Raspberry Cream Cupcakes with Cream Cheese Frosting
Canola oil is perfect for baking with its light texture, neutral flavor and high heat tolerance. Add fresh raspberries and cream cheese frosting to classic vanilla cupcakes for yummy results.
Servings
24
servingsCalories
270
kcalIngredients
2 cups 2 granulated sugar
4 4 eggs
1 cup 1 milk
3/4 cup 3/4 canola oil
1 tsp 1 vanilla extract
2 1/2 cups 2 1/2 all-purpose flour
2 tsp 2 baking powder
2 cup 2 raspberries, fresh or frozen
- Cream Cheese Frosting
2 packages 2 cream cheese (8 oz.) at room temperature
1 1/2 cups powdered sugar,sifted
1 tsp 1 vanilla extract
Directions
- Pre-heat oven to 350 °F. Line muffin tin with 24 cupcake liners.
- In medium bowl, combine sugar and eggs. Using electric mixer combine until mixture thickens, about 1 minute. Add milk, canola oil and vanilla. Continue to mix. Slowly add flour mixture until fully combined making sure to scrape sides of bowl with a spatula get out all lumps. Remove bowl from mixer.
- Add 1 cup raspberries and gently mix by hand. Spoon mixture into muffin cups until about two-thirds full.
- Bake for 20 minutes or until cupcakes spring back to touch. Remove from oven and cool cupcakes completely.
- To prepare Cream Cheese Frosting: In medium bowl, mix cream cheese on medium speed until lump-free. Slowly add powdered sugar and vanilla extract until fully combined. Spoon cream cheese frosting into pastry bag with medium round tip and pipe onto cooled cupcakes. Top with one raspberry per cupcake. Serve right away or refrigerate until serving.
Nutrition Facts
24 servings per recipe
Serving Size1 cupcake with frosting
- Amount Per ServingCalories270
- % Daily Value *
- Total Fat
14g
18%
- Saturated Fat 6g 30%
- Cholesterol 50mg 17%
- Sodium 115mg 5%
- Total Carbohydrate
30g
11%
- Dietary Fiber 0g 0%
- Total Sugars 22g
- Protein 4g 8%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
