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Raspberry Swirl Cupcakes

Raspberry Swirl Cupcakes: A Sweet Dive into Summer Bliss

Delight in the magic of Raspberry Swirl Cupcakes, a perfect blend of fluffy vanilla cake and tangy raspberry twist.
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Prep Time 20 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 45 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 1.5 cups all-purpose flour gluten-free flour is an option
  • 1 cups granulated sugar coconut sugar can be used
  • 2 teaspoons baking powder ensure freshness
  • 1 teaspoon salt sea salt adds a unique taste
  • 0.5 cups unsalted butter coconut oil is a dairy-free option
  • 2 large eggs substitute with silken tofu for vegan option
  • 0.5 cups milk almond milk can be substituted
  • 1 teaspoon vanilla extract pure almond extract is an alternative
For the Raspberry Swirl
  • 1 cups fresh raspberries frozen raspberries can be used if drained
For the Frosting
  • 2 cups powdered sugar sugar alternatives like erythritol can be used

Equipment

  • Muffin tin
  • mixing bowls
  • electric mixer
  • Blender
  • Rubber spatula

Method
 

Step‑By‑Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  2. In a large bowl, whisk together flour, baking powder, and salt until combined.
  3. In a separate bowl, cream together unsalted butter and granulated sugar until light and fluffy.
  4. Add eggs one at a time, mixing well after each addition, then add the vanilla extract.
  5. Gradually incorporate dry ingredients into the wet mixture, alternately adding milk.
  6. Blend fresh raspberries in a blender until smooth to make raspberry puree.
  7. Fold in raspberry puree into a third of the batter to create a marbled effect.
  8. Spoon the swirled batter into muffin cups and bake for 18-20 minutes.
  9. Cool cupcakes in the tin for 5 minutes, then transfer to a wire rack to cool completely.
  10. Frost with a blend of raspberry and vanilla frosting before serving.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 35gProtein: 2gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 50mgSodium: 180mgPotassium: 100mgFiber: 1gSugar: 20gVitamin A: 200IUVitamin C: 3mgCalcium: 50mgIron: 0.5mg

Notes

Use fresh raspberries for the best flavor. Allow cupcakes to cool completely before frosting.

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