Raspberry Swirl Cupcakes

IN:
3 eggs
1 1/2 cups all purpose flour
1cup sugar
1/2 tsp. baking powder
pinch salt
1 pack fresh raspberry
1 tsp. vanilla extract
1/2 cup vegetable oil
1/4 cup water
1/2 cup (1 stick butter) room temperature

HOW: Turn oven on 350 degrees. Cream butter and sugar until smooth and creamy. Add vanilla extract and eggs. Mix until fluffy. Gradually add flour to the mixture. Now add salt and baking powder and oil and water. Mix. Blend the raspberries until liquified. Strain and set aside. Grease a 12 cupcake pan or use cupcake liners. Pour the batter 3/4 of a way in the pan with a ice cream scoop. Drizzle the raspberry sauce on top. Sprinkle a little bit of sugar on top. Bake for 20-25 minutes or until golden-brown and fluffy in the middle. Let cool and ice with my cream cheese icing. ENJOY!!
  • This is my regular cupcake recipe so if you want a different flavor... take away the raspberries and add your own flavors. Use these same directions, though.


  • For my coco- brown sugar cupcakes add brown sugar instead of regular sugar, 1/4 cup coco powder, 1 tsp cinnamon and nutmeg to your batter.


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