Raspberry Swirl Cupcakes

Raspberry Swirl Cupcakes (makes 24)

12 tbsp. butter
1 ½ cup sugar
3 eggs
1 tsp. vanilla
2 cups flour
2 ½ tsp. baking powder
¼ tsp. salt
⅓ cup milk
6 oz. Red Bull

Raspberry Filling
½ cup raspberries
1 tbsp. sugar
1 tsp. lemon juice

Buttercream Frosting
½ cup shortening
½ cup butter
3 ½ cups icing sugar
¼ cup milk
1 tsp. vanilla

sugar pearls
24 fresh raspberries

  • Preheat oven to 350°F and line two muffin tins.
  • Beat butter and sugar until light and fluffy. Add eggs, one at a time, then add vanilla.
  • Sift flour and baking powder together. Add to butter mixture, alternating with milk. Stir in Red Bull. Fill muffin tins half way up.
  • Filling: Puree raspberries and stir in sugar and lemon juice. Spoon a small amount into each cupcake and swirl with a toothpick. Bake the cupcakes for 18-20 minutes hen let cool completely.
  • Frosting: Beat shortening and butter together until well combined. Add icing sugar and beat for about 3 minutes. Add vanilla and milk and beat for another 7 minutes, scraping the side of the bowl from time to time.
  • Decorating: Pipe frosting on cupcakes and sprinkle sugar pearls on top. Top each cupcake with a fresh raspberry.

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