Name: Raspberry Swirl Cupcakes
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Ingredients: 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; ½ cup fresh raspberries; 2 tablespoons granulated sugar; ½ cup unsalted butter, softened; 2 cups powdered sugar; 2 tablespoons raspberry puree; 1 teaspoon vanilla extract; Natural red food coloring (optional)

Description

These Raspberry Swirl Cupcakes are light, fluffy, and bursting with fresh raspberry flavor. A perfect balance of sweet vanilla cake and tangy raspberry puree, topped with a stunning swirl of buttercream frosting.

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 Frosting

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

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Instructions

Prepare the Cupcake Batter

Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
In a bowl, whisk together flour, baking powder, and salt.
In a separate bowl, cream butter and sugar until light and fluffy.
Beat in eggs, one at a time, then mix in vanilla extract.
Gradually add dry ingredients and milk, alternating between the two, beginning and ending with the dry ingredients.

Make the Raspberry Swirl

Blend raspberries and sugar until smooth. Strain to remove seeds.

Swirl and Bake

Fill cupcake liners halfway with batter.
Drop a small spoonful of raspberry puree onto each cupcake. Use a toothpick to swirl it in.
Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
Let cupcakes cool completely before frosting.

Prepare the Frosting

Beat butter and vanilla extract until creamy.
Gradually add powdered sugar, beating until fluffy.
Divide frosting into two portions. Mix raspberry puree into one half and leave the other half plain.
If desired, add a few drops of natural red food coloring to enhance the pink shade.

Pipe the Swirled Frosting

Fill a piping bag with both frostings side by side.
Pipe onto cupcakes in a beautiful swirl pattern.

Notes

If using frozen raspberries, thaw and drain excess liquid before making the puree.
Avoid overmixing the batter to keep cupcakes light and fluffy.
For extra crunch, top with chopped white chocolate or toasted almonds.

Prep Time: 25 minutes
Cook Time: 20 minutes