Description
Delicate vanilla cupcakes swirled with fresh raspberry puree and topped with a beautiful two-tone raspberry buttercream frosting. These elegant treats offer the perfect balance of sweet and tart flavors in every bite.
Ingredients
Scale
- 1 ¼ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ¼ cup whole milk
- Raspberry Swirl
- ½ cup fresh raspberries
- 2 tablespoons granulated sugar
- Swirl Frosting
- ½ cup unsalted butter, softened
- 2 cups powdered sugar
- 2 tablespoons raspberry puree
- 1 teaspoon vanilla extract
- Natural red food coloring (optional)
Instructions
- Prepare Cupcake Batter: In a bowl, whisk together flour, baking powder, and salt. In a separate bowl, cream together butter and sugar until light and fluffy, about 3-4 minutes. Beat in eggs one at a time, ensuring each is fully incorporated before adding the next, then mix in vanilla extract. Gradually add dry ingredients and milk, alternating between the two, beginning and ending with dry ingredients. Mix just until combined to avoid overmixing.
- Prepare Raspberry Swirl: In a blender, puree raspberries and sugar until smooth. Strain the mixture through a fine-mesh sieve to remove all seeds, pressing down with a spatula to extract maximum juice. The puree should be smooth and vibrant in color.
- Swirl Batter: Line a 12-cup muffin tin with paper liners. Fill each liner halfway with the prepared cupcake batter. Drop a small spoonful (about ½ teaspoon) of raspberry puree onto each cupcake. Using a toothpick or skewer, gently swirl the puree into the batter with a figure-eight motion, creating a marbled effect.
- Bake: Place the muffin tin in a preheated oven at 350°F (175°C) and bake for 18-20 minutes. Test for doneness by inserting a toothpick into the center of a cupcake – it should come out clean with no wet batter. Once baked, remove from the oven and let cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
- Prepare Frosting: In a large bowl, beat the softened butter until creamy and smooth, about 2 minutes. Gradually add powdered sugar, one cup at a time, beating well after each addition until light and fluffy. Divide the frosting into two equal portions in separate bowls. Mix 2 tablespoons of raspberry puree into one portion, stirring until fully incorporated. Leave the other portion white. If desired, add a few drops of natural red food coloring to the raspberry frosting to enhance its pink color.
- Swirl Frosting: Once cupcakes are completely cooled, prepare to frost them. Place both colors of frosting side by side in a piping bag fitted with a large star tip. Gently squeeze the bag to pipe the red and white frosting in a swirl onto each cupcake, starting from the outer edge and working toward the center with even pressure.
Notes
- For the best flavor, use fresh raspberries when in season. If using frozen, thaw completely and drain excess moisture before pureeing.
- The cupcakes can be made a day ahead and stored in an airtight container, but frost them on the day of serving for the best presentation.
- For a more intense raspberry flavor, add a few drops of raspberry extract to the frosting.
- These cupcakes freeze well unfrosted for up to 3 months. Thaw overnight in the refrigerator before frosting.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 285
- Sugar: 28g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 65mg