Description
Delicious raspberry swirl cupcakes with a fruity flavor.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1/4 cup unsalted butter, softened
- 1/2 cup milk
- 2 eggs
- 1 teaspoon baking powder
- 1/2 teaspoon vanilla extract
- 1/2 cup raspberry puree
- 1/4 cup fresh raspberries
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, cream together the butter and sugar.
- Add the eggs and vanilla extract, mix well.
- In another bowl, combine flour and baking powder.
- Gradually add the dry ingredients to the wet mixture.
- Stir in the milk until smooth.
- Spoon the batter into cupcake liners, filling each about halfway.
- Add a spoonful of raspberry puree to each cupcake and swirl with a toothpick.
- Bake for 18-20 minutes or until a toothpick comes out clean.
- Let cool before serving.
Notes
- Use fresh raspberries for better flavor.
- Store in an airtight container for up to 3 days.
- Adjust sweetness based on your preference.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 180
- Sugar: 12g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Keywords: raspberry swirl cupcakes, dessert, baking, cupcakes