Raspberry Cupcakes Recipe

Name: Raspberry Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups fresh raspberries 7 oz/ 200 g blended; 18 1/2 ounces all-purpose flour sifted; 2 teaspoons baking powder; 1/2 teaspoon coarse salt; 4 ounces whole milk room temperature; 2 teaspoons pure vanilla extract; 8 ounces unsalted butter softened; 16 1/2 ounces sugar; 2 large eggs room temperature; 4 large egg whites room temperature

Servings: persons

1
Preheat the oven to 350F (180C).
2
Process the raspberries with a hand mixer, then strain through a fine sieve; set aside.
3
In a medium bowl, whisk together flour, baking soda and salt; set aside. In a small bowl mix together milk, vanilla and raspberry puree; set aside.
4
In the bowl of an electric mixer cream butter on medium-high till light and fluffy. Gradually add sugar and continue to beat until well incorporated and fluffy. Reduce mixer speed to medium and slowly add eggs and egg whites till just blended.
5
Turn the mixer on to low and slowly add a quarter the flour mixture till blended, alternating with the milk mixture, continue till you've used all the remaining flour and milk mixture. Scrapping down the bowl with a spatula as necessary. Don't over blend.
6
Divide the batter evenly among the lined muffin tin. Bake for 22 - 25 minutes. Transfer muffin tin to a wire rack and cool completely before icing.

1578

kcal

Calories

Fat

222

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 10 ingredients. The key ingredients include: 1 1/2 cups fresh raspberries 7 oz/ 200 g blended, 18 1/2 ounces all-purpose flour sifted, 2 teaspoons baking powder, 1/2 teaspoon coarse salt, and more.

Yes, 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.

That's it — enjoy your meal!

Raspberry Cupcakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions