Raspberry Swirl Cupcakes: A Delightful Recipe Reveal!
5 Stars 4 Stars 3 Stars 2 Stars 1 Star
No reviews
Delicious Raspberry Swirl Cupcakes with a delightful raspberry filling.
- Author: Jessica
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup milk
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 1 cup fresh raspberries (or frozen, thawed)
- 2 tablespoons raspberry preserves
- Preheat your oven to 350°F and prepare a muffin tin with cupcake liners.
- In a large bowl, beat the softened butter and sugar together until airy and pale.
- Incorporate the eggs one at a time, blending each fully before adding the next.
- Mix in the vanilla extract.
- In another bowl, combine the flour, baking powder, and salt.
- Gradually mix the dry blend into the buttery mixture, alternating with the milk, until just combined.
- In a small dish, lightly crush the raspberries and mix in the raspberry preserves.
- Fill each cupcake liner about two-thirds full with batter.
- Add a dollop of the raspberry mixture into the center of each cupcake and swirl gently with a skewer.
- Bake for 18-20 minutes, or until a toothpick comes out clean.
- Let cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Notes
- For extra flavor, add a teaspoon of almond extract to the batter.
- Top with whipped cream or cream cheese frosting for a delightful finish.
- To make gluten-free, replace all-purpose flour with a gluten-free flour blend.
Nutrition
- Serving Size: 1 cupcake
- Calories: 180
- Sugar: 12g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 40mg