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Raspberry Cupcakes

Print Recipe
Course Drinks
Cuisine American
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 18 cupcakes
Calories 115
Author Annalise

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
  • 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

Nutrition

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