Pretty Raspberry Swirl Cupcakes (Printer-Friendly Version)
# What You'll Need:
→ Cupcake Base
01 -
1 ¼ cups all-purpose flour
02 -
1 ½ teaspoons baking powder
03 -
½ teaspoon salt
04 -
½ cup unsalted butter, softened
05 -
¾ cup granulated sugar
06 -
2 large eggs
07 -
1 teaspoon vanilla extract
08 -
¼ cup whole milk
→ Raspberry Swirl
09 -
½ cup fresh raspberries
10 -
2 tablespoons granulated sugar
→ Swirl Frosting
11 -
½ cup unsalted butter, softened
12 -
2 cups powdered sugar
13 -
2 tablespoons raspberry puree
14 -
1 teaspoon vanilla extract
15 -
Natural red food coloring (optional)
# Let's Cook!:
01 -
Whisk dry ingredients. Cream butter and sugar, beat in eggs and vanilla. Gradually add dry ingredients alternating with milk.
02 -
Blend raspberries and sugar until smooth. Strain to remove seeds.
03 -
Fill cupcake liners halfway. Add raspberry puree and swirl with toothpick.
04 -
Bake at 350°F for 18-20 minutes until toothpick comes out clean.
05 -
Beat butter and vanilla. Add powdered sugar until fluffy. Divide and mix raspberry puree into one portion.
06 -
Place both frostings in piping bag and pipe swirls onto cooled cupcakes.
# Cook's Notes:
01 -
Don't overmix swirl for best pattern
02 -
Use fresh raspberries for best flavor
03 -
Can adjust food coloring for desired shade