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Pink Raspberry Cupcakes Recipe

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4.9 from 65 reviews

These naturally colored pink cupcakes are a delightful treat made with wholesome ingredients and fresh raspberries for a beautiful hue. They are perfect for those seeking a naturally tinted, softer sweet option using maple syrup and yogurt, offering a moist and flavorful cupcake without artificial colors or excessive sugar.

Ingredients

Dry Ingredients

  • 1 cup all-purpose flour (or oat flour for gluten-free option)
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp sea salt

Wet Ingredients

  • 1/4 cup neutral oil (such as coconut oil or grapeseed oil)
  • 1/3 cup maple syrup or coconut sugar
  • 1/2 cup mashed raspberries (fresh or thawed from frozen)
  • 1 egg (room temperature)
  • 1/3 cup plain yogurt or dairy-free alternative
  • 1/2 tsp vanilla extract

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners to prevent sticking and for easy removal.
  2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, and sea salt until well combined and aerated.
  3. Mix Wet Ingredients: In another bowl, combine the neutral oil, maple syrup or coconut sugar, mashed raspberries, egg, plain yogurt, and vanilla extract. Stir until the mixture is smooth and uniform.
  4. Combine Wet and Dry: Pour the wet ingredients into the dry ingredients bowl. Gently stir the batter until just combined, being careful not to overmix to keep the cupcakes light and tender.
  5. Fill Cupcake Liners: Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full to allow room for rising.
  6. Bake: Place the muffin tin in the oven and bake for 18 to 22 minutes, or until the cupcake tops spring back when lightly pressed and a toothpick inserted in the center comes out clean.
  7. Cool and Serve: Remove the cupcakes from the oven and let them cool completely on a wire rack before frosting or enjoying them as they are.

Notes

  • You can substitute oat flour for a gluten-free option.
  • Use fresh or thawed frozen raspberries for best natural coloring.
  • Do not overmix the batter to avoid dense cupcakes.
  • Allow cupcakes to cool fully before frosting to prevent melting.
  • Maple syrup or coconut sugar can be adjusted slightly for sweetness preference.

Find it online: https://mealsbykate.com/pink-raspberry-cupcakes-recipe/