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Raspberry Swirl Cupcakes

Raspberry Swirl Cupcakes: Fluffy Treats with a Tart Surprise

Delightful Raspberry Swirl Cupcakes with a fluffy vanilla base and tart raspberry puree create a stunning marbled treat perfect for any celebration.
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Prep Time 30 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 55 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: Baked Goods
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Cupcake Ingredients
  • 1.5 cups All-purpose flour Consider using gluten-free flour blend for a gluten-free version.
  • 1 cup Granulated sugar Coconut sugar can be a great lower-glycemic alternative.
  • 1.5 teaspoons Baking powder Ensure it’s fresh for optimal results.
  • 0.5 teaspoon Salt Sea salt can provide a delightful twist.
  • 0.5 cups Unsalted butter Make sure it’s at room temperature for easy mixing.
  • 2 large Eggs Freerange or organic eggs are preferred for better flavor.
  • 1 teaspoon Vanilla extract Always opt for pure vanilla over imitation for the best taste.
Raspberry Swirl Ingredients
  • 1 cup Fresh raspberries Use frozen if fresh aren’t available.
Frosting Ingredients
  • 2 cups Powdered sugar Choose cornstarch-free powdered sugar for a cleaner flavor.
  • 0.5 cups Unsalted butter Room temperature butter works best for mixing.
  • 1 teaspoon Vanilla extract Use a splash for aromatic perfection.

Equipment

  • Oven
  • Muffin tin
  • Mixing Bowls
  • Electric Mixer
  • Blender

Method
 

Cupcake Instructions
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  2. In a mixing bowl, whisk together 1 ½ cups of all-purpose flour, 1 ½ teaspoons of baking powder, and ½ teaspoon of salt.
  3. Cream ½ cup of unsalted butter with 1 cup of granulated sugar using an electric mixer until light and fluffy.
  4. Incorporate 2 large eggs one at a time and mix followed by 1 teaspoon of vanilla extract.
  5. Gradually add the dry mixture to the creamed mixture on low speed just until combined.
  6. Blend 1 cup of fresh raspberries until smooth for the raspberry puree.
  7. Gently fold two-thirds of the raspberry puree into the batter to create a marbled effect.
  8. Divide the batter among the lined muffin tin and bake for 20 minutes.
  9. Allow the cupcakes to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
  10. Beat together ½ cup of butter and 2 cups of powdered sugar for the frosting, adding a splash of vanilla and remaining raspberry puree.
  11. Frost each cupcake with the raspberry frosting and optionally add a swirl of raspberry puree on top.

Nutrition

Serving: 1cupcakeCalories: 220kcalCarbohydrates: 30gProtein: 2gFat: 10gSaturated Fat: 6gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 150mgPotassium: 50mgFiber: 1gSugar: 18gVitamin A: 200IUVitamin C: 5mgCalcium: 15mgIron: 1mg

Notes

These cupcakes can be stored at room temperature for up to 3 days in an airtight container.

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