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Small Batch Raspberry Cupcakes

small batch fresh raspberry cupcake
Difficulty Beginner
Time
Prep Time: 5 min Cook Time: 20 min Total Time: 25 mins
Servings 6
Description

These small batch raspberry cupcakes are bright, tart and delicious. Pair them with white chocolate buttercream for the perfect Valentine's Day treat. 

Ingredients
  • 1 cup all purpose flour
  • 1 1/2 teaspoon baking powder
  • 1/2 cup granulated sugar
  • 6 tablespoons salted butter (3/4 stick, room temperature)
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup fresh raspberries
  • 1/2 batch white chocolate buttercream
Instructions
    1. Preheat oven to 350F
    2. Line 6 holes of a muffin pan and set aside
    3. Whisk together the flour and baking powder and set aside
    4. In a separate bowl cream together the butter and sugar using a stand or hand mixer until light and creamy
    5. Beat in the eggs one at a time until well combined
    6. Beat in the vanilla and fresh raspberries on low for 10-20 seconds
    7. Fold in the dry ingredients until just combined
    8. Fill lined muffin pan holes 3/4 full and bake for 20 minutes
    9. Let cupcakes completely cool before frosting with white chocolate buttercream
Read it online: https://mandymaccbakes.com/recipes/small-batch-raspberry-cupcakes/