Easy Raspberry Cupcakes [+ Add-Ins]
User Reviews
5
Easy Raspberry Cupcakes [+ Add-Ins]
Description
Easy Raspberry Cupcakes [+ Add-Ins] feature a simple batter using all-purpose or whole wheat flour, sugar, baking soda, vinegar, oil, vanilla extract, and water. Fresh or frozen raspberries are folded into the batter to provide bursts of flavor and a moist crumb after baking. The cupcakes are baked in a lined tin until a toothpick comes out clean, ensuring a tender texture without overmixing, which would affect their rise.
The cupcakes can be finished with a frosting of choice once cooled completely, making them suitable for a variety of occasions or everyday treats. Optional additions like freeze-dried raspberry powder can deepen color and flavor naturally. Mini cupcake variations are also suggested with reduced baking time, offering flexibility in serving sizes.
Adjusting sugar in the batter can customize sweetness and texture, although sugar-free substitutes may affect moisture. The recipe offers foundational instructions for creating a raspberry cupcake that balances moistness with fruity notes from the berries.
Ingredients
- 1 ½ cups all-purpose flour or whole wheat flour
- ¾ cups granulated sugar
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ½ teaspoons vanilla extract
- 1 teaspoon white vinegar or apple cider vinegar
- ¼ cup canola oil or vegetable oil
- 1 cup of water
- 1 cup raspberry fresh or frozen
Instructions
- Preheat the oven to 350 degrees (175 degrees C) F. Line a cupcake tin with silicone or paper baking cups.
- In the bowl of an electric mixer (or in a large bowl using a handheld electric mixer), mix together all the ingredients, except the raspberries, until all ingredients are incorporated. Careful to not over mix.
- Fold in the raspberries into the batter.
- Pour the batter into each baking cup until it’s three-quarters full.
- Bake for 25 to 30 minutes. Test a cupcake by sticking a toothpick in the middle. If the toothpick comes out dry, the cupcakes are done. Allow them to cool for 1 minute and then transfer to a cooling rack.
- Once completely cool, frost with your favorite frosting.
Notes
- Avoid over-mixing the batter to maintain light texture and proper rise.
- Use mini cupcake pans and bake for 12-15 minutes for smaller portions.
- Experiment with sugar amount to suit your preferred sweetness.
- Incorporate freeze-dried raspberry powder into batter or frosting for enhanced color and flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12cupcakes
Amount Per Serving
Calories 152 kcal
% Daily Value*
| Calories | 152kcal | 8% |
| Carbohydrates | 26g | 9% |
| Protein | 2g | 4% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.03g | 2% |
| Sodium | 190mg | 8% |
| Potassium | 33mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 13g | 26% |
| Vitamin A | 3IU | 0% |
| Vitamin C | 3mg | 3% |
| Calcium | 6mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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