Description
Light and fluffy vanilla cupcakes swirled with vibrant raspberry puree and topped with a dreamy cream cheese frosting.
Ingredients
- 1 and 1/2 cups all-purpose flour
- 1 and 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 and 1/2 tsp vanilla extract
- 1/2 cup whole milk
- 1 cup fresh or frozen raspberries
- 1/2 cup powdered sugar (for frosting)
- 4 oz cream cheese (for frosting)
- 2 tbsp unsalted butter, softened (for frosting)
Instructions
- Preheat oven to 350°F (175°C) and line a cupcake tin with paper liners.
- Mash the raspberries into a thick puree. Strain if desired to remove seeds.
- Cream 1/2 cup butter and granulated sugar together until pale and fluffy.
- Add eggs one at a time, then vanilla extract, mixing well after each addition.
- In a separate bowl, whisk flour, baking powder, and salt.
- Alternately add the dry ingredients and milk to the wet mixture, mixing until just combined.
- Fill cupcake liners two-thirds full with batter. Add small dollops of raspberry puree and swirl gently with a toothpick.
- Bake for 18-20 minutes or until a toothpick inserted comes out clean. Cool completely on a wire rack.
- For frosting, beat cream cheese and 2 tbsp butter until smooth. Gradually sift in powdered sugar and beat until fluffy. Add a little raspberry puree if desired for color.
- Frost cooled cupcakes and garnish with a whole raspberry or drizzle of puree.
Notes
- Optional: Add pink-tinted frosting using extra raspberry puree for a two-tone look.
- Store frosted cupcakes in an airtight container in the fridge for up to 3 days.
- Freeze unfrosted cupcakes for up to a month.
