I love this recipe. It is so simple to make and it tastes fresh and light with a little bit of crispyness on the top. I found the recipe for Raspberry Buttermilk Cake on Alexis Stewart’s blog. Alexis is Martha Stewart’s daughter. Ronda turned me on to her blog and it’s hilarious. She’s like a more modern, crazy, funny, Martha. The recipe is originally from Gourmet Magazine. I decided to make cupcakes instead of the cake. It only made around 7-8 cupcakes, so I would probably double the recipe next time. Or just make the cake. I filled the cupcake pan with too much batter, forgetting that the raspberries would displace some of it. I would have liked more of the cake/berries to have remained in the liners.

raspberry buttermilk cupcakes raspberry buttermilk cupcake
Serves6
  • Active time:15 min
  • Start to finish:1 hr
  • all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 stick unsalted butter, softened
  • 2/3 cup plus 1 1/2 tablespoons sugar, divided
  • 1/2 teaspoon pure vanilla extract
  • 1 large egg
  • 1/2 cup well-shaken buttermilk
  • 1 cup fresh raspberries (about 5 oz)

  • Preheat oven to 400°F with rack in middle. Butter and flour a 9-inch round cake pan. Or line a muffin pan with cupcake liners.
  • Whisk together flour, baking powder, baking soda, and salt.
  • Beat butter and 2/3 cup sugar with an electric mixer at medium-high speed until pale and fluffy, about 2 minutes, then beat in vanilla. Add egg and beat well.
  • At low speed, mix in flour mixture in 3 batches, alternating with buttermilk, beginning and ending with flour, and mixing until just combined.
  • Spoon batter into cake pan, or 2/3 the way up cupcake liners, smoothing top. Scatter raspberries evenly over top and sprinkle with remaining 1 1/2 Tbsp sugar.
  • Bake until cake is golden and a wooden pick inserted into center comes out clean, 25 to 30 minutes for the cake, around 20 minutes for cupcakes. Cool in pan 10 minutes, then turn out onto a rack and cool to warm, 10 to 15 minutes more. Invert onto a plate.

Recipe originally by Melissa Roberts, Gourmet