Raspberry Cupcakes

By SewingDragonfly

From Wilton

Ingredients

• 1 cup (2 sticks) butter, softened
• 1 1/4 cups granulated sugar
• 4 eggs
• 1 teaspoon pure vanilla extract
• 2 3/4 cups sifted cake flour
• 1/4 teaspoon salt
• 2 1/2 teaspoons baking powder
• 1/2 cup milk
• 1 pkg (10 ounces) frozen raspberries in syrup, thawed

Details

Servings 18

Preparation

Step 1

Preheat oven to 350 degrees. Spray muffin pan with vegetable pan spray or line with baking cups.

In medium bowl, beat butter and sugar with electric mixer until light and fluffy. Add eggs, one at a time, and vanilla; mix well. Combine flour and baking powder. Alternately add flour mixture and milk, mixing well after each addition. Fold in raspberries.

Spoon batter into prepared pan. Bake 20-25 minutes or until toothpick inserted comes out clean. Cool 10 minutes in pan on rack; remove and cool completely before decorating.