Description
Delightful cupcakes that balance sweet vanilla bean with tangy raspberry, 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
- 2 teaspoons vanilla bean paste
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup fresh raspberries
- Powdered sugar for dusting
Instructions
- Begin by preheating your oven to 350°F (175°C) and lining a cupcake tin with liners.
- Cream the softened butter and granulated sugar together until light and fluffy.
- Add in the eggs one at a time, beating well after each addition, then mix in the vanilla bean paste.
- Whisk together flour, baking powder, and salt in a separate bowl.
- Incorporate the dry mixture into the wet ingredients, alternating with the milk, starting and ending with flour.
- Fold in the fresh raspberries gently to preserve their shape.
- Divide the batter among lined cupcake liners, filling each about two-thirds full.
- Bake for 18-20 minutes or until a toothpick inserted comes out clean.
- Allow the cupcakes to cool before dusting with powdered sugar.
Notes
Use fresh raspberries for the best results. Let the cupcakes cool completely before dusting with powdered sugar.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 180
- Sugar: 14g
- Sodium: 80mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg