Description
Delicious raspberry swirl cupcakes with a creamy frosting.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup raspberry puree
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, cream together butter and sugar.
- Add eggs one at a time, mixing well after each.
- Stir in milk and vanilla extract.
- In another bowl, combine flour, baking powder, and salt.
- Add the dry ingredients to the wet ingredients and mix until just combined.
- Fold in raspberry puree gently to create swirls.
- Pour batter into lined cupcake tins.
- Bake for 20-25 minutes or until a toothpick comes out clean.
- Let cool before frosting.
Notes
- Use fresh or frozen raspberries for puree.
- Store cupcakes in an airtight container.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 180
- Sugar: 12g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg
Keywords: raspberry swirl cupcakes