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.

Ingredients

Scale

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)

Instructions

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.
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.
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.
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.
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.
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