Description
Indulge in soft, fluffy cupcakes swirled with fresh raspberries and topped with creamy frosting. Perfect for celebrations or a delightful afternoon treat!
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 2 tsp baking powder
- ½ tsp salt
- ½ cup unsalted butter (room temperature)
- 3 large eggs
- 1 tsp pure vanilla extract
- ½ cup milk
- 1 cup fresh raspberries
- 2 cups powdered sugar
- ¼ cup unsalted butter (softened)
- 2 tbsp milk
- Optional: Additional fresh raspberries for decoration
Instructions
- Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
- In a large bowl, whisk together flour, granulated sugar, baking powder, and salt until well mixed.
- In another bowl, beat the unsalted butter until creamy. Gradually add granulated sugar while mixing until fluffy.
- Add each egg one at a time into the butter mixture along with vanilla extract. Beat well after each addition until combined.
- Gradually add the flour mixture to the wet ingredients, alternating with milk. Stir gently until just combined.
- Gently fold in fresh raspberries into half of your batter. Alternate spooning plain batter and raspberry batter into cupcake liners to create swirls.
- Bake for about 18-20 minutes or until a toothpick inserted comes out clean. Let cool completely before frosting.
- In a bowl, beat powdered sugar and softened butter until smooth. Add milk gradually until you achieve desired consistency.
- Once cooled, frost cupcakes with prepared icing and top with additional fresh raspberries if desired.
Nutrition
- Serving Size: 1 cupcake (75g)
- Calories: 210
- Sugar: 22g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: <1g
- Protein: <3g
- Cholesterol: 50mg
Keywords: Use room temperature ingredients for better mixing. Don’t overmix your batter to keep cupcakes light and fluffy. For added flavor, consider incorporating lemon zest into the frosting or swapping raspberries for strawberries or blueberries.