Raspberry Cupcakes are a fruit-rich temptation—for a fantastic flavor combination, top them with one of our luscious chocolate icings.
1 cup (2 sticks) butter, softened
1 1/4 cups granulated sugar
- Easy-Add pure vanilla extract Add to shopping list pure vanilla extract
2 3/4 cups sifted cake flour
1/4 teaspoon salt
2 1/2 teaspoons baking powder
1/2 cup milk
1 pkg (10 ounces) frozen raspberries in syrup thawed
- Easy-Add Bake Easy™ Non-Stick Spray Add to shopping list Bake Easy™ Non-Stick Spray
About 18 standard cupcakes. Each cupcake serves 1.
Preheat oven to 350°F. Spray pan with vegetable pan spray or line with baking cups. In medium bowl, beat butter and sugar with electric mixer until light and fluffy. Add eggs, one at a time, and vanilla; mix well. Combine flour and baking powder. Alternately add flour mixture and milk, mixing well after each addition. Fold in raspberries. Spoon batter into prepared pan. Bake 20-25 minutes or until toothpick inserted comes out clean. Cool 10 minutes in pan on rack; remove and cool completely before decorating.