Sunny Priyan
1 cup all-purpose flour, 1/2 cup sugar, 1/2 cup butter, 2 large eggs, 1 tsp vanilla extract, 1/2 cup fresh raspberries, 1/2 tsp baking powder, 2 tbsp milk.
Cream butter and sugar until fluffy, add eggs and vanilla; sift flour, baking powder, and salt, then gradually combine with wet ingredients, alternating with milk.
Fold in the fresh raspberries, making sure not to crush them too much. This will give your cupcakes a nice burst of berry goodness.
Preheat your oven to 350°F (175°C) and line a cupcake tin with paper liners.
Spoon the batter into the cupcake liners, filling them about 2/3 full. Bake for 18-20 minutes.
Cool cupcakes in the tin for 5 minutes, then transfer to a wire rack; top with frosting if desired, and enjoy!