Raspberry Swirl Cupcakes

Raspberry Swirl Cupcakes are soft, fluffy vanilla cupcakes swirled with fresh raspberry puree and topped with a creamy frosting. The raspberry swirl not only adds a beautiful marbled look but also brings a fresh, slightly tart flavor that balances the sweetness perfectly. I love baking these when I want something fruity, elegant, and just the right amount of sweet.

Why You’ll Love This Recipe

I love these cupcakes because they combine a light vanilla base with the bright, natural flavor of raspberries. The swirl is simple to create but looks stunning every time. Whether I’m baking for a birthday, brunch, or just because, these cupcakes always feel a little extra special without being overly complicated.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the cupcakes:

• All-purpose flour

• Baking powder

• Salt

• Unsalted butter (softened)

• Granulated sugar

• Eggs

• Vanilla extract

• Milk

For the raspberry swirl:

• Fresh or frozen raspberries

• Granulated sugar

• Lemon juice

For the frosting (optional):

• Unsalted butter (softened)

• Powdered sugar

• Vanilla extract

• Milk or cream

• A spoonful of raspberry puree (optional, for color and flavor)

Directions

1. Make the Raspberry Swirl:
   I simmer raspberries, sugar, and lemon juice in a small saucepan until the berries break down and the mixture thickens slightly. I strain it to remove seeds and let it cool.

2. Preheat the Oven and Prepare the Batter:
   I preheat the oven to 350°F (175°C) and line a cupcake tin with paper liners. In one bowl, I whisk flour, baking powder, and salt. In another, I cream butter and sugar until fluffy, then beat in the eggs and vanilla. I alternate adding dry ingredients and milk until I have a smooth batter.

3. Fill and Swirl:
   I fill each cupcake liner about 2/3 full with vanilla batter. Then I spoon a bit of raspberry puree on top and use a toothpick to swirl it gently into the batter.

4. Bake:
   I bake the cupcakes for 18–22 minutes, or until a toothpick inserted in the center comes out clean. Then I let them cool completely on a wire rack.

5. Make the Frosting (Optional):
   I beat the butter until smooth, then gradually add powdered sugar, vanilla, and milk or cream. For a raspberry version, I mix in a spoonful of the leftover puree for color and flavor.

6. Decorate:
   Once cooled, I frost the cupcakes and top with a fresh raspberry or a drizzle of puree if I’m feeling fancy.

Servings and timing

This recipe makes about 12 cupcakes. It takes me around 20 minutes to prep, 20 minutes to bake, and another 15–20 minutes for cooling and decorating. Total time: about 1 hour.

Variations

• Use lemon cake batter: I swap the vanilla base for a lemon one for a raspberry-lemon twist.

• Add a raspberry filling: I scoop out a bit of the center and fill with extra raspberry puree or jam before frosting.

• Try chocolate: I use a light chocolate cupcake base with the raspberry swirl for a richer combo.

• Add almond flavor: A few drops of almond extract in the batter adds a lovely depth that pairs well with raspberries.

Storage/Reheating

I store the cupcakes in an airtight container at room temperature for up to 2 days, or in the fridge for up to 4 days if frosted. Before serving, I let chilled cupcakes come to room temperature. They can also be frozen (unfrosted) for up to 2 months—just thaw and frost when ready.

FAQs

Can I use raspberry jam instead of fresh puree?

Yes, I’ve used raspberry jam thinned with a bit of lemon juice or water. It swirls nicely and works well when fresh berries aren’t available.

Do I need to strain the raspberry puree?

I usually do to remove the seeds and get a smoother swirl, but it’s optional if I don’t mind a bit of texture.

Can I use a cake mix?

Yes. I’ve made these with a vanilla cake mix to save time—just swirl the puree into the batter before baking.

How do I make the swirl look nice?

I drop small spoonfuls of puree over the batter, then drag a toothpick through gently. I avoid over-mixing so the swirl doesn’t disappear.

Can I skip the frosting?

Absolutely. These cupcakes are delicious on their own or with a light dusting of powdered sugar.

Conclusion

Raspberry Swirl Cupcakes are one of those simple yet beautiful desserts I love coming back to. The fruity swirl, soft crumb, and optional creamy frosting make them perfect for any occasion. Whether I’m baking for guests or just treating myself, they always turn out pretty, flavorful, and totally irresistible.

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