Raspberry Vanilla Cupcakes with Raspberry Glaze 😋❤️

Raspberry Vanilla Cupcakes with Raspberry Glaze 😋❤️

Ingredients:

• For the cupcakes:

• 1 1/2 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 2 tsp vanilla extract
• 1/2 cup milk
• 1 cup fresh raspberries

• For the filling:

• 1 cup fresh raspberries
• 2 tbsp granulated sugar
• 1 tsp lemon juice

• For the glaze:

• 1 cup powdered sugar
• 2 tbsp fresh raspberry juice (strained from mashed raspberries)
• 1-2 tsp milk (as needed for consistency)

• For the topping:

• Fresh raspberries

Instructions:

Prepare the cupcakes:

Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.

In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

In a large bowl, cream the butter and sugar together until light and fluffy.

Beat in the eggs one at a time, then stir in the vanilla extract.

Gradually add the flour mixture, alternating with the milk, beginning and ending with the flour mixture. Mix until just combined.

Fold in the fresh raspberries gently.

Fill the cupcake liners about 2/3 full with batter.

Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool completely on a wire rack.

Prepare the filling:

In a small saucepan, combine the raspberries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the raspberries break down and the mixture thickens (about 10 minutes).

Remove from heat and let cool completely.

Once cooled, cut a small hole in the center of each cupcake and fill with the raspberry filling.

Prepare the glaze:

In a small bowl, whisk together the powdered sugar and raspberry juice. Add milk as needed to achieve a smooth, pourable consistency.

Drizzle the glaze over the cooled cupcakes.

Decorate:

Top each cupcake with a few fresh raspberries.