Raspberry Pound Cake Cupcakes



These Raspberry Pound Cake Cupcakes are a delightful treat that combines the rich, buttery flavor of pound cake with the bright and tangy sweetness of fresh raspberries. Perfect for any occasion!

Ingredients:
  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup sour cream
  • 1 1/2 cups fresh raspberries

Instructions:

Preheat your oven to 350F 175C

Line a cupcake pan with cupcake liners

In a large bowl, cream together the softened butter and granulated sugar until light and fluffy

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

Stir in the vanilla extract

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

Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream

Begin and end with the dry ingredients

Gently fold in the fresh raspberries

Scoop the batter into the prepared cupcake liners, filling each about 2/3 full

Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean

Allow the cupcakes to cool in the pan for a few minutes before transferring them to a wire rack to cool completely

Once cooled, you can optionally top the cupcakes with frosting or dust them with powdered sugar

Enjoy your delicious Raspberry Pound Cake Cupcakes!


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