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Raspberry Cupcakes featuring a vibrant, marbled vanilla swirl

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These raspberry swirl cupcakes feature moist vanilla cake marbled with fresh raspberry sauce. Light, fruity, and beautiful — perfect for any occasion.

Ingredients

Scale

For the Raspberry Swirl:

  • 1 cup fresh or frozen raspberries

  • 2 tbsp granulated sugar

  • 1 tsp lemon juice (optional)

  • 1 tsp cornstarch + 1 tbsp water

For the Cupcakes:

  • 1½ cups all-purpose flour

  • 1½ tsp baking powder

  • ¼ tsp salt

  • ½ cup unsalted butter, softened

  • ¾ cup granulated sugar

  • 2 large eggs

  • 1½ tsp vanilla extract

  • ½ cup whole milk or buttermilk

Optional Frosting:

  • Vanilla buttercream or cream cheese frosting

  • 1–2 tbsp raspberry swirl for color (optional)

Instructions

  • Preheat oven to 350°F (175°C). Line a 12-cup muffin tin.

  • Make raspberry swirl: Cook berries, sugar, and lemon juice until softened. Add cornstarch slurry and simmer until thick. Cool completely.

  • In one bowl, whisk flour, baking powder, and salt.

  • In another bowl, cream butter and sugar until fluffy. Add eggs and vanilla.

  • Alternate adding dry ingredients and milk to the butter mixture. Mix until just combined.

  • Fill cupcake liners ⅔ full. Spoon ½–1 tsp raspberry sauce on top and swirl gently.

  • Bake 18–22 minutes. Cool completely before frosting.

Notes

  • Don’t overmix or over-swirling will muddy the batter.

  • Raspberry swirl can be made ahead and refrigerated up to 3 days.

  • For a pink tint, swirl raspberry sauce into frosting before piping

Find it online: https://flavorlyzo.com/raspberry-cupcakes-featuring-a-vibrant-marbled-vanilla-swirl/