Raspberry Ripple and Basil Cupcakes

These Raspberry Ripple and Basil Cupcakes taste great because they are both sweet and herbaceous. With the fresh raspberries and basil, they get a special twist thats great for parties or any time you want to impress your guests.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup whole milk
• 1/2 cup fresh raspberries
• 2 tbsp fresh basil leaves, finely chopped
• Red food coloring optional

Instructions:

Preheat your oven to 350F 175C and line a muffin tin with cupcake liners

In a bowl, whisk together the flour, baking powder, and salt

Set aside

In another bowl, cream the softened butter and sugar together until light and fluffy

Add the eggs, one at a time, beating well after each addition

Stir in the vanilla extract

Gradually add the dry flour mixture to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients

Mix until just combined

Gently fold in the fresh raspberries and chopped basil

If desired, add a few drops of red food coloring to achieve the desired ripple effect

Scoop the batter into the prepared cupcake liners, filling each about 2/3 full

Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean

Allow the cupcakes to cool in the tin for a few minutes before transferring them to a wire rack to cool completely

Once cooled, you can optionally frost the cupcakes with raspberry or basil-flavored icing for an extra burst of flavor