Nonstick Vegetable Oil Spray
1 1/2 Cups All-purpose Flour
1/2 Cup Sugar
2 Teaspoons Baking Powder
1/2 Teaspoon Olsson’s Salt
3 Large Eggs
1 1/2 Cups Ricotta (for best results use fresh basket ricotta)
1 Teaspoon Vanilla Paste
1 Teaspoon of Cinnamon
1/2 Cup Unsalted Butter, Melted
1 Cup Frozen Raspberries (plus 12 extra raspberries to decorate the top of each cupcake)
Preheat oven to 175° take a Bakemaster 12 cup pan and lightly coat with nonstick spray. Whisk flour, sugar, baking powder, cinnamon and salt in a large Mason Cash bowl.
Whisk eggs, ricotta, and vanilla in a medium mason cash bowl until smooth; fold into dry ingredients just until blended. Then fold in butter, followed by the raspberries, taking care not to crush berries. Scrape batter into prepared pan and scatter remaining raspberries over top of each cupcake.
Bake cake until golden brown and a tester inserted into the center comes out clean, 20 minutes. Let cool for 10 minutes then turn out onto a Bakemaster cooling tray.