Peach and Raspberry Cupcakes

Cupcakes originated in the United States in the 19th century and were initially called ‘number cakes’ because the ingredients were measured by weight rather than volume.

This is vegetarian recipe. Dish can be prepared in 55 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 11.

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Medium

Peach and Raspberry Cupcakes

Cooking Method: Baking Cuisine: American Courses: Anytime, Dessert Recipe Keys: Vegetarian

Difficulty: Intermediate Prep Time 20 min Cook Time 25 min Rest Time 10 min Total Time 55 mins

Servings: 12 Calories: 3000

Best Season: Summer

Ingredients

Servings

• 1.5 cup All-purpose flour
• 1 teaspoon Baking powder
• 0.25 teaspoon Salt
• 0.5 cup Unsalted butter, softened
• 1 cup Granulated sugar
• 2 large Egg
• 1 teaspoon Vanilla extract
• 0.75 cup Milk
• 1 cup Peach, diced
• 1 cup Raspberries
• 1 cup Powdered sugar

Instructions

1. Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. In a large bowl, cream together the butter and granulated sugar until light and fluffy.
4. Beat in the eggs, one at a time, followed by the vanilla extract.
5. Gradually add the dry ingredients to the wet ingredients, alternating with the milk.
6. Gently fold in the diced peaches and raspberries.
7. Divide the batter evenly among the cupcake liners.
8. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow the cupcakes to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
10. Once cooled, dust with powdered sugar before serving.

Nutrition Facts

Servings 12

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Amount Per Serving

Calories 250kcal

% Daily Value *

Total Fat 12g19%

Total Carbohydrate 34g12%

Sugars 22g

Protein 3g6%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.