Raspberry Swirl Cupcakes
I’ve always cherished easy-to-make desserts that deliver big on flavor, and these Raspberry Swirl Cupcakes do just that with their delightful raspberry jam and creamy vanilla base.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 55 minutes
- Yield: 12 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 ¼ cups flour (all-purpose)
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- ½ cup butter (unsalted, softened)
- ¾ cup sugar (granulated)
- 2 eggs (large)
- 1 teaspoon vanilla extract
- ¼ cup whole milk
- ½ cup fresh raspberries
- 2 tablespoons sugar (granulated)
- ½ cup butter (unsalted, softened)
- 2 cups powdered sugar
- 2 tablespoons raspberry puree
- 1 teaspoon vanilla extract
- Natural red food coloring (optional)
Instructions
- Gather ingredients: fresh/frozen raspberries, cupcake batter ingredients, cream cheese.
- Ensure all ingredients are at room temperature.
- Preheat oven to 350°F (175°C) and line cupcake pan with liners.
- Blend raspberries into a puree; strain for a seedless texture.
- Cream butter and sugar until light and fluffy.
- Gradually add eggs, beating well after each addition; mix in vanilla extract.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Fold dry ingredients into butter mixture, alternating with milk.
- Fill cupcake liners two-thirds full; drop a spoonful of raspberry puree on top.
- Swirl puree gently with a toothpick for patterns.
- Bake for 18-22 minutes until golden and springy.
Find it online: https://www.kitchenmomy.com/raspberry-swirl-cupcakes/