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Raspberry Cornmeal Cupcakes

adapted from Martha Stewart’s Cupcakes
makes 16

I love baking. I particularly love baking cupcakes, but I suppose that’s a, “well, duh” sort of statement given that anyone who pays any attention at all to food these days knows that they’re all the rage. Besides, no one doesn’t like eating cupcakes and I figure the quickest way to eating delicious cupcakes is to bake them yourself.

I’m headed into a full day of auditions tomorrow for the local community theatre that I’m involved with and out of the goodness of my heart—and not at all because I like eating cupcakes as stated above—I’m baking up a batch to share. This recipe is one I’ve made before and is adapted from Martha Stewart’s Cupcakes. It’s great because while technically it’s a cupcake, I suppose because it’s sweet despite not being iced, it’s quite simple to rationalize and call these little guys breakfast.

So, without further ado, raspberry cornmeal cupcakes.

Ingredients

1 1/4 c. all-purpose flour
1/2 c. fine- or medium-ground yellow cornmeal
2 tsp. baking powder
1 tsp. salt
1 1/4 c. sugar
1/2 c. buttermilk, room temperature
2 large eggs, room temperature
7 tbsp. unsalted butter, melted and cooled
1 6-ounce container fresh raspberries

Directions

Preheat oven to 375℉. Line 16 standard muffin tins with paper liners. Whisk together flour, cornmeal, baking powder, salt, and 1 cup plus 2 tbsp. sugar. Set aside remaining sugar. In another bowl, whisk together buttermilk, eggs, and melted butter. Pour over flour mixture, whisking to combine.

Fill each lined cup with a scant 1/4 cup batter. Top batter with raspberries (3-4 berries per cup), then sprinkle evenly with the remaining 2 tbsp. sugar.

Bake until evenly browned on top, 20-25 minutes.