Tamalito Cupcake Recipe

Name: Tamalito Cupcake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 teaspoon pure vanilla extract; 3/4 cup all purpose flour; 1/2 cup unsalted butter; 1/2 cup light brown sugar soft; 1 teaspoon baking powder; 1 cup raspberries fresh or frozen; 1/4 teaspoon salt; 1 egg; 1/4 cup milk; 1/4 teaspoon salt; 1 pinch all-spice; 1 pinch cardamom powder

Servings: persons

1 teaspoon pure vanilla extract
3/4 cup all purpose flour
1/2 cup unsalted butter
1/2 cup light brown sugar soft
1 teaspoon baking powder
1 cup raspberries fresh or frozen
1/4 teaspoon salt
1 egg
1/4 cup milk
1/4 teaspoon salt
1 pinch all-spice
1 pinch cardamom powder

1
Preheat the oven to 180 degrees Celsius. Lightly spray with non-stick spray, muffin or cupcake tins (depending on how big you want these, they can make 12 large or 24 small cakes).
2
Gently melt the butter in a medium heatproof bowl in the microwave. When the butter is just melted, whisk in the brown sugar. Let cool to lukewarm temperature, about 4 minutes.
3
Whisk the eggs into the butter/sugar mix. Add the milk, vanilla, salt, and baking powder; whisk to combine. Whisk in the flour until just combined. Fold in the raspberries.
4
Fill each muffin tin as desired and bake until a skewer inserted into the middle of a cupcake comes out clean, about 20 minutes for small cupcakes; 25 for larger ones. Leave muffins in the tin for 5 minutes after baked then transfer to a cooling rack.

440

kcal

Calories

Fat

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 12 ingredients. The key ingredients include: 1 teaspoon pure vanilla extract, 3/4 cup all purpose flour, 1/2 cup unsalted butter, 1/2 cup light brown sugar soft, and more.

Yes, Tamalito Cupcake 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.

Tamalito Cupcake

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