Fresh Raspberry Cupcakes are a delicious treat for Valentine’s Day when dressed up with buttercream and raspberries on top. Or skip the frosting and it’s a muffin for breakfast. This easy recipe includes a gluten-free option.
Add 1 cup of the raspberries to a small bowl and mash them with a fork or potato masher. (I love this one.) Do this until they’re as smooth as possible, but know the result will be somewhat of a lumpy juice. Set aside.
In a large mixing bowl, use electric beaters to mix the butter with the sugar and salt. Mix until it’s a bit lighter and very smooth, about 1 minute on a high speed. Add the eggs and vanilla and mix until smooth. Then add the puréed raspberries and mix again. (You can use a spoon to mix also, it will just take a bit of muscle.)
Roughly chop the remaining 1 cup of raspberries and fold them into the batter with the flour and baking powder. Do not mix too much — only do so until you no long see dry spots of flour.
Divide the batter evenly among the paper cup-lined muffin pan. Each one should be filled almost to the top, but not quite.
Place the pan in the 350°F oven and bake until the cupcakes have risen, are starting to crack slightly, and are a tiny bit golden — about 25 minutes.
Let them cool in the pan for about 10 minutes before removing them.
You can also use Gluten-Free Cup 4 Cup Flour. They will actually rise a bit more with this flour, and are equally as delicious.