Raspberry Swirl Cupcakes with Vanilla Buttercream

Instructions

 

  1. Make Raspberry Sauce
    • In a saucepan, cook raspberries, sugar, and lemon juice over medium heat until thickened (5–7 min).
    • Strain to remove seeds if desired. Let cool.
  2. Bake Cupcakes
    • Preheat oven to 350°F (175°C). Line muffin tin with cupcake liners.
    • Whisk flour, baking powder, and salt.
    • Beat butter and sugar until fluffy. Add eggs one at a time, then vanilla.
    • Mix in dry ingredients alternately with milk.
    • Fill liners ⅔ full. Add ½ tsp raspberry sauce on top, swirl gently.
    • Bake 18–20 min, until toothpick comes out clean. Cool completely.
  3. Make Buttercream
    • Beat butter until creamy.
    • Gradually add powdered sugar, then vanilla.
    • Mix in cream/milk until smooth and pipeable.
  4. Assemble
    • Pipe buttercream on cooled cupcakes.
    • Drizzle with raspberry sauce.
    • Top with a fresh raspberry.

Enjoy ❣️