Description
Soft, naturally pink cupcakes made with real raspberries and no food dye—perfect for brunch, birthdays, or a sweet midday moment.
Ingredients
1 cup all-purpose flour (or oat flour for GF)
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp sea salt
1/4 cup neutral oil (like coconut or grapeseed)
1/3 cup maple syrup or coconut sugar
1/2 cup mashed raspberries (fresh or thawed from frozen)
1 egg (room temp)
1/3 cup plain yogurt or dairy-free alternative
1/2 tsp vanilla extract
Instructions
1. Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
2. In a large bowl, whisk together flour, baking powder, baking soda, and salt.
3. In another bowl, mix oil, syrup, mashed raspberries, egg, yogurt, and vanilla.
4. Pour wet ingredients into dry. Stir gently until just combined.
5. Divide batter into the liners, filling each 2/3 full.
6. Bake for 18–22 minutes or until tops spring back.
7. Let cool before frosting or enjoying as-is.
Notes
Use beet powder or pitaya for deeper pink.
Store unfrosted cupcakes in the fridge for up to 4 days or freeze for 1 month.
Frost with whipped coconut cream or mashed raspberry glaze.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 165
- Sugar: 9g
- Sodium: 85mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 18mg