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raspberry-almond-cupcakes-recipe

Raspberry Almond Cupcakes

Delicious raspberry almond cupcakes perfect for any occasion.
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Preparation Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Course: Dessert
Cuisine: American
Servings: 12 servings
Calories: 220 kcal

Ingredients 

Cupcake Batter

  • 1.5 cups All-purpose flour
  • 1 cup Sugar
  • ½ cup Unsalted butter softened
  • 2 Eggs large
  • ½ cup Milk
  • 1 teaspoon Vanilla extract
  • 1 teaspoon Baking powder
  • ¼ teaspoon Salt
  • 1 cup Raspberries fresh or frozen
  • ½ cup Almonds sliced

Instructions 

  1. Preheat your oven to 350°F (175°C) and line a cupcake tin with paper liners.
  2. In a mixing bowl, cream together the butter and sugar until light and fluffy.
  3. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
  4. In another bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Mix until just combined.
  5. Gently fold in the raspberries and sliced almonds.
  6. Divide the batter evenly among the cupcake liners, filling each about ⅔ full.
  7. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Nutritional Value

Calories: 220kcal | Carbohydrates: 30g | Protein: 3g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 45mg | Sodium: 150mg | Potassium: 100mg | Fiber: 2g | Sugar: 20g | Vitamin A: 200IU | Vitamin C: 5mg | Calcium: 50mg | Iron: 1mg

Keywords

Almond, Cupcakes, Raspberry
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