raspberry vanilla bean cupcakes recipe for the best sweet treat
A delightful and flavorful cupcake recipe made with fresh raspberries and vanilla bean.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 12 cupcakes 1x
- Category: Desserts
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 2 teaspoons vanilla bean paste
- 1/2 cup milk
- 1 cup fresh raspberries
Instructions
- Preheat the oven to 350°F (175°C) and line a cupcake tin with liners.
- In a mixing bowl, cream together the butter and sugar until light and fluffy.
- Add in the eggs and vanilla bean paste, and mix until combined.
- Gradually mix in the flour and milk, alternating between the two, until just combined.
- Fold in the fresh raspberries gently.
- Fill the cupcake liners about 2/3 full with batter and bake for 18-22 minutes.
- Allow the cupcakes to cool completely before frosting.
Notes
- For an extra burst of flavor, you can add a little lemon zest to the batter.
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 18g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: Raspberry, Vanilla, Cupcakes, Dessert, Sweet treat