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raspberry-rosewater-cupcakes-recipe

Raspberry Rosewater Cupcakes Recipe

Delicious and fragrant cupcakes with a hint of rosewater and fresh raspberries.
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Preparation Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Course: Dessert
Cuisine: American
Servings: 12 cupcakes
Calories: 200 kcal

Ingredients 

Cupcake Batter

  • 1.5 cups All-purpose flour
  • 1 cup Sugar
  • ½ cup Butter softened
  • 2 Eggs
  • ½ cup Milk
  • 1 teaspoon Vanilla extract
  • 1 teaspoon Baking powder
  • ¼ teaspoon Salt
  • 1 cup Raspberries fresh or frozen
  • 1 teaspoon Rosewater

Instructions 

  1. Preheat your oven to 350°F (175°C) and line a cupcake tin with 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.
  4. Mix in the vanilla extract and rosewater.
  5. In another bowl, whisk together the flour, baking powder, and salt.
  6. Gradually add the dry ingredients to the wet mixture, alternating with the milk, beginning and ending with the dry ingredients.
  7. Gently fold in the raspberries.
  8. Divide the batter evenly among the cupcake liners.
  9. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
  10. Let the cupcakes cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Nutritional Value

Calories: 200kcal | Carbohydrates: 30g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 40mg | Sodium: 150mg | Potassium: 50mg | Fiber: 1g | Sugar: 20g | Vitamin A: 200IU | Vitamin C: 5mg | Calcium: 50mg | Iron: 1mg

Keywords

Cupcakes, Raspberry, Rosewater
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