Raspberry Swirl Cupcakes
May 13th, 2017
AuthorJanell BrownCategoryCupcakes, DessertDifficultyIntermediateHands down that the Raspberry Swirl is the MOST POPULAR cupcake for summer weddings. Moist vanilla cake and fresh raspberry puree swirl together to create a marbled incredible cupcake. No one can eat just one. Recipe below!
Preheat oven to 350 degrees.
Beat butter and sugar in the bowl of a stand mixer with the paddle attachment on medium speed until combined.
Stop mixer and scrape down sides of the bowl.
Add sour cream, buttermilk, applesauce, oil, eggs, and vanilla.
Beat together until smooth.
In a separate bowl, sift together dry vanilla pudding, flour, baking powder, and salt.
Turn the stand mixer on low and add dry ingredients until just incorporated. The batter should be smooth.
Fold in raspberry puree until batter is marbled. Pro Tip: be careful not to over mix when adding the raspberry puree. The batter should be marbled, not pink.
Line two standard muffin tins with paper cupcake liners.
Fill each cup two-thirds full with batter. Use an ice-cream scoop for perfect measuring.
Bake for 20-22 minutes or until the stops spring back at the touch of your finger and the edges are just golden brown.
Remove raspberry swirl cupcakes from tins and cool completely before icing.
Icing with Cream Cheese icing and garnish with a single fresh raspberry.
Ingredients
Directions
Preheat oven to 350 degrees.
Beat butter and sugar in the bowl of a stand mixer with the paddle attachment on medium speed until combined.
Stop mixer and scrape down sides of the bowl.
Add sour cream, buttermilk, applesauce, oil, eggs, and vanilla.
Beat together until smooth.
In a separate bowl, sift together dry vanilla pudding, flour, baking powder, and salt.
Turn the stand mixer on low and add dry ingredients until just incorporated. The batter should be smooth.
Fold in raspberry puree until batter is marbled. Pro Tip: be careful not to over mix when adding the raspberry puree. The batter should be marbled, not pink.
Line two standard muffin tins with paper cupcake liners.
Fill each cup two-thirds full with batter. Use an ice-cream scoop for perfect measuring.
Bake for 20-22 minutes or until the stops spring back at the touch of your finger and the edges are just golden brown.
Remove raspberry swirl cupcakes from tins and cool completely before icing.
Icing with Cream Cheese icing and garnish with a single fresh raspberry.
