Fluffy Raspberry Cupcakes with Fresh Berries
Ingredients
- 3/4 cup all purpose flour
- 2/3 cup almond flour
- 1/2 cup granulated sugar
- 1 tsp. baking powder
- 1/4 cup mashed raspberries
- 2/3 cup almond milk
- 1 egg
Preparation
Preheat oven to 350F and spray or line a cupcake pan.
In a mixing bowl, whisk together the dry ingredients and in a small bowl whisk together the wet ingredients.
Pour the wet ingredients into the dry and stir until combined.
Scoop the batter into the cupcake tin, press a couple of extra raspberries into the center of each, and bake for 16 minutes. Top with vanilla frosting mixed with mashed raspberries.
Tips
You can use fresh or frozen raspberries for this recipe.
