Description
Raspberry swirl cupcakes bring delightful Mediterranean sweetness to classic dessert perfection. Creamy vanilla base and swirled raspberry compote create an elegant treat perfect for intimate gatherings and special moments you’ll savor.
Ingredients
Scale
Primary Ingredients:
- 1 1/2 cups (360 milliliters) all-purpose flour
- 1 cup (240 milliliters) granulated sugar
- 2 large eggs
- 1 cup (240 milliliters) fresh raspberries
- 1/2 cup (120 milliliters) unsalted butter, softened
- 1/2 cup (120 milliliters) buttermilk
Leavening and Seasoning Ingredients:
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 2 tablespoons granulated sugar
- 1 tablespoon lemon juice
Frosting Ingredients:
- 1 1/2 cups (360 milliliters) powdered sugar
- 1/2 cup (120 milliliters) unsalted butter, softened
- 1 teaspoon vanilla extract
- 2 tablespoons heavy cream
- Pinch of salt
Instructions
- Craft a vibrant raspberry reduction by gently simmering fresh raspberries with sugar and a splash of lemon juice in a small saucepan. Crush the berries while cooking to extract maximum flavor, then strain to create a smooth, glossy puree. Allow the mixture to cool completely.
- Preheat the oven to 350°F and prepare a muffin tin with delicate paper liners. Sift together the dry ingredients, creating a light, airy flour mixture that will provide structure to the cupcakes.
- In a spacious mixing bowl, cream butter and sugar until the mixture transforms into a pale, fluffy consistency. Incorporate eggs one at a time, ensuring thorough integration after each addition. Blend in the vanilla extract for a rich aromatic base.
- Gradually fold the dry ingredients into the butter mixture, alternating with buttermilk. Mix gently to maintain the batter’s delicate texture, taking care not to overmix.
- Distribute the batter evenly among the muffin cups, filling each approximately two-thirds full. Create elegant swirls by carefully dropping dollops of raspberry puree onto each cupcake and dragging a toothpick through to create intricate marbled patterns.
- Bake the cupcakes for 18-20 minutes, watching for a golden top and checking doneness with a clean toothpick inserted into the center. Transfer to a wire rack and allow to cool completely.
- Prepare the buttercream by whipping softened butter until silky smooth. Gradually incorporate powdered sugar, vanilla, cream, and a pinch of salt, beating until the frosting reaches a light, cloud-like consistency.
- Once the cupcakes have reached room temperature, generously pipe the buttercream frosting using a decorative piping technique. Finish with an artful drizzle of reserved raspberry puree for a stunning visual and flavor accent.
Notes
- Swap fresh raspberries with frozen ones during off-season without compromising flavor intensity.
- Ensure buttermilk is at room temperature to help ingredients blend smoothly and create tender cupcake texture.
- Use gel food coloring for more vibrant raspberry swirls without altering batter consistency.
- Prevent raspberry puree from sinking by letting it cool slightly before swirling into batter to maintain beautiful marbled effect.
- Prep Time: 30 minutes
- Cook Time: 22 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 320
- Sugar: 30 g
- Sodium: 180 mg
- Fat: 16 g
- Saturated Fat: 10 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 50 mg