Description
Delightful raspberry swirl cupcakes bring sweet summer memories dancing across delicate bakery creations. Rich cream cheese frosting and tart raspberry jam create perfect harmony for dessert lovers seeking pure indulgence.
Ingredients
Scale
Main Ingredients:
- 1 1/2 cups (360 milliliters) all-purpose flour
- 1 cup (240 milliliters) granulated sugar
- 2 large eggs
- 1 cup (240 milliliters) fresh raspberries
Wet Ingredients:
- 1/2 cup (113 grams) unsalted butter, softened
- 1/2 cup (120 milliliters) buttermilk (or whole milk)
- 1 teaspoon vanilla extract
- 2 tablespoons granulated sugar
- 1 tablespoon lemon juice
Dry and Additional Ingredients:
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (113 grams) unsalted butter, softened
- 1 1/2 cups (180 grams) powdered sugar
- 2 tablespoons heavy cream (or milk)
- Pinch of salt
Instructions
- Prepare the oven by heating to 350°F (175°C) and arrange paper liners in a 12-cup muffin pan.
- Combine flour, leavening agents, and salt in a mixing bowl, creating a uniform dry mixture.
- In a separate large bowl, whip butter and sugar until achieving a light, airy consistency.
- Incorporate eggs individually into the butter mixture, ensuring thorough blending after each addition.
- Gently fold in vanilla extract to enhance the flavor profile.
- Gradually integrate dry ingredients and buttermilk into the butter mixture, alternating between the two and mixing until just incorporated.
- Distribute batter evenly into muffin cups, filling approximately two-thirds of each liner.
- Delicately dollop raspberry puree onto each cupcake batter surface.
- Use a toothpick to create elegant swirl patterns by gently dragging the puree through the batter.
- Transfer the pan to the preheated oven and bake for 18-20 minutes, checking doneness with a toothpick.
- Remove cupcakes and allow them to cool completely on a wire rack.
- Prepare frosting by whipping butter until creamy and smooth.
- Gradually add powdered sugar, vanilla, cream, and salt, beating until achieving a fluffy texture.
- Once cupcakes are entirely cooled, generously apply buttercream frosting.
- Enhance presentation by drizzling additional raspberry puree for a decorative swirl effect.
Notes
- Swap buttermilk with dairy-free alternatives like almond milk or coconut milk mixed with apple cider vinegar for a vegan-friendly version.
- Prevent raspberry puree from sinking by coating it lightly with flour before swirling into the batter.
- Create uniform cupcakes by using an ice cream scoop to distribute batter evenly in the muffin pan.
- Ensure frosting remains stable by chilling butter and cream cheese before whipping for a smoother, more consistent texture.
- Prep Time: 30 minutes
- Cook Time: 22 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 300
- Sugar: 24 g
- Sodium: 150 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 60 mg