Mini Raspberry Cupcakes Recipe

Name: Mini Raspberry Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cupcake; 1/2 cup unsalted butter, softened; 3/4 cup sugar; 1 1/2 teaspoons baking powder; 1/4 teaspoon salt; 2 large eggs; 1 teaspoon raspberry extract; 1/2 cup milk; 1 1/3 cups all-purpose flour; Raspberry Buttercream; 1/2 cup unsalted butter, softened; 4 cups confectioners' sugar; 4 tablespoons milk; 1 teaspoon raspberry extract; 1/2 teaspoon salt; pink food coloring (optional)

Servings: persons

Cupcake
1/2 cup unsalted butter, softened
3/4 cup sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
2 large eggs
1 teaspoon raspberry extract
1/2 cup milk
1 1/3 cups all-purpose flour
Raspberry Buttercream
1/2 cup unsalted butter, softened
4 cups confectioners' sugar
4 tablespoons milk
1 teaspoon raspberry extract
1/2 teaspoon salt
pink food coloring (optional)

1
Heat oven to 350. Line mini muffin pans with paper liners.
2
Cupcakes -- Beat butter, sugar, baking powder and salt in a large bowl with an electric mixer on high speed 1 minute. Add eggs, one at a time, beating after each. Stir extract into milk. Beat in flour in three parts, alternating with milk, just until blended. Spoon 1 Tbsp into each muffin cup.
3
Bake 15 minutes or until wooden toothpick inserted in center comes out clean. Let cool in pan on wire rack 5 minutes before removing from pan to wire rack. Cool completely.
4
Raspberry Buttercream -- Beat all ingredients in medium bowl with electric mixer on medium speed until blended. Then increase speed to high; beat until light and fluffy. Tint pink if desired. Frost cupcakes.

1573

kcal

Calories

Fat

272

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: Cupcake, 1/2 cup unsalted butter, softened, 3/4 cup sugar, 1 1/2 teaspoons baking powder, and more.

Yes, Mini Raspberry Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Mini Raspberry Cupcakes

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