Raspberry Swirl Cupcakes
Delicious Raspberry Swirl Cupcakes perfect for birthdays, holidays and special treats.
Equipment
- mini heart-shaped pan
- Mixing Bowls
- whisk
- piping bag or Ziploc bag
Ingredients
Cake
- 1 ¾ cups cake flour
- ¾ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 8 tablespoons butter room temperature
- 1 cup granulated sugar
- 3 large egg whites room temperature
- 2 teaspoons vanilla extract
- ½ cup sour cream or whole milk yogurt
- ½ cup whole milk
- ⅓ cup freeze dried raspberry powder divided
Swiss Buttercream
- 3 large egg whites room temperature
- 1 cup granulated sugar
- ¾ cups butter room temperature -- cut into tablespoons
- 1 teaspoon vanilla extract
- pinch of salt
Instructions
Baking Instructions
- Preheat oven to 350 degrees. Spray mini heart-shaped pan or cupcake pan with baking spray or butter and flour lightly.
- In a large bowl, whisk together flour, baking powder, baking soda and salt - set aside.
- 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.
- Add sour cream and mix until creamy, about 1 minute.
- Add flour mixture alternating with milk in three additions into butter mixture. Swirl raspberry powder into batter, leaving 1 tablespoon for topping.
- 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.
- 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.
- Whip egg white mixture until light and airy, about 4 minutes. Add pieces of butter while you whisk until incorporated.
- Place buttercream into piping bag or Ziploc bag and dollop on top. Sprinkle with remaining raspberry powder. Enjoy!
Notes
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. 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).
Nutrition
Serving: 1cupcakeCalories: 250kcalCarbohydrates: 30gProtein: 3gFat: 12gSaturated Fat: 7gCholesterol: 40mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 18gVitamin A: 5IUVitamin C: 1mgCalcium: 2mgIron: 4mg
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