Description
Raspberry Chocolate Chip Cupcakes are a delightful fusion of tangy raspberries and rich chocolate, perfect for any occasion. These moist and fluffy treats are simple to prepare and visually stunning, sure to impress family and friends. Ideal for birthdays, picnics, or just a sweet craving, these cupcakes promise an explosion of flavor in every bite!
Ingredients
Scale
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup fresh raspberries (ripe)
- 1/2 cup chocolate chips
Instructions
- Preheat oven to 350°F (175°C) and line a cupcake tin with liners.
- In a bowl, whisk together the flour, baking powder, and salt; set aside.
- Cream the butter and sugar in a mixing bowl until fluffy. Add eggs one at a time, mixing well.
- Blend in the vanilla extract. Gradually add dry ingredients alternating with milk until combined; avoid overmixing.
- Gently fold in the raspberries and chocolate chips.
- Fill cupcake liners two-thirds full and bake for 18-20 minutes or until a toothpick comes out clean. Allow to cool before serving.
Nutrition
- Serving Size: 1 cupcake (50g)
- Calories: 210
- Sugar: 12g
- Sodium: 130mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 45mg
Keywords: - For added flavor, consider using almond extract alongside vanilla. - You can substitute chocolate chips with white or butterscotch chips for a fun twist.