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Raspberry Swirl Cupcakes

These Raspberry Swirl Cupcakes are a beautiful combination of soft, velvety cupcakes and a stunning swirl of raspberry-flavored frosting. The cupcakes feature a touch of tartness from the fresh raspberries, creating a visually appealing marbled effect in both the batter and the frosting. Whether you’re making them for a special occasion or just to enjoy with friends and family, these cupcakes are sure to impress with their delicate flavor and beautiful presentation.

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Raspberry Swirl Cupcakes

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Add a swirl of sweetness to your life with these Raspberry Swirl Cupcakes! 🍓🧁 Each bite is a perfect balance of fluffy vanilla and tangy raspberry, creating a flavor sensation that’s impossible to resist. 😋🎉 Topped with silky frosting and a pop of color, these cupcakes are perfect for sharing or enjoying on your own. 💕 Treat yourself to these berry-packed beauties today!

#RaspberryGoodness #SwirlPerfection #CupcakeCravings #BerrySweet #CupcakeObsession #DessertLovers #FrostedDelight #BakeAndShare #ColorfulBites #YummyTreats 🍓🧁✨

  • Total Time: 45 minutes

Ingredients

Scale

For the Cupcakes:

  • 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

For the Raspberry Swirl:

  • ½ cup fresh raspberries
  • 2 tablespoons granulated sugar

For the Swirl Frosting:

  • ½ cup unsalted butter, softened
  • 2 cups powdered sugar
  • 2 tablespoons raspberry puree
  • 1 teaspoon vanilla extract
  • Natural red food coloring (optional)

Instructions

1. Prepare the Cupcake Batter

  • In a medium bowl, whisk together the flour, baking powder, and salt.
  • In a separate bowl, cream the butter and granulated sugar until light and fluffy.
  • Beat in the eggs, one at a time, followed by the vanilla extract.
  • Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.

2. Prepare the Raspberry Swirl

  • In a blender, puree the fresh raspberries and granulated sugar until smooth.
  • Strain the puree to remove any seeds for a smooth, clean mixture.

3. Create the Swirl Effect

  • Fill cupcake liners halfway with the batter.
  • Drop a small spoonful of raspberry puree onto each cupcake.
  • Using a toothpick, gently swirl the raspberry puree into the batter, being careful not to overmix to maintain the marbled effect.

4. Bake the Cupcakes

  • Preheat the oven to 350°F (175°C).
  • Bake the cupcakes for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
  • Allow the cupcakes to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

5. Prepare the Frosting

  • In a bowl, beat the softened butter and vanilla extract until creamy.
  • Gradually add the powdered sugar, beating until smooth and fluffy.
  • Divide the frosting into two portions:
    • Add 2 tablespoons of raspberry puree to one portion and mix until well combined.
    • Keep the other portion of frosting white. If desired, add natural red food coloring to the raspberry frosting to achieve the desired shade of red.

6. Swirl the Frosting

  • Place both the red and white frostings side by side in a piping bag fitted with a large star tip.
  • Gently squeeze the bag to pipe the frosting in a beautiful swirl pattern on top of each cooled cupcake.

Notes

  • Swirling Technique:Gently swirl the raspberry puree into the cupcake batter to create a marbled effect. Don’t overmix to maintain the best swirl pattern.
  • Fresh Raspberries:For the best flavor and color, use fresh raspberries for both the swirl and frosting. Frozen raspberries can be used, but they may affect the texture slightly.
  • Food Coloring:If you want a more vibrant swirl in your frosting, add natural red food coloring to the raspberry portion. However, the raspberry puree itself should provide a lovely pink hue.
  • Storage:These cupcakes can be stored in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.
  • Author: Rosa
  • Prep Time: 25 minutes
  • Cook Time: 20 minutes

Let’s get started with the recipe!

Ingredients

For the Cupcakes:

  • 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

For the Raspberry Swirl:

  • ½ cup fresh raspberries
  • 2 tablespoons granulated sugar

For the Swirl Frosting:

  • ½ cup unsalted butter, softened
  • 2 cups powdered sugar
  • 2 tablespoons raspberry puree
  • 1 teaspoon vanilla extract
  • Natural red food coloring (optional)

Step-by-Step Instructions

1. Prepare the Cupcake Batter

  • In a medium bowl, whisk together the flourbaking powder, and salt.
  • In a separate bowl, cream the butter and granulated sugar until light and fluffy.
  • Beat in the eggs, one at a time, followed by the vanilla extract.
  • Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.

2. Prepare the Raspberry Swirl

  • In a blender, puree the fresh raspberries and granulated sugar until smooth.
  • Strain the puree to remove any seeds for a smooth, clean mixture.

3. Create the Swirl Effect

  • Fill cupcake liners halfway with the batter.
  • Drop a small spoonful of raspberry puree onto each cupcake.
  • Using a toothpick, gently swirl the raspberry puree into the batter, being careful not to overmix to maintain the marbled effect.

4. Bake the Cupcakes

  • Preheat the oven to 350°F (175°C).
  • Bake the cupcakes for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
  • Allow the cupcakes to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

5. Prepare the Frosting

  • In a bowl, beat the softened butter and vanilla extract until creamy.
  • Gradually add the powdered sugar, beating until smooth and fluffy.
  • Divide the frosting into two portions:
    • Add 2 tablespoons of raspberry puree to one portion and mix until well combined.
    • Keep the other portion of frosting white. If desired, add natural red food coloring to the raspberry frosting to achieve the desired shade of red.

6. Swirl the Frosting

  • Place both the red and white frostings side by side in a piping bag fitted with a large star tip.
  • Gently squeeze the bag to pipe the frosting in a beautiful swirl pattern on top of each cooled cupcake.

Notes and Tips

  • Swirling Technique:Gently swirl the raspberry puree into the cupcake batter to create a marbled effect. Don’t overmix to maintain the best swirl pattern.
  • Fresh Raspberries:For the best flavor and color, use fresh raspberries for both the swirl and frosting. Frozen raspberries can be used, but they may affect the texture slightly.
  • Food Coloring:If you want a more vibrant swirl in your frosting, add natural red food coloring to the raspberry portion. However, the raspberry puree itself should provide a lovely pink hue.
  • Storage:These cupcakes can be stored in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.

Why You’ll Love These Cupcakes

These Raspberry Swirl Cupcakes are not only stunning to look at, but they also offer a balanced sweetness with a tangy touch of fresh raspberries. The soft, moist cupcake pairs perfectly with the smooth, creamy frosting, while the raspberry swirl gives each bite a burst of flavor. Whether you’re hosting a party or enjoying a sweet treat, these cupcakes are a delicious way to enjoy the flavors of the season.

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