Tasty Black Raspberry Cupcakes
Delicious black raspberry cupcakes with rich cocoa and fresh raspberries, perfect for celebrations or afternoon snacks.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup milk
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup fresh black raspberries
- Frosting of choice (optional)
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- Combine dry ingredients: In a bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
- Cream together butter and sugar until light and fluffy, about 3-5 minutes.
- Add eggs one at a time, mixing well, then add vanilla extract.
- Alternate mixing in dry ingredients and milk until just combined.
- Fold in fresh black raspberries gently to retain their shape.
- Fill cupcake liners about 2/3 full and bake for 18-20 minutes.
- Cool in the pan for 5 minutes before transferring to a wire rack.
Notes
For best results, ensure all ingredients are at room temperature. You can use frozen raspberries, just toss them in flour before folding in.
Nutrition
- Serving Size: 1 cupcake
- Calories: 300
- Sugar: 20g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg
Keywords: cupcakes, black raspberry, dessert, baking, sweet treats