Raspberry Swirl Cupcakes Recipe

Introduction

Raspberry Swirl Cupcakes are a delightful combination of light vanilla cupcakes and a sweet-tart raspberry swirl. Topped with a creamy raspberry-vanilla frosting, these cupcakes are perfect for spring, summer, or any special occasion where you want to impress with both flavor and appearance.

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

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and line a muffin pan with cupcake liners.
2. Step 2: In a bowl, whisk together the flour, baking powder, and salt.
3. Step 3: In a separate large bowl, cream the softened butter and sugar together until light and fluffy.
4. Step 4: Beat in the eggs one at a time, then stir in the vanilla extract.
5. Step 5: Gradually add the dry ingredients and milk to the butter mixture, alternating between them, starting and ending with the dry ingredients. Mix until just combined.
6. Step 6: In a blender, puree the raspberries with 2 tablespoons of sugar until smooth. Strain the puree to remove seeds.
7. Step 7: Fill each cupcake liner halfway with batter. Drop a small spoonful of raspberry puree onto each cupcake and use a toothpick to gently swirl the puree into the batter, creating a marbled effect.
8. Step 8: Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Let cupcakes cool completely before frosting.
9. Step 9: For the frosting, beat softened butter with vanilla extract until creamy. Gradually beat in powdered sugar until smooth and fluffy.
10. Step 10: Divide frosting into two portions. Mix 2 tablespoons of raspberry puree into one portion. Add natural red food coloring to that portion if desired.
11. Step 11: Using a piping bag fitted with a large star tip, place both colors of frosting side by side. Pipe swirled frosting onto each cooled cupcake.

Tips & Variations

• Use fresh or high-quality frozen raspberries; if frozen, do not thaw fully to avoid extra moisture in the batter.
• Strain raspberry puree to remove seeds for a smooth texture.
• Gently swirl the raspberry puree into the batter with a toothpick; avoid overmixing to maintain the marbled look.
• Try substituting raspberries with strawberries, blueberries, or blackberries for a different flavor.
• Add a teaspoon of lemon or orange zest to the batter for a citrus twist.
• Incorporate mini chocolate chips or chopped nuts into the batter for extra texture.
• For gluten-free or dairy-free options, use suitable substitutes like gluten-free flour and dairy-free butter or milk.

Storage

Store unfrosted cupcakes at room temperature in an airtight container for up to two days. Once frosted, keep cupcakes refrigerated in an airtight container for up to five days. You can freeze both frosted and unfrosted cupcakes for up to three months by wrapping them individually and storing them in airtight containers. To reheat, microwave for 10-15 seconds or warm in an oven at 300°F for 5-7 minutes.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen raspberries instead of fresh?

Yes, frozen raspberries work well. Just ensure they are partially thawed and well-drained to minimize added moisture.

How do I ensure my cupcakes are fluffy and not dense?

To keep cupcakes light, avoid overmixing after adding flour and always use room temperature ingredients for better integration and airiness.

Raspberry Swirl Cupcakes Recipe

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★★★★★

4.8 from 50 reviews

• Author: Lana
• Total Time: 45 minutes
• Yield: 12 cupcakes 1x

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Description

Raspberry Swirl Cupcakes feature a moist and fluffy vanilla base paired with a vibrant raspberry puree swirl and a luscious, marbled vanilla-raspberry frosting. This beautiful dessert combines tart raspberries with sweet, creamy frosting, perfect for spring and summer gatherings or any special occasion where you want a visually stunning and palate-pleasing treat.

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Ingredients

Scale 1x2x3x

Cupcake Batter

• 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

Raspberry Swirl

• ½ cup fresh raspberries
• 2 tablespoons granulated sugar

Swirl Frosting

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

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Instructions

1. Prepare Cupcake Batter: In a bowl, whisk together the all-purpose flour, baking powder, and salt. In a separate large bowl, cream the softened butter and granulated sugar together until light and fluffy. Beat in the eggs one at a time, followed by the vanilla extract. Gradually add the dry ingredients and milk alternately to the wet mixture, starting and ending with the dry ingredients, mixing just until combined.
2. Prepare Raspberry Swirl: In a blender, puree fresh raspberries with granulated sugar until smooth. Strain the mixture through a fine sieve to remove seeds for a velvety texture.
3. Swirl Batter: Line a muffin pan with cupcake liners and fill each about halfway with the cupcake batter. Drop a small spoonful of the raspberry puree onto the batter in each liner, then use a toothpick or skewer to gently swirl the raspberry puree into the batter, creating a marbled effect without overmixing.
4. Bake: Preheat the oven to 350°F (175°C). Bake the cupcakes for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and allow cupcakes to cool completely in the pan for a few minutes, then transfer to a wire rack.
5. Prepare Frosting: Beat the softened butter with vanilla extract in a bowl until creamy. Gradually add powdered sugar, beating continuously until the frosting is smooth and fluffy. Divide the frosting into two portions. Mix 2 tablespoons of the raspberry puree into one portion to create the raspberry-flavored frosting. Optionally, add natural red food coloring to intensify the color. Leave the other portion plain vanilla color.
6. Swirl Frosting: Place both the raspberry-flavored and plain frosting side by side into a piping bag fitted with a large star tip. Pipe the frosting onto each cooled cupcake, creating a beautiful red and white swirl effect.

Notes

• Gently swirl the raspberry puree into the cupcake batter to maintain a clear marbled pattern; avoid overmixing.
• Use fresh raspberries for the best flavor and vibrant color in both the swirl and frosting.
• Ensure all ingredients, especially butter and eggs, are at room temperature for a smooth batter.
• Use a cookie scoop to evenly portion cupcake batter for uniform baking.
• Check cupcakes a few minutes before time is up to prevent overbaking; they’re done when a toothpick comes out clean.
• Allow cupcakes to cool completely before frosting to prevent melting or sliding frosting.
• Store unfrosted cupcakes at room temperature in an airtight container for up to 2 days; frosted cupcakes keep refrigerated for up to 5 days.
• Freeze cupcakes wrapped individually for up to 3 months; thaw before serving.
• To reheat, microwave unfrosted cupcakes for 10-15 seconds, or warm in oven/toaster oven at 300°F for 5-7 minutes. Use air fryer at 300°F for 2-3 minutes but watch carefully to avoid drying out.

• Prep Time: 25 minutes
• Cook Time: 20 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: Raspberry Swirl Cupcakes, vanilla cupcakes, raspberry puree, marbled cupcakes, swirl frosting, homemade cupcakes, berry cupcakes, spring desserts, summer treats