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Raspberry Swirl Cupcakes with Vanilla Buttercream
Ingredients
Cupcakes
1 ½ cups all-purpose flour
1 ½ tsp baking powder
¼ tsp salt
½ cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
2 tsp vanilla extract
½ cup milk
½ cup fresh raspberries, lightly mashed
Raspberry Sauce
1 cup fresh or frozen raspberries
2 tbsp sugar
1 tsp lemon juice
Vanilla Buttercream
1 cup unsalted butter, softened
3–4 cups powdered sugar
2 tsp vanilla extract
2–3 tbsp heavy cream or milk
Topping
Fresh raspberries
Instructions
Make Raspberry Sauce
In a saucepan, cook raspberries, sugar, and lemon juice over medium heat until thickened (5–7 min).
Strain to remove seeds if desired. Let cool.
Bake Cupcakes
Preheat oven to 350°F (175°C). Line muffin tin with cupcake liners.
Whisk flour, baking powder, and salt.
Beat butter and sugar until fluffy. Add eggs one at a time, then vanilla.
Mix in dry ingredients alternately with milk.
Fill liners ⅔ full. Add ½ tsp raspberry sauce on top, swirl gently.
Bake 18–20 min, until toothpick comes out clean. Cool completely.
Make Buttercream
Beat butter until creamy.
Gradually add powdered sugar, then vanilla.
Mix in cream/milk until smooth and pipeable.
Assemble
Pipe buttercream on cooled cupcakes.
Drizzle with raspberry sauce.
Top with a fresh raspberry.
Enjoy ❣️