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Velvet Raspberry Swirl Cupcakes

These moist cupcakes are swirled with raspberry goodness, striking a perfect balance between sweet and tart, making them an irresistible treat.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Cupcakes
  • 1.5 cups all-purpose flour
  • 1 cup granulated sugar
  • 0.5 cups unsalted butter, softened
  • 2 large eggs
  • 1 cup buttermilk
  • 1 tsp vanilla extract
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 0.25 tsp salt
  • 1 drops red food coloring (optional)
For the Raspberry Swirl
  • 1 cup fresh raspberries (or frozen)
  • 2 tbsp sugar
  • 1 tsp lemon juice
For the Frosting
  • 1 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 1 tsp vanilla extract
  • 2-4 tbsp heavy cream (for desired consistency)
  • to taste fresh raspberries for garnish

Method
 

Prepping the Cupcake Batter
  1. Preheat your oven to 350°F (175°C) and line a cupcake tin with cute liners.
  2. Cream together the softened butter and sugar until light and fluffy, about 3-5 minutes.
  3. Add the eggs, one at a time, mixing until fully incorporated.
Mixing It Up
  1. In another bowl, combine flour, baking powder, baking soda, and salt.
  2. Gradually add this mixture to the wet ingredients, alternating with the buttermilk.
  3. Add the vanilla extract and food coloring, stirring until just combined.
Making the Raspberry Swirl
  1. Combine raspberries, sugar, and lemon juice in a small saucepan and heat over medium-low until the berries break down.
  2. Blend if desired for a smoother texture.
Swirling It All Together
  1. Scoop the cupcake batter into the prepared tin, filling each liner halfway.
  2. Add a teaspoon or two of the raspberry mixture on top of each and swirl gently with a toothpick.
Bake Time
  1. Bake for 18-20 minutes until a toothpick comes out clean.
  2. Let them cool completely on a wire rack before frosting.
Frosting Perfection
  1. Beat the softened butter until creamy, then gradually add the powdered sugar.
  2. Mix in vanilla and add heavy cream until desired consistency is reached.
  3. Frost the cooled cupcakes and garnish with fresh raspberries.

Notes

Substitute buttermilk with 1 cup of milk plus 1 tablespoon of vinegar or lemon juice. Adjust raspberry sauce sweetness with more sugar or honey if needed.