Fresh Berry Cupcakes
Cupcakes became popular in the United States in the 19th century, and the first mention of the word ‘cupcake’ was in 1828.
This is vegetarian recipe. Dish can be prepared in 50 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 10.
Fresh Berry Cupcakes
Ingredients
Instructions
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Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
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In a medium bowl, whisk together the flour, baking powder, and salt.
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In a large bowl, cream together the butter and granulated sugar until light and fluffy.
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Beat in the eggs, one at a time, followed by the vanilla extract.
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Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Mix until just combined.
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Gently fold in the fresh mixed berries.
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Divide the batter evenly among the cupcake liners.
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Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
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Allow the cupcakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
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Once cooled, dust the cupcakes with powdered sugar.
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Serve and enjoy!
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 250kcal
- % Daily Value *
- Total Fat 12g19%
- Total Carbohydrate 35g12%
- Sugars 25g
- Protein 3g6%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
