How to Make Raspberry Swirl Cupcakes

By Preppy Kitchen · 90 min

Ingredients

Instructions

1. Make the reduction first: put the raspberries and lemon juice in a pan over medium-low heat, mash with a spoon, and stir until the mixture has reduced by half.
2. Cream the butter and sugar together.
3. Mix in all the wet ingredients.
4. Whisk the dry ingredients together in a large bowl.
5. With a stand mixer on low, slowly add the dry mixture to the wet mixture and mix until combined.
6. Put one cup of batter in a small bowl and stir in 3-4 tablespoons of the raspberry reduction.
7. Line a cupcake pan with paper cases. Add batter to each case, then top with a heaping tablespoon of the raspberry batter.
8. Bake at 350°F for 15 minutes, then lower to 325°F until the centre is baked. In 6-inch pans this took about 10 extra minutes.

Summarized from Preppy Kitchen's video. Watch it for the details.

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