Delicious Raspberry Cupcakes for Any Occasion

In a mixing bowl, combine the **all-purpose flour**, **granulated sugar**, **baking powder**, and **salt**. Stir these dry ingredients together until they are well mixed.

This step ensures that the **baking powder** is evenly distributed throughout the flour, which is essential for even rising during baking.

In another bowl, whisk together the **eggs**, **vegetable oil**, **milk**, and **vanilla extract** until you get a smooth mixture. It’s important that the **oil** is neutral, as it will enhance the flavor without overwhelming the cupcakes.

Gradually pour the wet ingredients into the dry ingredients, stirring gently. Be careful not to overmix; just combine until you see no more dry flour. This will help keep the cupcakes light and fluffy.

Fold in the **frozen raspberries** into the batter. If you're using fresh raspberries, you can add them at this stage as well. Ensure they are evenly distributed without mashing them to keep the lovely berry pieces intact.

Preheat your oven to 180°C (350°F). Line a standard muffin tin with cupcake liners. Divide the batter evenly among the 12 liners, filling each about two-thirds full.

Bake in the preheated oven for **18-20 minutes**, or until a toothpick inserted into the center comes out clean. Be sure not to open the oven door too soon as it can cause the cupcakes to collapse.

Once baked, remove the cupcakes from the oven and let them cool in the pan for about **5 minutes**. Then, transfer them to a wire rack to cool completely.

You can enjoy these delicious cupcakes as they are, or frost them with your favorite icing for an extra treat!