Description
Creating these delightful Raspberry Cupcakes is simple if you follow these clear steps:
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup milk
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup fresh raspberries (plus extra for topping)
- 1 cup powdered sugar (for frosting)
- 4 ounces cream cheese, softened (for frosting)
- 1 tablespoon milk (for frosting)
- Optional: zest of one lemon (for frosting)
Instructions
- Preheat your oven to 350°F (175°C) and line a cupcake tin with paper liners.
- Cream Butter and Sugar: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add Eggs and Vanilla: Beat in the eggs one at a time, then stir in the vanilla extract until well combined.
- Mix Dry Ingredients: In another bowl, whisk together the flour, baking powder, baking soda, and salt.
- Combine Mixtures: Gradually add the dry ingredients to the wet mixture, alternating with the milk. Mix until just combined.
- Fold in Raspberries: Gently fold in the fresh raspberries, being careful not to overmix.
- Fill Cupcake Liners: Spoon the batter into the prepared cupcake liners, filling each about two-thirds full.
- Bake: Place in the preheated oven and bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
- Cool: Remove from the oven and let the cupcakes cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.
- Prepare Frosting: In a separate bowl, beat the softened cream cheese with powdered sugar, milk, and lemon zest until creamy and smooth.
- Frost Cupcakes: Once the cupcakes are completely cool, frost them generously with the cream cheese frosting and top with additional fresh raspberries.
Notes
- These cupcakes are not only tasty but also visually appealing!
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg