Raspberry Swirl Cupcakes
Raspberry Swirl Cupcakes are a delightful fusion of soft vanilla cake and vibrant raspberry puree, creating a stunning marbled effect that will impress at any gathering. Each bite delivers a burst of tangy berry flavor complemented by creamy frosting, making these cupcakes perfect for celebrations or cozy afternoons at home. Easy to prepare, they invite creativity with endless variations!
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: Approximately 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 and 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter (room temperature)
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup fresh raspberries (plus extra for puree)
- 2 cups powdered sugar
- 1/2 cup unsalted butter (room temperature) for frosting
- 1 tbsp milk for frosting
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a bowl, whisk together the flour, sugar, baking powder, and salt.
- Cream the butter and sugar in another bowl until fluffy. Add eggs one at a time, mixing well after each addition, then stir in vanilla.
- Gradually add dry ingredients to the wet mixture alternately with milk until just combined.
- Gently fold in fresh raspberries and swirl some raspberry puree on top before filling cupcake liners two-thirds full.
- Bake for about 20 minutes or until golden brown. Cool before frosting.
Nutrition
- Serving Size: 1 cupcake (60g)
- Calories: 240
- Sugar: 22g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg