Raspberry Swirl Cupcakes are a deliciously sweet treat, with a fluffy vanilla cupcake base swirled with a tangy raspberry puree. These cupcakes are not only beautiful with their vibrant swirl, but they also offer the perfect balance of fruity freshness and rich, moist texture. Perfect for any occasion, they’re sure to be a crowd-pleaser.
Why You’ll Love This Recipe?
- A gorgeous swirl of raspberry adds a burst of color and flavor.
- Light, fluffy texture that melts in your mouth.
- A combination of sweet and tart that’s irresistibly satisfying.
- Perfect for parties, showers, or just a sweet treat for yourself.
Ingredients
- All-purpose flour
- Baking powder
- Salt
- Unsalted butter, softened
- Granulated sugar
- Eggs
- Vanilla extract
- Milk
- Fresh or frozen raspberries
- Powdered sugar
- Full list of ingredients and quantities is below.
Directions
- Preheat the oven to 350°F (175°C) and line a cupcake tin with paper liners.
- In a small bowl, mix flour, baking powder, and salt. Set aside.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the eggs, one at a time, beating well after each addition. Stir in vanilla extract.
- Gradually add the dry ingredients in parts, alternating with the milk, starting and ending with the dry ingredients. Mix until just combined.
- In a blender or food processor, purée the raspberries and sift out the seeds, then mix in a bit of powdered sugar to sweeten.
- Spoon a small amount of cupcake batter into each liner, then add a spoonful of raspberry puree. Swirl gently with a toothpick to create the swirl effect.
- Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Expert Tips and Tricks
- Be gentle when swirling the raspberry puree to get a beautiful marbled effect without overmixing.
- You can add a tablespoon of lemon zest to the batter for an extra burst of citrus to complement the raspberry.
- For a smoother frosting, sift the powdered sugar before adding it to the buttercream.
- If you’re short on fresh raspberries, you can use frozen raspberries—just thaw and drain them well before use.
Recipe Variations and Possible Substitutions
- Frosting Twist: Add raspberry puree to the frosting as well for an even more pronounced raspberry flavor.
- Vegan Option: Swap the eggs for flax eggs and use dairy-free butter and milk for a vegan-friendly version.
- Chocolate Raspberry Swirl: Add cocoa powder to the cupcake batter for a chocolate base and swirl with raspberry puree for a chocolate-raspberry combination.
- Lemon Raspberry Cupcakes: Replace the vanilla extract with lemon extract for a bright and refreshing twist.
Serving and Pairing Suggestions
These Raspberry Swirl Cupcakes are perfect for pairing with a cup of tea or coffee. For a more festive touch, serve them at baby showers, birthday parties, or garden gatherings. They would also be a lovely addition to a dessert table at a bridal shower or a springtime celebration.
Storage and Reheating Tips
Store these cupcakes in an airtight container at room temperature for up to 3 days. If you have leftover cupcakes, you can also refrigerate them for up to a week. Allow them to come to room temperature before serving, or warm them slightly in the microwave for a freshly baked taste.
FAQs
Can I make these cupcakes ahead of time?
Yes! These cupcakes can be made a day in advance. Just store them in an airtight container. Frost before serving for the freshest look and taste.
Can I use frozen raspberries?
Absolutely! Just be sure to thaw and drain the raspberries well to avoid extra moisture in the batter.
How can I make the raspberry swirl more intense?
You can reduce the raspberry puree by simmering it on the stovetop until thickened, which will give it a more concentrated flavor.
Can I freeze these cupcakes?
Yes! You can freeze unfrosted cupcakes for up to 3 months. Thaw them at room temperature and frost before serving.
Conclusion
Raspberry Swirl Cupcakes are the perfect blend of sweet, tart, and tangy, with a lovely swirl that makes each bite special. Whether you’re celebrating a special occasion or simply treating yourself, these cupcakes will add a pop of color and flavor to your day. Enjoy the fruity, fluffy goodness in every bite!
Print
Raspberry Swirl Cupcakes
- Prep Time: 30 minutes
- Cook Time: 22 minutes
- Total Time: 52 minutes
- Yield: 18–20 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These delicious Raspberry Swirl Cupcakes are a perfect treat for any occasion. Soft, fluffy vanilla cupcakes are topped with a swirl of fresh raspberry puree for a tangy, fruity flavor that balances beautifully with the sweetness of the cupcake. They make an eye-catching dessert for parties or just a sweet indulgence.
Ingredients
For the Cupcakes:
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup buttermilk (or whole milk)
For the Raspberry Swirl:
- 1 cup fresh raspberries
- 2 tbsp granulated sugar
- 1 tbsp lemon juice
For the Frosting:
- 1/2 cup unsalted butter, softened
- 1 1/2 cups powdered sugar
- 1 tsp vanilla extract
- 2 tbsp heavy cream (or milk)
- Pinch of salt
Instructions
- Prepare the Raspberry Swirl: In a small saucepan, combine raspberries, sugar, and lemon juice. Cook over medium heat for 5-7 minutes, mashing the raspberries to release their juice. Simmer until thickened, then strain to remove seeds. Let cool.
- Make the Cupcakes: Preheat your oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners. In a bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In another bowl, cream the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each. Stir in vanilla extract.
- Alternately add the dry ingredients and buttermilk to the butter mixture, starting and ending with the dry ingredients. Mix until just combined.
- Spoon the batter into the muffin pan, filling each cup about 2/3 full. Drop a teaspoon of the raspberry puree onto each cupcake and use a toothpick to swirl the puree into the batter.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely on a wire rack.
- Make the Frosting: Beat the softened butter until creamy, then gradually add powdered sugar, vanilla, cream, and salt. Beat until smooth and fluffy.
- Once the cupcakes are completely cool, frost them with the buttercream frosting. Top with additional raspberry puree for extra swirl effect.
Notes
- For extra flavor, you can add a little lemon zest to the batter or frosting.
- If fresh raspberries are not available, you can use frozen raspberries, but make sure to thaw and drain them first.
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 22 g
- Sodium: 85mg
- Fat: 18 g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0.5g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 65mg