Raspberry Easter Cupcakes

These tasty Raspberry Easter Cupcakes are a great addition to any holiday party. They are fluffy and moist, and taste like fresh raspberries: sweet and sour. The raspberry jam filling that is hidden inside makes it even tastier.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup milk
• 1 cup fresh raspberries
• 1/4 cup raspberry jam
• 1/4 cup powdered sugar for dusting
• Easter-themed sprinkles optional

Instructions:

Preheat your oven to 350F 175C and line a cupcake tin with paper liners

In a bowl, whisk together the flour, baking powder, and salt

In another bowl, cream the softened butter and granulated sugar until light and fluffy

Add the eggs one at a time, beating well after each addition

Stir in the vanilla extract

Gradually add the dry ingredients to the wet ingredients, alternating with the milk

Begin and end with the dry ingredients, mixing until just combined

Gently fold in the fresh raspberries

Divide the batter evenly among the cupcake liners, filling each about 2/3 full

Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean

Allow the cupcakes to cool in the pan for a few minutes, then transfer them to a wire rack to cool completely

Once the cupcakes are cool, use a small spoon or a piping bag to fill each cupcake with raspberry jam

Dust the tops of the cupcakes with powdered sugar and decorate with Easter-themed sprinkles if desired

Serve and enjoy your Raspberry Easter Cupcakes!