Description

This recipe for Two-Tone Raspberry Swirl Cupcakes creates fluffy, fruit-filled treats with the aroma of vanilla and fresh raspberries, perfect for a family-friendly dessert or gathering.

Ingredients

Scale

1.5 cups all-purpose flour
1 cup granulated sugar
2 large eggs, room temperature
0.5 cup whole milk
0.5 cup unsalted butter, softened
1.5 tsp baking powder
1 tsp vanilla extract
1 cup fresh or frozen raspberries
2 cups powdered sugar
0.25 tsp salt
1 Tbsp granulated sugar (for raspberry swirl)

Instructions

Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
Combine Dry Ingredients: In a medium bowl, whisk together 1.5 cups flour, 1.5 tsp baking powder, and 0.25 tsp salt until well combined.
Cream Butter and Sugar: In a large bowl, cream together 0.5 cup softened butter and 1 cup sugar using a mixer until light and fluffy (2-3 minutes).
Add Eggs and Vanilla: Beat in 2 large eggs one at a time until fully incorporated, then stir in 1 tsp vanilla extract.
Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture, alternating with 0.5 cup milk, beginning and ending with dry ingredients. Mix on low speed until just combined, being careful not to overmix.
Prepare Raspberry Swirl: Gently simmer 1 cup fresh or frozen raspberries with 1 Tbsp sugar in a small saucepan over medium-low heat for 5-7 minutes until saucy and slightly thickened. Strain out seeds for a smoother swirl, then cool completely in the fridge (about 20 minutes).
Fill Cupcake Liners: Divide the cupcake batter evenly into the prepared liners, filling each about two-thirds full.
Bake Cupcakes: Bake for 18-22 minutes, or until the edges are lightly golden and a toothpick inserted into the center comes out clean.
Cool Cupcakes: Cool cupcakes in the muffin tin for 5 minutes, then transfer them to a wire rack to cool completely before frosting.
Frost and Serve: Once cooled, prepare your chosen frosting and artfully create your beautiful two-tone raspberry swirl design.

Notes

For best results, use room temperature butter and eggs. Raspberry swirl can be prepared up to 3 days in advance and cooled completely before use. Avoid overmixing the batter for tender cupcakes. For dietary needs, buttermilk can replace milk, vegan butter and plant-based milk can be used for dairy-free, and a 1:1 gluten-free baking flour blend with xanthan gum can be substituted for all-purpose flour.

Prep Time: 45 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cupcake (approx 75 g)
Calories: 300 calories
Sugar: 30 g
Sodium: 200 mg
Fat: 15 g
Saturated Fat: 8 g
Unsaturated Fat: 6 g
Trans Fat: 0 g
Carbohydrates: 45 g
Fiber: 1 g
Protein: 4 g
Cholesterol: 40 mg

Keywords: easy dessert, family-friendly, vanilla, raspberries, cupcakes, home baking, fruit-filled, two-tone swirl