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

Instructions