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Raspberry Swirl Cupcakes

Raspberry Swirl Cupcakes for Sweet Spring Indulgence

Delight in Raspberry Swirl Cupcakes that beautifully merge sweet and tart flavors, perfect for spring celebrations.
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Prep Time 30 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 55 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcake Batter
  • 1 1/2 cups all-purpose flour Use cake flour for an even softer texture.
  • 1 cup granulated sugar Substituting brown sugar can add moisture and richness.
  • 1 tbsp baking powder Make sure it’s fresh for the best rise.
  • 1/2 tsp salt A pinch enhances the overall flavor.
  • 1/2 cup unsalted butter Allows for better control over saltiness.
  • 2 large eggs Using room temperature eggs improves mixing.
  • 1/2 cup milk Non-dairy milk works well for a lactose-free option.
  • 1 tsp vanilla extract Opt for pure vanilla for the best results.
  • 1/2 cup fresh raspberries (pureed) If fresh aren’t available, frozen can be used, adjusting sugar as needed.
For the Frosting
  • 8 oz cream cheese Mascarpone can lighten the frosting.
  • 2 cups powdered sugar Be sure to sift for a smooth finish.

Equipment

  • muffin tin
  • Mixing bowls
  • electric mixer
  • measuring cups
  • Measuring Spoons
  • Spatula
  • Piping bag

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a standard cupcake tin with paper liners.
  2. In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until well combined.
  3. In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy.
  4. Add the eggs one at a time, mixing well after each addition. Stir in the pure vanilla extract.
  5. Gradually add the dry ingredient mixture to the creamed mixture, alternating with milk until just combined.
  6. In a separate small bowl, mash the fresh raspberries to create a smooth puree.
  7. Gently fold the raspberry puree into the cupcake batter to create a marbled effect.
  8. Spoon the batter into the prepared cupcake liners, filling each about two-thirds full, and bake for 18-20 minutes.
  9. Allow the cupcakes to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
  10. Mix the cream cheese and powdered sugar together until creamy and smooth to prepare the frosting.
  11. Once the cupcakes are cool, frost each cupcake generously and add a swirl of raspberry puree on top.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3.5gCholesterol: 40mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 20gVitamin A: 300IUVitamin C: 5mgCalcium: 30mgIron: 0.5mg

Notes

For best results, follow the tips on ingredient temperature and handling.

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