Indulge in the sweet and tangy flavors of raspberry with these delectable cupcakes. Perfect for parties or as a special treat, these cupcakes are sure to impress with their moist texture and burst of fresh raspberry flavor.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup sugar
- 1/2 cup unsalted butter, softened
- 2 eggs
- 1/2 cup milk
- 1 tsp vanilla extract
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1 cup fresh raspberries
Directions
- Preheat the oven to 350°F and line a muffin tin with cupcake liners.
- In a mixing bowl, cream together the butter and sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
- In a separate bowl, combine the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, alternating with the milk.
- Gently fold in the raspberries, being careful not to crush them.
- Scoop the batter into the prepared muffin tin, filling each cup about two-thirds full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cupcakes to cool before frosting with your favorite frosting or enjoy them as is.
