Here is a fully detailed recipe for Raspberry Swirl Cupcakes with Vanilla Buttercream, beautifully formatted exactly as you requested. 🧁✨
🧁
Raspberry Swirl Cupcakes with Vanilla Buttercream
⭐
Introduction (Short)
These raspberry swirl cupcakes combine soft, fluffy vanilla cake with a vibrant raspberry swirl baked inside. Topped with smooth vanilla buttercream, they’re elegant, fruity, and perfect for parties, birthdays, or any sweet occasion.
🧂
Ingredients
(Space between each line)
For the Cupcakes
1 ½ cups all-purpose flour
1 cup granulated sugar
½ cup unsalted butter (softened)
2 large eggs (room temperature)
½ cup milk (room temperature)
1 ½ teaspoons baking powder
1 teaspoon vanilla extract
¼ teaspoon salt
For the Raspberry Swirl
½ cup fresh or frozen raspberries
2 tablespoons sugar
1 teaspoon lemon juice
For the Vanilla Buttercream
1 cup unsalted butter (softened)
3 cups powdered sugar (sifted)
2 tablespoons heavy cream or milk
1 teaspoon vanilla extract
A pinch of salt
🥣
Instructions
(Space between each paragraph/line)
Preheat oven to 180°C (350°F) and line a cupcake pan with 12 liners.
Prepare raspberry swirl by cooking raspberries, sugar, and lemon juice until thick, then let cool.
Beat butter and sugar together until light and fluffy.
Add eggs one at a time, beating after each addition.
Mix in vanilla.
In a separate bowl, combine flour, baking powder, and salt.
Add dry ingredients to the wet mixture alternately with milk. Do not overmix.
Fill cupcake liners halfway with batter.
Add 1 teaspoon of raspberry sauce on top of each.
Swirl gently with a toothpick.
Bake for 18–22 minutes or until a toothpick comes out clean. Let cool completely.
Prepare buttercream by beating butter until creamy.
Add powdered sugar gradually, then mix in vanilla and cream. Beat until fluffy.
Pipe frosting onto cooled cupcakes and drizzle extra raspberry sauce on top if desired.
👩🍳
How to Make (Detailed Steps)
- Simmer raspberries with sugar and lemon until they release juices and thicken; strain if you want a smoother swirl.
- Cream the butter and sugar well to ensure fluffy cupcakes.
- Add eggs slowly to maintain a smooth batter.
- Mix dry and wet ingredients gently to avoid dense cakes.
- Layer batter and raspberry filling, swirling lightly for a marbled look.
- Bake until golden and allow to cool before frosting.
- Prepare buttercream by whipping until light, smooth, and pipeable.
- Decorate cupcakes with a generous swirl of frosting and raspberry drizzle.
🔄
Variations
(Spacing as requested)
• Lemon Raspberry: Add lemon zest to the cupcake batter.
• Chocolate Raspberry: Add 2 tablespoons cocoa powder to half the batter and swirl with plain batter.
• Cream Cheese Frosting: Replace buttercream with cream cheese icing.
• Jam Swirl: Use raspberry jam if fresh raspberries are not available.
• Blueberry or Strawberry Swirl: Swap raspberries for other berries.
💡
Tips
(Space between lines)
• Use room-temperature ingredients for the fluffiest texture.
• Do not overmix the batter to avoid dense cupcakes.
• Chill the raspberry filling before swirling for cleaner lines.
• Let cupcakes cool fully before piping buttercream.
• Add 1–2 tablespoons more sugar to raspberry sauce if you prefer it sweeter.
📝
Conclusion (Short)
These raspberry swirl cupcakes are soft, fruity, and beautifully finished with silky vanilla buttercream. A perfect blend of sweetness and berry freshness that everyone will love.