Description
These Raspberry Swirl Cupcakes are moist and fluffy vanilla cupcakes with a delightful raspberry swirl baked right into the batter. Topped with a smooth and creamy raspberry frosting, they offer a perfect balance of sweetness and tartness, making them an irresistible treat for any occasion.
Ingredients
Scale
Cupcake Batter
- 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
Raspberry Swirl
- ½ cup fresh raspberries
- 2 tablespoons granulated sugar
Swirl Frosting
- ½ cup unsalted butter, softened
- 2 cups powdered sugar
- 2 tablespoons raspberry puree (from fresh raspberries)
- 1 teaspoon vanilla extract
- Natural red food coloring (optional)
Instructions
- Prepare Cupcake Batter: In a mixing bowl, whisk together the all-purpose flour, baking powder, and salt until combined. In another large bowl, cream the softened butter and granulated sugar together using a mixer until the mixture is light and fluffy. Beat in eggs one at a time, ensuring each egg is fully incorporated before adding the next. Stir in the vanilla extract.
- Combine Ingredients: Gradually add the dry flour mixture to the creamed butter and sugar mixture, alternating with the whole milk. Begin and end with the dry ingredients, mixing just until incorporated to avoid overmixing.
- Prepare Raspberry Swirl: In a small bowl, mash the fresh raspberries with the granulated sugar until the sugar dissolves slightly and the mixture becomes a pulpy puree. Set aside.
- Assemble Cupcakes: Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners. Fill each liner about 2/3 full with the cupcake batter. Drop small spoonfuls of the raspberry swirl mixture over the batter in each cup. Using a toothpick or skewer, gently swirl the raspberry puree through the batter to create a marbled effect.
- Bake: Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Remove from oven and allow cupcakes to cool completely on a wire rack before frosting.
- Make Swirl Frosting: In a medium bowl, beat the softened butter until creamy. Gradually add the powdered sugar, beating until smooth and fluffy. Mix in the raspberry puree and vanilla extract. If desired, add a few drops of natural red food coloring to deepen the color and whisk until combined.
- Frost Cupcakes: Once the cupcakes are completely cool, spread or pipe the raspberry swirl frosting on top of each cupcake. Serve and enjoy your delicious raspberry swirl cupcakes!
Notes
- Use fresh raspberries for the best flavor and natural color in both the swirl and frosting.
- If you prefer a smoother raspberry puree, strain the seeds through a fine mesh sieve before using in the frosting and swirl.
- Ensure cupcakes are fully cooled before frosting to prevent melting.
- Natural red food coloring is optional but enhances the visual appeal of the frosting.
- You can store these cupcakes in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
Nutrition
- Serving Size: 1 cupcake
- Calories: 320 kcal
- Sugar: 25 g
- Sodium: 150 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 55 mg
