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Raspberry Swirl Cupcakes

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Raspberry Swirl Cupcakes are soft vanilla cupcakes swirled with fresh raspberry puree, topped optionally with creamy frosting. The marbled berry swirl adds stunning visual appeal and a bright, tart flavor that perfectly balances the sweet cupcake base.

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:
  • 3/4 cup fresh or frozen raspberries
  • 2 tablespoons granulated sugar
  • 1 teaspoon lemon juice
  • For the frosting (optional):
  • 1/2 cup unsalted butter, softened
  • 1 1/2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1–2 tablespoons milk or cream
  • 1 tablespoon raspberry puree (optional, for flavor and color)

Instructions

  1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
  2. In a small saucepan, combine raspberries, sugar, and lemon juice. Simmer until thickened, mash berries, and strain to remove seeds. Let cool.
  3. In a medium bowl, whisk together flour, baking powder, and salt.
  4. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla.
  5. Alternately add dry ingredients and milk to the wet mixture, mixing just until combined.
  6. Fill each cupcake liner about 2/3 full with batter. Drop small spoonfuls of raspberry puree on top and gently swirl with a toothpick.
  7. Bake for 18–22 minutes, or until a toothpick comes out clean. Cool completely on a wire rack.
  8. For the frosting, beat butter until creamy. Add powdered sugar gradually, then mix in vanilla, milk, and raspberry puree if using. Beat until smooth.
  9. Frost cooled cupcakes and decorate with fresh raspberries or a drizzle of puree if desired.

Notes

  • Use raspberry jam thinned with lemon juice if fresh berries aren’t available.
  • Swap vanilla for lemon cake batter for a citrus twist.
  • Fill cupcakes with extra raspberry puree or jam for added flavor.
  • Skip the frosting for a lighter treat—dust with powdered sugar instead.
  • Store in an airtight container at room temp for 2 days or in the fridge for 4 days.

Nutrition

Find it online: https://recipesbyliza.com/raspberry-swirl-cupcakes/