Ingredients
Equipment
Method
- 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
- 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.
- Mash any remaining whole raspberries with a fork.
- 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.
- Let the raspberry swirl cool completely. It will thicken further as it cools.
- Make the Cupcake Batter:Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- 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
- 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
- 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
- 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
- Assemble and Bake the Cupcakes:Fill each cupcake liner about two-thirds full with the batter.
- Drizzle about 1-2 teaspoons of the cooled raspberry swirl over the top of the batter in each cupcake liner.
- 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.
- Bake for 18-22 minutes, or until a wooden skewer inserted into the center of a cupcake comes out clean.
- 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:In a large bowl, beat the softened butter until creamy and smooth.1 cup unsalted butter, softened
- 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
- 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
- Frost the Cupcakes:Once the cupcakes are completely cool, frost them using a piping bag with your favorite tip or a spatula.
- 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.
