Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 tsp vanilla powder
- ½ cup milk
- 1 cup fresh raspberries (or raspberry jam)
- 1 tsp baking powder
Instructions
- Step 1: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- Step 2: In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Step 3: Add the eggs one at a time, mixing well after each addition, then stir in the alcohol-free vanilla extract.
- Step 4: In another bowl, combine the flour, baking powder, and milk. Gradually add this dry mixture to the wet mixture, stirring until just combined.
- Step 5: Fold in the raspberries gently to avoid breaking them up too much. Spoon the batter into the prepared cupcake liners, filling each about two-thirds full.
- Step 6: Use a toothpick or knife to swirl in additional raspberry jam on top of each cupcake before baking. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Let cool before serving.
Notes
- For optimal freshness, store your Raspberry Swirl Cupcakes in an airtight container at room temperature for up to three days, or refrigerate them for up to a week. If you want to enjoy them warm, simply reheat the cupcakes in a microwave for about 10-15 seconds for that freshly baked taste. Serve these delightful cupcakes with a dollop of whipped cream or a scoop of vanilla ice cream on the side to elevate their flavor. When folding in the fresh raspberries, be gentle to maintain their shape and create beautiful swirls throughout the batter!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American