Description
Delight in these Raspberry Swirl Cupcakes, featuring tender vanilla cupcakes with a vibrant raspberry swirl throughout and topped with a luscious raspberry-infused buttercream frosting. Perfectly balanced between sweet and tart, these cupcakes bring a fresh fruity twist to a classic 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
- 1 teaspoon vanilla extract
- Natural red food coloring (optional)
Instructions
- Prepare the Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. This ensures even distribution of the leavening agents and salt for consistent cupcake texture.
- Cream Butter and Sugar: In a separate large bowl, use an electric mixer to cream the softened unsalted butter and granulated sugar until the mixture becomes light and fluffy, about 3-5 minutes. This step is crucial for incorporating air to make the cupcakes tender.
- Add Eggs and Vanilla: Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Then stir in the vanilla extract for flavor.
- Combine Batter: Gradually add the dry ingredients to the butter mixture alternately with the whole milk, beginning and ending with the dry ingredients. Mix gently until just combined without overmixing, to keep the cupcakes soft.
- Make Raspberry Swirl: In a small bowl, mash fresh raspberries with granulated sugar to create a slightly chunky puree. Swirl this puree into the cupcake batter gently to create a marbled effect.
- Fill Cupcake Liners: Line a muffin tin with cupcake liners and fill each about two-thirds full with the batter containing the raspberry swirl.
- Bake: Bake the cupcakes at 350°F (175°C) for 18-20 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and allow them to cool completely on a wire rack.
- Prepare Frosting: For the swirl frosting, cream softened butter in a bowl until smooth. Gradually add powdered sugar while mixing on low. Stir in raspberry puree and vanilla extract until evenly blended. Add a few drops of natural red food coloring if desired to enhance the color.
- Decorate Cupcakes: Once the cupcakes are fully cooled, pipe or spread the raspberry swirl frosting on top of each cupcake. Optionally, garnish with a fresh raspberry for a finishing touch.
Notes
- Use fresh raspberries for the best flavor and vibrant color.
- Be careful not to overmix the batter, as this can lead to dense cupcakes.
- The natural red food coloring is optional but helps intensify the frosting’s raspberry color.
- Ensure cupcakes are completely cooled before frosting to prevent melting.
- These cupcakes can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days.
Nutrition
- Serving Size: 1 cupcake
- Calories: 320 kcal
- Sugar: 24 g
- Sodium: 150 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.3 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 65 mg
