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Raspberry Swirl Cupcakes with Vanilla Buttercream

Ingredients

Cupcakes

• 1 ½ cups all-purpose flour
• 1 ½ tsp baking powder
• ¼ tsp salt
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 2 tsp vanilla extract
• ½ cup milk
• ½ cup fresh raspberries, lightly mashed

Raspberry Sauce

• 1 cup fresh or frozen raspberries
• 2 tbsp sugar
• 1 tsp lemon juice

Vanilla Buttercream

• 1 cup unsalted butter, softened
• 3–4 cups powdered sugar
• 2 tsp vanilla extract
• 2–3 tbsp heavy cream or milk

Topping

• Fresh raspberries

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Instructions

1. Make Raspberry Sauce
   • In a saucepan, cook raspberries, sugar, and lemon juice over medium heat until thickened (5–7 min).
   • Strain to remove seeds if desired. Let cool.
2. Bake Cupcakes
   • Preheat oven to 350°F (175°C). Line muffin tin with cupcake liners.
   • Whisk flour, baking powder, and salt.
   • Beat butter and sugar until fluffy. Add eggs one at a time, then vanilla.
   • Mix in dry ingredients alternately with milk.
   • Fill liners ⅔ full. Add ½ tsp raspberry sauce on top, swirl gently.
   • Bake 18–20 min, until toothpick comes out clean. Cool completely.
3. Make Buttercream
   • Beat butter until creamy.
   • Gradually add powdered sugar, then vanilla.
   • Mix in cream/milk until smooth and pipeable.
4. Assemble
   • Pipe buttercream on cooled cupcakes.
   • Drizzle with raspberry sauce.
   • Top with a fresh raspberry.

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Enjoy