Easy Fresh Raspberry Cupcakes with Vanilla
These Easy Fresh Raspberry Cupcakes with Vanilla are light, moist, and fluffy. They make the perfect early summer treat.
Servings: 16 Cupcakes
Calories: 149kcal
Ingredients
Raspberry Cupcakes
- 1 ¼ cups all-purpose flour
- 1 ½ teaspoon baking powder
- ½ teaspoon salt
- 6 tablespoons unsalted butter room temperature
- ¾ cup granulated white sugar
- 2 tablespoons vegetable oil
- 2 teaspoons vanilla extract
- 2 large eggs
- ½ cup buttermilk
- 1 cup raspberries sliced in half
- ¼ cup all-purpose flour
Instructions
Raspberry Cupcakes
- Preheat the oven to 400°F (200°C) and line a cupcake pan with cupcake liners.
- Combine 1 ¼ cups all-purpose flour, 1 ½ teaspoon baking powder, and ½ teaspoon salt in a medium-sized bowl and set aside.
- Add the 6 tablespoons unsalted butter , ¾ cup granulated white sugar, and 2 tablespoons vegetable oil to a large bowl and cream together with a mixer until light in color and fluffy, about 2-3 minutes. Stir in the 2 teaspoons vanilla extract.
- Add the 2 large eggs one at a time, beating each egg in until completely combined. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
- Add half of the dry ingredients to the batter and mix until combined.
- Add the ½ cup buttermilk and mix until well combined. The batter may look curdled, it's ok.
- Add the remaining dry ingredients and mix until well combined and smooth. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated. Do not over mix the batter.
- Add the 1 cup raspberries to a small bowl and toss with the remaining ¼ cup all-purpose flour.
- Fill the cupcake liners about ¾ full and bake for 5 minutes. Reduce the oven temperature to 350°F (180°C) and bake for an additional 10-12 minutes or until a toothpick inserted into the center of the cupcake comes out clean.
- Remove cupcakes from the oven and let them cool in the pan for 2 minutes.
- Remove the cupcakes from the pan and place them on a wire cooling rack to finish cooling.
Notes
Make sure all of your ingredients are at room temperature. Room-temperature ingredients mix together easier.
Alternating adding the wet and dry ingredients to the butter and sugar prevents the mixture from separating.
Tossing the berries in a bit of flour to keep them from sinking to the bottom of the cupcakes.
You can use fresh or frozen raspberries. If you use frozen raspberries do not thaw them first.
Use a cookie scoop to evenly portion the cupcake batter into the muffin pans.
Do not overfill the cupcake liners. Overfilling will cause a muffin top and possibly allow the centers of the cupcakes to sink. The liner helps to support the cupcake. Once it rises above the liner it no longer has the necessary support.
If frosting the cupcakes, wait until they have cooled completely, otherwise the frosting will melt.
Make-Ahead Tip: Bake the cupcakes ahead of time. Once they have cooled, store them in an airtight container at room temperature for one to two days.
Unfrosted cupcakes can also be stored in the freezer sealed in an airtight container for up to one month.
Storage: Once frosted the cupcakes should be stored in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving.
Nutrition
Serving: 1 | Calories: 149kcal | Carbohydrates: 20g | Protein: 2g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 33mg | Sodium: 129mg | Potassium: 44mg | Fiber: 1g | Sugar: 10g | Vitamin A: 176IU | Vitamin C: 2mg | Calcium: 39mg | Iron: 1mg
