Raspberry Swirl Cupcakes

Have a blast making these Raspberry Swirl Cupcakes and decorating them with candy flowers. Soft, flavorful, and the perfect fun baking project!

Cupcakes are a fun, cute, and popular treat that are always a hit at any occasion. They’re easier to make than a full-sized cake, and their individual portions make for a great presentation—plus, you don't even need a plate! These Raspberry Swirl Cupcakes are a perfect combination of tender, moist cake and fluffy cream cheese frosting, making them a delicious dessert on their own or as a showstopper for any party.

Decorating cupcakes is a great way to get creative, and with these, you can have fun topping them with colorful candy decorations or even trying out a fun piping technique for the frosting. The sweet, tangy raspberry swirl inside the cupcakes adds a burst of flavor that complements the rich cream cheese frosting perfectly. Whether you're baking with kids or just having fun in the kitchen, these cupcakes are sure to be a crowd-pleaser!

Ingredients:

Cupcakes:

1 ¾ cup all purpose flour

¾ cup granulated sugar

1 ½ teaspoons baking powder

¼ teaspoon salt

12 Tablespoons butter, (¾ cup), cut into 1 inch pieces, softened

3 eggs

¾ cup buttermilk

1 ½ teaspoons vanilla extract

1 teaspoon lemon zest

¾ cup raspberry jam or preserves

Frosting:

4 oz cream cheese, softened

8 Tablespoons (½ cup) butter, softened

1 cup confectioner's/powdered sugar

1 teaspoon vanilla extract

candy, to decorate the cupcakes (I used mini marshmallows and raspberry shaped gumdrops)

How To Make Raspberry Swirl Cupcakes

Preheat the oven to 350 degrees Fahrenheit. Line 18 muffin/cupcake baking pans with cupcake liners.

In a large bowl of a standing mixer or a large bowl and a hand mixer, place the flour, sugar, baking powder and salt. Mix to combine. Turn the mixer on low speed and add the butter one piece at a time, until the mixture looks like wet sand. Add the eggs one at a time, mixing until the mixture comes together, being careful not to over mix. Add the buttermilk, lemon zest and vanilla extract. (I usually just mix them together in a medium bowl.) Mix on medium speed until the cupcake batter is smooth.

Divide the batter between 18 cupcake liners. Add about ½ a Tablespoon of raspberry jam to the center of each cupcake and then swirl the jam in the batter with a toothpick or a butterknife to distribute it. If the jam is really stiff, you can warm it up for a few seconds in the microwave or on the stovetop. Bake the cupcakes in the preheated oven for 18-20 minutes. Cool completely.Meanwhile, make the frosting. Using a standing mixer or a hand mixer, mix the cream cheese and butter until smooth and then add the confectioner's sugar and vanilla extract, starting on low speed at first, or else you'll have a cloud of sugar all over the kitchen. Gradually increase the speed until the frosting is smooth and fluffy.

When the cupcakes are completely cool, use a small offset spatula or a butter knife to frost the top of the cupcakes. Since we will be decorating the cupcakes with candy, we only need enough frosting to hold the candy in place. Now it's time to decorate. You can get as creative as you want with whatever candy that looks good to you. I kept it simple and used these mini marshmallows and raspberry shaped gumdrops. Cut the mini marshmallows in half with scissors and cut the gumdrops in half with a sharp knife. Place the gumdrop halves in the center of the cupcakes and then place the mini marshmallows, cut side up, around the cupcakes, in a circular pattern.Isn't this a beautiful presentation? I think these cupcakes would be perfect for a shower or birthday party. 

Raspberry Swirl Cupcakes

Olga Klyuchits

These Raspberry Swirl Cupcakes are soft, flavorful, and incredibly fun to make! Decorated with candy to look like flowers, they’re a cute, creative treat for any occasion.

Print Recipe Pin Recipe

Prep Time 1 hour hr

Cook Time 18 minutes mins

Total Time 1 hour hr 18 minutes mins

Course Sweets

Cuisine American

Servings 18 cupcakes

Ingredients

  

Cupcakes:

• 1 ¾ cup all purpose flour
• ¾ cup granulated sugar
• 1 ½ teaspoons baking powder
• ¼ teaspoon salt
• 12 Tablespoons butter (¾ cup), cut into 1 inch pieces, softened
• 3 eggs
• ¾ cup buttermilk
• 1 ½ teaspoons vanilla extract
• 1 teaspoon lemon zest
• ¾ cup raspberry jam or preserves

Frosting:

• 4 oz cream cheese softened
• 8 Tablespoons ½ cup butter, softened
• 1 cup confectioner's sugar
• 1 teaspoon vanilla extract
• candy to decorate the cupcakes (I used mini marshmallows and raspberry shaped gumdrops)

Instructions

 

• Preheat the oven to 350 degrees Fahrenheit. Line 18 muffin/cupcake baking pans with cupcake liners.
• In a large bowl of a standing mixer or a large bowl and a hand mixer, place the flour, sugar, baking powder and salt. Mix to combine. Turn the mixer on low speed and add the butter one piece at a time, until the mixture looks like wet sand. Add the eggs one at a time, mixing until the mixture comes together, being careful not to over mix. Add the buttermilk, lemon zest and vanilla extract. (I usually just mix them together in a medium bowl.) Mix on medium speed until the cupcake batter is smooth.
• Divide the batter between 18 cupcake liners. Add about ½ a Tablespoon of raspberry jam to the center of each cupcake and then swirl the jam in the batter with a toothpick or a butterknife to distribute it. Bake the cupcakes in the preheated oven for 18-20 minutes. Cool completely.
• Meanwhile, make the frosting. Using a standing mixer or a hand mixer, mix the cream cheese and butter until smooth and then add the confectioner's sugar and vanilla extract, starting on low speed at first, or else you'll have a cloud of sugar all over the kitchen. Gradually increase the speed until the frosting is smooth and fluffy.
• When the cupcakes are completely cool, use a small offset spatula or a butter knife to frost the top of the cupcakes. Since we will be decorating the cupcakes with candy, we only need enough frosting to hold the candy in place. Cut the mini marshmallows in half with scissors and cut the gumdrops in half with a sharp knife. Place the gumdrop halves in the center of the cupcakes and then place the mini marshmallows, cut side up, around the cupcakes, in a circular pattern.