Raspberry Swirl Cupcakes

Raspberry Swirl Cupcakes are a wonderfully moist and fluffy dessert that’s filled with a luscious raspberry swirl. They’re not heavy or overly sweet either. I think they’re perfect for any occasion, whether it’s a springtime gathering or a simple afternoon treat. If you’re not a raspberry fan, feel free to substitute with another berry or fruit of your choice.

They will still be undeniably delicious! If you’re looking for a light & airy dessert that’s not overly sweet, you’ve come to the right place. When you make a soft and tender cupcake and pair it with a vibrant raspberry swirl, you get the perfect cupcake. The addition of raspberries just sends it over the top. I’ve really been in the mood for fresh and fruity desserts, and these delightful cupcakes remind me of sunny spring days. Not a fan of raspberries? Don’t worry, they’re still delicious with your favorite fruit.

Kitchen Equipment Needed

• Muffin tin
• Paper cupcake liners
• Mixing bowls
• Electric mixer or hand whisk
• Spoon or spatula
• Piping bag or plastic zip-top bag (optional)

Ingredients

Cupcakes:

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

Raspberry Swirl:

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

Frosting:

• 1/2 cup unsalted butter, softened
• 2 cups powdered sugar
• 1 teaspoon vanilla extract
• 2-3 tablespoons heavy cream or milk

Directions

1. Prepare the 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. Set aside to cool.
2. Prepare the Cupcakes:
   • Preheat the oven to 350°F (175°C). Line a muffin tin with paper cupcake liners.
   • In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
   • In a large mixing bowl, beat the butter and granulated sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
   • Gradually add the dry ingredients to the butter mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
3. Fill and Swirl:
   • Fill each cupcake liner about 2/3 full with the batter. Spoon a small amount of the raspberry mixture on top of each cupcake. Use a toothpick or skewer to gently swirl the raspberry mixture into the batter.
4. Bake the Cupcakes:
   • Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool completely on a wire rack.
5. Prepare the Frosting:
   • In a large mixing bowl, beat the softened butter until creamy. Gradually add the powdered sugar, mixing well after each addition. Add the vanilla extract and 2 tablespoons of heavy cream or milk. Beat on high speed until the frosting is light and fluffy, adding more cream or milk if needed to reach the desired consistency.
6. Frost and Serve:
   • Once the cupcakes are completely cool, frost them using a piping bag or a spatula. For an extra touch, you can drizzle any remaining raspberry mixture over the top of the frosting.

Enjoy these Raspberry Swirl Cupcakes as a light and fruity dessert, perfect for any occasion!