Ingredients
Equipment
Method
- 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.
Store the cupcakes in an airtight container in the refrigerator for up to 3 days.