These delicate little blushing pink raspberry cupcakes are light, fluffy, and bursting with the flavors of raspberry and vanilla.
• Virgin coconut oil
• Granulated sugar
• Baking powder
• Baking soda
Follow our easy instructions for success!
Chop a couple cups of frozen raspberries into small pieces then scoop them into a bowl and put them back in the freezer.
Beat butter, coconut oil, sugar, baking powder, baking soda, and salt with an electric mixer until the whole mixture is light, creamy, and has a fluffy, aerated appearance.
Add the egg whites bit by bit, beating each addition into the batter before adding more. Then mix in the vanilla and almond extracts and lemon zest
Swipe up for full recipe!
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