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Pink Raspberry Cupcakes Recipe

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4.5 from 133 reviews

These Pink Cupcakes are naturally colored with fresh raspberries, offering a delightful and vibrant treat that’s both visually appealing and deliciously moist. Made with simple and wholesome ingredients, they strike a perfect balance between sweet and tart, with a tender crumb perfect for any occasion.

Ingredients

Dry Ingredients

  • 1 cup all-purpose flour (or oat flour for gluten-free option)
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp sea salt

Wet Ingredients

  • 1/4 cup neutral oil (such as coconut or grapeseed oil)
  • 1/3 cup maple syrup or coconut sugar
  • 1/2 cup mashed raspberries (fresh or thawed from frozen)
  • 1 egg (room temperature)
  • 1/3 cup plain yogurt or dairy-free alternative
  • 1/2 tsp vanilla extract

Instructions

  1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Prepare a muffin tin by lining it with cupcake liners to ensure easy removal and clean-up.
  2. Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and sea salt until evenly combined.
  3. Combine Wet Ingredients: In a separate bowl, blend the neutral oil, maple syrup (or coconut sugar), mashed raspberries, egg, plain yogurt (or dairy-free alternative), and vanilla extract until smooth.
  4. Combine Wet and Dry: Pour the wet mixture into the dry ingredients. Stir gently with a spatula or spoon until just combined, being careful not to overmix to keep the cupcakes tender.
  5. Fill Cupcake Liners: Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full to allow room for rising.
  6. Bake: Place the muffin tin in the preheated oven and bake for 18–22 minutes, or until the cupcakes spring back when lightly touched or a toothpick inserted in the center comes out clean.
  7. Cool: Remove the cupcakes from the oven and allow them to cool completely in the pan before frosting or serving to ensure the best texture.

Notes

  • For a gluten-free version, substitute all-purpose flour with oat flour or your preferred gluten-free flour blend.
  • You can use fresh or thawed frozen raspberries for natural color and flavor.
  • If vegan, substitute the egg with a flax egg and use a dairy-free yogurt alternative.
  • The cupcakes can be enjoyed plain or frosted with your choice of icing once cooled.
  • Store cupcakes in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.

Find it online: https://mealoria.com/pink-raspberry-cupcakes-recipe/