Brown Sugar Raspberry Scented Cupcake

What do you do at night when you are too preoccupied with graduate applications and thus can’t sleep?*  Make your own cupcake recipe for the first time!

(*Use of the word thus = too much academia)

These cupcakes were made basically out of a need for freezer space.  Frozen raspberries have been sitting in my freezer for too long, taking up valuable ice cream space.  So in the cupcakes they went.  I wanted to see if other fruit purees could replace applesauce as a binder.

After combining wet and dry ingredients, all looked good.  The batter was a light pink and tasted sweet with a hint of raspberry.  I began to bake my precious creations, came back halfway through to check on them, and they had turned a disconcerting grayish/greenish color. I was disappointed, but I eat ugly food all the time (although not many gray foods) so no real  harm done.  When I took the cupcakes out at the end, they were new a golden light brown.  No idea why, but go figure.

Color aside, I deem these cupcakes a success.  They are sweet and spongy with a slight taste of raspberry.  And they aren’t bad for you- very healthy for a cupcake!

From Cinnamon Freud

1 cup milk
1 tablespoon white wine vinegar
1 cup all purpose flour
3/4 cup light brown sugar
1 teaspoon baking soda
1/4 teaspoon salt
2 teaspoons vanilla extract
1/2 cup mashed frozen raspberries/raspberry jam
1/4 cup applesauce


Preheat oven to 350°F.  Line a cupcake pan with cupcake liners.

In a small measuring cup, combine milk and vinegar.  Let sit at least 10 minutes.

In a large bowl, combine flour, brown sugar, baking soda, and salt.  Add vanilla extract, raspberries, and applesauce to milk.  Add wet ingredients to dry ingredients.  Mix until just combined.  Pour batter into prepared cupcake tins.

Bake 18-20 minutes, until toothpick in center comes out clean.  Let cool 2 minutes, then remove from muffin tin.  Finish cooling on wire racks.  Top with whipped cream or cream cheese frosting.

Makes 12 cupcakes.

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