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
Units
Scale
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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