Description
Delightful cupcakes bursting with fresh raspberries, perfect for any occasion.
Ingredients
Scale
- 1 and 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup milk
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen raspberries
Instructions
- Preheat your oven to 350°F (175°C) and line a cupcake pan with liners.
- Cream together the softened butter and sugar until light and fluffy.
- Add the eggs, one at a time, mixing well after each addition.
- Stir in the milk and vanilla extract until fully combined.
- Whisk together the flour and baking powder in another bowl.
- Gradually add the dry mixture to the wet ingredients, mixing until just combined.
- Fold in the raspberries gently.
- Divide the batter among the cupcake liners, filling each about two-thirds full.
- Use a toothpick to swirl the batter for a marbled effect.
- Bake for 18-20 minutes or until a toothpick comes out clean.
- Allow the cupcakes to cool before enjoying.
Notes
For added flavor, consider using almond flour or different berries.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 15g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg