Description
Master mini desserts effortlessly! Raspberry Vanilla Mini Cakes blend tangy raspberry and creamy vanilla. Try this easy recipe for crowd-pleasing treats.
Ingredients
- 1 cup all-purpose flour – Substitute with almond flour for a gluten-free version.
- 1/2 cup unsalted butter, softened – Use coconut oil for a dairy-free alternative.
- 1/2 cup sugar – Swap with honey or a sugar substitute like erythritol for a lower-calorie option.
- 1 teaspoon pure vanilla extract – A must-have for a rich, aromatic flavor.
- 1/2 cup fresh raspberries – Frozen raspberries work as well; just thaw and drain excess moisture.
Optional Enhancements:
- 1/2 teaspoon baking powder for a fluffier texture.
- A pinch of salt to enhance flavors.
- A dusting of powdered sugar or a light glaze for a polished finish.
Instructions
Preheat your oven to 350°F (175°C) and grease a mini muffin tin or line it with paper cups.
Using a hand mixer, beat butter and sugar together until light and fluffy. This aeration step is key to achieving a tender crumb.
Mix in the vanilla extract. Gradually add the flour (and baking powder if using), mixing until just combined.
Gently fold in the raspberries to avoid breaking them too much. Overmixing can result in overly dense cakes.
Spoon batter into the mini muffin tin, filling each cavity about 3/4 full. Bake for 20-25 minutes or until golden brown and a toothpick inserted comes out clean.
Let the cakes cool for 10 minutes before transferring them to a wire rack. Serve warm or at room temperature.
- Prep Time: PT15M
- Cook Time: PT10M
- Cuisine: European and American
Nutrition
- Calories: 120
- Sugar: 7g
- Fat: 6g
- Carbohydrates: 14g
- Protein: 2g
Keywords: Raspberry Vanilla Mini Cakes