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Pink Raspberry Cupcakes Recipe

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4.9 from 69 reviews

Delightfully moist and naturally pink, these Pink Cupcakes are sweetened with maple syrup and flavored with fresh raspberries. Perfect for those seeking a naturally colored treat, these cupcakes use simple, wholesome ingredients and can easily be made gluten-free or dairy-free.

Ingredients

Dry Ingredients

  • 1 cup all-purpose flour (or oat flour for gluten-free)
  • 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 the oven: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners to prepare for baking.
  2. Mix dry ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, and sea salt until well combined to ensure even leavening.
  3. Combine wet ingredients: In a separate bowl, mix the neutral oil, maple syrup or coconut sugar, mashed raspberries, egg, plain yogurt or its dairy-free alternative, and vanilla extract thoroughly.
  4. Combine wet and dry: Pour the wet ingredients into the dry ingredients and stir gently with a spatula just until the mixture is combined to avoid overmixing and maintain cupcake tenderness.
  5. Fill the cupcake liners: Divide the batter evenly into the 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 to 22 minutes, or until the tops spring back when lightly pressed and a toothpick inserted in the center comes out clean.
  7. Cool: Remove the cupcakes from the oven and let them cool completely before frosting or enjoying them plain.

Notes

  • For a gluten-free version, substitute the all-purpose flour with oat flour.
  • Use dairy-free yogurt to make these cupcakes vegan-friendly.
  • Ensure mashed raspberries are well-drained to avoid excess moisture in the batter.
  • Do not overmix batter to keep cupcakes light and fluffy.
  • Store cupcakes in an airtight container at room temperature for up to 3 days or freeze for longer storage.

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