Raspberry Cupcakes
Raspberry cupcakes are a delightful fusion of sweet and tart flavors, perfect for any occasion. Each bite reveals juicy raspberries nestled in a fluffy vanilla cupcake, topped with creamy frosting. These vibrant, moist treats are not only easy to make but also irresistibly delicious, guaranteed to impress your family and friends.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 2 tsp baking powder
- ½ tsp salt
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup milk
- 1 cup fresh raspberries
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, cream together the softened butter and sugar until light and fluffy (about 3 minutes). Add eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract. Gradually add the dry ingredients alternating with milk until combined.
- Gently fold in the fresh raspberries without crushing them too much.
- Spoon the batter into the lined muffin tins about two-thirds full and bake for 18-20 minutes or until a toothpick comes out clean.
- Let cool before frosting with your favorite topping.
Nutrition
- Serving Size: 1 cupcake (72g)
- Calories: 210
- Sugar: 14g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg