Raspberry Swirl Party Cupcakes
These delicious Raspberry Swirl Party Cupcakes have a swirl of homemade raspberry sauce inside of a moist delicious vanilla cupcake and are topped with the most incredible Almond Butter Frosting. Perfect for a summer party, bridal shower, baby shower or really anytime!
Cupcakes (in my opinion) are the perfect dessert. They’re easy to make, can be made in advance (scroll down to see how plus tips on how to make moist cupcakes) and you can easily make several flavors.
HERE IS A LIST OF MY FAVORITE PARTY CUPCAKES
- CARAMEL APPLE PARTY CUPCAKES
- STRAWBERRY SHORTCAKE CUPCAKES
- TROPICAL PINEAPPLE COCONUT CUPCAKES
- RASPBERRY ZINGER CHRISTMAS CUPCAKES
- PEPPERMINT MARSHMALLOW FILLED CHOCOLATE CUPCAKES
- TOASTED BUTTER PECAN CUPCAKES
TIPS FOR TENDER MOIST CUPCAKES
- Good ingredients equals great taste. To send your guests straight to cupcake heaven use only the best ingredients. Like real butter, real vanilla and dark dutch cocoa.
- Never over bake a cupcake. You can never save an over baked cupcake. You’re doing it right when your cupcakes look slightly sunken, rather than peaked. Test them with a toothpick if you’re unsure–if no batter clings to the pick, they’re done.
- Mix batter with a light hand. Baking fluffy, moist cupcakes is all about creating air bubbles in your batter that expand in the oven. If you over mix your batter, you collapse those bubbles. To avoid this mix on a low speed, stopping just as all ingredients blend.
- Let all ingredients come to room temperature before baking. All ingredients incorporate into batter mush more easily if they’re at similar temperatures.
- Baking in advance? Freeze cupcakes. If you’re baking to eat right away, we recommend storing cupcakes at room temperature. But if they’re for tomorrow, freezing will retain their moisture much better than leaving them on a counter overnight.
Raspberry Swirl Party Cupcakes
Ingredients
For the Raspberry Sauce:
- ½ cup granulated sugar
- 2 cups fresh or frozen raspberries
- 6 tablespoons peach nectar
For the Cupcakes:
- 1½ cups unsalted butter, softened
- 1 cup sour cream
- 3 cups granulated sugar
- 1 teaspoon lemon zest
- 1 teaspoon vanilla extract
- 5 large eggs
- 1 large egg yolk
- 3¼ cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
For the Almond Butter Frosting:
- Click here for the recipe---->>>Almond Butter Frosting(https://www.ladybehindthecurtain.com/almond-butter-frosting/)
Instructions
For the Raspberry Sauce:
In a small saucepan, combine the sugar, raspberries and peach nectar. Bring to a simmer; cook stirring often and crushing berries (I used a potato masher). Cook 10 minutes or until mixture has thickened. Strain berry mixture through a wire sieve into a small bowl, pressing pulp with the back of a spoon. Discard solids; cover and chill in the refrigerator for a least 6 hours and up to 3 days.
For the Cupcakes:
Preheat oven to 350°, line cupcake pans with paper liners. In a large mixing bowl cream together the butter, sour cream and sugar until light and fluffy. Add lemon zest and vanilla, beat until combined. Add eggs one at a time, beating well after each addition. In a medium bowl whisk together the flour, baling soda and salt. Gradually add flour mixture to the butter mixture, beating until combined.
To each cupcake add a 1 ounce scoop of batter ( I used a small cookie scoop), on top of the batter a heaping teaspoon of the raspberry sauce, Top with a HALF ounce of batter and spread over the top of the raspberry sauce. Bake 17 to 20 minutes or until a wooden toothpick inserted into the center comes out clean. Cool completely; spread or pipe on Almond Butter Frosting.
For the Almond Butter Frosting:
Click here for the recipe---->>>>ALMOND BUTTER FROSTING
MORE CUPCAKE RECIPES
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More cupcake recipes you might like. BAKERY-STYLE VANILLA CUPCAKES and LEMON CUPCAKES.
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