Description
Raspberry Swirl Cupcakes are soft vanilla cupcakes marbled with a sweet-tart raspberry purée. Beautiful and flavorful, these cupcakes are perfect for spring, summer parties, or any occasion where you want a fruity twist on a classic dessert.
Ingredients
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Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- Make the raspberry swirl: In a saucepan, simmer raspberries, sugar, and lemon juice until thickened (about 5–7 minutes). Strain seeds and let cool.
- In a bowl, whisk together flour, baking powder, and salt.
- In another bowl, cream butter and sugar until fluffy. Beat in eggs one at a time, then add vanilla.
- Alternate adding dry ingredients and milk, mixing until just combined.
- Fill liners 2/3 full. Spoon a small amount of raspberry purée on top and swirl gently with a toothpick.
- Bake for 18–22 minutes or until a toothpick comes out clean. Cool completely.
- For frosting (optional): Beat butter or cream cheese until smooth. Add powdered sugar, vanilla, and milk. Swirl in raspberry purée if using. Frost cooled cupcakes as desired.
Notes
- Use fresh or frozen raspberries—just thaw and drain if frozen.
- Don’t over-swirl or the batter will turn pink instead of marbled.
- Frosting is optional—these are delicious even without it.
Nutrition
- Serving Size: 1 cupcake (unfrosted)
- Calories: 210
- Sugar: 15g
- Sodium: 120mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: undefined
- Trans Fat: undefined
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg
