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:
1 ¼ cups all-purpose flour, 1 ½ tsp baking powder, ½ tsp salt. - Wet Ingredients:
½ cup unsalted butter (softened), ¾ cup granulated sugar, 2 large eggs, 1 tsp vanilla extract, ¼ cup whole milk. - Raspberry Swirl:
½ cup fresh raspberries, 2 tbsp granulated sugar. - Frosting:
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
