Raspberry Swirl Cupcakes

Indulge in the delightful sweetness of summer with these raspberry swirl cupcakes. Each bite is a perfect balance of moist vanilla cake and tangy raspberry swirls, topped with a creamy frosting.

Whether you’re hosting a summer party or simply craving a delicious treat, these cupcakes are sure to brighten your day!

Kitchen Equipment Needed:

1. Cupcake pan
2. Cupcake liners
3. Mixing bowls
4. Hand mixer or stand mixer
5. Piping bag (optional)
6. Toothpick or skewer

Ingredients:

For the Cupcakes:

• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup milk

For the Raspberry Swirl:

• 1 cup fresh or frozen raspberries
• 2 tablespoons granulated sugar

For the Frosting:

• 1/2 cup unsalted butter, softened
• 2 cups powdered sugar
• 1 teaspoon vanilla extract
• 2-3 tablespoons milk
• Fresh raspberries for garnish (optional)

Directions:

1. Preheat Oven: Preheat your oven to 350°F (175°C). Line a cupcake pan with cupcake liners.
2. Prepare Dry Ingredients: In a mixing bowl, whisk together the flour, baking powder, and salt. Set aside.
3. Cream Butter and Sugar: In a separate mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
4. Add Eggs and Vanilla: Beat in the eggs, one at a time, followed by the vanilla extract, until well combined.
5. Alternate Adding Dry Ingredients and Milk: Gradually add the dry ingredients to the wet ingredients, alternating with the milk, mixing until just combined. Be careful not to overmix.
6. Make Raspberry Swirl: In a small saucepan, combine the raspberries and granulated sugar. Cook over medium heat, stirring occasionally, until the raspberries break down and the mixture thickens, about 5-7 minutes. Remove from heat and strain through a fine-mesh sieve to remove seeds. Allow the raspberry puree to cool.
7. Fill Cupcake Liners: Spoon the cupcake batter into the prepared cupcake liners, filling each about 2/3 full. Drop small dollops of the raspberry puree onto the batter in each cupcake liner.
8. Swirl the Batter: Use a toothpick or skewer to gently swirl the raspberry puree into the cupcake batter, creating a marbled effect.
9. Bake: Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
10. Cool: Remove the cupcakes from the oven and transfer them to a wire rack to cool completely.
11. Prepare Frosting: While the cupcakes are cooling, prepare the frosting. In a mixing bowl, beat together the softened butter, powdered sugar, vanilla extract, and milk until smooth and creamy. Adjust the consistency with more milk if needed.
12. Frost the Cupcakes: Once the cupcakes are completely cool, frost them with the prepared frosting. You can use a piping bag for a decorative swirl if desired.
13. Garnish (Optional): Top each cupcake with a fresh raspberry for an extra burst of flavor and a beautiful presentation.
14. Serve: Serve and enjoy these raspberry swirl cupcakes as a delightful summer treat!

These cupcakes are best enjoyed fresh but can be stored in an airtight container at room temperature for up to 3 days. Enjoy every delicious bite!