Description
Delicious raspberry swirl cupcakes with a fruity twist.
Ingrédients
L'échelle
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup raspberry puree
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, cream together the butter and sugar.
- Add eggs one at a time, mixing well after each.
- Stir in milk and vanilla extract.
- In another bowl, whisk together flour, baking powder, and salt.
- Gradually add dry ingredients to wet mixture.
- Fill cupcake liners halfway with batter.
- Add a spoonful of raspberry puree on top of each cupcake.
- Use a toothpick to swirl the puree into the batter.
- Bake for 18-20 minutes or until a toothpick comes out clean.
- Let cool before serving.
Notes
- Store cupcakes in an airtight container.
- Top with whipped cream for extra flavor.
- Use fresh raspberries for a garnish.
- Temps De Préparation: 15 minutes
- Temps De Cuisson: 20 minutes
- Catégorie: Dessert
- Méthode: Baking
- Cuisine: American
La Nutrition
- Taille D'Une Portion: 1 cupcake
- Calories: 180
- Sucre: 12g
- De Sodium: 150mg
- La graisse: 8g
- Graisses Saturées: 5g
- Les Graisses Insaturées: 2g
- Les Gras Trans: 0g
- Les hydrates de carbone: 24g
- La fibre: 1g
- La protéine: 2g
- Le taux de cholestérol: 40mg
Mots-clés: raspberry swirl cupcakes