Raspberry Ripple Cupcakes

Last week I took a mini road trip which of course meant I had to bake some yummy treats for the drive. I didn’t want to make anything that could possibly spoil so I settled on trying a cupcake recipe that didn’t call for the cupcakes to be frosted – mini Raspberry Ripple Cupcakes. I’ve wondered whether an unfrosted cupcake would qualify as being a muffin and after a few Google searches I haven’t been able to get a concrete answer on that one. Do you guys have any ideas on that?

To begin, I lightly mashed a cup of fresh raspberries with a fork.

I then sifted flour, baking powder, and cornstarch into the bowl of my stand mixer.

Following that I added in softened butter, sugar, eggs and almond extract (I knew these cupcakes would be delicious once I saw this final ingredient.)

I then beat all of the ingredients together until the mixture was smooth.

And finally I folded in the mashed raspberries. And that was it… Sometimes you have to relish those recipes that are super quick to put together!

After dividing the batter among paper lined mini muffin tins I baked them in a 375 F preheated oven for about 20 minutes.

Once I removed them from the oven I transferred the cupcakes to a wire rack to cool completely.

And of course I had to try a few before heading out on said road trip and they were super delicious… Moist and fluffy bursting with the flavors of almond and raspberries. Yum!

To go along with these cupcakes I also made a batch of rugelach. Both of which were a hit with my fellow road trippers… We came back with empty tins!

 

Raspberry Ripple Cupcakes*

Makes 32 mini cupcakes

1 1/2 cups all-purpose flour

1 tablespoon baking powder

1 tablespoon cornstarch

3/4 cup unsalted butter, softened

3/4 cup superfine sugar

3 eggs, beaten

1 teaspoon almond extract

1 cup fresh raspberries

1. Preheat the oven to 375F. Put 32 paper liners into shallow muffin tins.

2. Sift the flour, baking powder, and cornstarch into a large bowl and add the butter, sugar, eggs and almond extract. Beat well until the mixture is smooth. Mash the raspberries lightly with a fork, then fold into the mix.

3. Divide the mixture among the paper liners. Bake in the preheated oven for 15-20 minutes, or until risen, firm and golden brown. Transfer the cupcakes to a wire rack to cool.

*Unfortunately I cannot tell you the origin of the recipe as I ripped it out of a book (I know not so nice, but, my bookshelf was getting a little overloaded) and didn’t make note of which one.