Indulge in our irresistible recipe for decadent Raspberry Swirl Cupcakes Experience the perfect blend of flavor and sweetness in every bite
Ingredients
Scale
1 ½ cups all-purpose flour
1 cup granulated sugar
½ cup unsalted butter, softened
2 large eggs
½ cup milk
2 tsp baking powder
1 tsp vanilla extract
½ tsp salt
1 cup fresh raspberries
2 tbsp raspberry jam
Instructions
Preheat your oven to 350°F (175°C) and line your muffin tin with cupcake liners.
In a bowl, cream together the butter and sugar until light and fluffy.
Add the eggs, one at a time, mixing well after each addition. Then add the milk and vanilla extract.
In another bowl, whisk together the flour, baking powder, and salt. Gradually add the dry mix to the wet mix until just combined.
Gently fold in the raspberries.
Spoon the cupcake batter into the liners, filling them about two-thirds full. Add a dollop of raspberry jam on top of each cupcake and swirl it into the batter.
Bake for 18-20 minutes, or until a toothpick comes out clean.
Let them cool for a few minutes before transferring to a wire rack to cool completely.
