Copy Link
Add to Bookmark
Report
Raspberry Swirl Cupcakes 😍🧁
Raspberry Swirl Cupcakes 😍🧁
Prep Time: 15 minutes
Cooking Time: 18-20 minutes
Total Time: 33-35 minutes
Kcal: 180 kcal
Servings: 12 cupcakes
Ingredients
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup whole milk
- ½ cup fresh raspberries, mashed
- 1 tablespoon lemon juice
- 1 tablespoon lemon zest
- Pink food coloring (optional)
Directions
- Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large mixing bowl, cream together the butter and sugar until light and fluffy.
- Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
- In a small bowl, combine the mashed raspberries, lemon juice, and lemon zest. If desired, add a few drops of pink food coloring for a vibrant hue.
- Gently fold the raspberry mixture into the cupcake batter until marbled.
- Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.
- Using a toothpick or skewer, swirl the raspberry mixture into each cupcake batter to create a marbled effect.
- Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Remove from the oven and transfer the cupcakes to a wire rack to cool completely before frosting.
