Raspberry Swirl Cupcakes

Dive into the delightful world of Raspberry Swirl Cupcakes, a recipe designed to bring a vibrant, fruity twist to your baking repertoire. These cupcakes are not only stunningly beautiful with their characteristic swirls but also incredibly easy to whip up, making them perfect for any occasion, from a casual afternoon treat to a celebratory dessert. Get ready to impress yourself and your loved ones with this simple yet spectacular recipe.

Key Ingredients for Raspberry Swirl Cupcakes

• For the Cupcakes:
  • 2 ½ cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 ¾ cups granulated sugar
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk, at room temperature
• For the Raspberry Swirl:
  • 1 cup fresh or frozen raspberries
  • 2 tablespoons granulated sugar
  • 1 tablespoon lemon juice
• For the Vanilla Frosting:
  • 1 cup (2 sticks) unsalted butter, softened
  • 3 cups powdered sugar, sifted
  • ¼ cup milk or heavy cream
  • 1 teaspoon vanilla extract
  • Pinch of salt

How to Make Raspberry Swirl Cupcakes

Whipping up these Raspberry Swirl Cupcakes is a joy that takes less than an hour from start to finish. They deliver a moist, tender crumb infused with just the right amount of sweetness, perfectly complemented by a bright, tangy raspberry swirl. The creamy vanilla frosting adds a luxurious finish, making these cupcakes an absolute showstopper. You’ll be amazed at how simple it is to achieve such a gourmet result. Preparation time: Approximately 30 minutes active, plus baking and cooling time.

Step-by-Step Instructions

Prepare the Raspberry Swirl:

1. In a small saucepan, combine the raspberries, 2 tablespoons of granulated sugar, and lemon juice.
2. Cook over medium heat, stirring occasionally, until the raspberries have broken down and the mixture has thickened into a syrupy consistency, about 8-10 minutes.
3. Mash any remaining whole raspberries with a fork.
4. Strain the mixture through a fine-mesh sieve into a bowl to remove seeds, pressing gently with the back of a spoon. Discard the solids.
5. Let the raspberry swirl cool completely. It will thicken further as it cools.

Make the Cupcake Batter:

1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-5 minutes.
4. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.
5. Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the buttermilk in two additions, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.

Assemble and Bake the Cupcakes:

1. Fill each cupcake liner about two-thirds full with the batter.
2. Drizzle about 1-2 teaspoons of the cooled raspberry swirl over the top of the batter in each cupcake liner.
3. Using a toothpick or a thin skewer, gently swirl the raspberry sauce into the batter to create a marbled effect. Be careful not to over-swirl, as you want distinct ribbons of color.
4. Bake for 18-22 minutes, or until a wooden skewer inserted into the center of a cupcake comes out clean.
5. Let the cupcakes cool in the muffin tin for 5-10 minutes before transferring them to a wire rack to cool completely.

Prepare the Vanilla Frosting:

1. In a large bowl, beat the softened butter until creamy and smooth.
2. Gradually add the sifted powdered sugar, about a cup at a time, alternating with the milk or cream. Mix on low speed until just combined, then increase speed and beat until light and fluffy.
3. Stir in the vanilla extract and a pinch of salt. Add more milk or cream, a teaspoon at a time, if needed to reach desired consistency.

Frost the Cupcakes:

1. Once the cupcakes are completely cool, frost them using a piping bag with your favorite tip or a spatula.
2. For an extra touch, you can drizzle a little more of the raspberry swirl on top of the frosting or garnish with fresh raspberries.

Why You’ll Love This Raspberry Swirl Cupcakes

These Raspberry Swirl Cupcakes are an absolute delight, boasting a perfectly moist and tender vanilla cake base swirled with a vibrant, slightly tart raspberry ribbon that just sings with fresh berry flavor. Unlike plain vanilla cupcakes, the burst of fruity goodness offers a welcome contrast that elevates every bite, making them a stand-out treat without being overly complicated. The cost of ingredients is minimal, especially when using seasonal raspberries, making these a budget-friendly way to enjoy a gourmet dessert far superior to store-bought alternatives.

The fluffy vanilla frosting is the perfect sweet counterpoint to the tart raspberry, creating a harmonious blend of flavors that will leave you craving another. Imagine the delightful pink swirls peeking out, promising a delicious surprise in every mouthful – it’s a visual and culinary treat! So why settle for ordinary when you can bake extraordinary? Give these Raspberry Swirl Cupcakes a try today and discover your new favorite homemade indulgence.

Storing and Reheating Tips

Storing Leftover Raspberry Swirl Cupcakes:

• Room Temperature: Once frosted, store unfrosted cupcakes or completely cooled frosted cupcakes in an airtight container at room temperature for up to 2 days. This is ideal if you plan to eat them within a short period.
• Refrigeration: For longer storage, especially in warm climates or if the frosting contains dairy that could spoil, refrigerate frosted cupcakes in an airtight container for up to 4-5 days. The texture might become slightly denser when refrigerated.
• Freezing Unfrosted Cupcakes: If you want to keep them even longer, freeze unfrosted cupcakes. Wrap them tightly in plastic wrap, then place them in a freezer-safe bag or container. They will stay fresh for up to 2-3 months.
• Freezing Frosted Cupcakes: Freezing frosted cupcakes is possible but can be trickier. Ensure the frosting is firm before wrapping them individually in plastic wrap, then in foil or a freezer bag to prevent freezer burn. Frosting texture can sometimes change upon thawing.

Reheating Tips for Raspberry Swirl Cupcakes:

• Thawing Frozen Cupcakes: For unfrosted frozen cupcakes, let them thaw at room temperature for a few hours. If they were frozen frosted, thaw them in the refrigerator overnight, then let them come to room temperature before serving.
• Bringing to Room Temperature: If your cupcakes have been refrigerated, allow them to sit at room temperature for about 30 minutes before serving to return them to their optimal texture and flavor. Cupcakes are best enjoyed at room temperature.

Final Thoughts

These Raspberry Swirl Cupcakes are a testament to how simple ingredients and a touch of vibrant color can create something truly magical. They are a fantastic way to brighten any day, offering a delightful balance of sweetness and tartness that will have everyone asking for the recipe. Give them a go; you’ll be so glad you did!

Raspberry Swirl Cupcakes

Dive into the delightful world of Raspberry Swirl Cupcakes, a recipe designed to bring a vibrant, fruity twist to your baking repertoire. These cupcakes are not only stunningly beautiful with their characteristic swirls but also incredibly easy to whip up, making them perfect for any occasion, from a casual afternoon treat to a celebratory dessert.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 22 minutes mins

Cooling Time 30 minutes mins

Total Time 1 hour hr

Servings: 12 cupcakes

Course: Baking, Dessert

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

  

For the Cupcakes

• 2.5 cups all-purpose flour
• 1.5 teaspoons baking powder
• 0.5 teaspoons baking soda
• 0.5 teaspoon salt
• 1 cup unsalted butter, softened
• 1.75 cups granulated sugar
• 2 large eggs, at room temperature
• 1 teaspoon vanilla extract
• 1 cup buttermilk, at room temperature

For the Raspberry Swirl

• 1 cup fresh or frozen raspberries
• 2 tablespoons granulated sugar
• 1 tablespoon lemon juice

For the Vanilla Frosting

• 1 cup unsalted butter, softened
• 3 cups powdered sugar, sifted
• 0.25 cup milk or heavy cream
• 1 teaspoon vanilla extract
• 1 pinch salt

Equipment

• Muffin tin
• Cupcake liners
• Small Saucepan
• Fine mesh sieve
• Medium Bowl
• Large Bowl
• Whisk
• Electric mixer
• Toothpick
• Wire rack
• Piping bag
• Spatula

Method

 

1. Prepare the Raspberry Swirl:

   In a small saucepan, combine the raspberries, 2 tablespoons of granulated sugar, and lemon juice.
   1 cup fresh or frozen raspberries, 2 tablespoons granulated sugar, 1 tablespoon lemon juice
2. Cook over medium heat, stirring occasionally, until the raspberries have broken down and the mixture has thickened into a syrupy consistency, about 8-10 minutes.
3. Mash any remaining whole raspberries with a fork.
4. Strain the mixture through a fine-mesh sieve into a bowl to remove seeds, pressing gently with the back of a spoon. Discard the solids.
5. Let the raspberry swirl cool completely. It will thicken further as it cools.
6. Make the Cupcake Batter:

   Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
7. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
   2.5 cups all-purpose flour, 1.5 teaspoons baking powder, 0.5 teaspoons baking soda, 0.5 teaspoon salt
8. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-5 minutes.
   1 cup unsalted butter, softened, 1.75 cups granulated sugar
9. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.
   2 large eggs, at room temperature, 1 teaspoon vanilla extract
10. Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the buttermilk in two additions, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
    2.5 cups all-purpose flour, 1.5 teaspoons baking powder, 0.5 teaspoons baking soda, 0.5 teaspoon salt, 1 cup buttermilk, at room temperature
11. Assemble and Bake the Cupcakes:

    Fill each cupcake liner about two-thirds full with the batter.
12. Drizzle about 1-2 teaspoons of the cooled raspberry swirl over the top of the batter in each cupcake liner.
13. Using a toothpick or a thin skewer, gently swirl the raspberry sauce into the batter to create a marbled effect. Be careful not to over-swirl, as you want distinct ribbons of color.
14. Bake for 18-22 minutes, or until a wooden skewer inserted into the center of a cupcake comes out clean.
15. Let the cupcakes cool in the muffin tin for 5-10 minutes before transferring them to a wire rack to cool completely.
16. Prepare the Vanilla Frosting:

    In a large bowl, beat the softened butter until creamy and smooth.
    1 cup unsalted butter, softened
17. Gradually add the sifted powdered sugar, about a cup at a time, alternating with the milk or cream. Mix on low speed until just combined, then increase speed and beat until light and fluffy.
    3 cups powdered sugar, sifted, 0.25 cup milk or heavy cream
18. Stir in the vanilla extract and a pinch of salt. Add more milk or cream, a teaspoon at a time, if needed to reach desired consistency.
    1 teaspoon vanilla extract, 1 pinch salt
19. Frost the Cupcakes:

    Once the cupcakes are completely cool, frost them using a piping bag with your favorite tip or a spatula.
20. For an extra touch, you can drizzle a little more of the raspberry swirl on top of the frosting or garnish with fresh raspberries.

Notes

Store frosted cupcakes in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4-5 days. Freeze unfrosted cupcakes for up to 2-3 months.