Description
Raspberry Swirl Cupcakes
Ingredients:
1 1/2 cups all-purpose flour
1 tsp baking powder
1/4 tsp salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1/2 cup milk
1/4 cup raspberry puree
For the Frosting:
1/2 cup unsalted butter, softened
2 cups powdered sugar
1/4 cup heavy cream
1 tsp vanilla extract
Fresh raspberries for topping
Raspberry sauce for drizzle
Instructions:
1. Preheat Oven:
Preheat your oven to 350°F (175°C). Line a cupcake tin with liners.
2. Mix Dry Ingredients:
In a bowl, whisk together flour, baking powder, and salt.
3. Prepare Wet Ingredients:
In another bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, then stir in vanilla.
4. Combine and Swirl:
Gradually add the dry ingredients to the wet mixture, alternating with milk. Mix until smooth.
Divide the batter into cupcake liners. Add a teaspoon of raspberry puree to each and swirl with a toothpick.
5. Bake:
Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. Let them cool completely.
6. Prepare Frosting:
Beat butter until fluffy. Gradually add powdered sugar and heavy cream. Add vanilla and mix until creamy.
7. Assemble Cupcakes:
Pipe the frosting onto cooled cupcakes. Drizzle raspberry sauce over the frosting and top with a fresh raspberry.
8. Serve:
Enjoy your beautifully swirled raspberry cupcakes!
Step-by-Step Guide
Follow these detailed instructions for perfect cupcakes. First, ensure all ingredients are at room temperature for optimal mixing. When creaming the butter and sugar, beat for a full 3-5 minutes until pale and fluffy. This incorporates air for a light crumb. When adding the dry and wet ingredients, do so in three parts, starting and ending with the dry mixture, mixing just until combined after each addition. For the signature swirl, fill liners 2/3 full, then add the puree. Use a toothpick to make a tight figure-eight pattern, which creates a beautiful marbled effect without overmixing it into the batter.
Serving Suggestions
These elegant cupcakes are versatile. For a brunch, serve them alongside fresh fruit and coffee. They make a stunning dessert for dinner parties; plate them on a decorative cake stand with a dusting of powdered sugar. For a special touch, offer a small pitcher of extra raspberry sauce for guests to add themselves. Pair with a sparkling rosé, a fruity black tea, or a vanilla latte to complement the berry flavors.
How-to Summary
In summary: Preheat oven to 350°F. Whisk dry ingredients. Cream butter and sugar, then add eggs and vanilla. Alternately mix in dry ingredients and milk. Portion batter, add raspberry puree, and swirl. Bake 18-20 minutes. Cool completely. For frosting, beat butter, then gradually add powdered sugar, cream, and vanilla. Pipe onto cupcakes and garnish with sauce and a fresh berry.
Frequently Asked Questions
Can I use frozen raspberries for the puree? Yes. Thaw frozen raspberries completely, then blend and strain through a fine mesh sieve to remove seeds for a smooth puree.
How can I make the frosting stiffer for piping? Add more powdered sugar, 1/4 cup at a time, until the desired consistency is reached. Ensure the butter is cool, not overly soft.
Can I make these cupcakes in advance? You can bake the cupcakes 1 day ahead; store unfrosted in an airtight container. Frost the day of serving for best texture.
My swirl sank to the bottom. What happened? This occurs if the batter is too thin or the puree is too heavy. Try gently folding a tablespoon of flour into your puree to thicken it slightly before swirling.
What’s a dairy-free substitution for the milk and cream? Use a neutral-flavored plant-based milk (like almond or oat) in the batter. For frosting, use a high-fat vegan butter and coconut cream.
Common Mistakes to Avoid
- Overmixing the batter: This develops gluten, leading to dense, tough cupcakes. Mix only until no dry streaks remain.
- Using cold ingredients: Cold butter and eggs won’t emulsify properly, resulting in a curdled batter and uneven texture.
- Overfilling liners: Filling more than 2/3 full causes batter to overflow and creates flat, mushroom-topped cupcakes.
- Frosting warm cupcakes: The frosting will melt and slide off. Ensure cupcakes are completely cool to the touch.
- Not straining the puree: Raspberry seeds in the puree can create an unpleasant gritty texture in the swirl.
Conclusion
These Raspberry Swirl Cupcakes are a delightful fusion of tender vanilla cake and tangy raspberry, crowned with luxurious buttercream. By following the detailed guide and avoiding common pitfalls, you can consistently create a bakery-worthy treat. The process is straightforward but allows for personal touches in the swirl and garnish. Perfect for celebrations or a sweet weekend project, these cupcakes are sure to impress with their beautiful appearance and delicious, balanced flavor.