Ingredients:

For the Cupcakes:

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup milk
• 1 cup fresh or frozen raspberries

For the Raspberry Glaze:

• 1 cup powdered sugar
• 2 tablespoons raspberry puree (from fresh or frozen raspberries)
• 1-2 tablespoons milk (adjust for consistency)

Steps to Make Raspberry Glazed Cupcakes:

1. Prepare the Cupcake Batter:
   • Preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners.
   • In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
   • In a large mixing bowl, cream the softened butter and granulated sugar together using an electric mixer on medium speed until light and fluffy, about 2-3 minutes.
   • Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract.
2. Combine Wet and Dry Ingredients:
   • Gradually add the dry ingredients to the butter mixture, alternating with milk. Begin and end with the dry ingredients, mixing until just combined.
   • Gently fold in the raspberries, being careful not to overmix to avoid crushing the berries too much. This will give your cupcakes beautiful raspberry swirls.
3. Bake the Cupcakes:
   • Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
   • Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
   • Remove from the oven and let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
4. Prepare the Raspberry Glaze:
   • To make the raspberry puree, blend fresh or thawed frozen raspberries in a blender or food processor until smooth. Strain the puree to remove seeds if you prefer a smoother glaze.
   • In a small bowl, whisk together the powdered sugar and raspberry puree. Add 1-2 tablespoons of milk as needed to achieve a pourable glaze consistency.
   • If the glaze is too thick, add a little more milk; if it’s too thin, add more powdered sugar.
5. Glaze the Cupcakes:
   • Once the cupcakes are completely cool, spoon or drizzle the raspberry glaze over each one. Let the glaze set for a few minutes before serving, or refrigerate for faster setting.
6. Serve and Enjoy:
   • Enjoy these Raspberry Glazed Cupcakes as a delightful dessert or sweet snack!

Nutrition Facts (per cupcake, based on 12 servings):

Note: Nutritional values may vary based on portion size and specific ingredients used.

• Calories: 250
• Protein: 3g
• Carbohydrates: 36g
• Sugars: 26g
• Fat: 10g
• Fiber: 1g
• Sodium: 120mg

Frequently Asked Questions (FAQs):

Q1: Can I use frozen raspberries instead of fresh?
Yes, frozen raspberries work well in this recipe. Just make sure to thaw them and pat them dry before folding into the batter to prevent excess moisture.

Q2: Can I make these cupcakes gluten-free?
Yes, you can substitute all-purpose flour with a 1:1 gluten-free baking flour blend. The texture may be slightly different, but they will still be delicious.

Q3: How can I make the glaze thicker or thinner?
If you prefer a thicker glaze, add more powdered sugar. For a thinner glaze, add a bit more milk or raspberry puree.

Q4: Can I use other berries in this recipe?
Absolutely! Blackberries, blueberries, or strawberries would make great alternatives or additions to these cupcakes for different flavors.

Q5: Do I need to refrigerate these cupcakes?
It’s best to store them in the refrigerator if you’re not eating them right away, especially if the glaze is made with fresh raspberry puree.

Tips for Making the Best Raspberry Glazed Cupcakes:

1. Use Room Temperature Ingredients: For a smooth, well-mixed batter, ensure the butter, eggs, and milk are at room temperature before you start baking.
2. Fold the Raspberries Gently: Be careful not to crush the raspberries too much when folding them into the batter. This helps to prevent the cupcakes from becoming too wet and maintains a nice raspberry swirl.
3. Let the Cupcakes Cool Completely: Make sure the cupcakes are fully cooled before glazing. If they’re still warm, the glaze may melt and become runny.
4. Strain the Raspberry Puree: For a smoother glaze, strain the raspberry puree to remove seeds. This step is optional but can result in a more refined finish.
5. Get Creative with Decorations: Top the glazed cupcakes with a fresh raspberry, a mint leaf, or even some edible glitter for a more elegant presentation, especially if you’re serving them for a party.

Storage Tips:

• Room Temperature: If planning to eat them within a day, you can store the cupcakes at room temperature in an airtight container. However, because of the fruit glaze, it’s best to refrigerate for longer storage.
• Refrigerator: Place the cupcakes in an airtight container and store in the refrigerator for up to 3 days. Bring them to room temperature before serving for the best flavor and texture.
• Freezer: These cupcakes can be frozen (without glaze) for up to 2 months. Wrap each cupcake individually in plastic wrap, place them in a freezer-safe bag, and freeze. Thaw overnight in the refrigerator and glaze just before serving.

Conclusion:

Raspberry Glazed Cupcakes are a delightful way to celebrate the fresh, tangy taste of raspberries. They’re a joy to make and even more fun to eat, with a soft, tender crumb and a burst of fruity flavor in every bite. These cupcakes are versatile enough for any event, from afternoon tea to a festive gathering, and the vibrant pink glaze makes them as eye-catching as they are delicious. Try this recipe for a fresh take on cupcakes that will make any occasion feel special, and enjoy sharing these treats with friends and family who love the taste of fresh berries. Indulge in these beautiful, flavorful cupcakes, and let them bring a touch of summer to your dessert table!