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Raspberry Swirl Cupcakes: The Ultimate Indulgence for Every Occasion

Raspberry Swirl Cupcakes
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Delicate vanilla cupcakes with a sweet raspberry swirl, topped with creamy frosting. Perfect for parties or a sweet treat!

Ingredients

Scale
  • Cupcakes:
  • 1 1/2 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 2 tsp vanilla extract
  • 1/2 cup whole milk
  • Raspberry Swirl:
  • 1 cup fresh or frozen raspberries
  • 2 tbsp granulated sugar
  • 1 tsp lemon juice
  • Frosting:
  • 1/2 cup unsalted butter, softened
  • 2 cups powdered sugar
  • 1 tsp vanilla extract
  • 2–3 tbsp heavy cream

Instructions

  1. Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
  2. Make the raspberry swirl: In a small saucepan, cook raspberries, sugar, and lemon juice over medium heat until thickened (5-7 mins). Strain to remove seeds, then cool.
  3. Make the cupcakes: Whisk flour, baking powder, and salt in a bowl. In another bowl, beat butter and sugar until fluffy. Add eggs one at a time, then vanilla. Alternate adding flour mix and milk until smooth.
  4. Fill cupcake liners 2/3 full. Drop 1 tsp raspberry sauce onto each and swirl with a toothpick.
  5. Bake 18-20 mins until a toothpick comes out clean. Cool completely.
  6. Make frosting: Beat butter until smooth, then gradually add powdered sugar. Mix in vanilla and cream until fluffy.
  7. Frost cupcakes and drizzle with remaining raspberry sauce.

Notes

  • For smoother frosting, sift powdered sugar first.
  • Fresh raspberries work best, but frozen can be used in a pinch.
  • Store cupcakes in an airtight container for up to 3 days.

Nutrition

Find it online: https://us.recipesfood.org/raspberry-swirl-cupcakes/

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