Cookstr.com

Raspberry Vanilla Cupcakes

Updated June 21, 2016
This image courtesy of Mark T. Shapiro

These cupcakes are easy to prepare, reliable and always ready to please the pickiest palates. They’re a great choice for afternoon tea, which is my favorite time to eat them. These are best served the day that they’re made.

Makes12 cupcakes

Cooking MethodBaking

CostModerate

Easy

Make Ahead RecipeYes

Kid FriendlyYes

OccasionFamily Get-together

Recipe CourseDessert, Snack

Dietary ConsiderationHalal, Kosher, Peanut Free, Soy Free, Tree Nut Free, Vegetarian

MealKid Snack, Snack, Tea

Taste and TextureCreamy, Fruity, Sweet

Type of DishDessert

Ingredients

  • 1½ (375 mL) cups all purpose flour
  • 1½ tsp (7 mL) baking powder
  • ¼ tsp (1 mL) salt
  • 1 cup (250 mL) granulated sugar
  • ½ cup (125 mL) vegetable oil
  • 2 eggs
  • 1 tsp (5 mL) vanilla
  • ½ cup (125 mL) milk
  • 1/3 cup (75 mL) raspberry preserves
  • Frosting (see Frosting suggestions, below)
  • Lemon Cream
  • Cream Cheese Icing
  • Muffin pan, lined with paper liners

Instructions

  1. Preheat oven to 350°F (180°C).

  2. In a small bowl, mix together flour, baking powder and salt.

  3. In a large bowl, whisk together sugar, oil, eggs and vanilla until smooth. Alternately whisk in flour mixture and milk, making three additions of flour mixture and two of milk, beating until smooth.

  4. Scoop batter into prepared pan. Bake in preheated oven for 20 to 25 minutes or until golden brown and tops of cupcakes spring back when lightly touched. Let cool in pan on rack for 10 minutes. Remove from pan and let cool completely on rack.

  5. Remove paper liners from cupcakes. Slice cupcakes in half horizontally. Spread bottoms with raspberry preserves, replacing tops. Top filled cupcakes with frosting.

Variation

Substitute apricot or cherry preserves for the raspberry.

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Reviews

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