Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 cup cream soda
- 2 large eggs
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup fresh raspberries
Instructions
- Preheat the oven to 350°F (175°C) and line a cupcake tin with liners.
- In a mixing bowl, cream together the butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the cream soda.
- In a separate bowl, combine the flour, baking powder, and salt.
- Add the dry ingredients to the wet mixture and mix until just combined.
- Fold in the raspberries gently.
- Pour the batter into the prepared cupcake liners, filling them about 2/3 full.
- Bake for 18-20 minutes or until a toothpick inserted comes out clean.
- Allow to cool completely before frosting.
Notes
- For a stronger raspberry flavor, add raspberry extract to the frosting.
- Store cupcakes in an airtight container to keep them moist.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: dessert
- Method: baking
- Cuisine: American
- Diet: vegetarian
Nutrition
- Serving Size: 1 cupcake
- Calories: 200
- Sugar: 18g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg