First, beat the egg well with the sugar, then add oil and yogurt first, then sifted flour and yeast.
Finally, when the mixture is well blended, gently add the raspberries, whole or in half.
Pour the mixture into buttered and floured molds or in baking cups, filling them 2/3, and cook for about 20 minutes at 180 ° C, in a preheated convection oven.
Once cooked, allow to cool completely.
frosting and in the fridge
Prepare the frosting: blend the raspberries and keep them aside, then whisk together the butter, sugar and philadelphia.
Also add the raspberries, blended and mix, then put the mixture in a sac-à-poche with the star spout and decorate the cupcakes.
The raspberry cupcakes are ready, decorate them to taste with fresh raspberries and mint leaves and serve.
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