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.
Equipment
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
- Set oven and prepare pan. Preheat the oven to 350°F and line a 12-cup muffin pan with pan with cupcake liners.
- 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.
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.
Calorie count is only an estimate.
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