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.
Mash raspberries. 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.
Make the batter. 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.
Fill pan. Divide the batter evenly among the paper cup-lined muffin pan. Each one should be filled almost to the top, but not quite.
Bake. 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.Calorie count is only an estimate.
Keywords great for Valentine's Day, unique muffin recipes
Have you tried this recipe?I'd love to see it on Instagram! Tag me at @cookingontheweekends or leave a comment & rating below.