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Raspberry Swirl Cupcakes

Raspberry Swirl Cupcakes: Easy & Irresistible Delight

Indulge in the magic of Raspberry Swirl Cupcakes! Soft, fruity, and perfect for any occasion. Easy recipe with vibrant swirls and creamy frosting. Bake today!
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Prep Time: 20 minutes
Cook Time: 20 minutes
Cooling Time: 30 minutes
Total Time: 1 hour 10 minutes
Servings: 12 cupcakes
Calories: 220kcal
Cost: $12

Equipment

  • Muffin tin
  • Cupcake liners
  • Mixing bowls
  • Electric mixer
  • Spatula
  • Piping bag and tips

Ingredients

  • 1 cup flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup softened butter
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup milk
  • 1/2 cup raspberry puree

Instructions

  • Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  • In a medium bowl, whisk together the flour, baking powder, and salt.
  • In a large mixing bowl, beat the softened butter and granulated sugar until light and fluffy.
  • Crack the eggs one at a time into the creamed mixture, beating well after each addition, then add the vanilla extract.
  • Gradually add the dry mixture to the wet ingredients, alternating with the milk and mix until just combined.
  • Gently fold the raspberry puree into the batter, leaving some streaks for a marbled effect.
  • Spoon the batter into the prepared liners, filling each about two-thirds full.
  • Bake the cupcakes for 18–22 minutes or until a toothpick comes out clean.
  • Let the cupcakes cool completely before frosting.
  • Beat the softened butter for the frosting, then slowly mix in powdered sugar, heavy cream, and vanilla extract until smooth.
  • Pipe the frosting onto the cooled cupcakes.
  • Top each cupcake with a fresh raspberry and drizzle with raspberry syrup.
  • Consider brushing the cooled cupcakes with raspberry syrup before frosting for added flavor!

Notes

For the fluffiest cupcakes, ensure your butter is softened, not melted. Measure flour correctly to prevent dense cupcakes. Spoon flour into a measuring cup and level off. Consider storing cupcakes in an airtight container at room temperature for up to two days or refrigerate for longer storage. For maximum freshness, freeze unfrosted cupcakes and decorate after thawing.

Nutrition

Calories: 220kcal | Carbohydrates: 32g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 30mg | Sodium: 150mg | Potassium: 80mg | Fiber: 1g | Sugar: 16g | Vitamin A: 250IU | Vitamin C: 2mg | Calcium: 20mg | Iron: 0.5mg
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