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Raspberry Swirl Cupcakes

Raspberry Swirl Cupcakes: A Sweet Berry Bliss Treat

Raspberry Swirl Cupcakes offer a delightful blend of fluffy vanilla cupcakes swirled with fresh raspberries, perfect for spring and summer gatherings.
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Prep Time 20 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 45 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 1 1/2 cups all-purpose flour Swap with gluten-free flour blend if needed.
  • 1 cup granulated sugar Coconut sugar can be used for a healthier option.
  • 2 teaspoons baking powder Always check freshness.
  • 1/2 teaspoon salt Essential for balancing flavors.
  • 1/2 cup unsalted butter Can substitute with vegetable oil.
  • 2 large eggs Flax eggs are a good vegan substitute.
  • 1/2 cup milk Non-dairy milk works as well.
  • 1 teaspoon vanilla extract Almond extract can be added for variety.
  • 1 cup fresh raspberries Frozen can be used but may vary in moisture.
For the Frosting
  • 2 cups powdered sugar Essential for creamy frosting.
  • 1/2 cup unsalted butter Make sure it's softened.
  • 1/3 cup raspberry puree Adjust amount for preferred tartness.
  • 1 teaspoon vanilla extract Optional for enhancing flavor.

Equipment

  • Muffin tin
  • Mixing bowls
  • whisk
  • spatula
  • fork or immersion blender
  • measuring cups and spoons

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  2. In a large bowl, whisk together the all-purpose flour, baking powder, and salt.
  3. In a separate mixing bowl, cream the unsalted butter and granulated sugar until light and fluffy, about 3-4 minutes. Add eggs, mixing well after each.
  4. Gradually add the dry ingredient mixture to the butter-sugar-egg mixture, alternating with milk, mixing until just combined.
  5. Puree fresh raspberries in a small bowl until smooth.
  6. Gently fold the raspberry puree into the cupcake batter to create a marbled effect.
  7. Scoop the batter into prepared cupcake liners, filling each about two-thirds full.
  8. Bake for 20 minutes or until a toothpick comes out clean.
  9. Let cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
  10. To make the frosting, beat together the softened butter, powdered sugar, raspberry puree, and vanilla extract until creamy.
  11. Frost cooled cupcakes and garnish with fresh raspberries.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 36gProtein: 2gFat: 12gSaturated Fat: 7gCholesterol: 40mgSodium: 150mgPotassium: 75mgFiber: 1gSugar: 20gVitamin A: 2IUVitamin C: 10mgCalcium: 2mgIron: 4mg

Notes

For best results, ensure butter is at room temperature and avoid overmixing the batter to maintain the swirls.

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