EASY RASPBERRY CUPCAKES

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From scratch raspberry cupcakes are moist and tender. Made with a vanilla cupcake, stuffed with frozen raspberries and topped with a raspberry jam buttercream swirl. They are packed with fruity flavor!

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Gather the ingredients

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In a large bowl, whisk the granulated sugar, eggs, vanilla, almond extract* {optional} and sour cream until well combined.

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Then whisk in the buttermilk, followed by the melted butter.

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Whisk in the baking powder, baking soda and kosher salt.  Then whisk in all but a couple tablespoons of the flour.

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Get the chopped raspberries out of the freezer and toss them with the little bit of flour you held aside.

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Then gently fold the raspberries into the cupcake batter.  Fill the cupcake liners and bake.

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Once cool, make the raspberry jam buttercream and frost the cupcakes.

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The BEST easy Raspberry Cupcakes!  Grab the recipe and details via the link.  Enjoy!

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