Raspberry Swirl Cupcakes: A Beautiful and Delicious Treat

Raspberry Swirl Cupcakes are a delightful combination of light, fluffy cake and sweet-tart raspberry swirls. These cupcakes are not only delicious but also visually stunning, making them perfect for special occasions or just a lovely treat to brighten your day.

Equipment:

• Muffin tin
• Cupcake liners
• Mixing bowls
• Electric mixer
• Piping bag or toothpick
• Oven

Ingredients:

For the Cupcakes:

• 1 1/2 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup milk
• 1/2 cup raspberry preserves or fresh raspberries

For the Frosting:

• 1/2 cup unsalted butter, softened
• 2 cups powdered sugar
• 1 tsp vanilla extract
• 2-3 tbsp heavy cream

Instructions:

1. Preheat the Oven:
   • Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.
2. Prepare the Cupcake Batter:
   • In a medium bowl, whisk together flour, baking powder, and salt.
   • In a large bowl, cream together the butter and sugar until light and fluffy.
   • Beat in the eggs one at a time, then add the vanilla extract.
   • Gradually add the dry ingredients to the wet ingredients, alternating with the milk, mixing until just combined.
3. Add the Raspberry Swirl:
   • Fill each cupcake liner about halfway with the batter.
   • Add a small spoonful of raspberry preserves or a few fresh raspberries to each cupcake.
   • Add more batter to cover the raspberries, filling each liner about 2/3 full.
   • Use a toothpick or skewer to gently swirl the raspberry preserves into the batter.
4. Bake the Cupcakes:
   • Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
   • Allow the cupcakes to cool in the tin for a few minutes before transferring to a wire rack to cool completely.
5. Prepare the Frosting:
   • In a large bowl, beat the softened butter until creamy.
   • Gradually add the powdered sugar, beating until smooth.
   • Mix in the vanilla extract and heavy cream, one tablespoon at a time, until the frosting reaches the desired consistency.
6. Frost the Cupcakes:
   • Once the cupcakes are completely cool, frost them with the vanilla frosting using a spatula or piping bag.

Tips:

• For a more intense raspberry flavor, you can add a tablespoon of raspberry preserves to the frosting.
• Store the cupcakes in an airtight container in the refrigerator for up to 3 days.

Raspberry Swirl Cupcakes are a beautiful and delicious treat that’s perfect for any occasion. The combination of light, fluffy cake and sweet-tart raspberry swirls makes these cupcakes a delightful and memorable dessert.

Raspberry Swirl Cupcakes

Raspberry Swirl Cupcakes are a delightful combination of light, fluffy cake and sweet-tart raspberry swirls.

Print Recipe Pin Recipe

Equipment

• Muffin tin
• Cupcake liners
• Mixing bowls
• Electric mixer
• Piping bag or toothpick
• Oven

Ingredients

  

• For the Cupcakes:
• 1 1/2 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup unsalted butter softened
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup milk
• 1/2 cup raspberry preserves or fresh raspberries
• For the Frosting:
• 1/2 cup unsalted butter softened
• 2 cups powdered sugar
• 1 tsp vanilla extract
• 2-3 tbsp heavy cream

Instructions

 

• Preheat the Oven:
• Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.
• Prepare the Cupcake Batter:
• In a medium bowl, whisk together flour, baking powder, and salt.
• In a large bowl, cream together the butter and sugar until light and fluffy.
• Beat in the eggs one at a time, then add the vanilla extract.
• Gradually add the dry ingredients to the wet ingredients, alternating with the milk, mixing until just combined.
• Add the Raspberry Swirl:
• Fill each cupcake liner about halfway with the batter.
• Add a small spoonful of raspberry preserves or a few fresh raspberries to each cupcake.
• Add more batter to cover the raspberries, filling each liner about 2/3 full.
• Use a toothpick or skewer to gently swirl the raspberry preserves into the batter.
• Bake the Cupcakes:
• Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
• Allow the cupcakes to cool in the tin for a few minutes before transferring to a wire rack to cool completely.
• Prepare the Frosting:
• In a large bowl, beat the softened butter until creamy.
• Gradually add the powdered sugar, beating until smooth.
• Mix in the vanilla extract and heavy cream, one tablespoon at a time, until the frosting reaches the desired consistency.
• Frost the Cupcakes:
• Once the cupcakes are completely cool, frost them with the vanilla frosting using a spatula or piping bag.

Notes

For a more intense raspberry flavor, you can add a tablespoon of raspberry preserves to the frosting.
Store the cupcakes in an airtight container in the refrigerator for up to 3 days.