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Raspberry Cupcakes

Raspberry Cupcakes

Delicious Raspberry Cupcakes made with fresh raspberries and a hint of lemon zest, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 28 minutes
Cooling Time 30 minutes
Total Time 1 hour 18 minutes
Course Dessert
Cuisine American
Servings 24 cupcakes
Calories 151 kcal

Equipment

  • 12-cup cupcake pans
  • Mixing Bowl
  • electric mixer
  • spoon or silicone spatula
  • ice cream scoop

Ingredients
  

  • 2 cups frozen raspberries chop frozen right before adding to the batter
  • 1 stick butter at room temperature
  • ⅓ cup virgin coconut oil
  • 1 cup granulated sugar
  • 2 tablespoons granulated sugar
  • 1 ¼ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon table salt
  • ½ cup egg whites about 4 large eggs, at room temperature
  • 1 tablespoon pure vanilla extract
  • ½ teaspoon almond extract
  • 1 large lemon zest finely grated, optional
  • 2 cups cake flour
  • 1 cup buttermilk at room temperature

Instructions
 

  • Heat the oven to 325 degrees F (163 degrees C) and line two 12-cup cupcake pans with paper liners.
  • Quickly chop the frozen raspberries into small pieces then put the pieces into a bowl and put it back into the freezer.
  • Add the butter, coconut oil, sugar, baking powder, baking soda, and salt to a mixing bowl. Using an electric mixer, beat on low speed to combine then turn the mixer up to medium-high speed and beat for 4-5 minutes, until the mixture is light, creamy, and appears fluffy.
  • Add the egg whites to the batter bit by bit while beating on medium speed. Beat in the extracts and lemon zest, if using.
  • Reduce the mixer's speed to low and add the flour and buttermilk in 3 additions, adding ⅓ of each until all has been added.
  • Use a spoon or silicone spatula to gently fold the frozen chopped raspberries into the batter.
  • Distribute the batter amongst two 12-cup cupcake pans (or, if your oven is large enough, use a 24-cup pan), filling each cup about ¾ full of batter.
  • Bake the cupcakes, one tray at a time, for 25-28 minutes. Test to see if the cupcakes are done by inserting a toothpick in the center of one of the cupcakes and removing it.
  • Remove the cupcake tin to a wire rack and let it rest until the cupcakes have cooled enough to remove them without smashing them. Allow the cupcakes to cool completely before frosting them.

Notes

It's important to use virgin coconut oil rather than refined coconut oil to make these cupcakes. Refined coconut oil has a completely neutral scent and flavor. In this recipe, the mild scent and flavor that virgin coconut oil adds to the batter boosts the buttery vanilla flavors of the cake creating a more flavorful cupcake.

Nutrition

Serving: 1cupcakeCalories: 151kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 5gCholesterol: 11mgSodium: 155mgFiber: 1gSugar: 10g
Keyword baking, cupcakes, dessert, Raspberry Cupcakes, sweet treats, vanilla
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