Delicious Raspberry Cupcakes

2 ½ cups all-purpose flour
2 cups cake flour (not self-rising)
2 ¼ teaspoons baking powder
1 ¼ teaspoons salt
1 ¼ cups whole milk
1 tablespoon vanilla extract
2 sticks plus 2 tablespoons unsalted butter,
Room temperature
2 ¼ cups sugar
6 large eggs
2 containers (6 ounce each) raspberries, 1 container
1 container coarsely chopped
oven to 350 degrees. Line two 12-cup muffin tins with baking cups.
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
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.
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.
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 for about 15 minutes. Then frost the cupcakes.
Cream cheese icing is great
on these cupcakes but a butter cream icing would be delicious!!!

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