Raspberry Cupcakes
Raspberry cupcakes are a delightful treat that perfectly balances sweet and tangy flavors. These moist, fluffy delights are studded with fresh raspberries and topped with creamy cream cheese frosting. Ideal for any occasion, from birthdays to afternoon tea, each cupcake offers a burst of fruity goodness that will leave your taste buds craving more. Bake a batch today to brighten your day or impress your guests!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Approximately 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 ½ tsp baking powder
- ½ tsp salt
- ½ cup unsalted butter, softened
- 2 large eggs (room temperature)
- 2 tsp vanilla extract
- 1 cup fresh raspberries
- For Frosting: 1 cup powdered sugar (sifted)
- 4 oz cream cheese (softened)
Instructions
- Preheat your oven to 350°F (175°C) and line a cupcake tin with paper liners.
- In a bowl, whisk together flour, baking powder, and salt.
- In another bowl, beat the butter and granulated sugar until light and fluffy. Add eggs one at a time and mix in vanilla.
- Gradually combine the dry ingredients with the wet mixture until just combined. Gently fold in the raspberries.
- Pour the batter into prepared cupcake liners, filling them halfway. Bake for 20-25 minutes or until a toothpick comes out clean.
- Allow to cool completely before frosting with the cream cheese mixture.
Nutrition
- Serving Size: 1 cupcake (70g)
- Calories: 210
- Sugar: 18g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg