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Raspberry Swirl Cupcakes

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Raspberry Swirl Cupcakes are soft, fluffy vanilla cupcakes with a beautiful swirl of fresh raspberry puree throughout. Topped with creamy frosting, they’re perfect for spring and summer occasions.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/2 cup milk
  • 1/3 cup fresh or frozen raspberries
  • 1 tbsp sugar (for raspberry puree)
  • Optional Frosting: 1 1/2 cups buttercream or cream cheese frosting

Instructions

  1. Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  2. In a bowl, whisk together flour, baking powder, and salt. Set aside.
  3. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla extract.
  4. Add dry ingredients to wet in three parts, alternating with milk. Mix until just combined.
  5. In a small bowl, mash raspberries with 1 tbsp sugar to create a puree.
  6. Fill cupcake liners halfway with batter. Add 1 tsp of raspberry puree on top, then swirl gently with a toothpick. Add more batter to fill liners about 3/4 full.
  7. Bake for 18–20 minutes, or until a toothpick inserted comes out clean. Cool completely on a wire rack.
  8. Frost with your favorite frosting and garnish with fresh raspberries if desired.

Notes

  • Use seedless raspberry jam for a smoother swirl if preferred.
  • Don’t over-swirl the raspberry to preserve a marbled effect.
  • Store in an airtight container at room temperature for 2 days or refrigerate for longer shelf life.

Nutrition

Find it online: https://ukfinda.com/raspberry-swirl-cupcakes/