Name: Raspberry Swirl Cupcakes
Prep time: 20 min
Cook time: 20 min
Total time: 1 h
Cuisine: American
Ingredients: [object Object]

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Raspberry Swirl Cupcakes are soft, moist vanilla cupcakes with a vibrant swirl of sweet-tart raspberry purée baked right in. I love how the berry swirl creates a beautiful marbled effect and adds a fruity burst of flavor in every bite. Topped with a smooth buttercream or cream cheese frosting, these cupcakes are perfect for spring, summer, or anytime I’m craving something fresh and pretty.

Why You’ll Love This Recipe

I love these cupcakes because they strike the perfect balance between fruity and sweet. The raspberry swirl doesn’t just look gorgeous—it adds a pop of natural flavor that pairs beautifully with the soft vanilla base. They’re fun to make, easy to decorate, and always a hit at parties, showers, or afternoon treats. Raspberry Swirl Cupcakes

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the cupcakes:

All-purpose flour
Baking powder
Salt
Unsalted butter, softened
Granulated sugar
Eggs
Vanilla extract
Whole milk or buttermilk

For the raspberry swirl:

Fresh or frozen raspberries
Granulated sugar
Lemon juice

For the frosting (optional):

Butter or cream cheese (for the base)
Powdered sugar
Vanilla extract
A splash of milk or cream
Optional: extra raspberry purée to swirl into the frosting

Directions

I preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
I make the raspberry swirl first by simmering the raspberries with sugar and lemon juice until thickened. I strain out the seeds and let it cool.
In a bowl, I whisk the flour, baking powder, and salt.
In another bowl, I cream the butter and sugar until light, then mix in the eggs and vanilla.
I alternate adding the dry ingredients and milk, mixing until just combined.
I fill the cupcake liners 2/3 full, then spoon a bit of raspberry purée on top of each and use a toothpick to swirl it in.
I bake for 18–22 minutes, until a toothpick comes out clean, then cool completely.
If I’m frosting them, I whip up a buttercream or cream cheese frosting and optionally swirl in some more raspberry purée before piping.

Servings and timing

This recipe makes about 12 cupcakes. It takes around 20 minutes to prep, 20 minutes to bake, and another 15–20 minutes to cool and frost, so I usually plan for about an hour.

Variations

Sometimes I fold the raspberry purée directly into the batter for a pink, fruity cupcake base instead of just swirling. I’ve also used strawberry or blueberry purée with great results. For a tangier flavor, I use lemon zest in the batter and frosting to complement the berries. If I want something rich, I add white chocolate chips to the batter.

Storage/Reheating

I store the cupcakes in an airtight container at room temperature for 1–2 days or in the fridge for up to 4 days. If they’re frosted, I let them come to room temperature before serving. I don’t usually reheat them—these are best enjoyed at room temp. Raspberry Swirl Cupcakes

FAQs

Can I use frozen raspberries?

Yes, I’ve used frozen raspberries plenty of times. I just thaw them first and drain any extra liquid before cooking them down for the swirl.

How do I get a good swirl?

I drop a small spoonful of purée onto the batter and gently swirl it with a toothpick or skewer—just enough to marble, not mix.

Can I use raspberry jam instead of purée?

Yes, I’ve thinned jam slightly with lemon juice or water to make it swirlable. It works well and saves time.

What kind of frosting works best?

I like using vanilla buttercream, cream cheese frosting, or even a raspberry whipped frosting to highlight the berry flavor.

Can I make these ahead of time?

Absolutely. I bake the cupcakes a day ahead and frost them just before serving for the freshest texture and look.

Conclusion

Raspberry Swirl Cupcakes are a fruity, fun twist on classic vanilla cupcakes, with a gorgeous berry swirl that makes them as beautiful as they are delicious. Whether I’m making them for a celebration or just because, they’re always a sweet, crowd-pleasing choice that’s easy to love.