Description

Indulge in these light and fluffy Raspberry Swirl Cupcakes, featuring a delightful mix of sweet vanilla and tangy raspberry swirls that create a perfect treat for any occasion!

Ingredients

Scale

1 ½ cups all-purpose flour
1 cup granulated sugar
2 tsp baking powder
½ tsp salt
½ cup unsalted butter, softened
2 large eggs
2 tsp vanilla extract
¾ cup whole milk
1 cup fresh raspberries

Instructions

Preheat Your Oven: Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.
Mix Dry Ingredients: In a large bowl, whisk together flour, baking powder, and salt until well combined.
Cream Butter and Sugar: In another bowl, beat softened butter and granulated sugar together until light and fluffy, about three minutes.
Add Eggs and Vanilla: Add eggs one at a time into the butter-sugar mixture while mixing on low speed. Stir in vanilla extract.
Combine Mixtures: Gradually add the dry ingredients into the wet mixture, alternating with milk until just combined. Do not over-mix.
Create Raspberry Swirl: Gently fold in fresh raspberries to create beautiful swirls throughout your batter.
Bake: Spoon the batter into prepared liners, filling each about two-thirds full. Bake for about 18-20 minutes or until a toothpick inserted comes out clean.
Cool and Enjoy: Allow cupcakes to cool completely before frosting or serving.

Nutrition

Serving Size: 1 cupcake (50g)
Calories: 180
Sugar: 12g
Sodium: 150mg
Fat: 8g
Saturated Fat: 5g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: <1g
Protein: 3g
Cholesterol: 35mg

Keywords: - For a flavor twist, consider adding lemon zest or swapping raspberries for blueberries. - Ensure cupcakes are fully cooled before frosting to avoid melting. - Store in an airtight container at room temperature for up to three days or freeze without frosting for longer storage.