Raspberry Swirl Cupcakes

Raspberry Swirl Cupcakes are soft, moist vanilla cupcakes infused with beautiful ribbons of sweet-tart raspberry puree. These cupcakes strike the perfect balance of fruity flavor and fluffy texture, making them a delightful treat for birthdays, brunches, or any time you want a pop of color and taste.

Why You’ll Love This Recipe

• Eye-catching raspberry swirl that looks as good as it tastes
• Bursting with fresh berry flavor
• Soft and tender vanilla cupcake base
• Perfect for spring, summer, or Valentine’s Day
• Pairs beautifully with cream cheese or vanilla buttercream frosting

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour
• Baking powder
• Salt
• Unsalted butter (softened)
• Granulated sugar
• Eggs
• Vanilla extract
• Whole milk or buttermilk
• Fresh or frozen raspberries
• Lemon juice
• Powdered sugar (optional, for raspberry swirl)

Directions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. Prepare the raspberry swirl: in a saucepan, cook raspberries with lemon juice and a bit of sugar until thickened. Strain seeds and let cool.
3. In a mixing bowl, cream butter and sugar until light and fluffy.
4. Beat in eggs one at a time, then add vanilla.
5. In a separate bowl, whisk together flour, baking powder, and salt.
6. Alternately add dry ingredients and milk to the butter mixture, starting and ending with flour.
7. Fill each cupcake liner about 2/3 full with batter. Drop 1–2 teaspoons of raspberry puree on top and swirl gently with a toothpick.
8. Bake for 18–22 minutes or until a toothpick inserted in the center comes out clean.
9. Cool completely before frosting as desired.

Servings and timing

• Servings: 12 cupcakes
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35–40 minutes

Variations

• Use strawberry or blueberry puree instead of raspberry for different flavors
• Add a touch of almond extract for a flavor twist
• Top with cream cheese frosting and fresh raspberries for a bakery-style finish
• Make a marble effect by swirling half raspberry batter into plain
• Use gluten-free flour for a gluten-sensitive version

Storage/Reheating

• Store cupcakes in an airtight container at room temperature for up to 2 days
• Refrigerate for up to 5 days if frosted, especially with cream cheese frosting
• Freeze unfrosted cupcakes for up to 2 months
• Thaw at room temperature before serving. Warm gently in the microwave if desired

FAQs

Can I use frozen raspberries?

Yes, just thaw them first and drain excess liquid before cooking the puree.

Do I need to strain the raspberry puree?

Straining removes seeds for a smoother texture, but it’s optional if you don’t mind them.

Can I use a cake mix?

Yes, use a vanilla cake mix and swirl in your homemade or store-bought raspberry sauce.

How do I make the swirl look better?

Use a toothpick or skewer to make gentle figure-eight motions after adding the puree.

What frosting goes best with these?

Cream cheese, vanilla buttercream, or even a light whipped topping all pair well.

Can I make these ahead of time?

Yes. Bake the cupcakes a day in advance and store unfrosted until ready to serve.

Can I turn this into a cake?

Absolutely! Pour the batter into a cake pan, swirl in the raspberry puree, and bake accordingly.

Can I make it dairy-free?

Yes, use a dairy-free butter substitute and almond or oat milk.

Will the raspberry sink to the bottom?

Not if you swirl it on top. The thicker the puree, the better it stays suspended.

Can I fill the cupcakes with raspberry instead of swirling?

Yes, core the cupcakes after baking and fill with puree or jam for a surprise inside.

Conclusion

Raspberry Swirl Cupcakes combine the elegance of a fruit dessert with the fun of a classic cupcake. Their vibrant appearance and fresh berry flavor make them a standout addition to any dessert table. Whether for a party or a personal treat, these cupcakes are sure to delight every bite.

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