Raspberry Swirl Cupcakes

These Raspberry Swirl Cupcakes are soft, fluffy vanilla cupcakes with beautiful tangy ribbons of raspberry puree swirled throughout. I love how the bright berry flavor cuts through the sweetness of the cupcake, creating a perfectly balanced bite. They’re light, fruity, and as gorgeous to look at as they are delicious to eat.

Why You’ll Love This Recipe

I love this recipe because it’s a fun way to dress up a classic vanilla cupcake with just a simple swirl of homemade raspberry. The batter is soft and tender, and the raspberry gives each cupcake a pop of color and zingy contrast. They’re perfect for spring and summer gatherings, showers, or just a sweet afternoon treat.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Cupcakes:

• 1½ cups all-purpose flour

• ½ cup unsalted butter, softened

• 1 cup granulated sugar

• 2 large eggs

• 1½ tsp baking powder

• ½ cup milk

• 1 tsp vanilla extract

For the Raspberry Swirl:

• ¾ cup fresh or frozen raspberries

• 1–2 tbsp sugar (optional, depending on sweetness of berries)

• 1 tsp lemon juice

Directions

1. I preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.

2. In a saucepan, I combine the raspberries, sugar (if using), and lemon juice. I cook over medium heat, mashing the berries and simmering until thickened—about 5–7 minutes. Then I strain the seeds and let the puree cool.

3. For the cupcake batter, I cream the butter and sugar together until light and fluffy.

4. I add the eggs one at a time, beating well after each, then stir in the vanilla.

5. In a separate bowl, I whisk together the flour and baking powder.

6. I alternate adding the dry ingredients and the milk to the butter mixture, beginning and ending with the flour. I mix just until smooth.

7. I fill each cupcake liner about 2/3 full, then I drop ½ teaspoon of raspberry puree on top of each and gently swirl it in with a toothpick.

8. I bake the cupcakes for 18–22 minutes, or until a toothpick inserted in the center comes out clean.

9. I let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

Servings and timing

This recipe makes 12 cupcakes. It takes about 20 minutes to prep, 5–7 minutes to make the raspberry swirl, and 18–22 minutes to bake—so they’re ready in under an hour.

Variations

Sometimes I fill the centers with extra raspberry sauce or top them with a light raspberry buttercream. For a more intense vanilla flavor, I add a splash of almond extract. I’ve also made mini cupcakes using this recipe for bite-sized treats.

storage/reheating

I store these cupcakes in an airtight container at room temperature for up to 2 days or refrigerate them for up to 5. I bring them to room temperature before serving. These cupcakes also freeze well (without frosting) for up to 1 month.

FAQs

Can I use store-bought raspberry jam?

Yes, if I don’t have fresh or frozen berries, I swirl in a teaspoon of raspberry jam instead. I just warm it slightly to make it easier to swirl.

Do I need to strain the raspberry puree?

I usually do to remove the seeds, but if I don’t mind a little texture, I skip that step.

Can I frost these cupcakes?

Definitely! A vanilla or raspberry buttercream goes great with them. I sometimes top them with whipped cream and a fresh raspberry for a simple finish.

Can I use other berries?

Yes, strawberries or blueberries work well too. I just adjust the sugar depending on the sweetness of the fruit.

What makes the cupcakes fluffy?

Creaming the butter and sugar well, and not overmixing the batter once I add the flour, helps keep the texture light and airy.

Conclusion

These Raspberry Swirl Cupcakes are a dreamy combination of fluffy vanilla cake and tangy berry swirl. They’re simple, stunning, and full of flavor—just the kind of sweet treat I love sharing with family and friends. Whether I serve them plain or dressed up with frosting, they always bring smiles.

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