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Raspberry Swirl Cupcakes 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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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

Find it online: https://spiceupwithsophie.com/raspberry-swirl-cupcakes-recipe/