Description
Classic raspberry swirl cupcakes blend delicate vanilla cake with luscious raspberry compote. Sweet frosting and fresh berries crown these perfect dessert treats you’ll savor down to the last delightful crumb.
Ingredients
Scale
- 1.5 cups (354 ml) all-purpose flour
- 1 cup (237 ml) granulated sugar
- 0.5 cups (118 ml) unsalted butter, softened
- 2 large eggs
- 0.5 cups (118 ml) sour cream
- 1 tsp baking powder
- 0.5 tsp baking soda
- 0.25 tsp salt
- 1 tsp vanilla extract
- 0.25 cups (59 ml) milk
- 0.5 cups (118 ml) fresh raspberries
- 2 tbsps granulated sugar
- 2 cups (474 ml) powdered sugar
- 2 tbsps heavy cream
Instructions
- Preparation: Preheat oven and position rack in the center. Line muffin tin with cupcake liners.
- Raspberry Swirl: Crush raspberries with granulated sugar, creating a vibrant compote for marbling through the batter.
- Dry Ingredients: Sift flour, baking powder, and salt together in a medium bowl, ensuring uniform distribution of leavening agents.
- Wet Mixture: Cream butter and sugar until light and fluffy. Incorporate eggs one at a time, blending thoroughly. Mix in vanilla extract for aromatic enhancement.
- Batter Assembly: Gently fold dry ingredients into wet mixture, alternating with sour cream and milk. Mix until just combined to maintain a tender crumb.
- Swirling and Filling: Portion batter into prepared liners, leaving space for rising. Artfully drop raspberry compote on top, using a toothpick to create elegant marble patterns throughout each cupcake.
- Baking Process: Bake in preheated oven until cupcakes are golden and a toothpick inserted comes out clean. Cool briefly in pan before transferring to a wire rack.
- Frosting Preparation: Whip butter until creamy. Gradually add powdered sugar, vanilla, and cream, beating until smooth and spreadable.
- Finishing Touch: Once completely cooled, pipe or spread frosting generously over cupcakes, creating a luxurious final presentation.
Notes
- Optimize Raspberry Swirl: Use fresh, ripe raspberries for maximum flavor intensity and vibrant color in the compote.
- Master Batter Technique: Avoid overmixing to prevent dense, tough cupcakes; mix just until ingredients are combined for tender crumb.
- Temperature Precision: Let ingredients like butter, eggs, and sour cream reach room temperature for smoother, more even batter integration.
- Swirling Pro Tip: Use a clean toothpick or skewer to create elegant marble-like patterns without overworking the raspberry mixture.
- Prep Time: 15min
- Cook Time: 20min
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 13
- Calories: 290
- Sugar: 26 g
- Sodium: 150 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 41 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 40 mg