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Raspberry Cupcakes with Cream Cheese Frosting

This raspberry cupcake recipe is fresh, easy, and the perfect summer treat. Using fresh crushed raspberries is key, so don’t try and sneak any frozen ones in! This classic cream cheese frosting adds a perfect touch. Don’t forget to add a whole raspberry at the end for a classic, yet different looking cupcake!

Raspberry Cupcakes with Cream Cheese Frosting
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Ingredients
  • 4½ cups all-purpose flour
  • 2¼ teaspoons baking powder
  • 1¼ teaspoons salt
  • 1¼ cups almond milk
  • 1 tablespoon pure vanilla extract
  • 2 sticks plus 2 tablespoons unsalted butter, room temperature
  • 2¼ cups sugar
  • 6 large eggs
  • 2 containers (6 ounces each) raspberries, 1 container pureed, 1 container coarsely chopped
Instructions
  1. Preheat oven to 350 degrees. Line two 12-cup muffin tins with baking cups.
  2. Whisk together flours, baking powder, and salt in a medium bowl. Stir together milk and vanilla in a small bowl. Beat butter with a mixer on medium speed until fluffy, about 3 minutes. Add sugar in a slow, steady stream, and beat until pale and fluffy, about 3 minutes. Beat in eggs, 1 at a time, beating well after each addition. Scrape down sides of bowl, and beat until smooth.
  3. Reduce speed to low, and add flour mixture in 3 additions, alternating with milk, beginning and ending with flour. Fold in pureed and chopped raspberries and a small drop of food coloring.
  4. Divide batter among baking cups, filling each three-quarters full. Bake until a toothpick inserted into centers comes out clean, about 20 minutes. Let cool in tins on wire racks for 15 minutes. Remove cupcakes, and let cool completely. Decorate with your frosting of choice
Notes
I use almond milk in replace of regular milk in mostly all of my baking and cooking due to an allergy. I assure you that whole milk will probably taste the best, but use whatever milk you have in the fridge.

 
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{ 1 comment… add one }

  • Kera June 20, 2012, 5:03 pm

    These look delicious! I’m gonna try making them..

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