Go Back
–+ servings
Raspberry Cupcakes

Delightful Raspberry Cupcakes with Sweet Berry Bliss

These delightful Raspberry Cupcakes are a perfect blend of sweetness and tartness, ideal for any occasion.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Cooling Time 5 minutes
Total Time 45 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcake Batter
  • 1 cup All-purpose flour Substitute with gluten-free flour for a gluten-free version.
  • 1 cup Granulated sugar Coconut sugar can be used for a lower glycemic index.
  • 2 teaspoons Baking powder Ensure it's fresh for best results.
  • 1/2 teaspoon Salt Opt for sea salt for a gourmet touch.
  • 1/2 cup Butter Use unsalted butter for better control over salt.
  • 2 large Eggs Flax eggs can serve as a vegan alternative.
  • 1/2 cup Milk Almond milk can be used as a non-dairy substitute.
  • 1 cup Fresh raspberries Frozen raspberries can be used; adjust baking time.
For the Frosting
  • 1/2 cup Butter Unsalted is preferred for better control.
  • 2 cups Powdered sugar Sift it to avoid lumps.
  • 1/4 cup Raspberry puree Use fresh or store-bought puree.
  • 1 teaspoon Vanilla extract Use pure vanilla for the best taste.

Equipment

  • Cupcake Tin
  • mixing bowl
  • Electric Mixer
  • spatula
  • Wire Rack

Method
 

Step‑by‑Step Instructions for Raspberry Cupcakes
  1. Preheat your oven to 350°F (175°C) and line a cupcake tin with paper liners.
  2. In a large mixing bowl, cream together softened butter and granulated sugar on medium speed until light and fluffy.
  3. Mix in the eggs one at a time, then pour in the milk and mix until smooth.
  4. In a separate bowl, whisk together flour, baking powder, and salt, then gradually add to the wet ingredients.
  5. Slowly add the dry ingredients to the wet mixture, stirring gently until just combined.
  6. Gently fold in the fresh raspberries until evenly distributed.
  7. Divide the batter evenly among the prepared liners, filling each about two-thirds full.
  8. Bake for 20-25 minutes until golden and a toothpick comes out clean.
  9. Cool the cupcakes in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Nutrition

Serving: 1cupcakeCalories: 200kcalCarbohydrates: 30gProtein: 2gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 15gVitamin A: 300IUVitamin C: 5mgCalcium: 20mgIron: 1mg

Notes

For an extra flavor dimension, you can add a teaspoon of lemon zest to the cupcake batter.

Tried this recipe?

Let us know how it was!