Description
Delicious raspberry swirl cupcakes with a rich flavor.
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
- 1/2 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 the butter and sugar.
- Add the eggs one at a time, mixing well after each.
- Stir in the milk and vanilla extract.
- In another bowl, combine flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture.
- Fill cupcake liners halfway with batter.
- Add a spoonful of raspberry puree on top of the batter.
- Swirl the raspberry puree with a toothpick.
- Bake for 18-20 minutes or until a toothpick comes out clean.
- Let cool before serving.
Notes
- Store in an airtight container.
- Use fresh or frozen raspberries for puree.
- Top with whipped cream for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 200
- Sugar: 15g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Keywords: raspberry swirl cupcakes