Raspberry Cream Cupcakes
Raspberries belong to the rose family and are technically not berries, but rather aggregate fruits.
This is vegetarian recipe. Dish can be prepared in 70 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 11.
Raspberry Cream 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 separate large bowl, cream together the butter and sugar until light and fluffy.
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Beat in the egg and vanilla extract until well combined.
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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 raspberries.
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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 comes out clean.
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Remove from the oven and let the cupcakes cool in the pan for 5 minutes.
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Transfer the cupcakes to a wire rack to cool completely.
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In a chilled bowl, whip the heavy cream and powdered sugar until stiff peaks form.
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Pipe or spread the whipped cream onto the cooled cupcakes.
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Garnish with additional fresh raspberries, if desired.
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Serve and enjoy!
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 280kcal
- % Daily Value *
- Total Fat 15g24%
- 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.
