Velvet Raspberry Swirl Cupcakes
Indulge in these delightful Velvet Raspberry Swirl Cupcakes that are both visually stunning and deliciously rich in flavor. Perfect for any occasion!
Ingredients
For the Cupcakes
- 2 cups all-purpose flour
- 1.5 cups granulated sugar
- 1 cup unsweetened cocoa powder the good stuff
- 1.5 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup buttermilk
- 0.5 cups vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup hot water
For the Raspberry Swirl
- 1 cup fresh raspberries or thawed frozen raspberries
- 2 tablespoons sugar
- 1 tablespoon lemon juice this brightens everything up
For the Cream Cheese Frosting
- 8 oz cream cheese, softened
- 0.5 cups unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 2-4 tablespoons milk to reach desired consistency
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line your cupcake tray with fun liners.
- In a large bowl, mix together the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Whisk to ensure everything is combined.
- In another bowl, mix together buttermilk, vegetable oil, eggs, and vanilla extract.
- Gradually add the wet ingredients to your dry mixture, mixing just until combined. Then, carefully stir in the hot water.
- In a blender, puree the raspberries with the sugar and lemon juice until smooth. Strain if necessary.
Baking
- Pour your batter into the cupcake liners about halfway full, then drop a teaspoon of raspberry puree in the center. Use a toothpick or knife to swirl gently.
- Bake for 18-20 minutes or until a toothpick inserted comes out clean.
- Allow the cupcakes to cool in the pan for 5 minutes before transferring to a wire rack.
Frosting
- Beat the cream cheese and butter together until smooth. Gradually add the powdered sugar, mixing well, then stir in the vanilla extract and add milk to reach desired consistency.
- Once the cupcakes are completely cool, frost them with your cream cheese frosting and drizzle some leftover raspberry puree on top.
Notes
For buttermilk substitute, mix 1 cup of regular milk with 1 tablespoon of vinegar or lemon juice and let sit for 5 minutes. Frozen raspberries can be used if fresh ones are unavailable.