Raspberry Cupcakes
The first mention of cupcakes can be traced back to 1796 in a cookbook called ‘American Cookery’ by Amelia Simmons.
This is vegetarian recipe. Dish can be prepared in 40 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 10.
Raspberry 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 sugar until light and fluffy.
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Beat in the eggs, one at a time, then stir in the vanilla extract.
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Gradually add the dry ingredients to the butter mixture, alternating with the milk, beginning and ending with the dry ingredients.
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Gently fold in the raspberries.
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Divide the batter evenly among the prepared 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 completely before frosting.
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To make the frosting, sift powdered sugar into a bowl and gradually add milk until desired consistency is reached.
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Frost the cooled cupcakes and decorate with additional raspberries if desired.
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Enjoy!
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 250kcal
- % Daily Value *
- Total Fat 12g19%
- Total Carbohydrate 34g12%
- Sugars 22g
- 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.