Raspberry Cupcakes

These Raspberry Cupcakes have a soft moist vanilla crumb studded with fresh raspberries and are topped with a creamy lightly sweetened mascarpone frosting.

Whisk together flour, baking powder, and salt.

Cream together butter and sugar until well combined.

Mix eggs, milk, oil, and vanilla into creamed butter and sugar.

Add the dry ingredients to the wet and mix just until combined.

Toss the raspberries in flour and then gently mix them into the cupcake batter.

Scoop the cupcake batter into a lined cupcake tin.

Bake the cupcakes for 20 to 23 minutes or until baked through.

Cream together mascarpone cheese, powdered sugar, heavy cream, vanilla, and salt until light and airy.

Frost the cooled cupcakes. For decoration, sprinkle with coarse sugar and top with a raspberry.

Hello! I'm Alicia, the recipe developer and writer behind  This Home Kitchen. I hope you enjoy this recipe! Subscribe to my email for more great recipes!