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Raspberry Cupcakes with Beautiful Buttercream Swirls

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These moist vanilla cupcakes are swirled with tart raspberry puree and topped with fluffy raspberry swirl buttercream — a fresh and fruity treat that’s as beautiful as it is delicious.

Ingredients

Scale

Raspberry Swirl:

  • 1 1/2 cups raspberries (fresh or frozen)

  • 2 tbsp granulated sugar

  • 1 tsp lemon juice

  • 1 tsp cornstarch + 1 tsp water (optional, for thickening)

Cupcake Batter:

  • 1 1/4 cups all-purpose flour

  • 1 1/2 tsp baking powder

  • 1/4 tsp baking soda

  • 1/4 tsp salt

  • 1/4 cup unsalted butter, softened

  • 1/4 cup vegetable oil

  • 3/4 cup granulated sugar

  • 2 large eggs

  • 1 tsp vanilla extract

  • 1/3 cup sour cream

  • 1/4 cup milk

Raspberry Buttercream:

  • 3/4 cup unsalted butter, softened

  • 2 1/2 cups powdered sugar

  • 2–3 tbsp raspberry puree

  • 1–2 tbsp heavy cream

  • 1 tsp vanilla extract

  • Pinch of salt

Instructions

  • Cook raspberries, sugar, and lemon juice until thickened. Strain seeds and cool.

  • Preheat oven to 350°F and line cupcake tin with 12 liners.

  • Mix flour, baking powder, soda, and salt in one bowl.

  • In another bowl, beat butter, oil, and sugar. Add eggs, vanilla, sour cream, and milk.

  • Add dry ingredients and mix until smooth.

  • Fill liners 2/3 full. Add 1–2 tsp raspberry puree to each and swirl gently.

  • Bake for 18–20 minutes. Cool completely.

  • For frosting, beat butter, then add powdered sugar, raspberry puree, cream, vanilla, and salt.

  • Pipe frosting onto cooled cupcakes and garnish as desired.

Notes

Use thickened puree for bold swirls. Frosting can be made ahead and chilled.

Find it online: https://flavorlyzo.com/raspberry-cupcakes-with-beautiful-buttercream-swirls/