Raspberry Swirl Cupcakes

Light, fruity, and stunning—these cupcakes are as pretty as they are delicious.

Raspberry Swirl Cupcakes bring together the classic charm of vanilla cupcakes with the bright, tangy flair of fresh raspberry. Each bite is a soft, fluffy indulgence swirled with sweet berry puree and topped with a beautifully piped red-and-white frosting. They’re perfect for spring celebrations, baby showers, or simply adding color and joy to your dessert table.

Why You’ll Love This Recipe

• Beautiful swirl pattern: Both in the cake and the frosting, the red and white combination creates a showstopping look.
• Fresh raspberry flavor: No artificial extracts—just real berries for a clean, tangy taste.
• Perfect for occasions: These cupcakes are ideal for holidays, birthdays, or as edible gifts.
• Easy yet elegant: With basic ingredients and a simple swirling technique, they look bakery-worthy without the fuss.
• Customizable color: Use natural food coloring or leave it subtle with just the puree—either way, it’s gorgeous.

Ingredients

Cupcake Batter:

• 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

1. Make the Batter:

• In a bowl, whisk together the flour, baking powder, and salt.
• In another bowl, cream butter and sugar until light and fluffy.
• Add eggs one at a time, beating well after each. Stir in vanilla.
• Gradually add the dry mixture and milk alternately, beginning and ending with the dry mix.

2. Make Raspberry Swirl:

• Puree the raspberries with sugar in a blender until smooth. Strain to remove seeds.

3. Fill and Swirl:

• Fill cupcake liners halfway with batter.
• Add a small spoonful of raspberry puree to each and swirl gently with a toothpick.

4. Bake:

• Bake at 350°F (175°C) for 18–20 minutes or until a toothpick comes out clean. Cool completely.

5. Prepare Frosting:

• Beat softened butter and vanilla until smooth. Gradually add powdered sugar.
• Divide the frosting in half. Add raspberry puree (and food coloring, if using) to one portion.

6. Pipe Swirled Frosting:

• Fill a piping bag with both frostings side by side. Pipe onto cooled cupcakes using a star tip.

Tips / Storage / FAQs

Tips:

• Don’t over-swirl the batter, or you’ll lose the marbled effect.
• For the frosting swirl, lay each color of frosting side by side on plastic wrap, roll it up, snip one end, and insert it into the piping bag for clean lines.
• Use a small offset spatula to smooth frosting if not piping.

Storage:

• Store frosted cupcakes in an airtight container in the fridge for up to 3 days. Bring to room temperature before serving.
• Raspberry puree and frosting can be made a day in advance and stored separately.

FAQs:

• Can I use frozen raspberries? Yes, just thaw and drain them well before pureeing.
• Can I skip the food coloring? Definitely. The raspberry puree adds a natural pink hue already.
• What if I don’t have a piping bag? Use a zip-top bag with the corner snipped off.

Final Thoughts

Raspberry Swirl Cupcakes are the kind of treat that’s as much fun to make as it is to eat. With their bright flavor and elegant look, they’re a guaranteed crowd-pleaser for any celebration. Whether you’re baking for a party or just to brighten someone’s day, these cupcakes will make a sweet impression.

The Goods