Description
Delicious vanilla cupcakes with a raspberry twist and creamy frosting, perfect for any occasion.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup fresh raspberries
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1/4 cup heavy cream
Instructions
- Preheat the oven to 350°F (175°C) and line a cupcake pan with paper liners.
- Cream together the butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the milk and vanilla extract.
- In a separate bowl, combine the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Gently fold in the fresh raspberries.
- Fill the cupcake liners about two-thirds full with the batter.
- Bake for 18-20 minutes or until a toothpick inserted comes out clean.
- For the frosting, beat the cream cheese until smooth, then add the powdered sugar and heavy cream, mixing until combined and fluffy.
- Once cupcakes are completely cool, frost them with the cream cheese frosting. Optionally, swirl some raspberry puree on top for added decoration.
Notes
For best results, use fresh raspberries. Store leftover cupcakes in an airtight container in the refrigerator for up to five days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 290
- Sugar: 18g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg
Keywords: cupcakes, raspberry, dessert, baking, sweet treat