Why You’ll Love This Recipe
- Flavor Harmony: The combination of sweet vanilla and tart raspberry offers a balanced and refreshing taste.
- Visual Appeal: The raspberry swirl creates a beautiful marbled pattern, making these cupcakes as attractive as they are delicious.
- Versatility: Suitable for various occasions, these cupcakes can be dressed up with elegant frosting or kept simple for an everyday treat.
Ingredients
- 1 ¼ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ¼ cup whole milk
For the Raspberry Swirl:
- ½ cup fresh raspberries
- 2 tablespoons granulated sugar
For the Frosting:
- ½ cup unsalted butter, softened
- 2 cups powdered sugar
- 2 tablespoons raspberry puree
- 1 teaspoon vanilla extract
- Natural red food coloring (optional)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Prepare the Raspberry Swirl:
- In a blender, puree ½ cup fresh raspberries with 2 tablespoons of sugar until smooth.
- Strain the mixture to remove seeds and set aside.
- Prepare the Cupcake Batter:
- Preheat the oven to 350°F (175°C). Line a muffin tin with 12 cupcake liners.
- In a bowl, whisk together 1 ¼ cups all-purpose flour, 1 ½ teaspoons baking powder, and ½ teaspoon salt.
- In a separate bowl, cream ½ cup softened butter and ¾ cup granulated sugar until light and fluffy.
- Beat in 2 large eggs, one at a time, then add 1 teaspoon vanilla extract.
- Gradually add the dry ingredients to the wet mixture, alternating with ¼ cup whole milk, beginning and ending with the dry ingredients. Mix until just combined.
- Assemble the Cupcakes:
- Fill each cupcake liner about halfway with batter.
- Drop a small spoonful of raspberry puree onto each cupcake and use a toothpick to gently swirl it into the batter.
- Bake:
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Prepare the Frosting:
- In a bowl, beat ½ cup softened butter until creamy.
- Gradually add 2 cups powdered sugar, beating until smooth.
- Mix in 2 tablespoons raspberry puree and 1 teaspoon vanilla extract.
- If desired, add natural red food coloring to achieve a pink hue.
- Frost the Cupcakes:
- Once the cupcakes are completely cool, frost them using a piping bag fitted with a star tip for a decorative touch.
- Optionally, garnish with fresh raspberries or a drizzle of remaining raspberry puree.
Servings and Timing
- Yield: 12 cupcakes
- Preparation Time: 25 minutes
- Cooking Time: 20 minutes
- Total Time: 45 minutes
Variations
- Lemon Raspberry Cupcakes: Add 1 teaspoon of lemon zest to the batter for a citrusy twist.
- Chocolate Raspberry Cupcakes: Incorporate ½ cup of mini chocolate chips into the batter for a decadent treat.
- Almond Raspberry Cupcakes: Substitute vanilla extract with almond extract for a nutty flavor profile.
Storage/Reheating
- Room Temperature: Store unfrosted cupcakes in an airtight container at room temperature for up to 2 days.
- Refrigeration: Store frosted cupcakes in the refrigerator in an airtight container for up to 5 days. Bring to room temperature before serving.
- Freezing: Freeze unfrosted cupcakes wrapped in plastic wrap and placed in a freezer-safe container for up to 3 months. Thaw at room temperature before frosting and serving.
FAQs
1. How can I make these cupcakes gluten-free?
Substitute all-purpose flour with a gluten-free flour blend designed for baking.
2. Can I use frozen raspberries for the swirl?
Yes, thaw and drain frozen raspberries before pureeing to remove excess moisture.
3. What type of frosting pairs well with these cupcakes?
A cream cheese frosting complements the tartness of the raspberries nicely.
4.
Raspberry Swirl Cupcakes
- Total Time: 45 minutes
- Yield: 12 cupcakes
- Diet: Vegetarian
Description
Raspberry Swirl Cupcakes combine the sweetness of moist vanilla cake with the tartness of a vibrant raspberry puree swirl, creating an irresistible marbled treat. These cupcakes are crowned with a luscious raspberry-infused frosting, perfect for parties, celebrations, or a special everyday dessert.
Ingredients
- Dry Ingredients:
- Wet Ingredients:
- Raspberry Swirl:
- Frosting:
1 ¼ cups all-purpose flour, 1 ½ tsp baking powder, ½ tsp salt.
½ cup unsalted butter (softened), ¾ cup granulated sugar, 2 large eggs, 1 tsp vanilla extract, ¼ cup whole milk.
½ cup fresh raspberries, 2 tbsp granulated sugar.
½ cup unsalted butter (softened), 2 cups powdered sugar, 2 tbsp raspberry puree, 1 tsp vanilla extract, natural red food coloring (optional).
Instructions
Raspberry Swirl:
- Blend raspberries with sugar into a smooth puree.
- Strain to remove seeds.
2. Cupcake Batter:
- Preheat oven to 350°F (175°C). Line muffin tin with liners.
- Mix dry ingredients: flour, baking powder, and salt.
- Cream butter and sugar until fluffy; add eggs one at a time, then vanilla.
- Gradually add dry ingredients, alternating with milk.
3. Assemble Cupcakes:
- Fill cupcake liners halfway with batter.
- Add a spoonful of raspberry puree; swirl with a toothpick.
4. Bake:- Bake for 18–20 minutes.
- Cool cupcakes on a wire rack.
5. Frosting:
- Beat butter until creamy.
- Gradually add powdered sugar, then mix in raspberry puree and vanilla.
- Optional: Add food coloring for a pink hue.
6. Decorate:
- Frost cooled cupcakes.
- Garnish with raspberries or raspberry drizzle.
Notes
- For a stronger raspberry flavor, add extra puree to the batter.
- Let cupcakes cool completely before frosting to prevent melting.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
