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Raspberry cupcake cut in half with raspberries on top

Fresh Raspberry Cupcakes

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.

Course Breakfast, Dessert
Cuisine American
Keyword great for Valentine's Day, unique muffin recipes
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 12
Calories 288 kcal
Author Valentina K. Wein

Ingredients

  • 2 cups fresh raspberries, washed and dried, divided
  • 1 cup granulated sugar
  • 1 teaspoon salt
  • ¾ cup (1 ½ sticks) unsalted butter, softened to room temperature
  • 4 large eggs
  • 1 tablespoon pure vanilla extract
  • 2 cups all purpose flour (see notes)
  • 1 tablespoon baking powder
  • 1 recipe Buttercream (click here for recipe) (optional)

Instructions

  1. Preheat the oven to 350°F and line a 12-cup muffin pan with pan with paper cups.

  2. 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.

  3. 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.)

  4. 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.

  5. Divide the batter evenly among the paper cup-lined muffin pan. Each one should be filled almost to the top, but not quite.

  6. 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.

  7. Let them cool in the pan for about 10 minutes before removing them.

Recipe Notes

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.