Raspberry swirl cupcakes are a delightful combination of sweet and tangy flavors with a perfect balance between a soft, vanilla base and the natural tartness of raspberry. These cupcakes are not only beautiful with their vibrant raspberry swirls but are also bursting with fruity flavor. The creamy vanilla frosting on top makes them even more irresistible. Whether you’re making these for a party, a special occasion, or simply to satisfy your sweet tooth, they will definitely become a favorite. Here’s how to make these gorgeous Raspberry Swirl Cupcakes with Creamy Vanilla Frosting.
Ingredients for Raspberry Swirl Cupcakes
For the Cupcakes:
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter, room temperature
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 2 tsp vanilla extract
- ½ cup whole milk
- ½ cup fresh raspberries
- 2 tbsp raspberry jam or preserves
For the Vanilla Frosting:
- 1 cup unsalted butter, room temperature
- 3 ½ cups powdered sugar
- 2 tbsp heavy cream
- 1 tsp vanilla extract
- Pinch of salt
For the Raspberry Swirl:
- ½ cup fresh raspberries
- 2 tbsp sugar
- 1 tbsp lemon juice
How to Make Raspberry Swirl Cupcakes
Step 1: Preheat the Oven and Prepare the Pan
Start by preheating your oven to 350°F (175°C). Line a 12-cup muffin pan with cupcake liners.
Step 2: Prepare the Raspberry Swirl
In a small saucepan, combine ½ cup fresh raspberries, 2 tablespoons of sugar, and 1 tablespoon of lemon juice. Cook the mixture over medium heat, stirring occasionally, until the raspberries break down and the sauce thickens slightly. This should take about 5 minutes. Once done, strain the mixture through a fine sieve to remove the seeds and set it aside to cool.
Step 3: Prepare the Cupcake Batter
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream the butter and sugar together using an electric mixer on medium speed until the mixture becomes light and fluffy. This will take about 2-3 minutes. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients in two parts, alternating with the milk. Begin and end with the dry ingredients, mixing just until everything is combined. Be careful not to overmix, as this can lead to dense cupcakes.
Step 4: Swirl in the Raspberry Sauce
Gently fold in the raspberry jam or preserves into the batter, creating a marbled effect. Be careful not to fully incorporate the jam into the batter; you want to see distinct swirls.
Step 5: Fill the Cupcake Liners
Using a spoon or a cookie scoop, divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.
Step 6: Add Raspberry Swirl to the Cupcakes
Drop small spoonfuls of the prepared raspberry swirl on top of each cupcake. Using a toothpick or skewer, gently swirl the raspberry sauce into the top of the batter to create a beautiful marbled effect.
Step 7: Bake the Cupcakes
Bake the cupcakes in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Once baked, remove them from the oven and allow them to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.
Step 8: Make the Vanilla Frosting
While the cupcakes are cooling, prepare the vanilla frosting. In a large mixing bowl, beat the butter on medium speed for about 2 minutes, until creamy. Gradually add in the powdered sugar, one cup at a time, mixing on low speed until well combined. Add the heavy cream, vanilla extract, and a pinch of salt, then increase the mixer speed to high and beat for an additional 2-3 minutes until the frosting becomes light and fluffy.
Step 9: Frost the Cupcakes
Once the cupcakes have completely cooled, use a piping bag fitted with a star tip or an offset spatula to frost the cupcakes with the vanilla frosting. For an extra touch of elegance, drizzle any leftover raspberry sauce on top of the frosting or swirl it into the frosting itself.
About the Main Ingredients
Fresh Raspberries
Raspberries are the star of this recipe, offering a burst of tangy flavor and natural sweetness. Rich in vitamins and antioxidants, raspberries also provide a beautiful pink-red color that contrasts nicely with the light, fluffy vanilla cake. Fresh raspberries are preferred for the swirl in this recipe to give the cupcakes an authentic fruity flavor, but frozen raspberries can also be used if fresh ones aren’t available.
Vanilla
Vanilla extract brings warmth and depth to the flavor of both the cupcakes and the frosting. It balances the tartness of the raspberries while adding a smooth, sweet undertone that enhances the richness of the butter and sugar. The vanilla flavor is particularly pronounced in the frosting, providing a creamy, delicious complement to the fruity swirl in the cupcakes.
Butter
Butter is a key ingredient in both the cupcakes and the frosting, contributing to the soft, tender crumb and rich flavor. In the frosting, the butter helps create a creamy, fluffy texture, while in the cake, it keeps the cupcakes moist and flavorful.
Whole Milk
Whole milk adds moisture to the cupcakes, making them soft and tender. It also helps bind the ingredients together and enhances the richness of the batter.
These Raspberry Swirl Cupcakes with Creamy Vanilla Frosting are perfect for any occasion. The combination of fruity raspberries, fluffy vanilla cake, and creamy frosting is a match made in dessert heaven. Serve them at your next gathering, and you’ll have everyone asking for more!
