Raspberry Cupcakes
Ingredients
Raspberry Cupcakes:
- 5 tablespoons unsalted butter , at room temperature (70 grams)
- ¾ cup granulated sugar (150 grams)
- 1 teaspoon vanilla
- 2 large eggs
- 1 ½ cup cake flour (180 grams)
- 2 ½ teaspoons baking powder
- ¼ teaspoon salt
- ⅔ cup buttermilk (160 ml)
- 1 cup raspberries (120 grams)
Instructions
- Preheat oven to 350°F. Line a cupcake pan with paper liners or grease with butter and flour.
- Cream together the butter and sugar on medium high speed for several minutes until light and fluffy. Add the vanilla. Add the the eggs one at a time, scraping down the bowl after each addition.
- Sift together the flour, baking powder, and salt in a separate bowl. Add the dry ingredients to the batter in three additions, alternating with the buttermilk. Mix until just combined. Fold in the raspberries.
- Scoop into the prepared cupcake pan, filling each cup about two thirds full. Bake for 20-25 minutes until golden and a toothpick inserted into the center comes out clean. Allow to cool in the pan for 10 minutes, then transfer to a rack to cool.
- Frost as desired, perhaps with some Italian Meringue Buttercream? Then be sure to top with more raspberries.
Notes
Adapted from Sky High Cakes
Calories: 115kcal, Carbohydrates: 17g, Protein: 2g, Fat: 4g, Saturated Fat: 2g, Cholesterol: 28mg, Sodium: 50mg, Potassium: 95mg, Fiber: 1g, Sugar: 9g, Vitamin A: 138IU, Vitamin C: 2mg, Calcium: 41mg, Iron: 1mg
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