Raspberry Cupcakes
Raspberry cupcakes are a delightful treat that perfectly balances sweet and tangy flavors. With fluffy cake infused with fresh raspberries and topped with creamy frosting, these cupcakes are ideal for any occasion—from birthday parties to afternoon snacks. Easy to make and visually stunning, they are sure to impress your guests and satisfy your sweet cravings.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Makes approximately 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter (room temperature)
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup fresh raspberries (lightly crushed)
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a bowl, whisk together flour, baking powder, and salt.
- Cream butter and sugar in a mixing bowl until light and fluffy (about 3-4 minutes).
- Add eggs one at a time, mixing well after each addition, then stir in vanilla.
- Gradually incorporate dry ingredients into the wet mixture until just combined. Gently fold in crushed raspberries.
- Fill cupcake liners with batter and bake for 18-20 minutes or until a toothpick comes out clean. Cool completely before frosting.
Nutrition
- Serving Size: 1 cupcake (70g)
- Calories: 240
- Sugar: 16g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg