Raspberry Swirl Cupcakes Recipe

Raspberry Swirl Cupcakes are sweet, tangy, and irresistibly moist. Perfect for any occasion, they’re a delightful treat everyone will love!

Creating a soft and silky batter is the key to a good Raspberry Swirl Cupcake and in this recipe, egg whites heighten the texture offering a soft and delightful cupcake.  A vanilla cream cake batter with freeze dried raspberries swirled inside creates a delicate berry taste.

Freeze dried raspberries can be found online or in some grocery stores and you can either purchase them already in powder form, or puree them yourself in a food processor to stir gently into these Raspberry Swirl Cupcakes.  The color contrast is slight after baking, but the flavors are magnified — more so than using fresh berries.

The Swiss buttercream is something I truly adore because it begins with a soft marshmallow consistency before butter is added to create a traditional frosting-like consistency.  Warming the egg whites and sugar on the stove top is not a difficult task.  Just cook them on low heat until the sugar has dissolved and the mixture is hot to the touch.  This buttercream gives these Raspberry Swirl Cupcakes the most divine textural accent without overpowering the luscious cakes.

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Ingredients

Cake

• 1 3/4 cups cake flour
• 3/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 8 tablespoons butter, room temperature
• 1 cup granulated sugar
• 3 egg whites, room temperature
• 2 teaspoons vanilla extract
• 1/2 cup sour cream or whole milk yogurt
• 1/2 cup whole milk
• 1/3 cup freeze dried raspberry powder – divided

Swiss Buttercream

• 3 egg whites, room temperature
• 1 cup granulated sugar
• 3/4 cups butter, room temperature — cut into tablespoons
• 1 teaspoon vanilla extract
• pinch of salt

*Tips

• Make sure butter and egg whites are at room temperature
• Alternative dry and wet ingredients in thirds into batter
• When making Swiss Buttercream, gently warm sugar and egg whites over low heat
• Don’t over pulverize freeze dried raspberries (they can get sticky)

(Makes 1 Dozen)

To Prepare:

1. Preheat oven to 350 degrees.  Spray mini heart-shaped pan or cupcake pan with baking spray or butter and flour lightly.
2. In a large bowl, whisk together flour, baking powder, baking soda and salt – set aside.
3. In another bowl, cream together butter and sugar for 3 minutes.  Add egg whites and vanilla and continue to mix on high for 2 minutes.
4. Add sour cream and mix until creamy, about 1 minute.
5. Add flour mixture alternating with milk in three additions into butter mixture.  Swirl raspberry powder into batter, leaving 1 tablespoon for topping.
6. Scoop batter into pan and smooth out on top.  Baking for 20-22 minutes or until light golden brown.  Remove and cool for 10 minutes before inverting onto board.
7. To make buttercream — in a saucepan, heat egg whites and sugar over low heat while stirring.  Allow sugar crystals to dissolve and strain over bowl.
8. Whip egg white mixture until light and airy, about 4 minutes.  Add pieces of butter while you whisk until incorporated.
9. Place buttercream into piping bag or Ziploc bag and dollop on top.  Sprinkle with remaining raspberry powder.  Enjoy!

These Raspberry Swirl Cupcakes make a great dessert at birthdays, holidays and special treats to give to friends.  You can store them in the refrigerator for up to 1 day.