Introduction

Raspberry Swirl Cupcakes are a delightful treat that combines light, fluffy vanilla cupcakes with a sweet and tart raspberry swirl. Topped with a creamy vanilla-raspberry frosting, these cupcakes are as beautiful as they are delicious—perfect for any occasion.

Raspberry Swirl Cupcakes Recipe - Recipe Image

Ingredients

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

Step 1: Preheat oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners.
Step 2: In a bowl, whisk together flour, baking powder, and salt.
Step 3: In a separate bowl, cream butter and sugar until light and fluffy. Beat in eggs one at a time, then add vanilla extract.
Step 4: Gradually add dry ingredients and milk alternately, beginning and ending with the dry ingredients. Mix until just combined.
Step 5: In a blender, puree raspberries with sugar until smooth, then strain to remove seeds.
Step 6: Fill cupcake liners halfway with batter. Drop a spoonful of raspberry puree onto each and gently swirl using a toothpick to create a marbled effect. Be careful not to overmix.
Step 7: Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Cool completely before frosting.
Step 8: To make frosting, beat softened butter and vanilla extract until creamy. Gradually add powdered sugar and beat until smooth and fluffy.
Step 9: Divide frosting into two portions. Mix raspberry puree into one portion (add red food coloring if desired).
Step 10: Place both frostings side by side in a piping bag fitted with a large star tip. Pipe onto cupcakes, creating a swirl of red and white frosting.

Tips & Variations

Use fresh or high-quality frozen raspberries. If frozen, avoid fully thawing to prevent excess moisture.
Strain raspberry puree for a smooth swirl without seeds.
Swirl gently with a toothpick to maintain a vibrant, marbled look.
Try substituting raspberries with blueberries or strawberries for a different berry twist.
Add lemon or orange zest to the batter for a refreshing citrus note.
For a chocolate twist, add mini chocolate chips to the batter or drizzle melted chocolate on top.
Make it gluten-free by using a gluten-free flour blend.
For dairy-free or vegan versions, substitute butter and milk with plant-based alternatives and use an egg replacer if needed.

Storage

Store unfrosted cupcakes in an airtight container at room temperature for up to two days. Frosted cupcakes keep best refrigerated in an airtight container for up to five days. You can freeze both frosted and unfrosted cupcakes for up to three months by wrapping them individually in plastic wrap and placing in airtight containers. To reheat, microwave for 10-15 seconds to soften or warm in a 300°F oven for 5-7 minutes.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen raspberries instead of fresh?

Yes, frozen raspberries work well as long as they are partially thawed and drained to avoid adding extra moisture to the batter.

How do I ensure my cupcakes are fluffy and not dense?

Be careful not to overmix the batter once the flour is added. Use room temperature ingredients to help achieve an even, airy batter that bakes up light and fluffy.

Raspberry Swirl Cupcakes Recipe

Print Recipe

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Raspberry Swirl Cupcakes combine light, fluffy vanilla cupcakes with a sweet-tart raspberry puree swirl, topped with a luscious vanilla-raspberry marbled frosting. These visually stunning and flavorful cupcakes are perfect treats for any spring or summer occasion, offering a fresh twist on classic cupcakes with a delightful balance of sweetness and tang.

Author: Sophie
Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 45 minutes
Yield: 12 cupcakes 1x
Category: Dessert
Method: Baking
Cuisine: American

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 Cupcake Batter: In a bowl, whisk together the flour, baking powder, and salt until evenly combined. In a separate large bowl, cream together the softened butter and granulated sugar using an electric mixer until the mixture is light and fluffy. Add eggs one at a time, beating well after each addition, then mix in the vanilla extract. Gradually add the dry ingredient mixture alternated with the milk, beginning and ending with the dry ingredients, mixing just until combined to avoid overmixing.
Prepare Raspberry Swirl: In a blender or food processor, puree the fresh raspberries with the 2 tablespoons of granulated sugar until smooth. Pass the puree through a fine mesh strainer to remove seeds, ensuring a smooth texture for the swirl.
Swirl Batter: Line a muffin tin with cupcake liners and fill each liner halfway with the cupcake batter. Drop a small spoonful of the strained raspberry puree onto the center of each filled liner. Using a toothpick or skewer, gently swirl the raspberry puree into the batter to create a marbled effect without overmixing.
Bake: Preheat the oven to 350°F (175°C). Bake the cupcakes for 18-20 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and let cupcakes cool completely in the pan for 10 minutes, then transfer to a wire rack to cool fully before frosting.
Prepare Frosting: Beat the softened butter and vanilla extract together until creamy using a mixer. Gradually add powdered sugar, beating on low to combine and then on high until the frosting is smooth and fluffy. Divide the frosting into two portions. Stir 2 tablespoons of the reserved raspberry puree into one portion to create the raspberry frosting. Optionally, add natural red food coloring to deepen the color as desired.
Swirl Frosting: Fit a piping bag with a large star tip. Place both the white vanilla frosting and the raspberry-colored frosting side by side in the bag to pipe a beautiful two-tone swirl on top of each cooled cupcake, creating a decorative and flavorful finish.

Notes

Gently swirl the raspberry puree into the cupcake batter for the best marbled effect—avoid overmixing to keep distinct colors.
Use fresh raspberries for optimal flavor and vibrant color in both the swirl and frosting.
Keep all ingredients at room temperature for a smooth, even batter and frosting.
Use a cookie scoop for consistent cupcake sizes and even baking.
Allow cupcakes to cool completely before frosting to prevent melting the frosting.
Optional garnishes: fresh raspberries or freeze-dried raspberry powder for visual and flavor enhancement.

Keywords: cupcakes, raspberry swirl, vanilla cupcakes, berry desserts, marbled cupcakes, raspberry frosting, spring desserts, summer treats