- Confectioners' Sugar- Essential in frosting recipes, this gives the frosting its fluffy texture and sweetness!
- Water- This frosting uses room temperature water instead of milk! Add it in slowly; you may not need it all.
See my recipe card below for a complete list of the ingredients with measurements.
Substitutions and Variations
How to Make these into Vegan Chocolate Cupcakes
- Use a gluten free flour that’s free from dairy.
- Make sure the brand of sugar you use is vegan.
- Use vegan baking sticks instead of butter.
- Only use a non-dairy milk of choice.
Make this Recipe with All Purpose Flour
- Use ¾ cup plus 2 tablespoon packed AP flour (126 grams plus 2 tablespoons).
- Make sure to use 6 tablespoons packed cocoa powder.
This recipe has not been tested with some of these substitutions and/or variations due to celiac disease and food allergies. If you change any of the ingredients, please let us know how the recipe turned out in the comments below!
How to Make Chocolate Raspberry Cupcakes
Here are the step by step instructions to make these gluten free cupcakes!
Step 1: Make the Raspberry Curd
Add the granulated sugar, cornstarch, kosher salt to a medium pan and whisk to combine.
Whisk in the orange juice and milk.
Add in the raspberries and cook everything over medium heat, stirring frequently and mashing the raspberries with the whisk. Cook until the mixture begins to bubble and becomes thick like pudding. About 4-6 minutes. Cook for an additional minute after it begins to boil.
Pour through a mesh colander into a heat safe bowl and set aside to cool. Once room temperature, cover and put in the fridge.
Make sure it is made before making the cupcakes so it has time to cool.
Step 2: Make the Homemade Buttermilk
Measure out the milk and stir in the white vinegar. Let sit for 5-10 min then stir again. The milk will appear chunky; that’s normal.
Step 3: Whisk Together The Dry Ingredients
In a large bowl whisk together the gluten free flour, granulated sugar, cocoa powders, baking powder, baking soda and kosher salt.
Step 4: Make the Cornstarch Water
In a small bowl, using a spoon, mix together the cornstarch and water until thin and watery. It will be thick and tacky at first.
Step 5: Add the Liquid Ingredients
Make a well in the center of the dry ingredients. Add in the cornstarch water mixture, the homemade buttermilk, the warm water, vegetable oil and vanilla.
Whisk until smooth and combined. The batter may appear very thin and liquidy. If so, let it sit 10 minutes; it will start to thicken.
Step 6: Fill the Cupcake Tins
Use an ice cream scoop to fill the cupcake tins ¾ way to the top. Smooth the tops with a small knife.
Step 7: Bake the Cupcakes and Cool
Bake the cupcakes at 350 degrees Fahrenheit for 24 minutes.
Let the cupcakes cool almost completely in the pan before trying to remove them.
Step 8: Make the Raspberry Frosting
Beat the butter until smooth; about 2 minutes.
Then slowly beat in the confectioners’ sugar, 5 tablespoons raspberry curd until smooth and combined.
Slowly beat in the water a little at a time until you get the desired consistency. You may not need to use all the water.
Step 9: Make Holes in the Cupcakes, Fill and Chill
Push down in the center of the cool cupcakes but not all the way to the bottom.
Fill the hole with the raspberry curd, all the way to the top.
Pop the cupcakes uncovered in the fridge for at least 15 min.
Step 10: Frost the Cupcakes
Pipe the raspberry buttercream on top of each cooled cupcake or frost with an icing spatula.
Step 11: Drizzle The Chocolate
Place the chocolate chips in a microwave safe bowl. Heat in 15 second increments, stirring after each time, until melted and smooth.
Drizzle the melted chocolate on top of the raspberry frosting. Drizzle with some extra raspberry curd and top with a fresh raspberry if desired!
Expert Baking Tips
- Make the Raspberry Curd First- Either make the raspberry curd before you begin making the cupcakes or make it the night before. The curd needs to be at least cool before you fill the cupcakes with it. If making it the night before, store it in a bowl covered with plastic wrap or in an airtight container, in the fridge. When ready to use, re-stir the curd so it's smooth. If it is too thick to fill the cupcakes with, microwave the curd in 5 second increments until you get the desired consistency.
- Use Packed Cups of Flour- Normally in baking we do not use packed cups however, when working with gluten free, I've found using packed cups works best to help the baked goods keep their shape. Or read the gram measurement.
- Use 2 Types of Cocoa Powder- The 2 types of cocoa powders give the cupcakes their dark hue. If you only have one type on hand, use natural unsweetened or dutch...just know their color will not be as dark as mine. Do not use dark alone; it will make your cupcakes too dry and bitter.
- Make the Homemade Buttermilk- Measure out the milk. Add in the white vinegar and stir to combine. Let the mixture sit for 5-10 minutes and then stir again. It will appear chunky and that’s normal.
- Smooth the Batter- Many gluten free batters have a way of staying exactly as they are placed, when baked. When the batter is in the cupcake pan, gently smooth the tops with a butter knife prior to baking.
- Use Paper Muffin Liners- It will ensure you're able to get the cupcakes out of the tins. If you don't have any paper liners, grease each cupcake tin with vegetable oil prior to adding the batter.
- Cool the Cupcakes- Make sure the cupcakes have cooled completely prior adding the curd and frosting.
- Making The Frosting- If the frosting is too liquidy, add more confectioners’ sugar 1 tablespoon at a time until you reach the desired consistency. It should be thick enough to stay put on the cupcakes and not run off. If the frosting appears too thick, add a little water ¼ teaspoon at a time. Make sure your butter isn't too soft. It should be room temperature, not softened. If you're using vegan butter, make sure it is on the colder side.
Recipe FAQs
If making the night before, make the wells and then keep the cupcakes in an airtight container in the fridge until ready to fill and frost. Fill and frost prior to serving.
Yes! It's actually best to make the curd the night before so it thickens. You can also make the frosting the night before.
Store the curd in an airtight container. When ready to use, re-stir the curd so it's smooth. If it is too thick to fill the cupcakes with, microwave the curd in 5 second increments until you get the desired consistency.
Store frosting in a bowl covered with plastic wrap in the fridge. When ready to use, bring the frosting to room temperature and rewhip it to regain that creaminess.
Storing: Store the cupcakes in an airtight container or individually wrap each cupcake in aluminum foil for up to 2 days in the fridge. Try to create a teepee with the top of the foil so it isn't touching the top of the frosting as much.
When ready to eat, let the cupcake sit on the counter, until it is room temperature and soft.
Freezing: Once the chocolate drizzle on the cupcakes has hardened a little (you may need to pop them in the fridge), individually wrap each cupcake in aluminum foil. Pop them in a zip top bag and freeze the cupcakes for up to 30 days.
To defrost, put the cupcakes in the fridge the night before or leave them out on the counter for 2 hours prior to eating or until the cupcakes are room temperature and soft.
More Cupcake Recipes You'll Love
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📖 Recipe
Chocolate Raspberry Cupcakes
Ingredients
For the Raspberry Curd
- ½ cup granulated sugar
- 2 rounded tablespoons cornstarch
- 1 pinch kosher salt
- 1 cup milk
- 3 tablespoons orange juice , no pulp
- 2 cups frozen raspberries
- 2 tablespoons unsalted butter or vegan baking stick
For the Chocolate Cupcakes
- ½ cup milk
- ½ tablespoon white vinegar
- ¾ cup plus 2 tablespoons multipurpose gluten free flour (I use Cup4Cup gluten free multipurpose flour which contains xanthan gum)
- ¼ cup plus 2 tablespoons cocoa powder (I use 3 tablespoons dutch or natural unsweetened and 3 tablespoons dark)
- ¾ teaspoon baking soda
- ¼ teaspoon plus ⅛ teaspoon baking powder
- ¼ teaspoon plus ⅛ teaspoon kosher salt
- 2 rounded tablespoons cornstarch mixed with 3 tablespoons water
- ½ cup warm water (microwaved for about 30 seconds)
- 2 tablespoons vegetable oil
- ½ teaspoon pure vanilla extract
For the Raspberry Frosting
- ½ cup unsalted butter or vegan baking stick, room temperature
- 4 cups confectioners' sugar
- 5 tablespoons raspberry curd
- 1 teaspoon water , room temperature
For the Chocolate Drizzle
- 2 tablespoons chocolate chips , melted
Topping (If desired)
- 12 fresh raspberries
Instructions
Make the Raspberry Curd
- In a medium saucepan whisk together the ½ cup granulated sugar, 2 rounded tablespoons cornstarch (26 grams) and the 1 pinch kosher salt.
- Add in the 1 cup milk and 3 tablespoons orange juice. Whisk until everything is combined. It may take a minute for the cornstarch to be blended in.
- Add in the 2 cups frozen raspberries and cook everything over medium heat, stirring frequently and mashing the raspberries with the whisk. Cook until the mixture begins to bubble and becomes thick like pudding. About 4-6 minutes. Cook for an additional minute after it begins to boil.
- Remove from heat and immediately whisk in the 2 tablespoons butter.Place a mesh colander over a heat proof bowl and pour the curd through the colander to strain it, pushing down on the raspberry chunks. The curd will now be silky smooth with a pudding texture.Set aside to cool and refrigerate while you make the cupcakes.
Make the Chocolate Cupcakes
- Preheat the oven to 350 degrees Fahrenheit and line a 12 cup regular size cupcake pan with cupcake liners. Set aside.
- In a large measuring cup, measure out ½ cup of milk. Add in ½ tablespoon of the white vinegar and stir.
- Let sit 5-10 min and stir again, It will appear chunky; that's normal. Set aside.
- In a large bowl whisk together the ¾ cup plus 2 tablespoons multipurpose gluten free flour, ¾ cup plus 2 tablespoons granulated sugar, ¼ cup plus 2 tablespoons cocoa powder, ¾ teaspoon baking soda, ¼ teaspoon plus ⅛ teaspoon baking powder and ¼ teaspoon plus ⅛ teaspoon kosher salt.
- In a small bowl, using a spoon, mix together the 2 rounded tablespoons cornstarch (26 grams) and 3 tablespoons water until thin and watery. It will be thick and tacky at first.
- Make a well in the center of the dry ingredients. Add in the cornstarch water mixture, the homemade buttermilk, the ½ cup warm water, 2 tablespoons vegetable oil and ½ teaspoon pure vanilla extract.
- Whisk until smooth and combined. If the batter appears very thin and liquidy, let it sit 10 minutes; it will start to thicken.
- Use an ice cream scoop to fill the cupcake tins ¾ way to the top. Smooth the tops with a small knife. You should have 12 regular size cupcake tins filled.
- Bake the cupcakes at 350 degrees Fahrenheit for 24 minutes or until the tops of the cupcakes spring back at you when carefully touched or when a toothpick inserted comes out clean.
- Let the cupcakes cool almost completely in the pan (about 15 minutes) before trying to remove them and placing them on a cooling rack.
Make the Raspberry Frosting
- While the cupcakes are baking, make the frosting.In the large bowl of an electric mixer or using a hand held mixer, beat the ½ cup unsalted butter until smooth and creamy. About 2 minutes.
- With the mixer on very low speed, slowly add in the 4 cups confectioners' sugar and 5 tablespoons raspberry curd. Beat until combined.
- While the mixer is on, slowly add in the 1 teaspoon water a little at a time until you get the desired consistency. You may not need to use all the water. You want the frosting to be soft enough to pipe yet still be able to hold its shape.
Assemble the Cupcakes
- Once the cupcakes have cooled completely, we are going to make the holes for the curd filling.If you have piping bags with tips, you can use that to make the holes.If not, using a clean thumb, simply push down in the center of the cupcakes but not all the way to the bottom.
- Fill the hole with the raspberry curd, all the way to the top.Easiest way to do this is to fill a piping bag with a tip with curd and pipe it in. If you don’t have a piping bag, fill a zip top bag with curd and snip a small piece of the corner off.
- After they’re filled with curd, pop the cupcakes uncovered in the fridge for at least 15 min.This is to make the curd a bit more solid. You don’t want it oozing everywhere as you try to frost.
- Take the cupcakes out of the fridge. If you have piping bags, pipe the raspberry frosting on top of each cupcake.If you don’t have piping bags, put a thin layer of frosting on top of each cupcake.If you frosted the cupcakes by hand, pop the cupcakes in the fridge for 15 minutes to let that thin layer harden.
Make the Chocolate Drizzle
- Place the 2 tablespoons chocolate chips in a microwave safe bowl. Heat in 15 second increments, stirring after each time, until melted and smooth.
- Drizzle the melted chocolate on top of the raspberry frosting. Drizzle with some extra raspberry curd and top with fresh raspberries if desired!
Amanda says
We love raspberries and chocolate, together is really quite delicious!!
terry says
Fresh rasperries are just coming into season. This will make a perfect 4th of July treat.
john says
So much fun to make and they came out delicious!
Steve says
So rich and delicious! And colorful! Perfect for the holiday table!