Raspberry Swirl Cupcakes are a delightful twist on classic vanilla cupcakes, featuring a sweet and tangy raspberry swirl baked right into each fluffy treat. Perfect for celebrations, afternoon tea, or just because, these cupcakes are sure to brighten your day!
Why You’ll Love This Recipe?
- Beautiful and delicious: The raspberry swirl creates a visually stunning cupcake that tastes as good as it looks.
- Burst of fresh flavor: Sweet vanilla pairs perfectly with the tartness of raspberries for a balanced bite.
- Versatile: Great for birthdays, baby showers, or even as a thoughtful homemade gift.
Ingredients
Here’s a sneak peek at what you’ll need:
- All-purpose flour
- Fresh or frozen raspberries
- Granulated sugar
- Eggs
- Vanilla extract
Find the full list of ingredients with measurements in the recipe card below!
Directions
- Prepare the raspberry swirl: Blend raspberries with a touch of sugar to create a puree. Strain to remove seeds if desired.
- Mix the batter: Cream butter and sugar, then add eggs and vanilla. Mix in dry ingredients, alternating with milk, until smooth.
- Swirl it in: Divide the batter into cupcake liners. Drop small spoonfuls of raspberry puree on top and swirl gently with a toothpick.
- Bake: Pop them in the oven at 350°F (175°C) until golden and a toothpick comes out clean.
- Cool and enjoy: Let the cupcakes cool before serving or frosting.
Expert Tips and Tricks
- Strain the raspberries: For a smoother swirl, strain the puree to remove seeds.
- Swirling technique: Don’t over-swirl; aim for a marbled effect.
- Room temperature ingredients: Ensure your butter, eggs, and milk are at room temperature for a smoother batter.
Recipe Variations and Possible Substitutions
- Use other berries: Try strawberries or blackberries for a fun twist.
- Add a filling: Hollow out the center and add raspberry jam for an extra burst of flavor.
- Make them gluten-free: Use a gluten-free flour blend to accommodate dietary needs.
Serving and Pairing Suggestions
- Serve these cupcakes with a dollop of whipped cream or a swirl of cream cheese frosting.
- Pair them with a cup of hot tea, a glass of chilled rosé, or even a refreshing raspberry lemonade.
Storage and Reheating Tips
- Storage: Store cupcakes in an airtight container at room temperature for up to 2 days or in the fridge for up to a week.
- Reheating: Bring refrigerated cupcakes to room temperature before serving for the best texture.
FAQs
1. Can I use frozen raspberries?
Absolutely! Just thaw them first and drain any excess liquid before pureeing.
2. How do I prevent the cupcakes from becoming soggy?
Ensure the raspberry puree isn’t too watery. You can cook it down slightly for a thicker consistency.
3. Can I make these cupcakes ahead of time?
Yes! Bake them the day before and store them in an airtight container. Frost right before serving for the freshest taste.
4. What’s the best way to swirl the raspberry puree?
Use a toothpick or a skewer for gentle, artistic swirls.
Conclusion
Raspberry Swirl Cupcakes are the perfect combination of sweet, tangy, and beautiful. They’re easy to make and guaranteed to impress. Whether it’s a special occasion or an ordinary day, these cupcakes add a little extra sweetness to life. Try them out, and don’t forget to share your creations! Happy baking!
Print
Raspberry Swirl Cupcakes
- Prep Time: 30 minutes
- Cook Time: 22 minutes
- Total Time: 52 minutes
- Yield: 18–20 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These delicious Raspberry Swirl Cupcakes are a perfect treat for any occasion. Soft, fluffy vanilla cupcakes are topped with a swirl of fresh raspberry puree for a tangy, fruity flavor that balances beautifully with the sweetness of the cupcake. They make an eye-catching dessert for parties or just a sweet indulgence.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup buttermilk (or whole milk)
For the Raspberry Swirl:
- 1 cup fresh raspberries
- 2 tbsp granulated sugar
- 1 tbsp lemon juice
For the Frosting:
- 1/2 cup unsalted butter, softened
- 1 1/2 cups powdered sugar
- 1 tsp vanilla extract
- 2 tbsp heavy cream (or milk)
- Pinch of salt
Instructions
Prepare the Raspberry Swirl: In a small saucepan, combine raspberries, sugar, and lemon juice. Cook over medium heat for 5-7 minutes, mashing the raspberries to release their juice. Simmer until thickened, then strain to remove seeds. Let cool.
- Make the Cupcakes: Preheat your oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners. In a bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In another bowl, cream the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each. Stir in vanilla extract.
- Alternately add the dry ingredients and buttermilk to the butter mixture, starting and ending with the dry ingredients. Mix until just combined.
- Spoon the batter into the muffin pan, filling each cup about 2/3 full. Drop a teaspoon of the raspberry puree onto each cupcake and use a toothpick to swirl the puree into the batter.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely on a wire rack.
- Make the Frosting: Beat the softened butter until creamy, then gradually add powdered sugar, vanilla, cream, and salt. Beat until smooth and fluffy.
- Once the cupcakes are completely cool, frost them with the buttercream frosting. Top with additional raspberry puree for extra swirl effect.
Notes
- For extra flavor, you can add a little lemon zest to the batter or frosting.
- If fresh raspberries are not available, you can use frozen raspberries, but make sure to thaw and drain them first.
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 22g
- Sodium: 85mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0.5g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 65mg