Best 3 Raspberry Swirl Cupcakes Recipes

Calling all cupcake aficionados! If you're seeking a delightful treat that tantalizes taste buds with its delicate sweetness and bursts of juicy raspberries, then look no further than the raspberry swirl cupcake. This exceptional confection strikes a perfect balance between fluffy vanilla cake and a vibrant swirl of raspberry filling, creating a flavor profile that enchants with every bite. Whether you're a seasoned baker or a novice in the kitchen, this article will guide you through the delightful journey of crafting these enchanting raspberry swirl cupcakes, ensuring that your next baking adventure yields irresistibly delicious results.

Here are our top 3 tried and tested recipes!

RASPBERRY SWIRL CUPCAKES

Raspberry Swirl Cupcakes image

I'm a teenage farm girl who likes cooking and baking. These cupcakes are a favorite of mine.-Christine Sohm, Newton, Ontario

Provided by Taste of Home

Categories Desserts

Time 40m

Yield 2 dozen.

Number Of Ingredients 8

Ingredients

1 package white cake mix (regular size)
1/4 cup raspberry pie filling
1/2 cup shortening
1/3 cup 2% milk
1 teaspoon vanilla extract
1/4 teaspoon salt
3 cups confectioners' sugar
Fresh raspberries and decorative sprinkles, optional

Steps:

Prepare cake batter mix according to package directions for cupcakes. Fill paper-lined muffin cups two-thirds full. Drop 1/2 teaspoon of pie filling in the center of each; cut through batter with a knife to swirl., Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., In a large bowl, beat shortening until fluffy. Add the milk, vanilla, salt; gradually add confectioners' sugar; beat until smooth. Frost cupcakes. Garnish with raspberries and sprinkles if desired.

Nutrition Facts : Calories 230 calories, Fat 10g fat (2g saturated fat), Cholesterol 27mg cholesterol, Sodium 183mg sodium, Carbohydrate 34g carbohydrate (25g sugars, Fiber 0 fiber), Protein 2g protein.

RASPBERRY-SWIRL CHEESECAKE CUPCAKES

Raspberry-Swirl Cheesecake Cupcakes image

The miniature siblings of our Raspberry-Swirl Cheesecake, these bite-size treats are the perfect utensil-free dessert.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Cupcake Recipes

Yield Makes 2 dozen

Number Of Ingredients 9

Ingredients

1 cup finely ground graham crackers (5 ounces; about 8 sheets)
2 tablespoons unsalted butter, melted
1 1/2 cups plus 4 1/2 teaspoons sugar
4 ounces raspberries (about 1 cup)
32 ounces cream cheese, room temperature
Pinch of salt
1 teaspoon pure vanilla extract
4 large eggs, room temperature
Boiling water, for roasting pan

Steps:

Preheat oven to 325 degrees. Place paper liners in the cups of two standard 12-cup muffin tins, and set aside.
Stir together cracker crumbs, melted butter, and 2 tablespoons sugar in a medium bowl. Press 1 tablespoon of the crumb mixture firmly onto bottom of each cup in muffin tin. Bake until set, about 5 minutes. Let cool in tins on a wire rack. Leave oven on.
Process raspberries in a food processor until smooth, about 30 seconds. Pass puree through a fine sieve into a small bowl; discard solids. Whisk in 4 1/2 teaspoons sugar, and set aside.
Put cream cheese in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until fluffy, about 3 minutes. With mixer on low speed, add remaining 1 1/2 cups sugar in a slow, steady stream. Add salt and vanilla; mix until well combined. Add eggs, one at a time, mixing each until just combined (do not overmix). Spoon 3 tablespoons filling into each cup.
Drop raspberry sauce by the 1/2 teaspoon over cakes. With a wooden skewer or toothpick, swirl sauce into filling.
Bake until set, 10 to 12 minutes. Let cool completely in tins on a wire rack. Refrigerate, uncovered, 1 hour or overnight.

COCONUT RASPBERRY SWIRL CUPCAKES

Coconut Raspberry Swirl Cupcakes image

These sound, look and taste delicious. I have been researching and trying new cupcake recipes-I'm putting together a cookbook here on JAP! Well, these were keepers! They taste as good as they look!! Give them a try this summer!

Provided by Amy Alusa

Categories Cakes

Time 1h10m

Number Of Ingredients 24

Ingredients

FOR THE CAKE:
3/4 lb (3 sticks or 1 1/2 cups) unsalted butter
2 c granulated sugar
5 extra large eggs, room temperature
1 1/2 tsp pure vanilla extract
1 1/2 tsp pure almond extract
1 tsp coconut extract
3 c all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp kosher salt
1 c buttermilk
14 oz coconut, sweetened, shredded
FOR THE FROSTING:
1 lb cream cheese (16 oz), room temperature
3/4 lb (3 sticks or 1 1/2 cups) unsalted butter, room temperature
1 tsp pure vanilla extract
1/2 tsp pure almond extract
1 1/2 lb powdered sugar, sifted
FOR RASPBERRY FILLING
2 c fresh raspberries
1 c water
1 Tbsp cornstarch
1/4-1/2 c granulated sugar (depending on how sweet you want it)

Steps:

1. Make the Cupcakes:
2. Preheat the oven to 325 degrees F. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on high speed until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs, 1 at a time, scraping down the bowl after each addition. Add the vanilla, almond and coconut extracts and mix well.
3. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. In 3 parts, alternately add the dry ingredients and the buttermilk to the batter, beginning and ending with the dry. Mix until just combined. Fold in 7 ounces of coconut.
4. Line a muffin pan with paper liners. Fill each liner to the top with batter. Bake for 25 to 35 minutes, until the tops are brown and a toothpick comes out clean. Allow to cool in the pan for 15 minutes. Remove to a baking rack and cool completely.
5. Make the frosting:
6. Meanwhile, make the frosting. In the bowl of an electric mixer fitted with the paddle attachment, on low speed, cream together the cream cheese, butter, and vanilla and almond extracts. Add the confectioners' sugar and mix until smooth. Frost the cupcakes and sprinkle with the remaining coconut.
7. For Raspberry Filling:
8. Add the cornstarch to the water and stir so it melts. Then add everything into a medium size pot and bring to a boil until thickens. Use a whisk to mix the berries up. Let it simmer for 15 minutes stirring often. Strain the mixture through a sieve.
9. Make a hole in the top of the cupcake and then fill with raspberry filling. Add 2 tablespoons of the berry sauce to the frosting. Do not stir! Just add it to the piping bag and pipe. The frosting will come out with a nice raspberry swirl!
10. Recipe and photo from: http://sugarandcharm.com/2013/03/coconut-raspberry-swirl-cupcakes.html/

Tips:

Use fresh raspberries: Fresh raspberries will give your cupcakes the best flavor. If you can't find fresh raspberries, you can use frozen raspberries, but be sure to thaw them before using.
Don't overmix the batter: Overmixing the batter will make your cupcakes tough. Mix just until the ingredients are combined.
Fill the cupcake liners only 2/3 full: This will prevent the cupcakes from overflowing in the oven.
Bake the cupcakes until a toothpick inserted into the center comes out clean: This will ensure that the cupcakes are cooked through.
Let the cupcakes cool completely before frosting them: This will help the frosting to set properly.

Conclusion:

Raspberry swirl cupcakes are a delicious and easy-to-make treat that are perfect for any occasion. They're moist and fluffy, with a sweet and tangy raspberry swirl. With a little bit of effort, you can create these delicious cupcakes that will surely be a hit with your family and friends.